The question provided is: "Does a humidity level of 75 percent cause bread dough to expand more than a humidity level of 60 percent?"

• He used two warming cabinets, one at $80^\circ\text{F}$ and one at $60^\circ\text{F}$. This is the independent variable (temperature).
• Both cabinets had a constant humidity level of 75 percent. This means humidity was a controlled variable, not an independent variable being tested.
• He measured how much the dough expanded. This is the dependent variable.

The question provided is: "Does a humidity level of 75 percent cause bread dough to expand more than a humidity level of 60 percent?"

Jaden's experiment cannot answer this question because he kept the humidity level constant at 75 percent in both cabinets. He did not compare different humidity levels (like 75% vs. 60%). To answer this question, he would need to vary the humidity while keeping temperature constant.

Therefore, the experiment cannot best answer the given question. The experiment is designed to answer a question about the effect of temperature on dough expansion.