Learn to bake sourdough bread - the best bread in the world!

Quest for Sourdough Workshop – Pt 1- Library


What a wonderful two days spent in St. Vith Belgium at the Puratos Center for Bread Flavour! A year ago Karl De Smedt asked me if I would like to visit the sourdough library in Belgium. I answered that I would love to visit someday. His reply was intriguing, “Well, we’ll have to see if we can make that happen.”

He made it happen.


On September 27 & 28 14 out of 17 bakers from around the world, that were invited, attended the sourdough workshop at Puratos. The bakers that attended :
Carol Lee
Guy Frenkel
Vanessa Kimbell
Teresa L Greenway
Ineke Berentschot
Yohan Ferrant
Patrick Willaert
Beesham Soogrim
Ralph Nieboer
Anita Sumer
Manfred Enoksson
William Woo
Olivier Penet
Jarkko Laine

We had so much fun that I think we all regret not buying real estate and moving over to St. Vith’s! We bonded in a wonderful way as we got to know bakers that were before then, virtual online  Facebook friends.

Puratos seemed to spare no expense to make us feel like celebrities. There were several highlights of the workshop including visiting the sourdough library and viewing the collection of sourdough starters maintained and analyzed from around the world, baking and bonding with fellow bakers and the secret reveal at the end of the workshop, the “Quest for Sourdough,” which was the reason for the workshop.


The sourdough library is almost like a shrine. The starters are kept in a separate room in climate controlled display units. There are almost 100 starters that are maintained with the flour of origin which must be sent to them once a year. They are tested and scientifically analyzed. It’s quite an accomplishment!


Here are the videos I taped of the tour of the Sourdough Library. They may be a bit long, but if you are a sourdough fanatic, you will enjoy every minute:

The Sourdough Library Part 1:

The Sourdough Library Part 2:

The Sourdough Library Part 3

The Sourdough Library Part 4

Stay tuned for Quest for Sourdough Workshop Part 2


For the next few days Udemy has ALL of their online courses super discounted (even my sourdough baking courses), click HERE for more info.

Similar posts
  • Summertime Wheat BreadI had some Yecora Rojo berries wheat left from the bag of wheat berries that Guy Frenkel sent me so I thought I'd use them up. I wanted to do something a bit different too, so I added a new ingredient that I hadn't tried before.It's not quite summer yet but it will be really [...]
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I've been experimenting with time and temperatures from the Modified Bread formula from my course "Extreme Fermentation." What's really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is large.  This information is restricted to Premium or Premium Plus members only. [...]


  1. JanetJanet
    October 16, 2016    

    Oops,, spell check put Legian ins treat of Levian. Wish he would mind his own business

  2. JanetJanet
    October 16, 2016    

    Thank you Teresa for taking videos and being allowed to put them online. I am starting with the 48 hour 90% hydration recipe. Unfortunately I thought you said 5% Legian so that is what is there. Now, I find out it is 0.5%. Never mind, it may spread all over the kitchen.
    Once again thank you. If this works for me will then start adding seeds. Yay!

Leave a Reply

Your email address will not be published. Required fields are marked *

Free E-Book

Get, "Make Your Own Sourdough Starter" FREE!

Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
Only 10-15 dollars  



Favorite Bread Baking Equipment