Lab Report

Racing Breads Title​ : Racing breads Question/Problem​ : Using different types of bread recepies how does leavening agents react to each one?

Hypothesis: There are many characteristics that come into play and the outcome of that can either be the size, taste, texture and look.

The different kinds of recepi will make the each bread have it’s own tatste, size, texture and how well they different ingredients worked with eachother.

Material List: Different size bowls measuring cups measuring teaspoons salt bread flower baking soda sugar buttermilk Procedures: Sourdough There three different procedures based on each group. For the sourdough starter bread it took us almost a week and half just because part of the procedure asked for a starter and that had to be fed every day until baking day. On the day you mix the ingredients for the yeast and the sourdough we had it sit for a day already mixed together then baked it for 40 minutes.

You’ll need all­purpose flour, buttermilk, and just a teaspoon each of baking soda, salt, and sugar. It’s essential that you use buttermilk here because we’re using baking soda

as the leavening agent and it requires the lactic acid in buttermilk to react with it and cause bubbles to make it work Combine all of the ingredients in a large mixing bowl, or a large (6­quart), food­safe plastic bucket. For first­timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.

Data Table:

Experimental Group: ​ Sourdough Yeast Bread Ingredient (copy from the recipe)

Calculations

Revised Amount

Starter

⅜ of a cup

5 cups of Bread flour

5 cups

5 cups

2 ½ cups of water

2 ½ cups

2 ½ cups

Salt

¼ teaspoons

¼ teaspoon

Control Group: ​ Commercial Yeast Bread Ingredient

Calculations

Revised Amount

3 Cups Water

0.85 cups of water

6.5­7.5 Cups All­Purpose Flour

2 cups of bread flour

1 Tablespoon Salt

2/7 tsp of salt

1.5 Tablespoons Yeast

0.42 tsp of yeast

Experimental Group:​ Chemical Leavening Agent Bread

Ingredient (copy from the recipe)

Calculations

Revised Amount

3 ½ cups of bread flour

3 ½ cups of bread flour

3 ½ cups of bread flour

1 tsp of sugar

1 tsp of sugar

1 tsp of sugar

1 tsp baking soda

1 tsp of salt

1 tsp of salt

1 tsp of salt

1 tsp of salt

1 tsp of salt

1 ½ ­2 cups of buttermilk

1 1/2 ­ 2 cups of buttermilk

2 cups of buttermilk

Variable

Control Group (​ Commercial Yeast Bread​ )

Experimental Group (​ Sourdough Yeast Bread)

Experimental Group (​ Chemical Leavening Agent Bread)​

Flour type

Bread

Bread

Bread

Dough rise time

12 ½ hours

4­6 hours

0

Oven temperature

450 F

450 F

450 F first 15 min 400 F last 20 min

Bake time

35 min

35 min

Dough amount

331.25

331.25

331.25

Observation

Control Group (​ Commercial Yeast Bread​ )

Experimental Group (​ Sourdough Yeast Bread)

Experimental Group (​ Chemical Leavening Agent Bread​ )

Height

2 inches

2 ½ inches

2 inches

Taste

salty and watery

Soft

sweet

height before baking

1 inch

1 ¾

2 inch

Appearance (holes, airiness)

Flowery and dusty

gaps and meduim sized holes

solid, air holes

Analysis: Based on the data we had our bread came out to be good it didn't rise as much as we though it would from when it was in yeast form.

Conclusion/Summary: In this lab I baked three diffrent kinds of bread with my classmates to see what diffrent procedure and ingredients those breads need and see the diffrence that can make. Each group added some of the same things just in diffrent countaties and that made a diffrence in the height, taste and texture. I then found out that based on just one ingredient you can either bake it the same day or you would have to wait a day or two more. Something I would change if we did this again would be how much time we had and the smount of time we actually had access to the bread.