I guess this really is me being very very dumb but does someone have a thorough explanation of why things rise when it’s placed in the oven or somewhere really really hot? (Cake dough for example) as i was mainly just told that things rise in the oven.
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Because the yeast (which are single-celled organisms) goes into overdrive and produces CO2 that literally inflates the bread.
If you don’t add yeast to your dough, it will generally not rise. Although most dough will catch some yeast and other microorganisms from the surrounding environment, so something will happen, but never to the extent as doing it on purpose.
(most) Dough rises because it has yeast in it, microorganisms that fart when they eat sugars and have a warm environment (this creates the consistency of the cake, and why it’s not totally solid like pie filling or cheesecake). So in this case, the heat is providing the proper environment for yeast to release gas.
*Things* in general do not rise when heated in the oven. Put a lasagna in the oven and it comes out the same as when it went in (just…you know…cooked).
*Dough* rises because it has something called a “leavening agent”, which just means “a thing that makes the dough rise”. This could be yeast (they burp out lots of carbon dioxide gas as a *biological* reaction, which gets stuck inside the cooking bread and expands, pushing the bread) or baking soda and baking powder (which do the same thing but as a *chemical* reaction).
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