What happens when a researcher is a baker is a researcher?
I’ve spent the last years navigating this space of practice-led research together with sourdough. Panicuocoli, a small organic sourdough bakery in Helsinki, has been the practice for my doctoral research at Aalto University. The bakery is the research site and bread is my methodology. Now I’m moving forward with the thesis on what I call symbiotic conviviality, while also building a software for small local sourdough bakeries that embraces complexity rather than trying to eliminate it.
I’ll share here how, with bread, I came to think differently about design, making, and co-existence.