Really Tasty Bread experimentation

Welcome to our crazy yeast adventure!!!

We are going to walk you through our spontaneously exciting bread making experience.

Before we do so we will introduce you to the procedure, the ingredients we used, and variables that could have affected our precious bread.

Procedure:

1. In a ziploc baggie, mix together ¼   teaspoon yeast and ¼  cup of the flour. And a pinch of salt

2. Heat 1 tablespoons of water to 110 °F - 115 °F(1 minute in the microwave)

3. Slowly add the 4 tablespoons of heated water to the baggie and stir to combine.

4. Let mixture set for 10 minutes, to activate yeast.

5. Mix in the remaining ¼ cup flour in the baggie. Add pinch of salt

6. Take dough ball out of baggie.

7. Knead dough for 1 minute.

8.Butter the dough

9. Roll dough into a ball.

10.Spread Butter on top

11. Place dough ball under heat lamp and allow it to rise for 30 minutes

Variables that could affect rising time: Sugar

We picked these ingredients because we thought those ingredients would be fun and interesting to test for making our bread.

The ratios of our ingredients are as follows,

Ratios:

• 2 teaspoons of sugar: ¼ cup of flour

• 2 pinches of salt: ¼ cup of flour

• 2 teaspoons of sugar: ¼ teaspoon of yeast

• 2.25 teaspoons, ½ cup of flour, 2 pinches of salt: 2.5 tablespoons of water

In order to fully understand bread making we had to learn the science behind it. A lot of people dont know that the only reason bread is big and puffy, is because there is an organism inside the bread we eat called Yeast, Yeast is a living organism that respirates. In the bread-making process, it is the yeast that undergoes cellular respiration. Anaerobic respiration -- also known as fermentation happens without the presence of oxygen. During bread production, yeast starts off respirating aerobically, creating carbon dioxide and water and helping the dough rise. After the oxygen runs out, anaerobic respiration begins

Anaerobic respiration is important in bread making because when the yeast is inside, it uses anaerobic respiration to produce carbon dioxide which makes the bread rise

Did you know that by eating bread you are a part of the carbon cycle? Bread making falls into the carbon cycle, because once other animals eat it they will aquire the carbon inside

-------------------------------------------------------------------------------------------

Before the final product we experimented with materials!!

Day 1:

This was the day we experimented with yeast and cellular respiration in the classroom. This is a picture of our chemist Jordan Walton (Aka Sexy beast) warming up our water that we later used for the activation of the yeast to simulate the heat of an oven.

Here we have Gabe testing the water temperature to make sure it is just right

Here we have our final respiration product, we used balloons at the end of beakers to see how much different tests rose. We took it from there to see what the best combination of ingredients was best

-------------------------------------------------------------------------------------------

Now for the actual cooking day!!

Here we have our sexy chemist mixing our combination of ingredients in our plastic baggy (if you don't understand what is going on go look at the bread procedure)

Here we have our yeast being acivated

Here we have our bread blob under the light so that it can rise

Here we have another picture of our beautiful bread under the light

Here we have the last picture of our bread rising (I promise this is the last one rawr xd)

Here we have our final bread product before we put it in the oven

Here we have our final product out of the oven

-------------------------------------------------------------------------------------------

Conclusion!!

I would say our bread was semi successful. Our bread did not rise nearly as much compared to other breads, but when I compared the taste to other groups bread ours was clearly better. Our bread had a very sweet taste due to the sugar we added. It is all thanks to the great ideas of our sexy chemist. We compromised the size of the bread for the taste. #QualityOverQuantity #SexyBread