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.
Jan Sörensen
“Manitoba, Dinkel och Durum
RECEPT:
Dag 1: 100 g vetesurdeg — 250 g vatten — 200 g Manitoba cream — 50 g grovt rågmjöl — (Efter blandningen tas 100 g deg ifrån till nästa bak).
Dag 2: 500 g vatten — 10 g jäst — 25 g honung — 500 g Manitoba cream —
100 g durumvete — 150 g siktat dinkel — 22 g salt”
