At-home STEM Activities: Kitchen Chemistry (and Biology)—The Science of Bread

There’s nothing like a homemade loaf of bread—the crispy crust, the soft interior, and the bouncy texture—but what is it that makes bread so good? Well, as we’ve learned in our previous installments of Kitchen Chemistry, it’s a hefty dose of science! Today, let’s explore the science of bread!

Learn what each ingredient adds to the recipe, and then try making our own loaf of bread, in a tasty application of science that would make a great addition to your Thanksgiving table!