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 03:21:47
Yoshikazu Tojyo — 東條吉和

"My husband’s official title is ‘Café Tojo Owner / Sourdough Caretaker’ and mine is ‘Sourdough Observer’. Since 2003, we have been growing and naming our sourdoughs. Th is one was started with cherry blossoms from Yamanashi and is called ‘Seishiro, 1 month’. It is not a powerful one, but very gorgeous. I bake sweets with it, because of its aroma. I’m looking forward to seeing how it grows in the future."

「私達夫婦にはそれぞれカフェ・トホ店主酵母菌飼育係(夫)、と酵母菌観察係(私)の肩書きがあります。2003 年以来、酵母菌に名前を付けて育てています。今回送ったものは、山梨の桜から起こした花酵母『セイシロウ・1ヶ月』です。あまり勢いのある酵母ではありませんが、静かに、でもとても華やかに息づいている酵母です。香りを生かして焼き菓子を焼いています。これからどんな酵母に育って行くのか楽しみです」

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