The weather at the start of this weeks lab was, generally, pretty optimal: a little cloudy, slightly windy, and with a temperature of about 45 degrees Fahrenheit. The last bit might seem a little cold, but it didn’t seem to have much effect on the heat or quality of our fire, and the slight breeze…
Week 3 lab data: group F
Part 1: quadratus bread Preparation Ingredients: 500 g fresh flour, measured 499 g 10 g salt, measured ~10 g 325 g (mL) water, measured 174 g Note that scale measurements are inaccurate and changed dramatically as we added and removed ingredients. The water we added, though it registered as 174 g on the scale, was…
Lab 3: Group D Maza Data
Group D: Wendy Erickson, Astrid Malter, Brendan Glenn, Lucy Neuman, collaborated with group B Conditions: 46 degrees, light wind Within this lab section, we attempted to make maza through cooing, grinding, and forming barley and other ingredients. We sought to test the taste, durability, and look of products with varying amounts of core ingredients (ground…
Group A Data: Alica and Globuli
Our group tried our hands at six different bread products made with alica starch as its primary ingredient. Alica is a paste made by grinding soaked farro grains over the course of two to three days. For this lab our instructor soaked the grain throughout the week, changing the water two to three times a…
Week 2 Lab Data- Group A
Important Measurements: Milk Weight: 3.864kg Volume: 1 Gallon Curds Weight: 1.328kg (This includes a small amount of whey still mixed in) Whey Weight: 2.825kg Volume: ~7/8 Gallon (No exact markings on containers) Other Observations: We waited about 10-15 minutes initially for the fire to burn down Throughout, we kept the fire burning on the side,…
Cheesemaking Lab Data: Group D
Group D: Astrid Walter, Brendan Glenn, Lucy Neuman, Wendy Erickson Starting time: 2:57 PM Starting values: 3.86kg milk 1/4 cup vinegar, 2 cups water 1 tab rennet, 1/4 cup water Time 0: Milk added to cast-iron pot, mixed slowly with vinegar-water mixture, stirred. Strong wind 3 minutes: Fuel log added to fire (mixed hardwood burning…
Lab 2: Cheesemaking Data
Group B: Trina, Sam, Andrew, and Raine (recorder) Thursday, April 8th, 2021 on Mai Fete Island Weather: 63°F, windy, partly cloudy Used the open fire throughout Initial Measurements Pot Temperature 79°F (important to note because we went second, so the pot had been heated already) Milk Temperature 69.1°F Milk Volume 1 Gallon Milk Weight 3.877…
Week 2 Cheesemaking
Group C: Adam, Eryk, Aubrey, Holland Recorder: Adam Initial Conditions -Milk starting temperature of 56°F Starting Measurements Milk 1 gallon, 3.76 kilogram Vinegar Mixture 0.25 cup vinegar into 2 cup water Rennet Mixture 1 tablet into 0.25 cup water Total Volume 18.5 cups (1.16 gallons) First Heating Time (min) Temp. (°F) Notes 0 56 Set…
Group E Week 2 Data: Cheesemaking
Group E: Grace Brindle, Zach McCrary, John Hoffman, Zoe OrlinData Recorder: Grace BrindleDate: April 8, 2021Location: Mai Fete Island, Carleton College, Northfield, MNWeather: 63° Fahrenheit, partly cloudy, 11 miles per hour winds SE Part I: Creating Cheese Curds and Whey Initial Measurements Milk weight:Container 1 (empty): .905 kilogramsContainer 2 (empty): .910 kilograms Container 1 (milk…
