There’s more science involved in baking a loaf of bread than most people realize, says Sippican School sixth grader Julia Winters.

Winters, a Marion resident, is providing her fellow classmates with the opportunity to learn the proper way to measure and mix ingredients while also helping out the community.

In January, representatives from the Vermont-based King Arthur Flour Company will visit students in grades four to seven at the Sippican School, Rochester Memorial School, Old Hammondtown School, and the Old Rochester Regional Junior High School to instruct the young bakers on making the perfect loaf of bread.

After the presentation, the students will put their baking skills to the test.

Each student will leave the presentation with a two-pound sack of flour and a chef’s hat to bake two loaves of bread at home – one loaf for their family and one for a local food pantry.

“The goal is to get some but also to give,” said Dr. Elise Frangos, Director of Curriculum and Instruction and Assistant Superintendent.

Frangos said she expects to donate roughly 900 loaves of bread.

Winters proposed the project to the school officials after a visit to the King Arthur Flour Company with her mom.

The project received the go ahead this fall, much to the delight of the sixth grader.

Of the upcoming presentation, Winters said, “I thought it would be nice for them to come in and show us how to bake the bread. They can show us the math and science behind cooking and how to measure ingredients.”

Sharing recipes is nothing new for Winters.

Last year, the 11-year-old started her own food blog, “Julia the Child Foodie.”

The young gourmand said she is always on the lookout for new projects that could also benefit the community.

“I might do another one in the future,” Winters said. “I think it’s really cool.”