Vitus | Sourdough 101
Vitus is no ordinary sourdough starter. Preserved at the Sourdough Library in St. Vith, Belgium, Vitus is a living symbol of resilience, creativity, and the magic of fermentation. With a rich backstory, a unique flavor profile, and even a painting dedicated to it, Vitus is the perfect introduction to the world of natural sourdough.
Interesting Insights about Vitus
The Story of Vitus
The journey of Vitus began in 2017, when German journalist and sourdough enthusiast Martina Goernemann brought her struggling starter to the Sourdough Library. With the help of Karl De Smedt, the Sourdough Librarian, she revived it — and named it Vitus.​
Martina then traveled with Vitus across Europe and the US, chronicling the experience in her book Sourdough: Four Days to Happiness.
Along the way, Vitus was fed with beer, spelt flour, honey, and maple syrup — evolving into a truly unique culture.​In
Nobleboro, Maine, artist John Whalley was so inspired by Vitus that he painted it in a piece titled “Bread of Life” — likely the first and only painting in history dedicated to a sourdough starter. The artwork features Vitus surrounded by bread, an old Bible, and a wooden barrel, painted using the traditional Flemish egg tempera technique.
​Today, Vitus is owned by Puratos and lives on as the Friendship Sourdough — used to teach people how to bake and connect through fermentation. It’s a sourdough that doesn’t just rise — it inspires
Step 1: Wake Him Up
Mix:
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100 g Vitus
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100 g water
→ Let ferment for 6 hours at 30°C
Baking Bread with Vitus
This is a basic bread recipe using Vitus — perfect to get started. But we encourage you to experiment! Try adding a special ingredient to your dough: seeds, grains, dried fruits, herbs, or even local flours. This can create a unique taste and texture that reflects your personal style or local tradition.
We’d love to see what you come up with — share your creations with us!
Ingredients
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1 kg flour
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300 g active Vitus
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± 480 g water
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25 g salt
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10 g improver (optional)
Steps
1. Mix
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1 kg flour + 300 g Vitus + 400 g water
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Mix for 3 minutes
5. Rest
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Let rest for 2 hours
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Give 1 fold after 1 hour
2. Autolyse
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Let rest for 30 minutes
6. Scale
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Divide as needed
3. Add salt, improver & remaining water
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Mix for 6 minutes slow + 6 minutes fast
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Goal: strong gluten network
7. Final Fermentation
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Let rise for ± 150 minutes
​4. Dough Temperature
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Target: 26–28°C
8. Bake
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Oven: ± 240°C
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Time: depends on dough size (e.g. 500 g = ± 30 minutes)
