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Vitus | Sourdough 101

Vitus is not a sourdough like any other.
Preserved at the Sourdough Library in Saint Vith, Belgium, Vitus is a living symbol of resilience, creativity, and the magic of fermentation. With a rich history, a unique aromatic profile, and even a painting dedicated to it, Vitus is an ideal gateway into the world of natural sourdough.

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Some interesting information about Vitus

Represented in a book

Vitus is the central character of Sourdough, Four Days to Happiness, making it one of the few sourdoughs in the world to have a literary heritage.

Painting

Vitus has also been immortalized in a painting. John Whalley portrayed it in a symbolic scene, a unique tribute that makes Vitus one of the very few sourdoughs, perhaps even the only one, to have been celebrated in a work of art.

Friendship Sourdough

Vitus is used as a friendship sourdough to teach people how to bake and how to maintain natural sourdoughs, making it a living ambassador of sourdough culture.

Louvre Museum

Vitus is at the heart of the Pain du Louvre and the bakery’s signature breads.
Its aromatic profile, with notes of grape and honey and a mild acidity, brings depth, balance, and complexity to artisan breads.

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The Story of Vitus

Vitus’ journey begins in 2017, when German journalist and sourdough enthusiast Martina Goernemann brings her struggling starter to the Sourdough Library.

Thanks to the expertise and guidance of the Library team, the starter is revived and given the name Vitus.

Martina then travels with Vitus across Europe and the United States, sharing this adventure in her book Sourdough: Four Days to Happiness.

Along the way, Vitus is fed with beer, spelt flour, honey, and maple syrup, gradually evolving into a truly unique culture.

In Nobleboro, Maine, artist John Whalley is so inspired by Vitus that he paints it in a work titled Bread of Life, likely the first and only painting in history dedicated to a sourdough.

The artwork depicts Vitus surrounded by breads, an old Bible, and a wooden barrel, and is created using the traditional Flemish egg tempera technique.

Today, Vitus belongs to Puratos and continues to live on as the Friendship Sourdough. It is used to share knowledge, teach baking, and create connections through fermentation.

Watch the movie

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Step 1: Wake him up

Mix:

25 g Vitus
25 g flour (you can choose any type)
40g water

→ Let it ferment for 6 hours at 30°C

Making bread with Vitus

Here is a basic bread recipe using Vitus, ideal for getting started. But we encourage you to experiment. Try adding a specific ingredient to your dough: seeds, grains, dried fruits, herbs, or even local flours. This can create a unique flavor and texture that reflects your personal style or local tradition.

Ingredients

1 kg flour
300 g active Vitus
± 480 g water
25 g salt
10 g improver (optional)

Steps

1. Mix

1 kg flour + 300 g Vitus + 400 g water
Mix for 3 minutes on low speed

5. Resting

Let it rest for 2 hours
Fold once after 1 hour

2. Autolyse

Let it rest for 30 minutes

6. Dividing

Divide as needed

3. Add the salt, improver, and the remaining water

Mix for 6 minutes on low speed
Mix for 6 minutes on high speed
Objective: develop a strong gluten network

7. Final Fermentation

Let it ferment for about 150 minutes at 25°C

4. Dough Temperature

Goal: 26 - 28°C

8. Baking

Oven: approximately 240°C
Time: depends on the size of the dough (for example: 500 g ≈ 30 minutes)

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