>
>On Tue, 05 Oct 2004 15:21:49 +0000, Wcsjohn wrote:
>
>> 1) Simple, very intense heat without any apparent leavening. Chappattis
>
>(steam)
>
>> 2) Chemical raising agents. Soda Bread
>>
>> 3) Commercial yeast.
>>
>> 4) Sourdough
>>
>> 5) A variety of Clostridium bacteria ("Salt Rising Bread")
>>
>> 6) Injection of CO2 under pressure. Dr Dalgleish's Aerated Bread Company
>>
>> 7) Incorporation of layers in the dough. Paratha
>>
>> Whether this counts as "many" is open to argument.
>>
>> John
>
>Steam plays a part in some of these.

Sure, steam, water vapour, plays some part in the raising of nearly all breads.

>
>.... and let us not forget baking soda.

I didn't, see number 2.

>
>Somehow eggs seem to want to join this party but i don't know who
>invited them. It seem right though, no?
>
Eggs do make for a light foam, I find, Brioche being the most obvious example
but can you count adding eggs as a method of raising?

Anyone for a round of hair-splitting?<g>

John