In search of the perfect loaf of sourdough bread

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Reflection 4

This week in Ed. Tech we looked at assistive technology and making our technology inclusive and as accessible as possible. This is such an important topic and I am glad that I now have a few tools I can bring forward with me into the classroom. Often we take for granted assistive technologies, and sometimes we aren’t even aware that we are using them.

When I first moved to Japan 7 years ago, I couldn’t speak a word of Japanese, let alone read any of the three alphabets. This made simple things like grocery shopping difficult. Sure, you can see what the products look like but you don’t really know what they are until you take a bite of nato for the first time expecting it to taste like baked beans — they may both be beans, but they are very different. I often used a text translation app to make sure I knew — with some degree of certainty — what I was buying. Similarly, I was diagnosed with Crohn’s disease while living in Japan and had to undergo emergency surgery. Though my partner was bilingual and could help me most of the time, there were occasions when I used a translation app to help me understand medical Japanese (I could eventually have these conversations with my doctor without using a translator).

In the classroom setting, I can see myself trying to make things as accessible as possible without making them too easy for my students. Everyone has different strengths and weaknesses and making sure there is common ground and equal access among students with differing abilities is essential to a healthy classroom — and a value I hope the students take forward with them.

This is a video I made for my weekly inquiry project.

Making the Starter

Ingredients for making sourdough starter
Before you can make good sourdough bread you need a healthy culture of sourdough starter. Sourdough starter is basically a culture of wild yeast that you train.

The three things you need to make your starter are; flour (I will be using blended flour consisting of both white and wholewheat flour, but you can use white flour), water, and a container for your starter.

putting flour in the jar for making starter
In my container, I put about a half cup of warm water and began adding my blended flour.

It’s important that your container is clean and dry before you begin because you are growing wild yeast which is a bacteria. If your starter is contaminated, it will start growing mould and your starter will be no good.

sourdough starter after mixing
Add flour and mix until the starter is the consistency of thick pancake batter.
two sour doughstarters. one is a whole wheat flour and white flour mix and the other is just white flour.
When the starter is the right consistency, cover the top — though I am using a lid (resting on top, not sealed) you can use a kitchen towel — and put it somewhere in the shade.

At this point, the wild yeast culture needs to grow. If successful, this starter should bubble and double in size somewhere between 2 to 3 days from now. I will check back with you then and let you know how it is doing. There is always the possibility the starter has become contaminated as well…time will tell and I will bring you along for the process 🙂

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