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Food and Nutritional Sciences

Managing Microbes

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Essential Question

How can we create a fermented baked good that will be successful in a local bakery?

Engagement Scenario

A typical loaf of bread will last approximately 5-7 days on the shelf.  With American families getting smaller, families are throwing out uneaten bread as it spoils before they can eat it. A local bakery believes that sourdough breads have a longer shelf-life and an excellent flavor and they want to develop one to sell. While some stores have created a “quick sourdough” using vinegar to create a sour flavor, a local bakery wants you to create a traditional sourdough bread for them. Their customers are interested in traditional and artisan products and love to understand how their food was made. She has asked you to develop a sourdough bread recipe and a starter culture for them and help them explain to their customers how this bread is different from other breads.

Your team will bake standard recipe sourdough bread. You will research the process of developing a starter culture and recipes for different breads. Once you have chosen a starter culture process and a recipe, you will bake the recipes.

Your team will track the shelf lives of the bread and graph the mold appearance on each. This data will be used to test your hypothesis about shelf life.

Your team will present your recipes with baked samples, and shelf-life data, to the local bakery’s owner to help them find a new recipe for sourdough bread.

Unit Overview

Appendices

Day 1Day 2Day 3Day 4Day 5

Appendix 1

Appendix 2

Appendix 3

Appendix 3.1

Appendix 4

Appendix 5

Appendix 6

Appendix 6.1

 Appendix 19

None

Appendix 7

Day 6Day 7Day 8Day 9Day 10

Appendix 1

Appendix 2

Appendix 8

Appendix 9

Appendix 10

Appendix 11

None 

 Appendix 12

Day 11Day 12Day 13Day 14Day 15

Appendix 1

Appendix 2

 None

None

Appendix 13

 Appendix 14

Day 16Day 17Day 18Day 19Day 20

Appendix 1

Appendix 2

None

Appendix 15

Appendix 16

Appendix 17

Appendix 15

Appendix 16

Appendix 17

Appendix 15

Appendix 16

Appendix 17

Appendix 18

Videos

Good Eats - Dr. Strangeloaf Yeasts

Lateral Flow Test Manufacture

Additional Resources

Data_Sheet_Making_Pretzels.docx

Making_Pretzels.docx