Research

        Bread has been a part of our society since hunter/gatherers first stockpiled the grain as a storable food source. When it got wet, it sprouted, and people found that if the grain was planted it grew more seeds Later it was discovered that it could be pulverized and made into a paste. Set over a fire, the paste hardened into flat bread that kept for several days. It did not take much of a leap to discover leavened bread when yeast was accidentally introduced to the paste. Through history bread has been a crucial food  for  Mesopotamian, Egyptian, Greek, French, and many other cultures. You can also see how far bread has come, for example bread cost twenty five cents about fifty years ago, today some types of bread cost about four dollars. Over time you can see the fluctuations and how much bread has influenced our grow society.

             Not knowing what is in store for our experiment, we headed to the Rhodes Rolls website. On this site we found helpful information about thawing, rising, and baking questions and problem some people have had. When our experiment was over we found out that the rising and finished product of our roll were different. For example at one of the houses the dough rose to the same height as the others but was hollow, or another roll rose to three inches when the rest only rose to two and a half. Our next question, does altitude affect the rising of dough? Brought us to the site of questions bakers have asked a bread specialist.