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 2014-10-21 03:08:22
Hidefumi Kubota

"When I was training to become a baker, it was always difficult to get the fermenting process perfect, and it felt like the sourdough was controlling me rather than being able to control it. It was always one step ahead of me. When I travelled to Los Angeles to support the start up of a bakery, I brought 20g of the sourdough starter that was given to me during my training. Since then, after returning to Japan, opening my own bakery and working as a salary man for a few years, I have kept this sourdough alive. Many times it almost died, because I didn’t take enough care of it, but somehow it has managed to survive."

「パン職人として修行をしていたころ、丁度いい発酵の加減がとても難しく、コントロールしていたというよりは種にいつも振り回されてばっかり。僕にとっては先を見通せる思考をもつ先輩のような存在に感じたことを覚えている。次の仕事でロサンゼルスのベーカリーを立ち上げに参加したときも前のお店に分けていただいた 20g 程度のこの種と一緒に海を渡った。その後も帰国してから開業まで、数年のサラリーマンをしたときもごく少量のこの種を家で更新して持ち続けた。何度も面倒くさくなり種が死にかけたこともあったが、そのつど我慢強く持ち直してくれた」

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