Friday Headlines
the weekly newsletter from EHS
The Science of Bread Making
14 October 2022
Year 6 have been busy studying Yeast as part of their Microbes topic.
The smell of baking bread filled the Prep Department as we investigated how the ingredients affected the rise of the dough. We thoroughly enjoyed eating the end results (although the 'no yeast' loaf did not look appealing!).
We then evaluated the results from two different experiments where we collected the carbon dioxide gas that yeast excretes when it respires. It was decided that the 'balloon inflation method' gives more visible results but placing dough in a measuring cylinder enabled us to create a line graph of our results which showed the respiration rate over time.
To complete our topic, an optional homework of baking bread was set over the weekend. Our girls did not disappoint: the pictures of pizza, sourdough, pitta, iced buns, white
loaves and focaccia were so impressive that we are certain to see some of our girls on The Junior Bake Off soon!
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