Yeast Unit

During the yeast unit I learned new techniques. First I learned that yeast is a leavening agent, which helps the dough to rise. I also learned how to use a dough hook with the kitchen aid mixer. I learned that depending on they day and how old the yeast is, the amount of flour needed in a recipe can vary, so putting flour in a cup at a time is a good idea. My favorite food that we made was the soft pretzels in this unit. Even though they did not have the proper amount of time in the oven to allow the yeast to rise, I still thought they were delicious. On this particular day, table 31 had to add more flour then the recipe called for because the mixture still had liquid in it. After the dough was ready, table 31 put too much flour onto the table so there was no friction when rolling out the dough into long thin strips. To fix this I learned that you could fold the ball of dough so that the outside becomes the inside and the inside replaces the outside. Our group worked well together through out this unit. We made sure that once we were done using a tool that it was cleaned and put away which would save us time later and keep our workspace clean and neat. We also communicated well and helped one another out through out the unit. This was very important because we were a group of three so we had fewer hands then other groups had. ~ Mary Kate S.