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…

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…