Since I was ultimately going to be making 3 loaves of bread, I decided to quarter the recipes to avoid creating unnecessary waste. Nutrients that are easily digested are called “bioavailable.” Foods that have a lot of “bioavailable” nutrients, like bread and milk, often mold or sour quickly, which is why many store-bought breads contain preservatives and other chemicals to prevent microbes from growing on them. Cup the dough in your hands, and run cold water over it continuously. A fun science project for kids that’s with household, everyday materials. Now, repeat step 1 one last time, and once your mixture is doubled in size and actively bubbling (a few hours), take what you need to use in your sourdough recipe of choice, and place the remainder in the fridge. Unlike store-bought yeast, the wild yeast in a sourdough starter is many different types of yeast, such as Hanensula anomala, Cndida tropicalis, and many others. Yet baker’s yeast and chemical leavening agents such as baking powder or baking soda are not the only ways to bake bread, and in fact are relatively recent developments in the world of baking. The recipes I found used baking powder, yeast, and sourdough starter as the leavening agents. Key Difference – Baking Powder vs Yeast There seems to be a lot of confusion over the difference between yeast and baking powder. If your dough looks good, you can save the dough you removed in an air-tight container in the fridge and bake it later! Alternatively, shape your own foil packets (caution: your dough might ooze at the seams if you try this, so pinch the corners tight)! Or, try: A) Olive Oil: Smear olive oil onto your baking sheet and over your flattened dough before baking. No yeast goes into container #3. For serious bakers, crust is often the most important part of bread. (No wonder yeast means "bubbles" in old English and was dubbed saccharomyces, or “sugar fungus” in Latin!) https://www.firstforwomen.com/posts/food-recipes/how-to-replace-yeast Yeast needs sugar to grow and a warm environment. Did you make this project? Pour the water over the dry ingredients up to the 350ml mark for each container (2/3 cup of water). I was left with three rather tasty different types of bread, and that’s all due to chemistry of the ingredients going together. Try tearing those clumps apart to see how strong gluten strands can be. Gluten proteins expand and become tangled up with other straggly gluten proteins nearby. Use that knowledge to create your own perfect pizza crust. Dough was left out in the open to "rise," as yeast (which naturally live on grains and other foods) would munch up sugars and release gas bubbles into the dough. They may be used for the same purpose but they are different from each other. Add 3 large packets of sugar (1/4 tablespoons total) to container #2, the “Added Sugar” container. Whether you are a beginner baker or just need to brush up on your baking skills, this section will guide you through the basics of bread making. But these two simple looking white powders can cause BIG reactions. ), Label your three clear containers. Add 3 small spoonfuls of yeast (3/4 teaspoon total) to container #1 (the “Control”) and Container #2 (the one with “Added Sugar”). Although they look similar, yeast and baking powder can't be swapped in a recipe. However, since the sourdough was kneaded less, less gluten developed, creating a more crunchy than chewy crust. Change ), You are commenting using your Twitter account. So, when baked, these carbon dioxide bubbles expand and spread apart due to the increased kinetic energy from heat, causing air bubbles to form and stay. Yeast is far much healthier than baking powder. What differences do you see between the breads? Put your glove back on the container. Observation Time: Try pulling up the sticks to test the dough consistency. Baking powder is activated by a combination of heat and moisture. Yeast is a living single celled organism commonly used in baking. Early bread was made of a grainy paste and was dense and flat, making it a perfect high-energy food that could be carried and stored. You’ve probably also got some acid-producing bacteria in there that will give you sourdough. However, in the oven, the heat causes the carbon dioxide bubbles to expand and spread apart. Most bread recipes that use vinegar call for no more than 1 teaspoon per 1- to 2-pound loaf. Just like the volcano experiment with baking soda and vinegar, you can achieve a similar reaction with baking powder and water (only it will take more baking powder to get the same effect). Is there is a difference in bubble size or consistency in the different doughs? There's science behind your favorite treats. There are three types of yeast; fresh yeast, instant yeast and active dry yeast Fresh yeast: used by profestional baker. However, in the baking powder bread, there was no real crust, only a slightly golden skin (due to Maillard and caramelization reactions) because the dough wasn’t kneaded. To keep the experiment controlled, I decided to use simple similar bread recipes that the only major difference between was the leavening agent. Baking soda experiments or activities are a great, safe and easy way to introduce the concept of a chemical reaction to children. What Else Can I Try?. Naturally occurring yeast are probably starting to eat and replicate, though it may take time to see any activity. However, since the batter wasn’t kneaded like a typical bread, the protein strands of gluten don’t develop as much, so carbon dioxide bubbles don’t get trapped in between the protein strands as much, and will exit the batter more readily. Observations Time: What differences do you observe in your breads? A leavening agent is any substance that incorporates gas bubbles into the dough, causing it to lighten, soften, rise and take on what is usually referred to as a “fluffy” texture. Once you let the dough rest, the yeast go to work! Now, get ready to bake by turning the oven to 350 F (adult supervision required). When mixed with water, the sodium bicarbonate and acid combine and react to create carbon dioxide. Though baking soda, baking powder, and yeast all result in the production of carbon dioxide gas and leaven dough, there are many differences. But in the bottle with yeast, warm water and sugar the balloon inflates over time! Mix the dry ingredients together with a mixing stick (or clean spoon). Change ), You are commenting using your Facebook account. Mark the side and bottom of the foil pans with “1”, “2,” and “3”, by indenting them with your finger or by using a pen. This variety of yeast in the starter gives the bread its unique flavor as well as contributing to the unpredictable pattern in the rising and bubble structure of sourdough bread. However, instead of producing CO2, yeast will produce alcohols through a process called fermentation, making yeast a key player in beer and wine production. In the menu below are links (in blue) to experiments you can do at home. As moisture evaporates, the crust starts to harden as it dries out. While the yeast feeds on the sugars in the flour creating carbon dioxide and ethanol alcohol, the lactobacilli also feeds on the sugars and converts the sugars to lactic and acetic acid as well. Other ingredients (yogurt, baking soda, salt, honey, etc. Now that you’ve set up your microbe bait, it’s time to wait. The best part of this scientific investigation... the eruptions! F ( adult supervision required ) is poured yeast and baking powder experiment each container and beat until well.! 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