ARTIS-Micropia researches and finds acetic acid bacteria flavouring sourdoughThis article was created in collaboration with Micropia (Artis). Sourdough has been eaten worldwide for millennia, and tasted differently everywhere. Micropia investigated the microbial composition of sourdough…
Where the smell of Baking Lab’s freshly baked bread is normally blown onto the street from a signboard, during the ROEF festival in September, these same smells were blown from the roof of Volkshotel. At…
In de Linnaeusstraat zit de onderneming Baking Lab, waar ze met behulp van wetenschappelijke kennis experimenteren bij het bakken van brood. Kersvers UvA-alumnus Elise de Jong (23) organiseert bij Baking Lab momenteel een reeks workshops…
Carbohydrates are often thought to be unhealthy. Carbohydrates are made up of sugars, and these are fatteners. This idea is partly unjustified. Sugars are the energy source for an indispensable organ in our body, the…
Children will be introduced to the wonderful world of baking & science during this special sensory workshop. What actually makes bread rise? What do those bacteria and yeasts actually do to give bread taste and…
Elise De Jong on an Educational Journey Baking Lab is a place with a collective mindset designed to bring together and remind young people that they are creative beings who can explore, learn and inspire…
Wageningen University & Dutch Bakery Centre. Seminar and workshop about bread, carbohydrates and health in Baking Lab Amsterdam
Video report about carbohydrates, nutrition and health. Co-organized by the Dutch Bakery Center and Wageningen University.
