In the late 19th and early 20th centuries, waves of Ukrainian immigrants arrived in the Canadian Prairies, many settling in what is now known as Manitoba’s Parkland Region—especially around Dauphin, Ethelbert, and Sifton. Seeking land, freedom, and survival, these newcomers brought more than just labour and language. They brought food traditions that were deeply tied to the rhythms of the earth—and none more foundational than rye bread.

Sourdough bread appears across many food traditions and regions. Methods vary by grain, climate, household practice, and access to fuel. Fermentation relies on ongoing interaction between flour, water, microorganisms, time, and care. These interactions form systems that sustain bread making without fixed inputs or standardized outcomes.