News posts

Gluten & Helium

Baking Lab Amsterdam enables team members to explore the fundamentals of baking. Here we studied the effects of salt, acids and kneading on the properties of gluten extracted from strong American wheat flour (14.5 %…

A different kind of bakery

How do people perceive Baking Lab? According to  culture reporter, photographer and journalist @_kanuchova , who writes  for  @the.amsterdammer  we can look at Baking Lab as a “third place”. This sociological term  (Ray Oldenburg) refers…

Voeding & Gezondheid : Circulair Samenwerking met Hogeschool…

Baking Lab en Studenten Hogeschool Inholland bedenken ‘Ouwe Kerelkoek’ Baking Lab is op allerlei manieren betrokken bij het promoten van circulaire concepten die bijdragen aan het voorkomen van voedselverspilling.  Zo hebben wij deelgenomen aan het…

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…

Video message from Japan

Ideas for good is a Japanese magazine about ideas around the world that will make society better. They made this nice video about Baking Lab during the UvA summer school programme August 2023: The Circular…

How to inspire a multinational with stale bread?

Every year the pharmaceutical company Teva organises an inspirational week for their employees, full of events, to draw attention to a chosen subject. Baking Lab got invited to speak for this year’s subject: sustainability. After…

Het Klokhuis TV: Rising

Wednesday February 1, 2023 we appeared in Het Klokhuis, a TV program that has been very popular with children for decades. We were very happy to participate in the broadcast about “rising”. In the episode,…