The sourdough library is a place to collect and study starters.

Have you ever wondered how sourdough flavors can differ so much, even when the same ingredients are used? This is because sourdough starters differ in microbiology, depending on the culture used. And depending on the culture, the final taste and aroma will change. The酸顿图书馆是一个收集和研究这些差异的地方。

有一个酸面团图书馆？

That’s right! The library comes from a long-term research program coordinated between Puratos and Prof. Marco Gobbetti from the University of Bari – an institution that already collects sourdoughs from around Italy. Over time, the collection is expanding to represent France, the U.S., China, Spain, Portugal, Australia and more!

为什么这是重要的？

  • 需要多年来，确保全世界遍布世界各地的许多酵母菌株的生存
  • 保留酵母生物多样性
  • Serves to disseminate knowledge about sourdough baking

Sourdough has a long and rich history, with much yet to be discovered. In today’s baking, we’re finding sourdough holds many answers and solutions: it’s perfect for clean label and it’s leading to exciting enzyme discoveries, just to name a few.

图书馆如何维持样本？

  • The library collects the sourdough sample
  • 给斯派团的人提供：
    • 足够的原始面粉喂养季节大约一年
    • 配方/配方喂食或刷新起动器
    • 喂养程序和时间表
    • 储存最佳条件
  • 所有相关文档都是通过Puratos安全地处理的严格保密性政策，以进行可追溯性和库存控制。
  • 然后，酸面团储存，严格控制温度，相对湿度和卫生。捐助者提供的条件。
  • The starter is fed periodically.
  • 初学者保持并在完美的条件下生长。