For bakeries to have their starters preserved for posterity on the shelves of the Puratos sourdough library, each inductee is asked to provide the ingredients needed to keep the cultures alive. Each inductee must provide local flour and additional specific ingredients from their region in order to feed the starter.
Sourdough librarian, Karl De Smedt is excited about this project, as it allows researchers to locate certain strains of yeast not only by region, but also by latitude. Several different micro-strains and properties of flour can also be filed and catalogued from around the world.
Of particular interest, de Smedt has found a strain of benevolent bacteria from a culture extracted from a bakery in the Swiss alps that was nearly identical to a strain found in Chile. In this particular case, de Smedt hopes other bakeries at the same latitude will come forth with their sourdough strains, in order to help add data to the study of latitude on the effect of bread-making.
Puratos welcomes viewers to tour the virtual sourdough library: www.bit.ly/PuratosVirtualLibrary.
If you have any sourdough or bakery-related questions, you can reach Karl de Smedt via Instagram @the_sourdough_librarian.