W H AT D O E S

THE PERFECT
B R E A D LO O K
LIKE?
 TA K E 1 0 M I N U T E S TO S E T
U P YO U R S TAT I O N . P L E A S E
TA K E A P I E C E O F
CARDSTOCK AND MAKE A
NAME TENT FOR YOUR
BREAD! MAKE IT CUTE!
T H I N K A B O U T W H AT YO U
WANT TO TELL VIEWERS
 E V A L U AT I O N
• WHEN YOUR BREAD HAS COOLED
S L I G H T LY YO U C A N R I P I T A PA R T, T R Y
AND GET A CLEAN EDGE
• TA K E 5 M I NU T E S TO D I S CU S S W I T H
YO UR PA RT NE R A B O UT YO UR B R E A D
• DID IT RISE?
• W H AT TY P E O F S H A P E I S I T ?
• D O YO U T H I NK YO U R STA RT E R
PRODUCED A LOT OF CO2?
 GALLERY WALK
- Take 10 minutes to walk around the room and
observe your classmates’ Bread.
- Does it look like yours? Did they use the same
ratio?
- Think of one thing you liked about their bread
and one thing you did differently in yours
- We will come back together and share out our
observations
PEER REVIEW

• Be kind
• Be Helpful
• Be Specific
 MEASURING CO2
PRODUCTION

• How do know which bread

produced the highest amount of
CO2?
• Does our Bread leave any clues?
• Measure our a ½ inch by ½ in square on your
bread. Use a pencil or marker to outline the
square
• You will then count all of the holes/bubble
impressions left in that square area (do this to
the best of your ability)
• Compile your answer in the class data sheet
under your groups name
WHICH BREAD HAD THE MOST CO2
PRODUCTION?
W H AT OT H E R FAC TO R S C O U L D H AV E
AFFECTED OUR BREAD?
WHY WOULD GASES NOT BE ABLE TO
E X PA N D ?
 W H AT WO U L D YO U D O
D I F F E R E N T LY F O R Y O U R B R E A D ?

- Take what you saw in your peer's bread and what we

talked about to revise your starter ratio
- Do some research on why some sourdough bread
doesn’t rise (the internet has all types of answers!)
- Take 10 minutes to research this
RE-WRITE
YOUR
S TA R T E R
CARE PLAN!
1. HOW DOES THE AMOUNT OF
F LO U R W E P U T I N TO O U R S TA RT E R S
A F F E C T F E R M E N TAT I O N ?

2 . W H AT H A P P E N S TO T H E C O 2
WHEN OUR BREAD GETS BAKED?

3 . WO U L D I WA N T M Y S TA RT E R TO
B E F E R M E N T E D AT 2 0 ° F O R 6 5 ° F ?
EXPLAIN.