So we have completed our first step! We've figured out we are going to make two short meads using pasteurized and unpasteurized honey that will ferment for approximately one week, as well as 3 flatbreads and a fermented rye bread. We've found some recipes we want to use and are on our way to purchasing our ingredients.
By completing these experiments we intend to answer the following questions:
1) How does using pasteurized or unpasteurized honey affect the preparation of mead prior to fermentation in regards to duration, ease, and effectiveness?
2) How difficult is it to extract honey from a honeycomb using traditional methods?
3) What are the differences between flatbreads made of rye, oat, and barley flours?
4) What are the differences between a rye flatbread and a rye bread leavened with a fermented starter? Tentative Project Schedule:
Task
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Proposed Completion Date
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Start the first batch of mead and make oat flatbread.
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Weekend of October 19th and 20th
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Analyze and record results of the first batch of mead, as well as experiment with extracting honey from honeycomb. Make rye flatbread.
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Weekend of October 26th and 27th
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Start the second batch of mead. Make barley flatbread.
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November 1st
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Analyze and record results of second batch of mead. Compare the first and second batch of mead. Make fermented yeast rye bread. Compare all of the breads made. Prepare to share the mead and bread on November 8th.
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November 7th
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Stay tuned for more progress updates on our experiments!
-B & Jo
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