If kids grow up more in touch with the natural world, they will feel less inclined to destroy it as adults. While I wholeheartedly believe kids need to play outside in nature, they can also learn about entire ecosystems right in their kitchens, using only a handful of basic ingredients.
Any of the fermented recipes I have posted on my blog can serve as a good science lesson but I decided to start with sourdough, the homiest of foods and one that almost all kids will eat. This lesson covers only sourdough starter. If you and your student want to later bake bread, you can find the recipe here.
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A sourdough starter, also known as a sourdough culture, contains living bacteria and yeast that transform flour and water into a leavening agent. Filled with gas bubbles, a leavening agent makes bread dough rise during baking. A sourdough starter also adds flavor and aroma to bread. It most commonly consists of only flour and water. This living thing needs regular feeding to keep it alive. When well cared for, sourdough starters can live for hundreds of years. The starter King Arthur Flour carries dates to the late 1700s, making it about the same age as The United States.
About 6,000 years ago in Egypt, someone baked the first loaf of bread. They likely noticed a neglected mixture of flour and water had sprung to life, bubbling away in a corner somewhere. That accidental starter would have made the first loaf rise. For thousands of years, bread was made with this kind of wild yeast.
In 1857, Louis Pasteur first identified yeast under his microscope. Soon after his discovery, around 1880, industry developed commercial yeast, which contains only one strain of bacterium, Saccharomyes cerevisiae. Commercial yeast produces consistent loaves of bread quickly, which meant bakeries could bake more loaves, more quickly, with fewer workers, resulting in higher profits.
3. To feed your starter, in a separate container, mix together another 50ml warm water with 50 grams flour. Stir in 1 to 1 1/2 tablespoons of the bubbling starter. This is your new starter. The previous one is discard. TIP: Store your discard in the refrigerator until ready to use for making crackers, pancakes, waffles, or tortillas.
4. Continue to feed the starter daily. After approximately 5 days of feedings, it should begin to double in size after feeding and fall back to its original size. This process will take several hours. It will also smell yeasty, slightly fruity and slightly acidic. When you notice these characteristics, the starter is ready to leaven bread dough. Be patient. Your kitchen may be cold and your starter may take longer to show these signs of life.
I remember wondering when I was a child, what is yeast? Where does it come from? (we never did sourdough, just the dried stuff) Yeast is kind of magical and I can see it being a completely entrancing subject for children. I always love the idea of including children in the kitchen, and this is another great way to keep their interest. Thank you!
hi thank you for the lesson! it help and my mom made me do three paragraphs about the sourdough starter,the history, and the science behind it. and i also got to see the bacteria from when the sourdough was wet and dry. THANK YOU AGAIN ZERO-WASTE CHEF!!!
A sourdough starter is basically fermented flour and water; by mixing them together, allowing them time to ferment, managing how much we keep, and watching the consistency, we can easily create a happy working successful starter.
Each step represents a single daily action. This can be done at any time of the day; after each one, stir the mixture well, scraping down the sides of the container, and mixing it all in, then loosely cover the pot again and leave it on the counter.
In your container, mix 50 grams of flour with 50 grams of water. Stir the mixture well; it will be nicely thick, even thicker if you are using the whole wheat flour option. Place the lid loosely on your jar, and leave it on the kitchen counter.
Bubbles may be appearing now, and it may be starting to smell eggy or cheesy, or wheaty and sour if using whole wheat flour. Add 30 grams of your flour and 30 grams of water, then stir and leave as above.
Your starter may now be smelling vinegary; that is all normal, it shows that the process is happening. Remove half of the contents of the container. Add 30 grams of your flour and 30 grams of water, then stir and leave as above.
If your starter is now looking less active and bubbly, do not be disheartened; it is all part of the process. Stick with it and keep building the strength in your starter. Add 30 grams of your flour and 30 grams of water, then stir and leave as above.
Hopefully, you are now seeing bubbles all the way through the mixture and it responds and grows after each feed. White flour starters can look really exciting now, bubbly and even volcanic. Whole wheat flour starters will be more textured, with an undulating surface. Add 30 grams of your flour and 30 grams of water, then stir and leave as above.
And if your starter develops a murky, watery surface, it is not ruined, it is just telling you that it is hungry; feed it and continue, and if it feels thin again at any point, repeat this action. Always aim for your starter to have a thick wallpaper paste or American pancake batter-like consistency. Starters typically become thin if the flour is weak, or they are being kept too warm. Resist the temptation to leave them in warm spaces for hours and hours. Some warmth is nice, too much will weaken your starter.
Once it is ready, keep the lid tightly shut and store it in the fridge until you are ready to use it. From this point on, you no longer need to keep discarding and feeding; when you are going to use it, feed it for making your dough.
When you want to make your dough, feed this base amount of starter with 30 grams of flour and 30 grams of water to generate the amount of starter you will need for a single loaf, using my master recipe. Stir it well; it should have a thick, batter-like consistency. Replace the lid and leave it to respond, grow and become active. Once it has, remove the quantity you need for your dough, replace the lid, fit it on firmly, and return your starter to the fridge until next time. Then follow the process again.
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Whatever language or subject they teach, experienced teachers are powerful advocates for starting every lesson in the right way. The use of starter or warm-up activities are of vital importance in the language classroom and help you ensure that the lesson starts and proceeds on your terms rather than those of your students!
An engaging and well-planned starter activity is a key part of any outstanding lesson. It starts the lesson with impact and sets the tone for what is to come by involving your learners from the moment they enter your classroom. This blog post looks at what makes a great starter or warm-up activity, how to plan and prepare them and provides some suggestions for compelling starters that work in every language classroom!
All of the above helps to create a purposeful atmosphere for learning and makes it clear to the students who is in charge of the lesson. Over time, pupils will arrive for their lessons ready to learn and the low-level chatter and disruption at the beginning of each lesson is more easily reduced. 152ee80cbc
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