Playing with Pretzels and Bread

To finish our unit on pretzels, we played with all the things pretzels and bread offer. We created some art, built some structures and studied the effects of yeast.

pretzels

WHAT WE DID

We started our lesson by looking at a variety of different kinds of breads including focaccia, farmer’s loaves, bread that look like trees, and bread that looks like wheat. Then we did an experiment with yeast and made hypotheses about what would happen to sugar and water when yeast was added. We learned that yeast helps make the air bubbles which make bread fluffy. Then we played! We painted slices of bread with food coloring paint, we build structures out of pretzel sticks and marshmallows, and we made collages with different shaped pretzels. As you can see below, we had a lot of fun. And we got to eat some of our creations!

We also started a science experiment we’ll keep an eye on during our next unit on germs – we all took turns touching a piece of bread. We put it in a plastic bag and will watch to see whether mold grows faster on it than an untouched piece of bread.

WHAT WE LEARNED

  • There are many kinds of breads that people eat all over the world
  • The ingredients that make bread fluffy (that make sure that it rises) are warm water, sugar, and yeast. Bread also needs time to rise.
  • There are many things you can do with bread other than just eating it!
  • Building requires a good base and good glue (or enough marshmallows).
  • Germs spread on food as well as everything else.

HOW TO KEEP EXPLORING

Keep playing with bread at home! Here are some ideas:

  • Go to different bakeries and explore the different kinds of breads people make. Talk about how people’s culture might influence the food they eat.
  • Start your own yeast experiment. Time how long it takes for a ¼ cup of warm water, a packet or yeast, and a ½ teaspoon of sugar takes to rise and overflow in a cup.
  •  Try making breads from different parts of the bread. This wikipedia guide can show you what your options are.

 

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