A journey from grain to bread for primary schools

We will work with sourdough (microorganisms, lactobacteria, wild yeast cells), fermentation, baking bread with sourdough. We also have to work with cereals and grind flour on a stone grinder and use the flour in the bread recipes.

We get around food waste and using stale bread for example breadcrumbs, croutons for soup, etc.

The students are given sourdough with them, which they can care for and bake with themselves.

We will also work with health, culture, community relations and the history of bread, working with recipes from different regions of the world. We will work with baking memories, as a format to expand the sensory aspect of the craft, but also to create a shared space of recognizability. That's what bread can do.