Simple Bread Science
Getting your kidos to help you cook is the best! One way to
engage them is to turn it into a science experiment. My favorite “experiment”
is to make bread, since everything that goes into the dough has a purpose. To
help get you started, I’ve outlined “what does what” in bread, in its simplest
form.
Yeast – Yeast is actually thousands of tiny plant-life microorganisms!
When we warm them up, give them moisture, and food, they grow and give off a
gas called carbon dioxide. The gas is what makes the dough rise. Pretty cool
right?
Flour – Flour has something called gluten in it. The gluten
gives the bread its structure by trapping the gas produced by the yeast.
Liquids – Liquids give us different crusts. Water creates a
harder crust and milk will make a softer crust.
Sugar – Sugar is what the yeast eats so it can grow and
produce carbon dioxide. It also helps the crust brown and adds flavor.
Salt – Salt controls the growth of the yeast. We need just
the right amount!
Fats – Fats, like butter, make the bread soft.
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