[Ezekiel]

So far, the collection in the town of St Vith contains 84 samples in refrigerated glass jars from 20 countries, including Mexico, Greece and Japan. De Smedt’s archive is meant to both showcase geographically diverse varieties of yeast and preserve a growing collection for future generations to study.

Smells like a case of cultural appropriation to me.

[Vaquero]

Sell it. 1 million bucks.

[Battle Axe]

I bought one over the Internet. Oregon Trail sourdough starter. It came to me dried on some coarse paper. In that dried form I think it keeps for a long time and you don’t have to feed it.

Marcia

[Daffynition]

Ah ha! I have a sourdough story. On my trip to Alaska, met a trapper and had dinner in his home. His wife served the most delish sourdough bread. B/c I raved so much about it, she gave me a large dollop to take home; they claimed that it was 60 y/o, and they had got it from a trapper who kept it in the waystations along his line.

Well, when I got it home, I put the sponge in a lovely crock with a nice rubber seal [in the back of the fridge.] Used it several times to make some pretty good bread.

Got home from work one day, and the housekeeper proudly announced, she had cleaned the fridge,

My heart sunk. Yep, she threw it out. A piece of history gone.

She said it smelled *disgusting* and didn’t look *right*.

A sad, sad day. :( {{{sobbing}}}