Showing posts from November, 2015

Trial 1

Flavor Question: Can I make the flavor more even by pureeing the peaches and evening out the fruit (putting in more cherries and less peaches)?

Texture Question: How can we make the edges less brown and still keep it cooked inside?

Flavor Hypothesis -  If I Puree the peaches and divide the fruit in half I will make a more even flavor in the bread.

Texture Hypothesis - If I bake it at the same temperature for only 50 min the insides will be done and the edges will not be burned yet

Experiment  Summary - When making the bread this time, we used 1 cup of sweet cherries instead of1/2 cup of  tart cherries.  The peaches were pureed and measured 1 cup. I forgot to put in the nutmeg with the other spices, but luckily I remembered just before we mixed so we were able to fix it.  We mixed for for 35 seconds this time. We wrote down the empty bowl bowl weight wrong and accidentally put too much in one loaf pan.  The loaves were baked for 50 minutes at the same temperature (350 degrees)

Flavor C…

Food Fun For Froggy

Froggy and I are working on a really neat project while we are trapped inside this winter.  She and I are going to write our own cookbook.  The plan is that it will be a deliciously educational way to teach scientific method, math, writing, and practical life skills.

We are going to work on  one recipe at time using the scientific method to analyze the changes we make as we  tweak and perfect the recipe.  The math will come in part as we change quanities and make conversions and weigh all the ingredients.  And the writing will be the best part as Froggy writes the scientific reports and as well as the recipe reviews.

Stay tuned next week as we tackle our first recipe, breakfast loaf. We are starting with a very generic loaf so that Froggy can use her creativity and develop her own unique flavor profile.