Homeschool Chemistry

So I have been studying cooking lately using Alton Brown as my mentor (through his DVDs and Cookbooks that are so handily available at our local library - good stuff!).  Anyway, Randy took me on a date (yes, a real DATE!) a couple of weeks ago and we ate at Fuddrucker's Restaurant.  As we were ordering our food, I suddenly really wanted to see their kitchen.  So I asked to speak to a manager and asked him if he ever did kitchen tours for homeschool groups.  He said that he had never thought of such a thing but it sounded like fun and he would love to do it.  

I invited a few other families and we went this morning.   It was great!  I had a great time and I think the kids did too.  We got to see the kitchen and walk in the fridge and stuff.  The very best part was when we got to go into the in store bakery where they make their own buns, bread, and treats.  We got to sample some treats and play with their dough.  They have great dough! Here's what I learned: heat = height.  It's so simple, I can't believe I never learned it before.  

What, you don't know what I'm talking about?  Ok, I'll explain.

When your dough is raising, the more heat you have the higher your dough will raise (to a point, too hot and it will cook).  If you want wider dough, you want more humidity.  And, conversely, if you want less spread on your dough, lower the humidity.  

It's that great!  I love the chemistry in cooking.  Maybe I would have learned chemistry better if Mr. Bill had used more food.  The only food he ever had was bananas and oatmeal, and he never shared that.  

I love this homeschooling stuff!