To conclude their studies of micro-organisms, yesterday the Year 5/6 students hosted baker, and owner of Jane Dough, Will Jane. Will described his career path from work experience in Melbourne to learning from and working with bakers in France, England, Italy, India, Byron Bay and other parts of Australia before setting up his own wholesale bakery in Warrnambool that produces breads, pastries and donuts. He described the importance of the sour dough starter in the baking of his sour dough loaves and students could see and smell the difference in the live starter and the dry commercial yeast. Students learnt that while the dry yeast was quicker to use, the starter had more flavour as it contains a fermented mixture of flour and water, and a colony of micro-organisms including yeast and lactobacillus bacteria. Will’s bread takes 3 days to make as on the first day Will feeds the starter and on the second day, he mixes it, adds salt, proves it for 4 to 5 hours, shapes it then leaves in in the fridge overnight before baking it on the third day. We were surprised to learn that Will had kept this starter going for 4½ years and it is fed 4 litres of water and 4 kgs of flour everyday which results in approximately 100 kg of bread dough, that is 120 loaves a day! As they examined and tasted the sour dough, hot cross buns and croissants students could see the holes in the bread that were the result of the yeast feeding off the sugar that was produced by the yeast microbes. Jane Dough products are available from the bakery in the Coles carpark in Warrnambool, regional markets and local retailers including The Corner Store. What a delicious way to learn about micro-organisms, thanks Will! Comments are closed.
|
Archives
March 2024
|