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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

Milk Bread & Proofing

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