From Marije: Simon is site specific and can only be made in the museum. In this way I sort of "catch" the atmosphere of the collector's house. Once a week the sourdough is baked as a cake in a special copper baking pan I designed for it. When Simon is being baked the smell will spread through the premises making the house, which is a silent witness of the past filled with lifeless artifacts, come to life again.
The Simon sourdough currently resides in the kitchen of the Van Gijn house, where it will remain, as a living organism. Visitors will be given an opportunity to take a piece of the Simon starter home with them. By using this starter to produce their own bread, they will be, in a sense, creating Simon’s offspring.
**The recipe of the final cake is based on a recipe used by the mother of Simon van Gijn (c. 1850). --Erin