Preserve your sourdough for the future

Last summer Puratos set out to understand whether the hands of bakers influence the bread they make. So Puratos set up an experiment in collaboration with Rob Dunn & Ann Madden from the North Carolina State University and asked bakers from 16 countries to make a sourdough, wherever they would ordinarily make a starter. Puratos sent the bakers a common flour that they were all to use. The bakers then made and fed their starter, keeping it alive until the 4th of July 2018, when all the bakers came together to the Puratos Center for Bread Flavour, to make bread.