That’s the official title of the family’s first-ever Science Fair entry, asking the question, “Does elevation have an effect on baking?”

With some helpful guidance from Aunt Jenn, some specialized equipment from Grandee, and some strategic assistance from Karen, Jocelyn conducted two different baking experiments, each one performed at home in San Jose (just above Sea Level) and at our cabin on top of Donner Summit (just under 7000 feet elevation).

Project Purpose Statement: I want to see if elevation has an effect on baking because I have a cabin at about 7,000 feet. I am going to make bread at about sea level and at about 7,000 feet.

Hypothesis: I think the bread will rise higher in the mountains because the air molecules are farther apart.

And after completing — and eating – both projects, she compared the data, created some comparison charts, and drew her conclusion:

Conclusion: My hypothesis was correct. The maple bread rose higher in the mountains. However the popovers didn’t. One difference is the yeast. Another difference is the time allowed to rise. I was surprised because I didn’t know yeast could make a difference. I learned how to measure something that’s an odd size with displacement.

This project was fun—and tasty, too.