Basic Yeast Breads
Introductions This week we are diving into the art of basic yeast breads, including yeast rolls, an Italian loaf, and a rye loaf. Our objectives to learn this week consist of knowing which yeasts to use, knowing how to knead and prepare yeast breads, and then being able to evaluate the outcomes of a good-quality…
Lab Reflection: Quick Breads
Results This week’s lab laid out a great foundation for the different techniques we will use often in this lab. Our primary method of creaming worked well for our sour cream coffee cake, however due to the somewhat cold temperature of the butter, the creaming took longer than anticipated at a higher speed. The blueberry…
Quick Breads
Introductions This week we will be working on different quick breads. Our learning objectives for the week consist of using chemical leavening agents and fats, preparing a variety of quick breads using the biscuit, muffin, and creaming method, and lastly preparing a variety of griddlecakes. My prior knowledge of quick breads would be experimenting with…
Jack Burke 