My exploration in sourdough baking

Category: EDCI 336 (Page 2 of 3)

This is a category for the EdTech course. Please add this category in addition to the relevant edtech assignment category(ies).

Week 7 – Reflection

Accessibility in Tech

Photo by Max Fischer: https://www.pexels.com/photo/a-children-clapping-together-5212700/

Okay so for this week’s reflection I’m actually using voice to text just to see how it works. I’m not going to edit it but I will make amendments afterwards by typing if there are glaring mistakes that make the sentences not make sense.   I was really impressed with the tool to put your website through to see how accessible it was there was some things I didn’t quite understand so I’ll have to investigate that further but for instance just the contrasting text colors on the background that’s such an easy thing for us to fix that would make a big difference in accessibility. I thought we had some great conversations about udl in class today I do think that as everyone else stated it will be a lot of work but it is really worth the work and it will pay off it’s like investing in something up front and I think that the more that we normalize this approach to education the better it becomes for everyone. I think the key to this will be to really have a growth mindset strive to create the best environment for all your students and normalize having different accommodations different situations different options for different people. I also think that in general the more that we decolonize our classrooms and our pedagogies the more that these things will naturally come into play I think that as I think someone stated in our discussion that having things having fidget things and chairs that move around and allowing kids to move around is like a boom (supposed to be boon) to the classroom and to the students and this is contrary to a traditional classroom setting. I think that the point really is not to focus on how much work it may be, or the cons of these accessible approaches – but to focus on how we can best reach all of our students.

All in all I think the speech to text on Google Docs did a pretty good job of dictating. However, I clearly need to put more breaks in my sentences when I speak.

Week 4 – Reflection

Check out my interactive video about one of my favourite Instagram creators’ page .

I think this interactive tool will be so beneficial for asynchronous learning. Particularly I’m thinking about if you wanted teach a lesson and make sure that students are: picking up on the important points, paying attention, and engaged (to name a few).

Week 6 – Reflection

Distributed and online learning

Photo by Compare Fibre on Unsplash

We’re all (those that have been students or educators over the last 3 years) very familiar with online learning and can probably rattle off a list of the pros and cons. Of course some of those are person / situation specific.

Photo by Chris Montgomery on Unsplash

I really think there are major benefits to online (synchronous or asynchronous) learning. It was great to be able to complete my university degree on my parents’ farm on a small island. I think key to online learning is having a dedicated work space, because otherwise it is likely to not be effective or productive. I won’t go in to listing all the pros and cons to online versus in person learning but if you want to see more, check out this article. I will say that the biggest and most concerning con in my mind, is child/student support and safety while exclusively online.

Speaking to my own experience, my grades actually improved during the online learning. The end of the semester when covid first started was really poorly delivered (of course, I don’t blame them), but by September, professors had worked hard to develop effective online classes. I was incredibly fortunate to be able to move home to my parents, and be fully supported while I focused more on school than I ever had before. Normally I worked 25 hours a week outside school, but during covid I did not, and if I did it was less hours and on my parents’ farm. However, as Covid restrictions lessoned and I moved back to Victoria but I mostly continued my classes online. I went from living on a rural property to living in a tiny basement suite in a city, and I got a reality check of what the lockdown was like for so many people. This made online school harder. Your environment is so important for success with online school.

Photo by Casey Horner on Unsplash

If I had to pivot to fully online, the most important thing to me would be to maintain (or establish if a new year or semester) strong relationships with all my students online. Two learning activities I could use if we had to make this pivot now:

  1. Student directed lessons. In teams I would have students take on a subject within out unit of study and they would come up with a lesson for the whole class. The final lesson of this would need to be synchronous, but the work for the group could be asynchronous but I would want to do individual meetings with groups.
  2. I might try some online tools like Flip. I could come up with (or the class could) some discussion prompts, essential questions, or possibly inquiry and this site / app, Flip, provides a platform for students to respond in videos (which they can edit). This is a tool that can be used asynchronously. Or I could do a virtual online tour of a museum, quite a few offer them, heres one of The Louvre offers.

Week 6 – Sourdough Doughnuts

Alright, it’s time. I’ve been talking about it for a couple weeks now and this week is the time to attempt sourdough doughnuts! I feel more confident with my starter in general, so it feels like the right time.

Photo by Kadarius Seegars on Unsplash

Personally, I’m partial to a simple glazed doughnut. If these doughnuts turn out well, I might have to attempt a jelly doughnut. I’m going to use this recipe by Bless This Mess. Compared to the other things I have been baking, this is a very rich dough. This recipe calls for milk, eggs and butter which is of course what helps to make doughnuts so delicious, rich and light and fluffy! The issue with this recipe for me is that all the measurements are in cups, teaspoon (tsp), tablespoon (tbsp) etc. This is fine when you’re baking at a beginner level, or baking something that is not temperamental, but really ingredients are best measured by weight (I use grams). Sometimes online recipes offer an option to convert the recipe to weighted measurements, if it does I highly recommend you use that.

Photo by Kara Eads on Unsplash

I’m going to add the recipe here and convert it to grams. Again this recipe is Bless This Mess’s Light and Fluffy Glazed Sourdough Doughnuts.

  • ¼ cup milk (whole or 2%) ———————- 61 grams milk
  • ¼ cup sugar ————————————— 50 grams sugar
  • ¼ cup butter, cut into 4 pieces —————– 56 grams butter
  • ⅔ cup active bubbly sourdough starter —— 80 grams starter
  • 1 teaspoon salt ———————————– 5.7 grams salt
  • 2 eggs ———————————————- 2 eggs
  • 2 ⅓ to 2 ⅔ cups all-purpose flour ————- 280 – 320 grams flour

Why does it matter so much? Aren’t the original measurements fine? Well, this is where cooking and baking are the most different. This article from Food Bloggers of Canada explains why it is so important to weigh your ingredients when baking, here is a direct quote, “baking is a science and it requires all the precision you would expect when doing a chemical experiment”.

This might make baking seem unapproachable, but it’s honestly easier to just weigh things than to measure them all out in cup measures.

The final product of the Sourdough Doughnuts!
Doughnut Structure

Well, these sourdough doughnuts were a huge success! They were really easy to make, not a lot of hands on time with these. The dough probably took 15-20 minutes to put together (including a 10 minute resting period), and then it has a long proofing time 3-6 hours. I think I proofed mine for 3 hours or just under, and it’s a hands off proof – no stretching or folding. Following the first rise I rolled the dough and cut out the doughnut and doughnut holes (I used a jar lid and a water bottle cap because I didn’t have the proper cookie cutters), and left the cut out doughnuts for another 1-2 hours. The doughnut holes took 35 seconds per side to fry, and the doughnuts took about 70 seconds per side. So fast and easy, and then I just dropped them in the delicious and easy glaze icing.

I will definitely be making these again! I might experiment with proofing the dough in the fridge overnight to see if they develop a nice sour flavour.

Week 5 – Sourdough Khachapuri

Photo by Christine Isakzhanova on Unsplash

This week I’m making both, a regular country sourdough loaf from Chad Robertson’s Tartine Bread, and I’m trying a khachapuri for the first time!

Khachapuri is a Georgian cheese bread. I had my first introduction to Khachapuri from my friend who is a Doukhobor and whose family originated from Georgia. I am, of course, making a sourdough version. It just fell into place for me this weekend. I knew this was a special dish to my friend, my husband wanted to make borscht, and my favourite sourdough instagram account, Shebakesourdough (Jade Lim) posted an awesome video of her making Khachapuri. Check out this QR code to watch the video on Shebakesourdough’s Instagram.

Shebakessourdough, Jade Lim, Khachapuri reel

Luckily, the recipe Shebakesourdough shared calls for the dough to be rested in the fridge overnight – which is my favourite way to handle sourdough. It’s a very simple recipe: flour, water, salt, starter and olive oil. Shebakesourdough often does “coil folds” for her sourdough I’ve noticed, instead of turns. So, I have my Khachapuri dough in a glass container with a lid and I’m doing the coil folds, and I’m doing turns for the country sourdough loaf.

Week 5 – Reflection

Using the AI photo generator (Designer Microsoft) was actually quite interesting. I can see it being incredibly helpful and useful, but also frustrating. I think because figuring out how to write your prompt is tricky, and although it offers you generated prompts based on your keywords, it can still change things or not quite get at what you want. For instance, I wanted to have a banner made of sourdough starter and sourdough bread and a bakery and it always wanted to have words on it like “happy bakery” and “rise to the occasion”. Even when I wrote “do not have any words in the photo” it would have photos printed over top of the bread. Either way, I did end up with a banner for my website, but I did have to settle for a photo with words – check it out here and on my website home page!

AI Generated on Design Microsoft

Week 4 – A Weekend in My Mum’s Sourdough Bakery!

This weekend I will be home visiting my family, which means I get to see the bakery in action. My parents own and operate a farm, Northend Farm. As I’ve mentioned in a previous post, my mum is locally famous for her sourdough bread and cinnamon buns – if you need proof, check out this article.

Now that I’m done hyping up my parents’ business, I’ll get down to it. This weekend I decided to focus on all the tools you need for sourdough baking. No, you do not have to run out and buy tons of things – but if you want to be baking at a high level you will want to acquire some of these things over time.

First we have a bamboo bread basket. These really are key for baking sourdough bread because generally sourdough is not baked in any sort of pan where it will hold the breads shape. So, after your bench rise you would do a final rise in one of these bamboo baskets.

Bamboo bread basket

When it’s time to bake you would spread some cornmeal on top of the bread, and then flip it out on to one of these bread paddles.

Bread paddle

Once the bread is on the bread paddle you would quickly score your bread with a razor.

Razor for scoring bread

With the bread scored it’s into the oven! For this style of baking sourdough bread you would need a baking stone in the oven. That’s why you have the cornmeal on the bread, so you can slide them off the paddle and on to the baking stone in the oven. These are four (only three pictured) tools you need for baking sourdough bread!

If you are interested in checking out some sourdough bread maker creators online, I would highly recommend Jade Lim, (Shebakessourdough on Instagram). Her videos are fun and inspiring, even if you’re not a baker they are great to watch!

Week 3 – Sourdough English Muffins

This week I decided to try Sourdough English muffins! I made a screencast of my process this week, so you can either watch and listen – or read about it!

I decided to look online to find a recipe for Sourdough English muffins and I went at first went with one I found on King Arthur. However, then I noticed that recipe called for active dry yeast as well as starter, so I wanted to find a recipe that only asked for starter. I ended up using a recipe from Little Spoon Farm. But really neither of these recipes were perfect. The King Arthur recipe said I could put the dough in the fridge over night (this is what develops the delicious sour flavour) but it called for active dry yeast as well, the Little Spoon Farm recipe did not call for yeast, but did not say to put the dough in the fridge overnight. So, I went with my gut and decided to take what I wanted from both recipes.

My English muffins cut out and ready for a final rise

I am not great at following fastidious recipes. If you watched my video you’ll see that I even have a hard time getting my recipes exact (108 grams versus 100 grams). for what I wanted. I’m hoping if I continue practicing my sourdough baking, I will be able to trust my gut more and know what I can and cannot do with certain doughs. My English muffins were not perfect, but honestly they turned out really well. Even if you do not want to watch the full video I posted, just skip to the very end to see a photo of the final product. Not bad for a first attempt.

Finished English muffins

If you want to try making sourdough English muffins either of these recipes would be good. There is no harm in using yeast and starter, I just want to try purely sourdough recipes for now. That may change, as time goes on – we’ll see. The great thing about English muffins is that you can make them savoury or sweet! I think I’ll have to have a breakfast sandwich tomorrow, or butter and jam!

Nice structure, albeit slightly under baked!

Week 3 Reflection – Learning Strategies

The various learning strategies presented to us this past week are all excellent approaches to creating content for students. The biggest principle to me was the dual coding. I think everyone has experienced teachers who only talk, or only have dense slide decks with too many words and no images. For most of us, this approach does not work at all. When we were discussing dual coding it immediately made me think about my free inquiry project. When following a recipe, I find it to be so important that there are step by step pictures of the process, as well as a description. I find with these pictures, I understand so much better what the dough should look and feel like, and how I should be handling it. I think this concept applies to all learning. Students learn best when there is more than one presentation of the information.

Photo by Elissa Garcia on Unsplash
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