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Sour dough
In Ruma Pukeko we have been busy creating a sour starter which we then used to create a sour dough.
For this we started with a glass jar and added equal amounts of water and flour. We used 100g of each. Following this each day around 10:30am we would get back out our starter and take out a clump and add 100g of flour and water to feed the sour. After feeding the sour for 5 days we started to see lots of bubbles and noticed the smell had changed. This was a good indicator to us that it was ready. That day we added the sour starter to our dough of oil, salt, flour and water and baked it in the bread maker. Once it was baked, we all had a try of the warm sour dough bread and butter.
Throughout this project the children explored using their body and gross motor abilities to add, stir and manipulate the sour and dough into the bread we got to eat. The children were also able to explore one of the earliest method of bread making and the process of nurturing and caring for their starter. The children were all excited when the starter came out each day to see what changes had occurred to the mixture exploring some scientific reactions.