9th grade Biology students enjoyed our annual Bread Day, their culminating activity for their sourdough bread project. 

Students conducted a research experiment comparing the effect of variables such as flour type, temperature, and hydration level on fermentation rate. 

They made sourdough starters from scratch and fed and measured their growth for 2-3 weeks before using the starter to bake their sourdough bread. 

The final task was to bring in their bread for judging by their classmates and teacher/staff judges.

This is always a highlight of the fall semester.