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The Sourdough Library was founded in October 2013 in Saint-Vith, Belgium, [1] and is the only facility in the world dedicated to housing sourdough cultures. [2] The library is housed at the Puratos Center for Bread Flavour, [3] with a mission to conserve and promote sourdoughs from around the world, to conduct research, and to ensure the survival of the various strains for future use. [4]
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The Puratos Sourdough Library; R. Rēwena bread; Rugbrød This page was last edited on 24 August 2024, at 23:24 (UTC). Text is available under the Creative ...
This is a list of sourdough breads. Sourdough is prepared through the fermentation of dough using naturally occurring lactobacilli and yeast . The lactic acid produced by the lactobacilli imbues it a more sour taste, as well as extending its shelf life compared to other breads.
Sourdough or sourdough bread is a bread made by allowing the dough to ferment using naturally occurring lactobacillaceae and yeast before baking. The fermentation process produces lactic acid , which gives the bread a sour taste and improves its keeping-qualities.
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According to Carl T. Griffith, his family's sourdough culture was originally created by his great-grandmother, [2] who traveled with her sourdough west from Missouri along the Oregon Trail in 1847, [2] [4] settling near Salem, Oregon. [2] The sourdough starter was passed down to 10-year-old Carl Griffith in about 1930 in a Basque-American sheep