Started by Ravi Subramanian (@ravi_eats) ·
there's a library of sourdough starters in Belgium
A baking company keeps over a hundred sourdough starters from around the world in fridges in St. Vith, and supposedly refreshes each one with flour from its home region so they don't drift. It's a seed vault but for bread.
5 sources · 31 min down the hole
How I got here
- Started with
- does sourdough really taste different depending on where it's made?
- Ended at
- “sourdough starter microbiome study”
The Trail
- “sourdough library belgium” (google.com)
- Sourdough (en.wikipedia.org)
- Fructilactobacillus sanfranciscensis (en.wikipedia.org)
named after San Francisco, found in starters all over the world
- Lactic acid bacteria (en.wikipedia.org)
turns out a starter's microbes depend a lot on the flour, not just the city
- “sourdough starter microbiome study” (hn.algolia.com)
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