WHY A SCHOOL FOR CIRCULAR INNOVATION? How can almost everything seem possible, yet the world so often makes no sense? How can humanity hold such vast knowledge and capability, yet persist in harming its environment…
AI with a pinch of salt
The rise of AI & Critical Thinking You might be tempted to rely more on AI-generated answers these days. However, it’s essential to critically evaluate the information presented to you, especially in an era where…
NAP nieuws over Desembrood & Baking Lab Workshop
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…
Work with your hands
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…
Pulp Fiction Fruit Fibers
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…
Hands, sourdough and bread
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…
Rye Batard Recipe
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…
basic sourdough fermentation concepts
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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