From the preparation of a sourdough starter to the baking of the bread itself, the process of sourdough fermentation reveals a complex and living system. It offers a transformative perspective on food production and invites us to rethink our relationship with the microorganisms that surround us.

This project explores the concept of a handheld measuring device for sourdough fermentation. Through light, materiality and tactile feedback, the object makes microbial activity, the degree of maturity and changes in the dough intuitively perceptible. The device acts as a mediator between humans and microorganisms, translating complex biological processes into a language that can be understood through the senses. By working with these invisible collaborators, we learn to coexist with them, to observe natural processes more closely, and to draw knowledge from them in order to nourish ourselves in a more conscious and responsible way.