Baking Sourdough Bread

Science

• The student learned about biology and the process of fermentation in creating sourdough starter.
• They gained an understanding of chemistry, particularly the role of yeast in the rising process and the chemical reactions involved in bread making.
• They acquired knowledge of microbiology through understanding the role of wild yeast and bacteria in sourdough fermentation.

Following this baking activity, the student can further their understanding of science concepts by experimenting with different ingredients and proportions in their bread-making process. They could also explore the science behind the different types of flour and their effects on the final product, and conduct experiments to observe the impact of temperature and humidity on the fermentation process.

Book Recommendations

• The Baking Life of Amelie Day by Vanessa Curtis: A heartwarming and delightful story of a girl who discovers the joy and science behind baking.
• The Breadwinner by Deborah Ellis: This novel offers a look at the science and art of bread making in the context of a compelling and thought-provoking story.
• The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking by Joseph J. Provost and Keri L. Colabroy: This book explores the scientific principles behind cooking, including the processes involved in bread making.