The Quest for Sourdough

The Quest for Sourdough Register your sourdough and connect with a worldwide community of bakers. The Quest for Sourdough

We are in the sourdough game since 1985.

In all that time, we’ve seen a lot of different recipes, from a lot of different places. And yet… There’s so much more to discover! We started this project because we wanted to create a place where you could share your love of baking. Your family recipes. Your unique creations. Where you can inspire others and, in turn, be inspired yourself. This quest is all about keeping the sourdough story aliv

e for future generations. After all, sourdough has been around for thousands of years, and everyone has their own way of doing it. That’s why we’d love to hear how you got started, who taught you the recipe you’re using, and what makes your sourdough so unique. Think of this project like a starter. By gathering and sharing your stories in our online database, we aim to help the international sourdough community thrive and grow. There’s a reason they call it the Friendship Bread! Our project is twofold. On the one hand, there’s the sourdough database, an online platform where you can enter your recipe and share it with the world. That’s not all, though! We also created the very first sourdough library located in the Puratos Center for Bread Flavour, in Belgium. This is where we store actual sourdoughs from all around the world. Every year, we select a limited number of sourdough recipes from the database and add them to the library. Our goal? To preserve baking knowledge and sourdough heritage. The Puratos library already holds 87 sourdoughs from bakers all over the world, but there’s plenty of room for more! That’s where you come in! Go to www.questofrsourdough.com to add your own recipe...

✨ Discover the microbial magic behind Ethiopian injera ✨This iconic flatbread gets its unique taste and texture from a f...
13/03/2026

✨ Discover the microbial magic behind Ethiopian injera ✨
This iconic flatbread gets its unique taste and texture from a fascinating world of microorganisms working in perfect harmony.
Dive into our new article to explore how fermentation shapes the soul of Ethiopian cuisine and why injera is so much more than just a bread.
Read the full story here 👉 https://www.sourdoughinstitute.com/post/the-microbial-magic-behind-injera
https://wix.to/QEEr6gW

Sourdough Insights If you love sourdough, then you will fall in love with injera. This soft, spongy Ethiopian flatbread is famous for its slightly tangy taste and beautiful tiny bubbles, and it is all made possible thanks to natural fermentation. But until recently, no one really knew exactly which....

From 23 to 27 February, Brussels will once again welcome the global sourdough community.Twenty three years ago, Puratos ...
16/02/2026

From 23 to 27 February, Brussels will once again welcome the global sourdough community.

Twenty three years ago, Puratos helped initiate the very first International Sourdough Symposium together with the Vrije Universiteit Brussel. The ninth edition returns to Belgium, a meaningful milestone for everyone committed to the future of sourdough.

The event will gather researchers, artisan bakers and industry experts from around the world to reflect on past learnings and explore new directions for bread. As a platinum sponsor, we are proud to support the symposium and welcome the community back to Brussels.

The Sourdough Institute will play an active role throughout the program, with our experts contributing to key sessions:
- Fabienne Verté on the role of faba bean flour based sourdough and its influence on flavour, texture, functionality and health related aspects of wholemeal wheat bread
- Vimac Nolla Ardevol on postbiotic enriched sourdough and its potential contribution to gut health in bakery applications
- Stefan Cappelle with a unique sourdough tasting that brings together the scientific, producer and consumer perspectives

A strong program awaits. We look forward to sharing our research, learning from the community and contributing to the next chapter in sourdough’s evolution. Learn more about the event and our program:

Join the global sourdough community in Brussels, 23–27 Feb 2026, for a week of research, innovation and tastings at the International Sourdough Symposium.

Did you know that with we went to Denmark to meet experts in ? We visited Noma’s fermentation lab with Francisco Migo...
11/12/2025

Did you know that with we went to Denmark to meet experts in ? We visited Noma’s fermentation lab with Francisco Migoya (head of pastry) and Kevin Jeung (director of the fermentation lab), then met David Zilber at Novonesis to explore how upcycled bread can cut waste and push flavor forward!

Discover an exclusive view into the fermentation lab at Noma. Francisco Migoya (head of pastry) and Kevin Jeung (director of the fermentation lab) share how ...

🥖✨ New Episode Out Now!Travel to Denmark with us in the latest Quest for Sourdough film! From the cozy vibes of Kagehuse...
16/09/2025

🥖✨ New Episode Out Now!

Travel to Denmark with us in the latest Quest for Sourdough film! From the cozy vibes of Kagehuset bakery to the bold flavors of Iben’s Smørrebrød, discover how sourdough is shaping a bread revolution.

Featuring culinary legend Claus Meyer, this episode is a must-watch for bread lovers and fermentation fans alike.

In this episode of Quest for Sourdough, we explore Denmark’s rich bread culture. We visit a local bakery in Hovegarden, meeting Henrik Kjaer, owner of Sourdo...

Curious about the science and stories behind sourdough?Did you know the Sourdough Institute shares exclusive insights, a...
08/09/2025

Curious about the science and stories behind sourdough?
Did you know the Sourdough Institute shares exclusive insights, articles, and research on everything from fermentation to flavor and health?

📚 Whether you're a baker, a foodie, or just sourdough-obsessed — there's something for you to discover.

👉 Visit our website to explore the latest publications and deep dives into sourdough culture.
💬 Already read one? Tell us which topics you love most in the comments!

🔗

Papers

02/09/2025

Join the Quest for Sourdough — and put your starter on the map!
As part of the Sourdough Institute, the Quest for Sourdough platform is where sourdough lovers from around the world come together to share, compare, and celebrate their cultures.

👥 Connect with a global community of passionate bakers
📊 Complete your profile to compare your sourdough with others
🏛️ Contribute to the selection process for the Sourdough Library

By registering, you’re not just joining a website — you’re becoming part of a movement to preserve sourdough biodiversity and shape its future.

👉 Register now and become part of our community:

27/08/2025

Unraveling the mysteries of your sourdough

Did you know that every sourdough starter is unique? Much like a fingerprint, there are no two sourdoughs that are the same! This is due to the unique microbial composition present in each sourdough starter.

At LabID, we study the bacteria and yeasts in sourdoughs around the world as part of our mission to further fermentation science and help bring authentic foods and beverages to every table.

Do you know which bacteria and yeasts are thriving inside your sourdough starter? Let us know in the comments below!

Visit us at www.labid.eu and start unraveling the mysteries of your sourdough!

🎙️ Podcast Alert!A few weeks ago, we had the pleasure of joining The Europeans podcast — an award-winning independent me...
27/08/2025

🎙️ Podcast Alert!

A few weeks ago, we had the pleasure of joining The Europeans podcast — an award-winning independent media outlet that makes European current affairs feel both accessible and enjoyable.

It was a fun and insightful conversation, and we’re excited to share it with you!
👉 Watch it here: https://www.youtube.com/watch?v=-hmBzEtRVig&t=94s

Feel free to like, comment, and share! 💬📢

Did you know there’s a real sourdough library, dedicated to preserving the biodiversity of wild bread starters from around the world? This week on The Europe...

06/11/2024
PART 2 🥖 Charlie’s Connection: Our beloved Sourdough 131 shares the same two types of friendly bacteria (LAB) as our Slo...
25/07/2024

PART 2

🥖 Charlie’s Connection: Our beloved Sourdough 131 shares the same two types of friendly bacteria (LAB) as our Slovenian Sourdough 125. But here’s the twist: Jay, Charlie’s creator, has family roots in Slovenia too! Is this just a lucky coincidence? 🤔🌾

Stay tuned for more sourdough secrets! 🎉🔬

Part 1Meet Sourdough 131, affectionately known as Charlie! 🌾🥖🕰️ Age: A sprightly 9 years old. 👨‍🍳 Creator: The talented ...
24/07/2024

Part 1
Meet Sourdough 131, affectionately known as Charlie! 🌾🥖

🕰️ Age: A sprightly 9 years old. 👨‍🍳 Creator: The talented Jay Cunnings. 🔍 Discovery: Our analysis at the University of Bolzano revealed something extraordinary!

Any guesses on Charlie’s secret? 🤔 Stay tuned for the reveal! 🎉🔬

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