For part 4 of our 5 part series on Kitchen-Schooling with Preschoolers, we’re looking at chemical reactions in food. We decided to try making soft pretzels to observe how yeast makes bread rise and how boiled the pretzels in a baking soda bath impacts the color and texture of the pretzel.
We used our bread maker to mix up some pretzel dough, observing how the ingredients changed as they were mixed together. As the dough rose, we observed its growth.
We then formed our pretzels and prepared them for boiling. While shaping the pretzels, we talked a bit about the differences between chemical changes and physical changes. Just in the simplest of terms, is something happening that actually changes the ingredients or are they just being mixed together and changing the shape.
For the preschool-kindergarten age range, we were more concerned with what we could observe rather than understanding the chemistry behind it. For older kids, you might want to look at the actual chemistry. This article has a good basic explanation of how the baking soda and water bath affects the pretzel crust. This article has picture that of pretzels that have been boiled with baking soda compared to pretzels that haven’t. This article explains the science behind yeast and how it causes bread to rise.
This post is part of a week long blog hop hosted by The Homeschool Review Crew: 5 Days of Homeschool.
5 Days of Kitchen-Schooling with Preschoolers
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