On Friday we got to bake focaccia bread with Chef Cavolo, who is the father of one of our students and a professional chef. We got to mix in ingredients, knead and shape the dough, and put fresh toppings on our focaccia bread. Along the way we discussed different techniques chefs and bakers use, and we learned the purpose of specific ingredients. For instance, we learned that yeast “bugs” eat sugar and then make gas. The gas forms air pockets and causes bread to rise. We used flour to make dough less sticky and the right consistency. We also got to taste fresh ingredients that some of us had never tasted before, such as fresh mozzarella cheese and basil. Of course we also loved tasting our finished focaccia bread. Yummy! Thank you so much for coming in to bake with us, Chef Cavolo!
View more photos from our baking experience in our Jan 19-22 Photo Gallery
Today’s Blog Message
Dear Families,
Today we played a word game. It was the 86th day of school. We read a book about the 100th day of school and we are all thinking about what we will bring on our 100th day. Joaquin built a thinking place to plan what he will bring. Leo is planning on bringing his Bakugans. In atelier some of us went to the Creation Station, while our other friends played in Creative Play.
Love,
Leo and Ewan
Today we welcomed a new student into our classroom community! We are so glad that Monique returned to the ELC. Today Jack read us a special story from his home.
