Mrs Sonja Lochner  
Secondary Food Science Teacher

Our Year 12 Food Science students recently had the privilege of learning to make sour dough bread.  

College parent Mrs Rebecca Scally came to our practical class and shared her knowledge. 

Our students loved the process and learned so much about bread and dough.  

In groups of three and four, students made their own bread and the dough rested overnight.

The next day all the breads were baked and transformed into quality loaves.

The number one rule we learned was that for a 1:1:1 feeding you would feed the 10 grams of starter that you kept with 10 grams of water and 10 grams of flour.

This fresh flour and water is not only food for the culture, but it is also now a part of that culture.

In this example you would then have 30 grams of total starter after your feeding.

You might wonder what is so special about sour dough bread? 

The fermentation process and high fibre content makes sour dough a useful option for those with blood sugar management issues.

This is because, unlike many commercially-produced breads, sour dough has less of an impact on blood sugar levels.

We loved the demonstration and thank Mrs Scally for the knowledge she shared with us.

We will definitely bake this bread again soon!