A collection of sourdough starters and the stories behind them.

For each starter its story and a recipe is collected, along with the owners reflection on how much their starter is worth in either monetary or emotional value. Once collected, the starter is dried which keeps the sourdough lactobacilli bacteria at rest until you wake them up again to bake with.

Anyone with a sourdough starter can take part and join the network. It investigates how to use existing platforms of knowledge to create new social relationships. The project is under constant development as new forms of information and contacts are established.


The ArchivePosted by josefin 2011-03-11 17:14:22

Koji Wakayama

"Always wanted to but never did, finally baking bread for the first time.

The recipe I got from a friend of mine who is a baker.


Day 1: 150 g of rye flour — 200 ml of lukewarm water — little bit of yeast (take the amount that fits inbetween your thumb and your index finger) — mix well and put it in a big bowl — cover it with a lid or foil and put the bowl on the kitchen cabinet.

Day 2: 130 g of rye flour — 200 ml of lukewarm water — mix with the amount of day 1.

Day 3: same amount as day 2.

Day 4: same amount as day before — again let it rest for 24h.

Day 5: ready to bake bread.

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