Kamilė Krasauskaitė is a multidisciplinary artist and curator based in Vilnius, Brussels and Paris. She uses sourdough as one of her main media. Her practice evolves into different formats, from installations and sculptures to publications and social events. The artist and sourdough are obeying the same principles of fermentation: the processes do not produce a complete artifact, the installations are in the present moment, the events flow from each other and are constantly becoming and disappearing, thus being performative. Her practice questions commensality, experimental food design, patterns of time, and the collaboration between humans and microorganisms - how do these factors shape the food we eat? By separating different lactobacillus bacteria and wild yeast from objects (such as old baker's bark, abandoned ovens), she's making bread sculptures and prints. The activities and pieces developed asking the question of whether objects have memory and whether memory is always linked to the brain.

Currently, Kamilė Krasauskaitė is also working as a curator of education and community engagement at the Contemporary Art Centre in Vilnius.