Speech 2 Informative

Lambert, Michelle
Submitted to Professor Billington
COMM 1020-ONL-Sp16
Speech 2: Informative
Date: 2/13/16
Audience Assessment:
Specific Goal: My audience will understand how yeast affects bread making and know how to make a peasant
loaf.
Topic: Strategy: Demonstration.
Narrowed: (1) history of yeast; (2) how yeast works; (3) how to make it into bread
Ethos: Primary: I have been making bread for 30 years.
Secondary: I cite four references plus demonstrate.
Audience Assessment: My audience will know a brief history of yeast and have a basic understanding of how
to make simple bread.
Adaptation to Audience: Most everyone has eaten bread. I will explain what yeast does in a scientific way but
also show the practical use in a peasant loaf.
Pattern of Organization: Descriptive
Opening Strategy (hook): Rhetorical question.
Outline:
Why do we use yeast in bread?
Introduction
I. Hook: Have you ever wondered why we use yeast in bread? The answer is fairly complex.
II. Ethos:

In my 30 years of making bread, I have had lots of success and failures.

III. Thesis: If you understand how yeast works, it makes your bread results more consistent.
IV. Preview: Today Ill share some information with you and then demonstrate how to use it.
1. Ill begin with a short history of yeast
2. Then how yeast works
3. To finish up, Ill show you how to make a simple peasant loaf.
Transition: First I am going to relay a short history of yeast
I.

Body:
History of yeast
A. According to (http://www.breadworld.com/education/History-of-Yeast) the ancient Egyptians were
the first to make bread as we know it today.
B. It is a fungi that is found almost everywhere in the world in soils or on plants.
http://www.britannica.com/science/yeast-fungus.

Transition: Now lets look at the science behind it.

II.

How yeast works

A. According to Foods, A Scientific Approach, yeast metabolize fermentable sugars, under anaerobic
conditions that are present in dough, they produce carbon dioxide as a waste product. This waste can
be utilized as a leavening agent.
B. To test for activity, we let it proof.

Transition: How do put this information to work for us? Let me show you.
III.
In the book, Artisan Bread in 5 minutes a day, Hertzberg and Francois share their journey to making
simple, wonderful bread.
Conclusion:
I. Signal speech is coming to an End: Putting these simple ingredients together, is a main stay of most
households.
II. Reiterate the thesis: In understanding a little more about yeast, we can use it achieve more consistent
results.
III. Summarize main points: I hope you have learned something new about the history of yeast, how we use it,
and want to try to use it in this simple bread.
IV. End the speech memorably: You know you have the perfect loaf when you can hear it as you cut into it.
Enjoy!
Works Cited:
Charley, H., & Weaver, C. (1998). Foods: A scientific approach. Upper Saddle River, NJ: Merrill.
Hertzberg, J., & Francois, Z. (n.d.). The new artisan bread in five minutes a day: The discovery that
revolutionizes home baking.
History of Yeast Breadworld by Fleischmanns. (n.d.). Retrieved February 13, 2016, from
http://www.breadworld.com/education/History-of-Yeast
Yeast/Fungus. (n.d.). Retrieved February 13, 2016, from http://www.britannica.com/science/yeast-fungus