This past week at Camp Bakewell, some of my young bakers learned the meaning of the old adage: The proof is in the pudding.
Which bakers followed the recipe? You tell me:
In the first session of camp, the same thing happened. Day 3, we’d hit our stride, kids were having success after success. In my mind, chocolate chip cookies should be an easy one. Then tragedy struck: Four out of six groups had a pan of melted dough to show for all their hard work.
What went wrong?
It wasn’t the recipe. I’d used it dozens of times with no issues. Were the kids just being cavalier with their measurements? Maybe, but they had demonstrated great precision with the food scales on previous days. Had they used too much butter or spilled in extra sugar? Possibly—but multiple spills in multiple baking crews? Unlikely.
It was a head scratcher.
Then it happened again in our second session. Kids were sending cookie dough to the oven that was clearly off. And then one of the groups that was behind schedule asked me: “Where is the two-and-one-quarter measuring cup?”
(Said in Gru voice) Light bulb.
FRACTIONS! IT WAS FRACTIONS!
Days 1 and 2 of camp, the kids had been using food scales for all their measurements. But on Day 3, the chocolate chip cookie recipe called for measuring cups and fractional amounts like 3/4 c brown sugar and 2 1/4 c flour . . . and the sweet kids were struggling with the math.
How many scoops with a 1/4 c measuring cup make 3/4 cup? No idea.
How full should you fill a 1/2 c measuring cup to get 1/4 cup? Blank stares.
How much is double 3/4 cup? Don’t ask me!
Sugar and flour amounts were all over the place for groups that weren’t confident with fractions.
But Mr. Ashby, when will we ever use this math stuff in real life? I have your answer: In the kitchen.
Parents, you want competent bakers and mathematicians? Get in the kitchen and practice fractions with your measuring cups. Let students see that fractions aren’t just math class hocus pocus. They are real quantities, that, when miscalculated, can make some really disappointing bakes—and really disappointed bakers.
Good news: I figured out the problem! Bad news: The problem is fractions! Good news: Fractions, when done correctly, can be delicious! So bakers, let’s persevere!
Highlights from Camp Bakewell
Want to see what’s been happening in our kitchen at The Oaks this summer? Here’s some highlights of Camp Bakewell Session 2:
