With our Free Inquiry projects coming to an end, I’ve been reflecting on what this project has taught me, both explicitly and implicitly. I chose sourdough bread-making as my Free Inquiry project because cooking and making things with my hands has always been a passion of mine. I find beauty in life’s simple things. But when you look at its expansive history as well as under the microscope, bread is anything but!

I have always enjoyed learning about my teacher’s interests and passions. You can tell right away when an instructor is passionate about the subject they teach (or apathetic). Another reason I chose bread-making is because I wanted to challenge myself to think of ways to apply this cross-curricularly in a classroom setting. Simply put, how can I incorporate something I am passionate about to instil curiosity and wonder in my students? How can I share the beauty of life and our world through something we can all connect through? On the surface, I knew math and science could be applied to the art of bread-making, but what really fascinated me in my inquiries was the history and cultural aspects of it. For example, I did not know bannock originated in Scotland. I have always loved bannock. It reminds me of yuwks (Nisga’a for cultural feasts) and school lunches at Nisga’a Elementary/Secondary School. When I found out about its colonial roots, I felt conflicted. How can a bread that is still eaten today in many indigenous communities have such a dark history?

Like many things in our society, the significance and perspectives we assign to certain objects evolve throughout time. For some communities, bannock is not eaten, and that is okay- that is their choice. For others, they feel bannock is a symbol of resilience and survival. Without this bread, many more indigenous peoples who had been forced onto reservations would have certainly starved to death.

This Free Inquiry Project was helpful to me on so many levels. I’m proud of myself for learning a new skill, and it is a hobby that will help me be more present in my day-to-day life. The process of growing your own yeast and cultures through sourdough starter, the stretches and folds of fresh dough, and the patience required throughout it all helped me slow down and take a breath. In a fast-paced world where everyone is thinking about what is next, I find these times of introspection comforting for the mind, body, and soul.

While my Free Inquiry project for EDCI 336 may be coming to a close, I am certainly not finished learning about the world of sourdough making. I have bookmarked multiple recipes I would like to try, including an olive and rosemary bread, and many different starter discard recipes. For those who are interested, I will include some hyperlinks below!