Method:
1. Prepare ingredients and place the flour into five separate bowls, each containing 45 grams of flour.
2. Add half a teaspoon of sugar into each bowl, repeating this step with the salt,
3. Place 2 grams of yeast in the first bowl, 4 grams of yeast in the second bowl, 6 grams in the third, 8 in the fourth, and 10 grams in the final bowl.
4. Pour 30mL of water into each bowl, and gently stir each for 2 minutes. (It is advised for steps 4 &5 to accomplish these steps by individually repeating it, and timing the "rest" period for each separately to avoid any human errors.)
5. Allow the mixture to "rest" for two minutes, then extract the contects from the first bowl, knead the dough for five minutes, and place a strip of coloured paper on the dough, to mark the sample number.
6. Repeat Step 5 for the remaining dough, and place them in separate 2mm cling wrap encasings.
7. Leave the dough in a warm area for five minutes, and allow the yeast to cause the dough to expand.
8. Heat the oven to 200 degrees Celcius, and place all dough packages in the oven*, first removing the cling wrap coverings.
9. After twenty-five minutes, remove the bread from the oven, and immediately record observations in Table 1 and Graph 1.
10. Cut Bread in half and note any observations within Table 1.
11. Allow bread to cool, and make any other additional observations.
12. Repeat experiment from steps 1-11, verifyng results with Table 2 and Graph 2.
13. Repeat experiment from steps 1-11, with higher quantities of yeast, and record results in Table 3.
*My oven is fairly small, and it heats up faster, so this could affect my results....just wanted to point that out.
QUESTION: Do I need to include the tables for this Miss Zhang?
