Blog posts

Cuckoo for Chocolate Chip bread!

So we were told to make bread… Something we have never done before. We found this exciting and fun. First we needed to do some research on how the ingredients worked and how much of each we needed to add. To start, we were given a base recipe that we got to refine to our liking. Then the next day, we tested our recipe, we took a ziploc bag and added ¼ cup of flour, and ¼ teaspoon of yeast and mixed it together. Then we added 4 tablespoons of water to the mixture at 120-130 F. After that we let it rest for 10 mins then added another ¼ cup of flour and mixed that.

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:

A few extra loaves - just a post to look back on someday.

Blog Writer: Jenna

Photographer and documenter of evidence: Spencer

Chemist/Baker: Sheffield

Cellular Respiration  

Cellular Respiration  

• C6H12O6 + O2  →  CO2 + H2o + ATP

• Process occurs in the Mitochondria

Cinnamon Swirl Bread

Blog Writer: Ally

Photographer and documenter of evidence: Cade

Chemist/Baker: Chase

Recipe:  

• 2 tablespoons sugar

• 1 cup warm water

• 2½ teaspoons yeast

• 2½ cups flour (add extra as needed)

• 1 teaspoon salt

• 2 tablespoons olive oil

Garlic Bread Attempted

Roles:
Blog Writer: Nina
Photographer and Documenter of Evidence: Margaret
Chemist/Baker: Nick

Materials:

• Measuring cups

• Whisk/spoon

• Bowls

• Loaf pan

• Small amounts of shortening/flour for kneading and rising dough

Ingredients:

• ½  package (1/8 ounce or ¾ tsp) active dry yeast

• Yeast is used to make the bread rise

• 1-⅛ cups warm water (110° to 115°)

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