The journalist and master baker https://www.facebook.com/IbanYarza/?fref=ts" Iban Yarza initiated in the art of bread making the attendees of the two supportive workshops for research at Vall d'Hebron Research Institute (VHIR), which were carried out in the "http://www.espaicuinam.com/" Espai Cuina'm" of the Vall d'Hebron Market.During the workshops, which lasted four hours, the basics needed to make bread were taught: different yeast, varieties of flours and the suitability and potential of being mix, how to make a rustic bread with the taste of old classic bread, how to work the dough, temperatures, and how and for how long to bake it, as well as some little tricks to help get a good batch of good bread.Revenue for registration for the workshops, 700 euros, will be used for the predoctoral grants program that will allow the recruitment of young researchers to develop their research projects at VHIR. Currently, there are 11 young researchers with these grants at VHIR working in areas such as Bioinfomatics, childhood cancer and ovarian cancer and multiple sclerosis, among others. All of them have grants thanks to donations from "Amics de Vall d'Hebron" and campaigns and specific events, such as this bread workshops which Iban has collaborated in a totally disinterested way.