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 social profit initiative dedicated to preserving and celebrating the diversity of sourdough cultures from around the world.

To ensure your sourdough can join our unique collection, we have a specific admission process. Follow the steps outlined below, and soon, your sourdough could be part of our library!

Ready to get started? Let’s bring your sourdough into the spotlight!

Important:
Registering your sourdough and ordering a LabID kit does not guarantee acceptance into the Sourdough Library. Each submission is carefully reviewed by our experts based on specific criteria.

ATM Sourdough Institute - Pots Group.jpg

Register your sourdough

The Quest for Sourdough by Puratos is our dedication to preserving the ancient art of sourdough for generations to come. Each sourdough is as unique as its owner. 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 tradition of sourdough continues to flourish.

Selection of sourdoughs

When you submit your sourdough creation to the Quest for Sourdough, our expert team at the Sourdough Institute initiates a strict selection process. Each sourdough entry is carefully reviewed using unique evaluation criteria to discover the most exceptional, rare, and inspiring sourdoughs from around the world. Join the global sourdough community and showcase your creation today!

Different criteria:

A first test (at the expense of the candidate) of the microbial composition of the sourdough by LabID is “mandatory!”
Unique composition of ingredients
The story behind the sourdough
The country of origin
The age of the sourdough (>5 years)
Process of natural fermentation

Order here

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.

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.

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.