Blog posts

Bread Lab

Toast

Lab Roles:

Blog Writer: Rebecca 

Baker/Chemist: Samantha 

Photographer: Anna 

Recipe:

  • 1 1/2 cups of flour
  • 1/2 cup of water
  • 1 1/8 tsp of yeast
  • 1/8 cup of vegetable oil/cooking oil
  • 1/2 tsp of salt
  • 1 tbsp of sugar

Process:

Rolls, Pizza, a Mill, some Rugbrod, and Aged Cocktails (catching up!)

Profile picture for user Maine18

Hi all!  Here are a few recent(ish) bakes, dating back 3 or 4 months.   Starting with a batch of buttery Lion House rolls – a Holiday staple – and then a first attempt at Rugbrod, a Danish rye bread I’ve been a bit fixated on since we visited Scandinavia this past Summer.  I based the recipe on the formula in the New Nordic Cookbook I got for Christmas, subbing in levain instead of fresh yeast.  The texture was perfect, though the flavor needs some work – it had a couple odd/off notes, which I attribute to the dark beer I used in the recipe – will tweak next time an

Bread lab By Lucy, Isha, and Peyton

Toast

Cellular Respiration

Equation- Glucose + Oxygen= ATP + Carbon Dioxide + Water

Where- Mitochondria

Cellular respiration is important because the yeast helps the bread rise. The yeast undergoes cellular respiration and it starts off by respiring aerobically, which creates carbon dioxide and water.

On Failure & Progress -- Don't be so hard on yourself

Profile picture for user Michael Davis

I just wanted to post this side-by-side of one of my first loaves and a more recent loaf to illustrate the importance of failing well. I believe that in endeavors such as this, there is no such thing as failure as long as you learn from it. I baked the loaf on the left on January 18th; the loaf on the right on February 5th. I baked a bunch in between, adjusting my methods, recipe, and handling techniques, all while taking a lot of notes. I also talked frequently with a friend who was further along than I was in baking this style of bread.