How do different types of yeast change the amount of rise in bread? ​

Hello! This is my final science presentation about different types of yeast and how this changes the amount of rise in bread:

Final science presentation

Thank you!

10 thoughts on “How do different types of yeast change the amount of rise in bread? ​

  1. Emma, your presentation is amazing! I really loved the analogy of bubbly soap, because it really helped me understand how yeast works! I found it really interesting that you talked about the process of how yeast is made, since that’s something that I’ve never really considered. Even though I had no problem navigating your powerpoint, I would recommend considering putting the audio in one consistent place, but, other than that, there really isn’t anything I would change about your presentation. My question to you is: how will this new understanding of yeast benefit you (maybe in future baking projects)?

    1. Thank you Grace for your feedback!
      To answer your question, I plan on using this information while baking in the future. Since I now have an idea of what sorts of yeast will increase how much the bread will rise, I can use this to my advantage while choosing what yeast to use. I think that many people will be trying out baking while they are at home during these times, and I hope that we can all use some of this information to improve our baking!
      Thank you Grace! 🙂

  2. Hello, Emma! I am so fascinated by your presentation! I love how focused your points were, and your explanations were so clear that I feel I completely understand everything you talked about. This also helped to keep me interested the whole way through! Thinking of a wish for your presentation is tricky, since everything was so well organized and creatively conveyed. Though if I must choose something, I might suggest writing out a few more key words on slides that are mostly images so that we can clearly understand what the main takeaways from that section are. However, with that being said, your voice clarity and speed was great and in no way made it feel like something was missing.
    Here’s my question for you: I know that you like baking and cooking, so has there ever been a time that you discovered firsthand the effects of different yeast types? If not, what do you think is the most significant takeaway from what you learned that can help you in the future?
    I enjoyed learning from you so much! Thank you!

    1. Thank you Lara for your feedback! It is really appreciated! 🙂
      To be honest, I have not used yeast very much in the past while baking, and part of the reason I chose this question for this project is because I wanted to learn more about it for future baking. Therefore I have not firsthand discovered the effects of different types of yeast. I think the most significant takeaway from everything I have learned is that baking is so precise and that by changing one ingredient you can change the results! I will use this in the future while picking out types of yeast to use in my baking.

      Thank you Lara!

  3. Hi Emma!

    Amazing presentation! I found it very interesting how yeast asexually reproduces by budding. The video you incorporated in your presentation was very engaging and intriguing.

    My only wish would be to include more detail about the differences between yeast types (active dry, cream, compressed, etc.) and their affect on bread.


    Do different varieties of yeast taste different?

    -Derek, TALONS 9

    1. Thank you Derek for your feedback! I am definitely looking into learning more about how types of yeast such as Active Dry yeast and Instant yeast are different.
      To answer your question, different yeasts WILL make your bread taste different! If you are interested, here is a link to a TED talk I watched that describes where our yeasts come from and how those different yeasts will change the taste of beer and bread:
      Thanks Derek! 🙂

  4. Hello Emma! Your science presentation is awesome! I loved how you managed to deliver a lot of facts and information in an engaging way, and I was able to learn a lot about the different kinds of yeast that can be used in baking! It was honestly quite hard for me to find a wish, but a really small suggestion I have would be to leave the audio in the center of the slides. In one of your slides, the audio was positioned at the top and it was a little hard to play it because of this. My question is, can you combine two types of yeast into one recipe?

  5. Thank you Brianna for your feedback! 🙂
    I did a little bit of research to answer your question, and I could not find a definite answer. Two sites I looked at said that you SHOULD NOT combine two types of yeast, but they did not say you CANNOT. One issue you might find if you were thinking of combining types of yeast is that Active Dry yeast needs to be dissolved in water before being added to the dough, while Instant yeast can be added directly to the dough. This would make adding two types tricky. Also, different types of yeast will require different amounts to be added. This means that if a recipe asks for a certain amount of Active dry yeast, you will not necessarily know how much Instant yeast would need to be added to be the equivalent to Active dry yeast. Finally, different types of yeast come in different formats (liquid, compressed cakes, granular yeast). This might make it challenging to put different types of yeast into one recipe.
    Thank you so much for that question! It really made me think. I will do some more research and if I find an answer I will post it as a comment.
    Thanks Brianna! 🙂

  6. Emma, your presentation was super interesting! I loved how you used the analogy of bubbly soap. I never really understood how yeast worked, but now I do. You did a great job explaining how yeast was made and I loved the aesthetic and visuals of your presentation. I was wondering when you turn this research into your final Science 10 project, are you going to allow taste tests of the bread to further your data? And also I would be a willing participant in that.

  7. Thank you Colby for your feedback! To answer your question, I had not thought about doing taste tests but it is a very good idea! Thanks for volunteering to help with that! 🙂

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