Yeast & Carbon dioxide

The purpose of any leavener is to produce the gas that makes bread rise. Yeast does this by feeding on the sugars in flour, and expelling carbon dioxide in the process.
While there are about 160 known species of yeast, Saccharomyces cerevisiae, commonly known as baker’s yeast, is the one most often used in the kitchen. Yeast is tiny: Just one gram holds about 25 billion cells. That amount of fungi can churn out a significant amount of carbon dioxide, provided it has the simple sugars it uses as food.

Rang a 5 had fun watching the yeast expelling carbon dioxide.

Classes involved: Rang a 5 Ms Joyce