Jude wrote:
> Well, today's the big day. My 9 year ld daughter will be baking
> quick-bread all day long for the science fair. We have a recipe for a
> good oatmeal-raiain bread. Her hypothesis is that a combination of
> baking soda and baking powder will produce the highest rise. Our other
> loaves will contain: no leavening; just soda; just powder; and dry
> yeast (not proofed, just dumped in). She's going to measure the height
> of each loaf and also have 3 testers (herself, me, and my BF) taste and
> rate the on a scale of 1 to 10 for lightness or density, chewiness or
> softness and a few other characterisitics. Should be an interesting
> project!
>
> Through her preliminary research, she has learned about how leavning
> agents produce carbon dioxide bubbles which cause the loaf to rise.
>
> I'll let you know how varied her results are, and how flat the
> unl;eavened bread cmes out!!

One thing she may want to do, if you have enough ingredients that is,
is to make more than one batch of each type of bread. That way if one
loaf doesn't come out as expected you can see if the results are
repeated in the second loaf.