GGS   Partners: BA & GR

ŏ I’ll Get A Rise Out of You!

We didn't  do  this  experiment  alone,  but  as  a  class.  As  such  we  were  divided  into  groups.  each  taking  care  of  a  loaf  of  bread.  Our  group  received  the  homemade  sourdough, which is the one we shall be focused on.

The Hypothesis:   My  hypothesis  for  each  dough  are  as  follows:  The  baking  soda  dough  will  be  the  quickest  to  rise,  the  biggest  in  size,  the  quickest  to  bake  and  it  will  taste  bland.  The  yeast  bread  will  taste  slightly  bitter  and  rise  at  a  usual  pace  for  bread  and  be short.  The  homemade  sourdough  will  be  sour  and  dense.  The  commercial  sourdough  I  believe will have a lot of bubbles and taste sour. The Dennis sourdough I believe will  be the smallest of our experiment, and the least sour out of the sourdoughs.

The Materials: Here are the ingredients found in each bread:    Yeast (Control)   ➢ 1 Cup of water  ➢ 2.5 Cups of all-purpose flour  ➢ 1 Tablespoon of salt  ➢ 1.5 Tablespoons of Yeast    Baking Soda (Experimental #1)  ➢ 1 ½ Cup of buttermilk  ➢ 3 ½ Cups of all-purpose flour  ➢ 1 Teaspoon of salt  ➢ 1 Teaspoon of sugar  ➢ 1 Teaspoon of baking soda    Homemade Sourdough (Experimental #2)  Our original recipe used to make 3 loaves of bread so we divided everything by 3  Ingredient (used to make 3)

Calculations

Revised Amount

10 cups flour

10/3 = 3 1/3

3 ⅓ cups flour

4 t0 4 ½ cups of water

4/3 | 9/2 * ⅓ = 1 1/2

4/3 to 1 ½ cups of water

3 ½ teaspoons of salt

7/2 * ⅓ = 7/6

1 ⅙ teaspoons of salt

¾ cup starter

¾ /3 = 1/4

¼ cup starter

Commercial Sourdough (Experimental #3)  ➢ 1 Cup of water  ➢ 3 ⅓ Cups of all-purpose flour  ➢ 1 Tablespoon of salt  ➢ ⅓ Cup of starter    Dennis’ Sourdough (Experimental #4)  ➢ 2 ⅔ Cup of water  ➢ 3 Cup of all-purpose flour  ➢ ½ Tablespoon of salt  ➢ ½ Tablespoon of starter

Bickering Variables

Control

Exp. 1

Exp. 2

Exp. 3

Exp. 4

Rest Time

2 hours in Fridge or 7  days outside

X

7 days

X

3 ½ hours

Rise Time

2 hours Then again  60+ mins.

X

15-60 mins.

4-24 hours

30 mins- 4 hours  Then again  3-4 hours

Bake Time

25-35 min.

35-45 mins

1-3 hours

30-60 mins

30-50 mins

Oven Temp.

450

400

400

400

450

Not necessary

10-15 mins.

20 mins.

2 ½ hours

Misc.

Yeast

Buttermilk, sugar &  baking soda

X

X

X

Most  of  these  different  variables  between  our  loaves  of  bread  have  simple  explanations  as  to  why  they  are  needed.  Depending  on  how  wet  or  dry, how dense  or  airy,  and/or  how  big  the  dough  is  there  will  be  differing  baking  times  and  oven  temperatures.  Kneading  is  the  way  to  activate  the  gluten in the dough, for all of you  sourdoughs  it  is  necessary  to  give  the  bread  structure  so  it  isn’t  flat,  but  for  the  baking soda loaf kneading is not necessary. This is because there is a reaction called  an  acid-base  reaction  that  happens  in  the  dough which activates the gluten without  needing  to  be  kneaded.  Speaking  of  reactions,  the  baking  soda  loaf  has  3  distinct  variables  that  differ  from  the  other  loaves,  buttermilk,  sugar,  and  baking  soda.  Buttermilk  is  the  acid  in  the  acid-base  reaction  inside  of  the  baking  soda  bread and  the  baking  soda  itself  is  the  base,  but  the  sugar  is  needed  to  quicken  this  process.  And  lastly,  there  is  yeast  in  the  yeast  loaf  because  it  is  needed  as  the  leavening  agent and a structural support.

➢ Knead the dough until it passes the “window pane test” (about 20 minutes): a small piece of dough will stretch  between 4 fingers without breaking thin enough to allow  light to pass through.  ➢ Shape the dough into a loaf. Place it in a pan, proofing  basket, or on a board. Cover the dough lightly with a  towel and allow the dough to rise for 4-24 hours.  ➢ Slice an X shape in the top of the loaf with a very sharp  knife or razor blade.  ➢ Bake at 400°F for 30-60 minutes, depending on the size  of the loaf, until the internal temperature reaches 210°F  (use a meat thermometer inserted into the bottom or  side of the loaf). Cool before slicing.    Dennis’ Sourdough (Experimental #4)  ➢ Make sure your sourdough culture is active  ➢ Make the leaven (overnight)  ➢ Test that the leaven is ready  ➢ Dissolve the salt  ➢ Mix the leaven and water  ➢ Add the flour  ➢ Rest the dough (30 minutes, or up to 4 hours)  ➢ Mix in the salt  ➢ Begin folding the dough (2 1/2 hours)  ➢ Let the dough rise undisturbed (30 to 60 minutes)  ➢ Prepare 2 bread proofing baskets, colanders, or mixing bowls  ➢ Shape the loaves  ➢ Transfer to the proofing baskets  ➢ Let the dough rise (3 to 4 hours, or overnight in the fridge)  ➢ Heat the oven to 500°F  ➢ Transfer the loaves to the Dutch ovens  ➢ Score the top of the loaf  ➢ Bake the loaves for 20 minutes  ➢ Reduce the oven temperature to 450°F and bake another 10 minutes  ➢ Remove the lids and continue baking 15 to 25 minutes  ➢ Bake another 15 to 25 minutes  ➢ Cool the loaves completely

The Results

GGS, 2018, Comercial bread BA, 2018, Dennis’ Bread   The Control ​Yeast  This bread was the most risen  Baking  soda  chemical  1st  baked  :  dense,  dry,  the  crust  has  a  burnt  aftertaste,  the  center is sweet and clumpy when eaten fluuffy a lil salty     Experiment 1 ​Baking Soda  salty    Experiment 2 ​Homemade Sourdough  Very  sour  a  lil  dense  but  has  a  lot  of  bubblrs, hard crust crunchy inside slightly gold  outside     Experiment 3 ​Commercial Sourdough  The  sourest  ,  very  hard  crust,  sourish,  denseish  some  bubbles  at  botto,m  softer  inside moist, underbaked slightly elesticc    Experiment 4 ​Dennis’ Sourdough    Hard to bite into dense moist blondest,

What Are You Eating? All-Purpose Flour  1 serving size= ¼ cup  ¼ 3 ½   100cal  X  3.5/.25=14  14*100=1400 cal  Potassium  40mg *14= 560mg  Total Carbohydrate  22g*14= 308mg  Dietary Fiber  1g*14= 14g  Sugar  1g*14= 14g  Protein  3g*14= 42g  Iron  6%*14= 84%  Salt   1 serving size=17/16 tsp   ¼ 17/16  590 mg X  17/16 / ¼= 4 1/4  4 ¼ *590= 2507 1/2 mg sodium or 2.5075 g sodium    ¼ starter   ⅙ cup flour   1 serving size= ¼ cup  ¼ 1/6  100cal X  ⅙ / ¼ ---> ⅙ * 4/1 = 4/6 --> 2/3  2/3*100=66.2/3 cal  Potassium  40mg *2/3= 26 ⅔ mg  Total Carbohydrate  22g*⅔ = 14 ⅔ mg  Dietary Fiber  1g*2/3= ⅔ g  Sugar  1g*2/3= ⅔ g  Protein  3g*2/3= 2g

Iron 6%*2/3= 4%  +  14*100=1400 cal  Potassium  40mg *14= 560mg  Total Carbohydrate  22g*14= 308mg  Dietary Fiber  1g*14= 14g  Sugar  1g*14= 14g  Protein  3g*14= 42g  Iron  6%*14= 84%    TOTAL:  Calories​ 1466 ⅔   Potassium​ 586 ⅔ mg  Total Carbohydrate​ 322 ⅔ mg  Dietary Fiber ​14g  Sugar​ 14g  Protein ​42 ⅔ g  Iron​ 88%    Daily Percentage  Calories ​1466 ½= 2000 = 73.3%  Potassium​ 586 ⅔ mg3500= 16.8%  Total Carbohydrate​ 322 ⅔ /300 = 107.6%  Dietary Fiber ​14g /25= 56%  Sugar​ 14g /25=56%  Protein ​42 ⅔ g /50= 85.3%  Iron​ 88%  Sodium​ 2507 ½ mg/2400= 104.5%

The conclusion:

GGS, 2018, Graphing Height    Baking  soda  chemical  1st  baked  :  dense,  dry,  the  crust  has  a  burnt  aftertaste,  the  center is sweet and clumpy when eaten

Lab report food ggs (1)
Lab report food ggs (1)