Have you ever wondered how sourdough flavors can differ so much, even when the same ingredients are used? This is because sourdough starters differ in microbiology, depending on the culture used. And depending on the culture, the final taste and aroma will change. The sourdough library is a place to collect and study these differences.
There’s a sourdough library?
That’s right! 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?
Ensures the survival of the many sourdough strains present throughout the world for years to come
Preserves sourdough biodiversity
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.
How does the library maintain the samples?
The library collects the sourdough sample
The person who gives the sourdough provides:
Enough original flour to feed the sourdough for about a year
The recipe/formula to feed or refresh the starter
A feeding procedure and schedule
Optimum conditions for storage
All related documentation is securely handled by Puratos under strict confidentiality policies for traceability purposes and inventory control.
Then, the sourdough is stored with strict control of temperature, relative humidity and hygiene. The conditions are provided by donors.
The starter is fed periodically.
The starters are kept and grown in perfectly regulated conditions.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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