kkallings

Author: kkallings

  • Flour, Water, and Hydration

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    The type of flour, water, and the ratio between the two dictates what kind of bread you make, how it will rise, and the crumb of your bread (visible air pockets). When we discuss “hydration”, what we really mean is the ratio of water to flour we are using, which is converted into a hydration…

  • The Science of the Starter

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    I have a daughter, her name is Helga. I named her Helga after my Scandinavian ancestry, as when I image someone kneading and baking bread, a woman of that nature comes to mind. She gets sour when she’s hungry, and flourishes when she’s fed; however, she gets really sleepy when she’s cold, so sometimes I…

  • Week 5: Reflecting on Teacher Resources

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    As a new relativley new student teacher who has yet to complete a practicum, the idea of creating lesson and unit plans, resources, etc., seems like a daunting and time-consuming concept. When in classes and reviewing the BC Curriculum, generating creative and original plans with a universal design for learners is discussed as the only…

  • Classroom Dynamics: Reflecting on Week 4 (UDL and AI)

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    Reflecting on this past week of class, one main aspect was highlighted for me. I did not realise that there would be such a difference in my initial lesson plan, compared to the revised plan, which included the Universal Design for Learning (UDL) framework. One would think that every plan or learning would include various…

  • Reflecting on AI in the Classroom

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    What are some of the issues around the responsible use of GenAI in general, including the environment, property rights, and learning-related issues?  Or specifically in education settings; What are some of the major limitations of GenAI?   Some of the issues around the responsible use of GenAI extend far beyond a classroom setting. In the near…

  • An Inquiry into Sourdough Fermentation

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    I began my sourdough journey on November 14th, 2025, and have been obsessed with it ever since. I have recently been questioning the chemical process of fermentation within the bread, and the baking process in general; therefore, this project is an amazing vehicle for this inquiry. I will be documenting my research, hypotheses, and experiments…

  • Exploring the Pacific School of Innovation and Inquiry

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    I loved exploring PSII this morning! Initially, I had a lot of questions regarding the alignment of the school’s individualised, inquiry-based approach to the curriculum. As the tour progressed, I developed a new appreciation for this educational approach, which I had never considered implementing in my own classroom. Free inquiry as a vessel for secondary…