Bread Substitute

Bill and I conducted a three-day Science of Bread workshop last week at Beacon. We were the substitutes for Ms Fox's junior science class while she was away. The students and I made a gigantic whole-wheat sourdough molasses cracked-rye cornmeal rolled-oats dough. Bill brought ingredients (for both bread and beer) for the students to see and taste, and we explained what flour is, where wheat comes from, what yeast is, and how fermentation works. We baked the bread in the school's oven, and filled the school with the aroma. Everyone got to have a baby bread the size of a grapefruit!