Australia’s Only Sourdough in the World-Famous Sourdough Library
At Creative Crusts, we’ve always believed there’s something special about our sourdough — and now the rest of the world agrees.
Our signature culture has been officially included in the Sourdough Library in Saint Vith, Belgium — the first and only collection of its kind in the world. Run by Puratos, the Sourdough Library preserves the biodiversity and cultural heritage of sourdough from all over the globe. And among the 149 sourdoughs currently stored in this prestigious collection, ours is number 66 and the only one from Australia.
Yes — our humble white sourdough starter, born in our Brisbane bakery, now sits proudly alongside some of the most iconic cultures from Italy, France, the USA, and beyond.
Take a virtual tour of our sourdough in the library (Culture No. 66)
What Is the Sourdough Library?
Located at Puratos’ Centre for Bread Flavour in Belgium, the Sourdough Library is dedicated to studying, cataloguing, and preserving sourdough cultures from around the world. The goal? To safeguard the microbial diversity and traditional methods that have shaped bread for thousands of years.
Each sourdough included is carefully analysed to identify the unique combination of wild yeasts and lactic acid bacteria that give it its flavour, aroma, and performance. These cultures are then stored in perfectly controlled conditions — keeping them alive, viable, and ready to inspire bakers for generations to come.
To date, the Library has identified over 700 types of yeast and more than 1,500 strains of lactic acid bacteria in their samples — an incredible contribution to global food knowledge.
Why Our Sourdough Was Chosen
Our inclusion wasn’t random — it was earned.
The culture selected for the Sourdough Library is the white-based component of our Light Rye Sourdough, which contains both white and rye-based starters. This culture has a long family history at the bakery, but it’s also been tested and proven in both national and international baking competitions, adding to its value as a truly unique and accomplished strain.
What makes it stand out isn’t just its taste — it’s how we manage it. Our sourdough production follows a more scientific, highly disciplined approach than most:
- Strict feeding schedules
- Precise hydration and temperature control
- Daily pH testing of cultures
- Carefully timed fermentation cycles
Like a good wine, different flours (like different grape varieties) produce different flavour profiles. By maintaining separate rye and white cultures, we achieve greater depth and complexity in our bread — something that judges and customers alike consistently notice. We send Australian flour to Belgium annually for them to feed our sourdough culture to ensure that the unique characteristics of our sourdough are maintained in the library.
Why It Matters
In a world of shortcuts and mass production, being included in the Sourdough Library is a reminder of what makes real baking so special: time, tradition, and a deep respect for process.
We’re proud to represent Australia on the global stage, and even prouder to bring that same culture into every sourdough we bake.
So the next time you enjoy one of our loaves, know that you’re not just eating bread — you’re tasting a piece of baking history.
Take a Closer Look
Take a virtual tour of the Sourdough Library and see our starter for yourself: Visit the Library