Our Admission Flow
Have you ever thought, “I would love to see my sourdough in the Sourdough Library!”? You’re in the right place! Our Sourdough Library is a unique nonprofit organization dedicated to preserving and celebrating the diversity of sourdough cultures from around the world.
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To ensure your sourdough can join our prestigious collection, we have a specific admission process. Follow the steps outlined below, and soon, your sourdough could be part of our library!
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Ready to get started? Let’s bring your sourdough into the spotlight!
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Register your sourdough
he Quest for Sourdough by Puratos is our dedication to preserving the ancient art of sourdough baking for generations to come. Each sourdough is as unique as its baker. This global platform not only celebrates the diversity of sourdough from around the world but also offers an insightful glimpse into the varied baking traditions across different cultures. By bringing together a community of passionate bakers, we're fostering a rich exchange of knowledge and inspiration, ensuring that the legacy of sourdough continues to flourish.
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Selection of sourdoughs
Upon submitting the sourdough creation to the Quest for Sourdough, our esteemed team of experts at the Sourdough Institute embarks on a meticulous selection process. We carefully evaluate each entry based on a set of distinctive criteria to identify the most intriguing and unique sourdoughs.
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Different criteria:
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A first test (at the expense of the candidate) of the microbial composition of the sourdough by LabID is “mandatory!”
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Unique composition of ingredients
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The story behind the sourdough
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The country of origin
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The age of the sourdough (>5 years)
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Process of natural fermentation
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Yes, you're selected!
Should the specific sourdough capture our interest, a representative from the Sourdough Institute will personally get in touch with the owner. The owner will be invited to join our community of enthusiasts and researchers dedicated to understanding and preserving the art of sourdough making.
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Post-sample collection
When the sourdough arrives in Belgium, we split the sample between our R&D team in Andenne and Professor Marco Gobbetti, an expert in fermentation. The university's specialists study the sourdough to identify the unique lactic acid bacteria and yeasts, resulting in a detailed report on its microorganisms. We also isolate the dominant strains in our -80°C freezer to preserve its unique blend. Additionally, the sourdough is added to the exclusive Sourdough Library, and the owner receives a special identification number and certificate.
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Our promise
When a sourdough joins our collection, we commit to preserving it by nourishing it every two months with the specific flour provided by the owner. We maintain the original flour-to-water ratio to ensure it’s fed as intended. Stored in a sealed jar, this care allows for extended feeding intervals. If the original sample is compromised, we have an authentic backup ready. Additionally, the sourdough contributes to our ongoing research on fermentation, fostering a community dedicated to advancing our understanding of sourdough processes.
Location
Prümer Str. 42a, 4780 Sankt Vith, Belgium