Category: Free Inquiry
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Applying Sourdough Inquiry to my Life!
Everyday Life Sourdough baking has become more than something I do in my free time in my kitchen. This process has given me insight and tools, which I can apply to my everyday life. Baking has allowed me to ask more questions, like: These questions follow me into the classroom, into the restaurant as a…
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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…
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At-Home Experiments
Gallery Along with being a student teacher, sourdough baking has completely taken over my life. I bake as gifts for people, for my friends and family, for time away from homework, and even sell it as a side hustle! Let’s dive into some of the ventures I have taken with Helga- even the fails. Kansas…
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Oven Science: The Spring, the Crust, and the Ugly
My favorite part of baking is placing my Dutch oven with my loaf in it to bake, then lifting the lid to see the beautiful rise! What started as a soft, shaped dough begins to expand, the crust opens along the score, and a beautiful, golden loaf emerges. This rise is called oven spring, and it’s…
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Time, Temperature, and Fermentation
Knowing when to time how long your dough needs to ferment, rise, cold proof, and cook requires considerable knowledge of what flour you’re handling. Too many stretch and folds, and your bread is gummy; not enough, and it becomes flat. You must not only be aware of the timing of your baking and preparation, but…
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Flour, Water, and Hydration
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…
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The Science of the Starter
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…
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An Inquiry into Sourdough Fermentation
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…
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Free Inquiry – Getting Rolling..
This is where you share your updates and creations for Assignment 1: Free Inquiry Project.