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 09:27:00

Bonnie Swift & Matthew Evinger

"We got our sourdough from Niklas, who got it from Järna Café, where he worked. It's very strong; they use it every day and have had it for years. They mostly make baguettes with it; I've mostly make whole wheat and rye.

We had a starter before this one that we began ourselves in Järna. This one gained in strength slowly. It was doing well until our friends boyfriend, totally unfamiliar with sourdough, decided it smelled rotten and dumped it in the trash.


Either keep it in the refrigerator or make bread at least once a weak. The starter should be warm when you use it. We mix it with only flour at first, and allow it to rise and get sour. Then we salt it and knead it, let it rise again, knead it again, put it into whatever bread pan you use, let it rise, and bake it. Experience will tell you what quantities and times you prefer."

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