Creativity - CAS Project 7/11/21 (Learning Outcome 2)
By the end of my A-term I felt like I had learned so much! I had learned about a new culture and the historical importance of food, and I had been able to express my creativity through baking some of the most elegan French masterpieces. By baking all of these I discovered new flavors nad ideas, and got to get creative using different film and photography techniques, as well as colors for pastries such as the macarons. All of these things together helped me to become a more diverse person and to experiment with my baking so I can continue to improve and express myself through it in the future. On my last day I decided to tackle the baguette. To start, I combined the ingredients: flour, salt, water and yeast (that’s it!), then let that rest for a few minutes. Next I kneaded the dough to make it more elastic and uniform. Then, after a long retarding process (proofing in the fridge) I was ready to shape. First the dough needed to be shaped into rectangles, then rolled into a cylinder. Next...