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 2011-03-29 09:24:43

Ludwig Haslberger

"I am a victim of the digital age. The main part of my day I spend in front of my computer which is due to my profession as a graphic designer but also to the fact that the world wide web enables me to stay at home and organize my life online. I can transfer money, book flights, order books, read the newest headlines and check the weather.


I would love to tell you the story that my grandmother once gave me a recipe of a sourdough that she had received from her grand-grandmother. But it would be a filthy lie. Of course I got the recipe from the internet. I went on www.chefkoch.de, a German online encyclopedia for food. I was able to choose from 435 sourdough recipes. I picked one of the first ones. As a victim of the digital age I will just google translate from German to English:

350 g flour (rye flour) — 1 pack yeast (dry yeast) — 500 ml water, lukwarm

Preparation: In a bowl, mix 250 g of rye flour with the bag of dried yeast. Stir in the lukewarm water. The approach of other bridges with a cotton cloth and store at room temperature. After 2 days, again stir in 100 g of rye flour. Ready to use the leaven is for another day.

Note: When baking bread, the water and flour content of the yeast approach are considered.

Preparation time: 10 min — Resting time: about 3 days — Level of difficulty: simple — Condensing p. Father: not specified — Activation: 14:10:02 — Recipe Statistics: read 39 071 (889) * — 151 (4) * stored — 1171 (25) * print 38 — (0) * sent — * Only in this month."

  • Comments(0)//levandearkivet.josefinvargo.com/#post5