I love the amazement students have when they start working with yeast! It all starts with the bubbling, foaming and fermenting smells of the yeast if we are activating it before mixing it into the flour.
Then there is the kneading. The folding over, pushing down and pulling of the dough. Over and over until it gets soft and ready to rise.
The final joy is the baking in the oven. The classic baked bread smells and usually the beautiful fluffing up on the baked goods. It's all so magical to them its' on of my favorite things to teach.
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