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.