Puratos has opened a new research facility in Sankt Vith, Belgium, called the Sourdough Institute.

Described by the company as being, “dedicated to celebrating the art, science and potential of sourdough”, the Sourdough Institute, which opened in June, will feature hands-on classes led by Sourdough librarian Karl de Smedt and selected bakery experts.

“Each of these classes will share best practice tips, techniques and recipes, as well as the science behind sourdough and its contribution to health and wellbeing,” a Puratos spokesperson said.

In addition to the classes the new facility will conduct scientific research on sourdough, looking into its benefits and potential applications to how it’s made, and will rely on longstanding collaborations with universities and researchers.

The new facility will also house Puratos’ Sourdough Library, which holds 153 sourdoughs and 1500 isolated strains of sourdough and has been used to provide vital insights on sourdough for more than a decade.

Mr Smedt said Puratos’ history with sourdough dates back to 1890.

“We have always been passionate about improving and advocating the flavour and health and wellbeing properties of sourdough products,” he told Food Business News.

“Now with fast-growing consumer interest in recent years, there is a huge appetite for all things sourdough, which is why it’s the perfect time to open the Sourdough Institute.

“Unbelievably, research on sourdough is still in relative infancy. Since every sourdough is unique, it’s even more important we improve our collective knowledge in this area.

“By preserving sourdough’s heritage, furthering our research and educating bakers on best practices, we want to ensure its benefits continue to flourish for many more generations.”