Chocolate, Bread Pre-Class

Today in class after learning more about chocolate we got to sample many different varieties, as each class member had brought in a particular type of chocolate that they liked. After receiving instructions on the proper way to eat chocolate, I found I was able to appreciate the flavors much more.

I brought a 70% Cocoa Lindt Dark Chocolate bar, and this was may favorite out of the twelve samples that I tried. The texture was nice and smooth, and the bar broke crisply. A fairly strong smell was being given off, and the flavor was excellent - it was a little bitter, but had many layers of flavor.

My second favorite chocolate was the one at the front of the classroom with the Chili in it. The chili really caused the other flavors to pop out, and provided an enjoyable spiciness to the chocolate as well. Again, the texture was very favorable.

My third favorite chocolate was the other at the front of the room, and 85% Cocoa dark chocolate. As with the Lindt, there was a strong smell, and the chocolate provided many flavors. However, the chocolate was a little more bitter than my preference.

As a whole, I came to appreciate dark chocolate much more. Although I had known I liked dark better, having so many samples showed why: the dark simply impart many more flavors. The milk chocolates all tasted the same to me (except the ones that had other additions, such as nuts, to the chocolate). With the milk chocolate, sweetness was the overwhelming flavor, and texture seemed to be the only real differentiator in quality.

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Yeast is a single-celled fungus that reproduces asexually. Many different varieties of yeast exist and are useful for a variety of functions (such as beer making or ethanol production). For bakers, several types of yeast are available. Active dry yeast has yeast cells encapsulated in other dead cells for protection, while instant yeast has smaller capsules. Rapid rise yeast causes dough to rise more rapidly, but may diminish the flavor of the bread.

The function of yeast in bread is to break down sugars to form CO2, causing the bread to rise. The type of yeast used also effects flavoring. Without sugars, the yeast have no food source.

Kneading bread causes gluten to form. This is necessary for the bread to take on a uniform texture and consistency. Furthermore, the gluten formation causes little pockets to form which later trap the CO2 formed by the yeast, allowing the bread to have the light, fluffy consistency.

Gluten is a combination of two proteins, prolamin and glutelin. Failure to digest gluten triggers an autoimmune response that may damage the villi of the small intestine, as well as causing a host of other health issues.

Sourdough bread is made with a combination of yeast and the Lactobacillus bacterium. The bacterium also helps break down sugars, and is largely responsible for the sourdough taste. A sourdough starter is simply a culture of the yeast/bacteria that is kept alive continuously, and can be applied to baking application over and over again. The starter is necessary as one must have living bacteria to make the sourdough bread.

Injera is made from teff flour, and the flour/water mixture is allowed to ferment for several days prior to cooking.

Pita bread is unique due to the extra-hot temperature at which it is cooked (700 degrees Fahrenheit), which causes unique bubbling and pocket formation.

Naan bread is kneaded extra-long and then cooked at very high temperatures in a clay oven.