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!!