Exploring the Sourdough Library

Dr. Carson at the Sourdough Library.

This year, I had the amazing privilege of exploring the Sourdough Library. It really is an incredible place!

As you may know, sourdough starters are going to differ in microbiology, depending on the culture used. And depending on the culture, the final taste and aroma will change.

So the sourdough library is a place to collect and study these differences.

The library comes from a long-term research program coordinated between Puratos and Prof. Marco Gobbetti from the University of Bari – an institution that already collects sourdoughs from around Italy. Over time, the collection is expanding to represent France, the U.S., China, Spain, Portugal, Australia and more!

Why is this important?

  • It ensures the survival of the many sourdough strains present throughout the world for years to come
  • It preserves sourdough biodiversity
  • It serves to disseminate knowledge about sourdough baking

Sourdough has a long and rich history, with much yet to be discovered. In today’s baking, we’re finding sourdough holds many answers and solutions: it’s perfect for clean label and it’s leading to exciting enzyme discoveries, just to name a few.

If you can’t make it Belgium to visit, you can take a virtual tour. Check it out! 

2018-12-17T14:58:30+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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