Sourdough Insights Sourdough is more than an ancient baking method, it’s a living example of culture, biodiversity, and craftsmanship. That’s why the  Sourdough Institute  launched  The Quest for Sourdough in 2016 , a global platform dedicated to preserving the diversity of sourdough starters and the stories behind them. Whether you’re a professional baker or a passionate home baker, your sourdough has a place in this global archive. Why register your sourdough? 1. Compare yo

Sourdough Insights We’re thrilled to welcome Los Angeles-based baker  Guy Frenkel  as a guest contributor to the Quest for Sourdough blog. Guy has been part of our journey from the very beginning, joining us at the Sourdough Institute in Saint Vith with his starter “Elizabeth”—a culture that’s as creative and expressive as the breads he bakes with it. In his first post, Guy explores a question many sourdough bakers ask themselves: Is my starter any good? And more importantly,

Sourdough Insights If you bake with sourdough regularly, you’ve probably faced the same dilemma: what to do with all that leftover starter? Throwing it away feels wasteful—and it is. While there are plenty of great recipes that use discard (think pancakes, muffins, waffles, even dog treats), there’s another creative and long-lasting solution: turning it into sourdough powder. This method not only reduces waste but also gives you a flavorful, shelf-stable ingredient that can e

By Michael Ranaudo From the golden hills of Campania to the ovens of Belgium, this focaccia recipe is a tribute to tradition, family, and...

By Alex Rawlings What does sourdough bread have to do with autism? More than you might expect. This is a story about discovery—of microbes, of mental health, and of how something as simple as bread can support a more balanced life for people with Autism Spectrum Disorder (ASD). Sourdough Bread A New Life, A New Learning Curve When I moved to Belgium five years ago, I had no idea that my life would soon revolve around sourdough, writing, and autism. I was starting over—learnin

Sourdough Insights Need to travel with your sourdough or store it for a while without refrigeration? This video shows you how to safely wrap a  stiff starter  for transport or long-term storage. You’ll learn the correct technique using a plastic bag, a cloth, and string or rope to keep the starter protected and stable. We explain why this method works, how to rehydrate the starter later, and when it’s best to use this approach. Ideal for bakers on the move or those wanting to

Sourdough Insights Once your starter is active, proper maintenance is key to keeping it strong and reliable. In this video, we cover the...

Sourdough Insights Starting your own sourdough from scratch is one of the most rewarding steps in your baking journey. This video guides you through the  day-by-day process  of creating a starter using just flour and water. You’ll learn how to feed it, what to expect at each stage, and how to recognize signs of healthy fermentation. We also explain how temperature, flour type, and feeding frequency affect your starter’s development. By the end, you’ll have a living sourdough

Sourdough Insights Yes, sourdough can—and sometimes should—take a bath. But why? In this video, we explain how giving your sourdough a...

Sourdough Insights Understanding the acidity of your sourdough is key to mastering its flavor, fermentation speed, and overall health. In this video, you’ll learn the difference between  pH  (which measures the strength of the acids) and  TTA – Total Titratable Acidity  (which measures the total amount of acid present). We’ll show you how to use a pH meter and walk you through the lab-style process of titration to calculate TTA. Whether you're a curious home baker or a profes

Sourdough Science Your sourdough starter is alive—home to  billions of microorganisms  working together in a delicate balance. Some produce  lactic acid , others  acetic acid , and together they shape the flavor, texture, and behavior of your dough. But why does your sourdough change over time?Why does it sometimes smell fruity, other times sharp or vinegary? This video dives into the  microbial magic  behind sourdough fermentation. Learn how temperature, flour, feeding sched

Sourdough Story Imagine spending a week surrounded by +150 living sourdough cultures from around the world. That’s exactly what it’s like to refresh the world’s only Sourdough Library—and it’s as magical as it sounds. From Australia to Belgium: A Sourdough Dream Begins Back in 2013, I was working in a remote supermarket bakery in Australia. Sourdough wasn’t yet the global trend it is today, but one article in an Australian baking magazine changed everything. It mentioned some

Sourdough Insights We pay for bottled water without blinking—but expect bread to be free. It’s time to rethink the value of one of the...