🍞 Sourdough Starter & Focaccia Bread Lesson | Culinary Arts, Baking Science & Yeast Unit

Turn your kitchen lab into a living science experiment with this ready-to-teach Sourdough Starter and Focaccia Bread Lesson! Students will explore the art, history, and microbiology of sourdough while mastering hands-on breadmaking skills — from creating a living starter to baking a golden, herb-infused focaccia.

Designed by a culinary teacher for real classrooms, this lesson blends food science, history, and practical technique into one engaging, no-prep unit. Perfect for Culinary Arts, Baking & Pastry, or CTE classes!

  🍳 What’s Included

•  🎬 Interactive Google Slides Presentation: Covers the history of San Francisco sourdough, the science of fermentation, and the role of yeast and bacteria.

•  🧫 Sourdough Starter Lab Guide: Step-by-step instructions, feeding schedule, and observation log to grow a living starter in class.

•  🍞 Focaccia Bread Recipe & Lab Worksheet: Students apply their knowledge by creating a flavorful, customizable focaccia — the perfect beginner-friendly artisan bread.

•  📋 Science of Yeast Handouts: Simple explanations of biological fermentation, gluten structure, and gas production.

•  🧠 Reflection & Assessment Sheets: Includes lab reflections, vocabulary review, and comprehension questions.

•  💬 Discussion Prompts & Exit Tickets: Spark critical thinking and connect baking to real-world food science.

•  🧾 Teacher Guide & Prep List: Easy setup, ingredient lists, and lab management tips — everything’s ready to go!