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 03:09:20
Noriko Yokoi — 横井 範子

"At home we use different types of natural yeasts according to the season and they have become necessities for our meals. When making miso and other soups, using a yeast made from seaweed is perfect and for salad dressings a raison or citrus yeast is great. I talk to the yeasts everyday and treat it like a family member. Depending on its condition it can either make me very pleased or make me angry. I give the yeasts the opportunity to live, but I also feel like I live through the yeasts."

「我が家では四季折々様々な酵母を育てていて、日々の食事には欠かせないものです。味噌汁やスープをつくるときは昆布からとった酵母が欠かせませんし、ドレッシングにはレーズンや柑橘系の酵母が欠かせません。日々酵母に話しかけ、酵母の状態に一喜一憂し、まるで家族のような存在。 酵母を活かすのも人であり、酵母に生かされているのもまた人なんだなと感じます」

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