Blog posts

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

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.

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. 

I love bread. 70% total grain, home milled flour (57% wheat, 13% rye); 30% white flour (King Arthur); 80% hydration. I'm fairly new to natural yeast fermented baking, and brand new to this site. I baked this loaf a few weeks ago, and have been experimenting with a lot things since then to gain understanding of the inner workings of this beautiful and delicious food. Suffice it to say, none of them have turned out as well as this one (yet!) :)