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…
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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Interesting facts about bees
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…
The value of and recycling old bread
[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…
Compare different fermentation
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…
Basic recipe
Recipe in a nutshell Put flour (300 gram, pinch of yeast, 6 gram of salt in a bowl) Add 210 ml warm / lukewarm water to the mix Mix it well (you don’t have to…
Extra Context Sourdough Workshop (beginners)
Recipe rye sourdough batardSubjects related to the sourdough workshop What is a sourdough culture? Is sourdough bread always sour? Important principles about baking with sourdough How much sourdough is needed to leaven the dough? How…
School & E-learning
The wonders of learning and how to bake breadIn our courses we try to provide insight into how the baking process can take shape. Our goal is that students eventually learn to develop their own…