Mr. De Smedt travels the globe for new specimens. He prioritizes renown, unconventional origins, the kind of flour utilised, and the starter’s approximate age. “Most importantly, the sourdough need to arrive from a spontaneous fermentation, and not inoculated with a professional starter culture,” he explained. He adds up to two dozen new sourdoughs to the library every single year, from cooking universities, household-bakers, pizzerias, and artisan and industrial bakeries. “Sourdough is the soul of several bakeries,” he stated. “When bakers entrust you with their souls, you’d far better acquire treatment to it.”
He has harvested starters from 25 nations, which include Slovenia, Peru and Singapore. Starter No. 1 is from Altamura, Italy. The bread is historically created of semolina flour, the floor type of durum wheat, and dates at the very least to 37 B.C., when the Roman poet Horace praised it as the finest he had ever eaten.
“Number 100 is distinctive due to the fact it’s Japanese and designed with cooked sake rice,” Mr. De Smedt claimed. “Number 72 is from Mexico and has to be refreshed with eggs, lime and beer.” Range 43 is a sentimental beloved. “It’s a San Francisco starter, and was my 1st just one I ever observed,” he recalled. “When I grew to become a exam baker for Puratos in 1994, 1 of my duties was to refresh 43.” Indeed, he baked his 1st loaf of sourdough with it.
He has no way of understanding which of the 125 starters is the oldest. “We just can’t carbon-date them,” he said. “The microbial colonies of a starter can alter totally, depending on how it is fed and preserved. If another person insisted she had a 500-yr-old sourdough, I’d have to consider her.”
Two yrs in the past Mr. De Smedt and a film crew tracked the path of the Klondike Gold Rush’s starter-packing prospectors, commencing in Seattle, then Alaska, and ending the expedition in Dawson City, Yukon, in northern Canada. “At the flip of the 20th century, stampeders had to exhibit mounted police at the Canadian border that they had sufficient provisions to survive a calendar year in the Yukon,” he reported. “In addition to potatoes and canned products, the stampeders would carry starters, frequently in linen baggage tied all over their necks, so that they generally had dough prepared to make flapjacks.”
Mr. De Smedt hit the mother lode in Whitehorse, the Yukon capital, exactly where he satisfied up with Ione Christensen, the 86-yr-previous former mayor. Her starter was passed down from her good-grandfather, Wesley David Ballentine. “It’s a household pet, if you will,” she claimed. Again in 1897, Ballentine stowed the starter in a flour sack and trekked around the Chilkoot Move on his way to the Klondike gold fields. On chilly evenings, he and his fellow stampeders would cuddle with the sacks to keep their contents warm and alive.