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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*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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