Nieuw Amsterdams Peil (NAP) is een nieuwswebsite voor nieuwsgierige Amsterdammers. NAP Nieuws wordt gemaakt door masterstudenten van de opleiding MA Journalistiek en Media van de Universiteit van Amsterdam. Hierbij een videoreportage over desembrood, onder andere opgenomen…
Working with your hands turns out to bring various benefits, both physical and mental. It can also help develop practical and creative skills. Check out our different workshops to do more with your hands and…
At Bakinglab, we collect considerable amounts of fruit pulp every day. This pulp is the residue of the juices we make in our juicer, and is generally considered as a disposable byproduct. Yet, this pulp…
Susi Bálint is a Food Photographer, Writer & Researcher who delves into culinary stories through flavors, colors, and aromas. After completing a sourdough course at our bakery, she suggested collaborating. Here is an impression, a…
Sourdough home recipe, based on a Rye Levain (similar to Baking Labs Rye Batards) This recipe is a typical sourdough bread we bake and demonstrate during workshops. Back to sourdough page Totals for the entire…
We assume that participants of the workshop: Sourdough Fermentation through Science & Senses, are familiar with the following concepts: Sourdough starter A starter is a natural culture of yeast and lactic acid bacteria that thrive…
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Science Weekend The Netherlands, Bees and Bread. Sunday 2 October 2022 Bees, Bread & Energy A bee colony is a superorganism. It has a very high calorie requirement. In summer, a bee colony consists of about 50-60,000…
[Only in English]Old bread has value, some may even say its gold. Beside it’s nutritious ingredients (starch, protein, minerals, fibres, vitamins) it is a substance in which a lot of time and energy has been…
Fermentation Fermentation Aging Aging Organims PH Temp Time Temp Time Beer about two weeks Weeks yeast 3.3-6 lager (pils) 7 to 13 °C ale…