In depth post #3


During my last meet-up with my mentor, we made breakfast cookies, literal cookies made from rice cereal and oats, making it a breakfast cookie, made from breakfast, that you can eat for breakfast. During the meeting, I copied down the flour recipe, and can now use it at my own house, both for in-depth, and for recreational baking. My mentor and I managed to get rid of ingredients that we no longer needed, and split the cookies up fairly. Overall, we have completed 4 recipes out of my 7. After consideration of the state of my current homework load, I will do all of the second bakes, or memorization bakes, where I make all of the baked goods again, but without any assistance. This consists of chocolate muffins, cinnamon buns, breakfast cookies, and oatmeal chocolate chip cookies. The next meeting is on the 24th of February where we will make banana chocolate chip mini muffins. One important fulfillment of my in depth contract that I have completed is substituting and editing recipes, which I have definitely finished seeing as all of the recipes, except for the chocolate muffins, were originally not gluten free.

1.What went particularly well during your mentoring sessions?

During my mentoring sessions, everything goes extremely well, from communication, preparation, clean-up, baking, and tasting. This is possible because of our pre-made bond from piano lessons over the last 5 years. This relationship allows for increased trust, respect, knowledge of how the other works, and where the cookware is stored. If I could change one thing, I would change my knowledge of the rules of baking, but as that takes time, I am happy to learn it along the way with my mentor.

2.What three strategies could improve the quality of your mentoring  interactions?

  1. Asking one another for anything that we may need from them rather than assuming it will be noticed and completed
  2. Asking ourselves if we can help one another when it looks like they are in need.
  3. Planning ahead of time for future meetings, and informing one another of complications

3.What is the action plan for implementing each of the three strategies?

We have shared any events that would complicate our future meeting for the next few months, and are constantly looking for ways to improve our baking experience by aiding with their tasks, and before you know it, we have switched tasks.

One thought on “In depth post #3”

  1. Any samples to share? How are the recipes working out in terms of taste, texture etc? What substitutions for the gluten are working well or not well? Why? Offer us more insight into the actual baking sessions. It would be helpful to show us how a recipe with gluten changes to one without gluten? For example, what changes in ingredients and quantities do you have to make?

Leave a Reply

Your email address will not be published. Required fields are marked *