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 ...

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