In this 3-4 day lesson, students explore how gas is produced during proofing milk bread by measuring differences in volume and density and learning about the chemical reaction of fermentation.
 
Grades: 7-10
 
This Lesson Includes:
Teacher Lesson Plan with Essential Questions, Objectives, and NGSS standards, Lab Preparation (Materials, Ingredients, Amazon Lists when appropriate, and Tips & Tricks) and day-by-day lesson plans
Classroom Slides with directions for lesson flow, turn and talk prompts, illustrations and graphics, embedded videos, and whole group reflection questions
Student Handouts with step-by-step lab directions and other activities
Videos: an instructional lab video
 
All materials are included in the Google Drive folder