Bake it until you make it!

To begin, throughout this term of Food we were able to look into baking. We studied the pH scale and what is considered an acid or a base. We learned about acid base reactions which we applied to our baking. We went on an FE to Big Delicious Planet where we were able to look at their garden and also get a hands on experience.  We explored their urban farm and how they work from the farm to the kitchen. We made 5 different breads in class. We were trying to figure out which component makes the best leavening agent. The leavening agents we used were baking soda, yeast, and sourdough starter. This AP was actually one of my favorites that we have had all year because I was able to see what worked better and it was more of a hands on AP that I was able to experience with one of my other peers.

                                 


Calculations:

BUTTERMILK
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PROTEIN
17% x 2 cups per serving = 34% of daily value
8 grams of protein per serving x 2 cups per serving = 56 grams of protein
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FAT
4% x 2 = 8% of daily value
2.5 grams x 2 = 5 grams of fat

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CARBOHYDRATES
4 x 2 = 8% of daily value
13 x 2 = 26 grams of carbohydrates
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CALORIES
110 x 2 = 220 calories
220 = x
2000 calories needed daily 100%
22000 = 2000x
2000 2000
11 = x
11% of calories needed daily
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ALL PURPOSE FLOUR
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0.25 serving size x 3.5 cups of flour used = .875
.875 is change factor
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PROTEIN
.875 x 3 = 2.625 grams of protein
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CARBOHYDRATE
7% x .875 = 6.125% of daily value
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CALORIES
100 x .875 = 87.5 calories
87.5 = x
2000 100
8750 = 2000x
2000 2000
4.375 = x
4.375% of calories needed daily
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SUGAR
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CARBOHYDRATES
1% of the daily value
4 grams of sugar
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CALORIES
15 calories
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