I visited the Sourdough Library in Belgium to add our own Starter to the collection!

We delivered the first Argentine sourdough to the Sourdough Library! Karl de Smedt invited us to be a part of the Sourdough Library in Sank Vith, Belgium.
The Sourdough Library aims to preserve the biodiversity of the world's starters, studying the microorganisms that compose them, identifying their different strains, and allowing bakers around the world to preserve their legacy for years to come.
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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00:00 - Intro
00:40 - Delivering my starter
01:34 - Refreshing my sourdough starter
02:39 - Sourdough Starter #146
04:02 - Sourdough Library
06:55 - Karl de Smedt and his story
08:00 - Hooch
09:50 - Outro
#belgium #library #sourdough

[@M-a-k-o]

I just love this channel and his host. So much good mood, humor and tons of interesting things for home bakers🏆

[@MariaMorales-pc9ze]

Wow the history of Sourdough starter is just amazing. And to think I just started baking Sourdough bread in September 2023. I use my starter for pancakes, cinnamon rolls and bread. My children absolutely love it, and so do I 😊

[@MariaMorales-pc9ze]

Thank you for all these wonderful videos. 😊

[@kylemain4314]

That was great!

[@Marius-Marius]

Is super wow. Thank you for this amazing video🤗

[@sebastom123]

this is a really nice video

[@motorcyclemarv8912]

For 5-10% of the cost of a refrigerator you can have clean water and an actual shot at longer term microbe preservation. I would never store a sample in this facility for preservations' sake, though it is a fun talking point! There are cultivar vaults (tissue culture) for plants, an established industry with a great set of standards of practice including not using tap water, shakes head.

[@AnG-P]

Interesting :-D I also like your channel Name :D it’s a german word game! Do u have any crossings/links to Germany? (Not only that we are the biggest bread consumers in the world) i send you many lovely greetings from Germany 🎉

[@barrychambers4047]

What was in the pink carryon?😃

[@M-a-k-o]

🤭

[@jehi9420]

I like this video. You are funny guy. I have dried and grinded wheat and rye sourdoughs that i can wake up when i want. I need to say you Gluten Morgen remind one norwegian youtuber man who died while making youtube video. His youtube channel is (was) apetor. He is your twin brother.

[@glutenmorgentven]

May the gluten be with us all!

[@dorothej6643]

Really interesting, What is the “hooch’?

[@M-a-k-o]

It's the dark liquid forming above the sourdough starter if it has not been fed regularly.

[@dorothej6643]

@@M-a-k-o thanks, thought as much, just wanted to make sure. Pouring it off is the right thing to do then, 👍🏻

[@motorcyclemarv8912]

@@dorothej6643 Why pour off the work you've just had your starter do? This is flavor. Not only will it change the hydration level of your starter, but you've also lost a good portion of the fermented flavor down the drain. Mix it back in, continue feeding.