The science of baking
We certainly are living in very different times right now. I do not know about you, but while we were “quarantined” this spring, I started doing activities at home that my mom did with me when I was a little girl. My mother is the absolute best bread baker you could ever meet and the inspiration for my article this week. Even my children say “Nana buns” are way better than yours. I never take offence because she is a master baker but the last time they said this to me, I made them gather around the kitchen counter and learn how to make bread – something I did with my mom on a regular basis growing up. It is a lost science in my opinion, and want to share the exciting world of Kitchen science with all of those young scientists out there. Perhaps this is what started my interest and dare I say obsession with science activities? Let’s get started!
*Remember to ask an adult before doing this experiment. Materials - Large zipper baggie - White flour - Sugar - Dry yeast - Salt - Oven - Bread pan - Oil - Warm water - Measuring spoons - Measuring cups - Clean tea towel Procedure 1. Open up the zipper baggie and fold over the top lip so it can stand up on the counter.
2. Measure 750 mL of all purpose flour and pour it into the baggie.
3. Measure and add 45 mL of granulated sugar, 7.5 mL of salt and one package of yeast.
4. Pour in 250 mL of warm water and 45 mL of oil.
5. Gently squeeze out all of the air and zip the bag closed.
6. Begin to mix the dough up from the outside of the bag. Knead it around, push gently on the bag for about 10 minutes.
7. Once everything is mixed place your mixture in a warm location and cover it with a towel for about one hour or until it looks like it is double in size. The dough needs to rest and will begin to rise during this time. If you want, take a peak every half hour.
8. Sprinkle a small amount of flour on a clean counter and dump your dough out. Shape the dough into a loaf shape.
9. Have an adult set the oven to 350°F for about 30 minutes or golden and sounds hollow when tapped on with your knuckles.
10. Enjoy!
What is going on? You’d be amazed how many science experiments can be conducted right at home with the most basic of materials — many of those “fancy” chemicals used in experiments are actually in your pantry. I’d like you to go find me some NaHCO3 and CH3COOH and oh my are we going to make a mess! What I just asked you for was baking soda and vinegar! Look around your kitchen and try to find some more “chemicals” and learn their formulas.
The science in this experiment I want to focus on is the yeast. Yeast is a singled cell fungi — sounds delicious right? You do not know it, but you eat molds all of the time — from cheese to baked goods to even antibiotics to make you better when you are sick.
Yeast is important in bread because it ferments with the sugars in the flour. If you observed your bread while it was resting, you should have been able to see little bubbles. These are the bubbles of carbon dioxide being released from the fermentation process. After you kneaded the dough, it became quite elastic due to the gluten beginning to work. As it is so stretchy, the carbon dioxide gas cannot escape and the dough begins to rise and make it that fluffy loaf of bread you love to eat for lunch every day!