Discovering Science and Math Through Sourdough Baking and Canning

Core Skills Analysis

Science

• The student learned about fermentation as they observed the process of sourdough rising, understanding how yeast converts sugars into gases.
• They explored the scientific principles behind food preservation during canning, such as the importance of sterilization to prevent spoilage.
• By measuring ingredients for both sourdough and canning, the student gained practical experience with quantitative analysis and chemical reactions.
• They observed the effects of temperature on yeast activity while baking, connecting environmental conditions to biological processes.

Mathematics

• The student practiced measuring ingredients using fractions, enhancing their skills in comparing and converting units.
• They calculated the time needed for the sourdough to proof and rise, developing an understanding of elapsed time.
• In canning, the student learned about ratios as they adjusted recipes based on the number of jars they wanted to prepare.
• The activity also introduced the concept of volume as they measured liquids during the canning process.

Home Economics

• The student acquired practical skills in baking and preserving food, fostering a sense of independence in the kitchen.
• They learned about nutritional components of the ingredients used in sourdough and canned goods, connecting cooking with healthy eating.
• Through the process, the student also developed organizational skills by planning out each step of the baking and canning processes.
• They gained an understanding of food safety principles, including the importance of clean workspaces and proper sealing of canned goods.

Tips

Encourage the student to explore different types of sourdough starters and experimentation with flavors by adding herbs or spices during baking. For canning, they might research various fruits or vegetables and explore related preservation methods such as pickling. Engaging in discussions about the science of food would deepen their understanding of both processes.

Book Recommendations

• Sourdough: A Beginner's Guide to the Bread of Life by Sarah Baker: A comprehensive guide introducing young bakers to the art and science of sourdough bread making.
• The Complete Book of Home Preserving by Crisco: A practical guide for young cooks on canning various fruits and vegetables safely and efficiently.
• Kitchen Science: The Chemistry of Cooking by Joan Anderson: This book explains the science behind cooking, connecting the art of baking and canning with scientific principles.

Learning Standards

• Next Generation Science Standards: MS-LS1-3 (Develop models to describe the function of a cell and identify different types of organisms.)
• Common Core Math Standards: 5.MD.A.1 (Convert among different-sized standard measurement units within a given measurement system.)
• Family and Consumer Sciences Standards: FCS.9-12.8.1 (Demonstrate cooking and food preparation skills to promote food safety and healthy eating.)