A letter to myself🍀

Dear future Linda, 
gosh in 5 years can happen a lot of bad things, but why so pesimistic?
I really hope that you’ll be able to sit on couch in 5 years and reflect on what you were doing wrong in your past and be proud of what you’ve finally got. At this point, I really want that the future me is going to overcome all the issues and anxieties that I have developped at the moment ( I’m not going in any details dough ). First of all I want you to be a happy and independent person, because in my opinion that’s the most important personality that I want to progress in .You also have to be sure of what you love to do and don’t let anyone getting you down, because YOU are the only one who exactly knows what’s good for yourself. I hope that you got what you dreamed about and that you have collacted enough of experience to know what you want to become. Don’t be rude if you’re not accomplishing all the tasks that you haven’t done yet, but be proud of what you’ve already did! I don’t want you to stress yourself about always try to be THE best, but only doing your best and giving all what you got. Like I said before, you really have to come away from comparing you with someone that you admire and find a new way that differentates you from others. For example: You don’t have to be as successful as your parents, because you have to make your own small steps through heights and downs and that what makes you and overall your life special. If you read this I hope you’ll be different, but not in a bad way only if it’s good for your soul without forcing yourself to do it…

Hefebrot backen

Here are a few insight of our recent interdisciplinary project themed by the famous ,,yeast bread’’, that you’ll hopefully know!

Language: 🇩🇪& with my partner Sarahm276.edublogs.org

Die Gärung in folgenden Experimenten erklärt/gesketcht und ein Rezept, welches Schritt für Schritt beschrieben wurde…

Kurze & Knappe Erklärung:

Was ist Hefe überhaupt und aus was besteht sie?

Backhefe besteht aus winzigen Pilzen. Sobald das Hefepulver mit dem Zucker und dem warmen Wasser (ung. 40 Grad Celcius) vermischt wird, werden die Hefepilze aktiv und beginnen den Zucker umzuwandeln. Als Ergebnis dieses Stoffwechsels entsteht ein Gas, das Kohlenstoffdioxid (CO2), welches dafür sorgt, dass der Teig gut aufgeht und fluffiger wird. Der zweite Stoff, der noch entsteht ist Alkohol (Ethanol), welcher durch die Hitze verschwinden wird. Man kann also schlussfolgern, dass Hefe nur mit Hitze reagiert, jedoch funktioniert dies bei kühlerer Temperatur auch, aber nur viel langsamer.

Nun folgt das Rezept📝