Looking for a way to bring the science of cooking into your home or classroom? Looking for a way to develop an understanding of where food comes from in your kids? If you are, I would recommend taking a look at the books Readers to Eaters publishes.
Bread Lab, by Kim Binczewski, Bethany Econopouly & Hayelin Choi taught me a lot about the science behind sourdough bread, think microbes releasing bubbles to make bread rise, while also introducing the process of making bread from scratch (without all those hard to pronounce things in store bought bread). All this science and cooking is explained through conversations and observations made by Iris, a girl from mixed-raced parents, and her aunt, while they spend a day together making bread.
During the height of the Covid-19 Pandemic in March and April we were making a lot of our own bread. Bread was hard to come by, and we had a lot of free time. It also makes the house smell delicious! After those cooking experiences, Big Kid really appreciated and understood what was being explained in this book.
There is a recipe for whole wheat sourdough bread in the back, as well as information about The Bread Lab at WSU and Resources for more reading.
You can find Bread Lab on the “Recipes Included” book list on the “Topical Book List” page, as well as to my Bookshop Shop on Bookshop.org, an online bookstore with a mission to financially support local, independent bookstores by making a donation every time a book is purchased on their site.
Thank you Publisher Spotlight for sending us our copy of Bread Lab! I’m sure we will be reading it whenever we make bread at home.
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