烘焙酵母麵包：食品科學、麵包師數學與動手烹飪
在這個為期 4 週的課程中，學生將學習創造酵母文化所涉及的科學、歷史和數學，並利用這些知識來烘焙酵母三明治麵包和鄉村工匠麵包。
Jen Bloyer
平均評分：
4.9
評論數量：(31)
包含什麼
6 預錄課程
4 週
教師的支持1 年訪問權
到內容作業
每週 1 小時. Optional Hands-On Activities Include: - Creating and maintaining a sourdough starter, keeping a baking journal, baking a sandwich loaf, and baking an artisan style boule.我們無法翻譯此文，請刷新頁面並再試一次。
課堂經歷
英語程度 - 未知
Beginner 等級
Sourdough bread baking has had a recent surge in popularity but may feel intimidating to learn. I make it easy for students to learn the ancient craft of baking bread and learn the scientific principles of how it works. In this 4 week asynchronous course (no live class meetings), your student will learn how to make delicious bread for the whole family by just using flour, water, salt, and a little bit of time and patience. Each lesson will have a video that your student can watch on their own time to be sure they have assistance exactly when their dough is ready for the next step. Worksheets will also be provided that can be printed to create your student’s own baking journal. Video lessons for each week will be available on the classroom page, as well as any worksheets, written instructions, or ingredient lists. Students will be encouraged to post photos, comments, or questions on our classroom page to show their progress. Please allow up to 48 hours for teacher feedback, but in most cases, I will be able to respond more quickly. You may also purchase this course upfront to receive access to all the lessons right away, however, please note that making a starter from scratch may take anywhere from 7-21 days before it’s ready to bake the bread. If your student would like to make their first loaves sooner, you can purchase sourdough starter online or borrow some from a friend/family member to jump-start your baking journey. Creating and caring for the starter culture can be done in just a few minutes per day. Baking each loaf of bread will take anywhere from 24-48 hours from start to finish however, it’s very minimal hands on time (less than an hour of work combined). Most of the time is waiting for the natural yeasts and bacteria to do their job of fermenting, which is why I believe patience is a key ingredient in this recipe 😊
教學大綱
6 課程
超過 4 週課 1:
Getting to Know Sourdough
An introduction to the course, as well as basic facts and history of using a sourdough culture in baking. 課 2:
Getting Ready to Bake
In this lesson, we will go over all the necessary and optional tools required to create a starter culture and bake our bread recipes. We will also learn various vocabulary terms related to baking sourdough. 課 3:
The Science of Making Sourdough
Here we will learn the scientific principles behind the microbial activity that creates that beautiful loaf of soft, pillowy bread. 課 4:
Making Sourdough Starter from Scratch
Here we will start our journey to create a microbiome of the starter culture that will allow us to bake delicious bread later in the course. Students will create a journal to catalog their daily feedings and track the results. 其他詳情
父母的引導和規範
If your student will be participating in the hands-on portion of the class, we will be baking in a very hot oven and using a sharp knife or razor blade to score the bread. Parents should be available to assist and supervise as needed during the baking portions of class (lessons 3 and 4).
Allergy Warning: We will be using wheat flour in these recipes.
供應清單
Sourdough takes a few simple staple ingredients: Flour, Water, Salt. Sugar & Oil are also included in the sandwich loaf. Students will also need a clean, empty jar or two for creating the starter, and basic cooking vessels such as a bowl for mixing dough and a loaf pan. All mixing will be done with our hands.
教學語言
英語
已加入 March, 2023
4.9
31評論
教師專業知識和證書
學士學位 在 心理學 從 Rutgers University
I have been baking my own bread for over 15 years and have been caring for my current active sourdough starter since 2022. 
