Fava or faba beans can be used in gluten-free baking, and as a source of protein.
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.

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