Lab 004
The Tortilla Lab
Fresh vs. fermented dough. Measure stretch, diameter, and texture, and learn why fermentation changes dough.
Monthly Labs · Subscription
A new experiment arrives every month.
After the Starter Lab, the subscription keeps the curriculum going. Each box is a self-contained lab that uses the starter and tools already in your kitchen.
In every box
We ship the experiment, not the heavy stuff.
Flour is heavy and you probably have it. Each Lab tells you what to pull from the pantry and sends the parts you can’t easily get.
- One new experiment with a driving question
- A short science or history lesson
- Illustrated recipe and technique cards
- Matching Field Journal insert pages
- A specialty ingredient when the experiment calls for one
- A parent & educator page with talking points
- A collectible lab badge
- QR link to a video demonstration
Labs in development
Same starter, endless experiments.
The first year of Labs is being written and kitchen-tested now. Founding families help choose the order.
Lab 005
The Pancake Lab
Discard vs. active starter. Bubbles, gas, heat, and timing, cooked into breakfast.
Lab 006
The Pizza Lab
Hydration, dough temperature, stretching, and what a very hot oven does to dough.
Lab 007
The Flour Lab
White, whole wheat, and rye fed to the same starter. Which rises fastest, and why?
Lab 008
The English Muffin Lab
Griddle science, and the moment kids realize a starter can make almost anything.
Lab 009
The Cinnamon Roll Lab
Enriched dough, layers, and the chemistry of a very good Saturday.
Collect them all
Every lab earns a badge.
Kids collect a badge with each experiment, and their journal collects the evidence.
- Starter Scientist
- Measurement Master
- Microbe Detective
- Flour Scientist
- Dough Engineer
- Bread Baker
The founding 50
Founding families get the first Labs.
Join the waitlist and we’ll let you know when the Starter Lab and the first three-month subscription open.