Cellular Respiration
C6H12O6 + O2 → CO2 + H2o + ATP
Process occurs in the Mitochondria
Cinnamon Swirl Bread
Blog Writer: Ally
Photographer and documenter of evidence: Cade
Chemist/Baker: Chase
Recipe:
2 tablespoons sugar
1 cup warm water
2½ teaspoons yeast
2½ cups flour (add extra as needed)
1 teaspoon salt
2 tablespoons olive oil
Garlic Bread Attempted
Roles:
Blog Writer: Nina
Photographer and Documenter of Evidence: Margaret
Chemist/Baker: Nick
Materials:
Measuring cups
Whisk/spoon
Bowls
Loaf pan
Small amounts of shortening/flour for kneading and rising dough
Ingredients:
½ package (1/8 ounce or ¾ tsp) active dry yeast
Yeast is used to make the bread rise
1-⅛ cups warm water (110° to 115°)
Hi all! Here are a few recent(ish) bakes, dating back 3 or 4 months. Starting with a batch of buttery Lion House rolls – a Holiday staple – and then a first attempt at Rugbrod, a Danish rye bread I’ve been a bit fixated on since we visited Scandinavia this past Summer. I based the recipe on the formula in the New Nordic Cookbook I got for Christmas, subbing in levain instead of fresh yeast. The texture was perfect, though the flavor needs some work – it had a couple odd/off notes, which I attribute to the dark beer I used in the recipe – will tweak next time an
Cellular Respiration
Equation- Glucose + Oxygen= ATP + Carbon Dioxide + Water
Where- Mitochondria
Cellular respiration is important because the yeast helps the bread rise. The yeast undergoes cellular respiration and it starts off by respiring aerobically, which creates carbon dioxide and water.
I just wanted to post this side-by-side of one of my first loaves and a more recent loaf to illustrate the importance of failing well. I believe that in endeavors such as this, there is no such thing as failure as long as you learn from it. I baked the loaf on the left on January 18th; the loaf on the right on February 5th. I baked a bunch in between, adjusting my methods, recipe, and handling techniques, all while taking a lot of notes. I also talked frequently with a friend who was further along than I was in baking this style of bread.
I love bread. 70% total grain, home milled flour (57% wheat, 13% rye); 30% white flour (King Arthur); 80% hydration. I'm fairly new to natural yeast fermented baking, and brand new to this site. I baked this loaf a few weeks ago, and have been experimenting with a lot things since then to gain understanding of the inner workings of this beautiful and delicious food. Suffice it to say, none of them have turned out as well as this one (yet!) :)
Day 1 - Entry 1 - Doing the Research - March 7th, 2017 - 11:41 AM
We’ve begun research on our mission to create the best bread recipe we can by experimentation. We have discussed what we will do and have created a recipe we hope will be successful. Tonight Jack will be testing our recipe as Riley and I are busy.
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Day 1 - Entry 2 - March 7th, 2017 - 6:34 PM
