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.
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