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A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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Cellular Respiration

Equation- Glucose + Oxygen= ATP + Carbon Dioxide + Water

Where- Mitochondria

Cellular respiration is important because the yeast helps the bread rise. The yeast undergoes cellular respiration and it starts off by respiring aerobically, which creates carbon dioxide and water.

Where do plants fall into this? Plants fall into by performing photosynthesis which helps the bread rise. This happens because the products of photosynthesis (Glucose and Oxygen) are the reactants for cellular respiration. After it goes through cellular respiration it creates carbon dioxide water and ATP which helps the dough rise to create the bread.


Anaerobic Respiration Vs Aerobic Respiration

Yeast vs Humans- Yeast undergoes cellular respiration by starting with aerobic respiration. After the oxygen runs out, anaerobic respiration occurs and the alcohol is evaporated in the high temperatures in the oven.

Humans- Humans undergo aerobic respiration because they breathe in oxygen and aerobic respiration is with oxygen. Humans also go through anaerobic respiration because humans go through lactic acid fermentation. 

Why is it important for bread making?

It is important for bread making because the aerobic process uses oxygen which goes into cellular respiration and helps create the products.. Anaerobic occurs after the oxygen runs out and carbon dioxide and water is created and the dough rises.


CO2 Cycle

How does bread making fall into the carbon cycle?

The yeast respires and released carbon dioxide into the atmosphere. In the environment, the yeast can be found in plants. The plants take in the carbon dioxide and goes through photosynthesis. This causes it to release oxygen and all living things take it in. Temperature is related to amount of CO2 produced by yeast, this being higher temperatures will result in more production of CO2 and the cycle keeps going.



Our recipe ended working out pretty much as planned. The bread tasted really good, even after we put in all that flour to make it not liquid. The only problem with the bread was the the bottom didn’t get cooked enough and was therefore still dough and raw. In order to prevent this from happening again, we need to leave the bread in the oven a little longer and we will be golden. For the most part we went along with the right amount of ingredients we needed to put in the mix. So we probably wouldn’t change the amount if we ever did this again. Overall, I would say our bread ended up being a success and we had so much fun making it!


Video with pictures and vlogs:


Bread lab

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