Oscar, Losh and Shreya INTRODUCTION This week we shifted away from our discussion of shepherds to focus on ancient forms of bread-making. We specifically talked about the cultivation of wheat, and the formal processes of turning wheat into a baked product. We discussed the importance of different grain varieties in the ancient world, and how…
Week 6 Lab Data Group 2: Bread
Simple Bread Loaf (Cato’s #74 “Kneaded Bread Loaf): Flour, Salt, Water We started this loaf by mixing 5g of salt and 250g of flour in a bowl. Then we added 175g of water slowly into the flour. After about a minute of kneading it in the bowl we added another 15g of water. Another minute…
WEEK 6 LAB DATA GROUP 1: BREAD
This lab data is for group 1. In this lab we experimented with baking 3 different kinds of bread. Similar to our previous labs, this took place on Mai Fete island in a pot on open fire. 1. Kneaded Bread (Simple Bread Loaf) Ingredients: Flour: 253g Salt: 5g Water: 175g We measured all of our…
Week 6 Lab Data Group 4: Bread Baking
This week we baked three loaves of bread. All of our loaves were baked in a cast-iron pot heated with coals from a woodfire. For the first loaf, we used only salt, water, and fresh milled organic flour. We also poured roughly 5 grams of water into the pot when the dough went in. The…
Week 6 Lab Data Group 3: Bread
I was the data collector for this lab. My group made four loaves of bread. They represented 3 different types of bread: one whole wheat bread, one cheese bread, and two sourdough breads. We were trying to compare the differences in bread production. We were measuring the temperature of the pot and the temperature of…
Lab Group Data: Bread (Group 5)
This data is for Lab Group 5, which consists of Lily Petersen, Oscar Hayes, Bianca Lott, and Cole Kniep. For this lab, we baked three different breads in a pot over hot coals and recorded our observations regarding the temperatures of the pot and the breads, as well as the taste, smell and textures of…
Week 6 Lab Journal: Bread
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Week 6 Lab Journal – Bread
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Week 6 Lab Journal: Bread
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Week 6 Lab Journal: Bread
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