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Salt makes oil flow smoother to a burning wick: Shabbat 67b
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Vinegar or brine increases the potential of an item to cook its ingredients: Pesachim 40b
Adding a splinter of berry-wood, or shards of glass, makes food boil quicker: Shabbat 67b
Whether boiling after baking is considered [to have the effect of] boiling: Pesachim 41a
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Use of urine as a detergent: Tos. Shabbat 90a #2
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Occurs faster in a vessel which isn't full: Bava Metzia 44a
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Time usually required: Pesachim 46a
When dough is Kneaded with Wine, Olive Oil, or Honey: Pesachim 35a-b, 36a
When dough is Kneaded with Fruit Juices: Pesachim 35a-b, 39b, 40a
Speeds up in warm temperatures: Pesachim 36a, 42a, 46a
Leavening is Slowed by kneading/rubbing of the dough: Pesachim 37a
Leavening won't occur in dough which is being handled: Pesachim 48b
Leavening won't occur in dough which is being vibrated, as by a steady drip of water: Pesachim 39b
Leavening won't occur from liquid which is running down a surface: Pesachim 40a
Cold water halts/slows leavening: Pesachim 48b
Vinegar prevents leavening: Pesachim 40a, 40b
Wheat may take longer to be affected by soaking than barley does: Pesachim 40a
Barley may take longer than wheat, because it is smooth: Pesachim 40a
Rice and millet don't ferment: Pesachim 35a, Menachot 70b