Year 6’s scientific study of microorganisms has taken a practical twist with the baking of some bread. We have been learning the theory of how microorganisms can be beneficial in helping to grow and preserve food. We wanted to observe this by devising an experiment that could help us to quantify the important role that yeast plays in baking bread.
All of our science work at Michael Faraday always needs to be carried out as a controlled experiment. To help achieve this, two types of bread were baked in Year 6 – one with yeast, and one without. We kept all of the other constants such as the amount of ingredients and the baking temperature the same. This would help to make this a fair experiment.
Working in small groups we followed a set of instructions to help make the bread. We were keen to also be able to explain the science reasoning behind every action. An example might be to use warm water rather than hot water – we didn’t want to kill off the microorganisms before they had a chance to grow within the bread.
After preparing the yeast we then left the both sets of bread in a warm area for 45 minutes. We then observed that the bread with the yeast had risen, whereas the bread without hadn’t changed the state. The final stage was to bake the bread in the oven.
You can follow the full scientific investigation into our Year 6 bread baking in the video above.