What I Learned

Working on an inquiry-based project revealed the various learning processes I neglected to explore throughout high school and my undergrad. Having to learn required subjects in cookie-cutter ways was never a vehicle for creativity and critical thinking; it only inhibited and deflated my learning experiences.

Through our initial field trip to PSII, I learned that specific inquiry can be used as leverage to bolster its surrounding subjects. When we can relate learning new things to something we already know and love, learning becomes easier.

Below are links explaining inquiry-based education:

https://www.queensu.ca/ctl/resources/instructors/instructional-strategies/inquiry-based-learning

Through this experience of experimenting with sourdough starter and its various processes, I have learned patience, resilience, further applications, trial-and-error, and failure as a means of growth.

I usually have to allocate 2 full days where I can stay at home to bake and take care of my bakes. Because of this, I often get frustrated that I cannot go for a workout, hang out with my friends, etc. Moreover, I have to be overly cautious about my kitchen’s temperature. During this recent cold front, my dough under-proofed, and all of my baking had to be thrown in the garbage. Today I baked, while making sure to put my dough in my room where there is a space heater. I did not realize that the dough had over-proofed since it was so hot, so some of my loaves went flat and runny in the oven.

I actually cried when my batch failed. I was upset that I lost 2 days’ worth of time and money spent on all of my ingredients. Moreover, committing to having “customers” to bake for, and not being able to deliver, made me feel like a failure. Inherently, I felt like a failure, even if I did not say it. I had a quick cry, realized that this was not that big of a deal in the grand scheme of life, and planned a new day to bake. Today, many of my loaves turned out great- and why? I learned from my past mistakes! I made sure to feed my starter twice before using it, as it gets quite acidic sitting in the fridge. This ensured proper fermentation throughout the dough.

I learned that I need to not overthink things, even though I know way more about sourdough through this inquiry. I used to trust my gut and go with the flow with my loaves, and they would turn out amazing. Now, I over-analyse fermentation and cold-proofing, and if the shaping built the integrity well enough. Doing this can sometimes cause things to go wrong- Exhibit A with my failed batch. This failure, however, was just an opportunity for growth, as it showed me what NOT to do.

Having patience with these loaves is something I am applauded for, which gives me motivation to bake more! I love showing my love through acts of service, so baking bread for people and making them happy is what makes ME happy and consistent.

I have learned that good things take time, and that people don’t mind paying more for some gut-healthy, yummy, homemade sourdough!

Here’s an article proving that we learn from failure!

https://hbr.org/2011/04/strategies-for-learning-from-failure