Sourdough Starter. Microuniverses in a bowl

Imagine a tiny world in your kitchen. No streets, no buildings—just inhabitants working tirelessly: bacteria and yeast. Every scoop of flour and water is a virgin land where these microbe citizens decide how to grow, how to move, and when to erupt… literally, in your oven. That is sourdough: a microuniverse in constant expansion.

The Science Nobody Watches

Each sourdough starter is a natural laboratory. Without microscopes or machines, you can see complex chemical reactions with your eyes: bubbles appearing, disappearing, merging. It’s a game of pressure and expansion, with rules that change constantly.

For example, a starter that’s been resting in the fridge can awaken with a completely new rhythm: faster, slower, unpredictable. Not “imperfect”—a phenomenon with its own personality.

Folding as Architecture

Forget kneading like a gym workout: here, movements are ephemeral architecture. Every fold creates hidden chambers where air moves, and microbes build their tiny structures. It’s like designing a microscopic skyscraper that rebuilds itself continuously.

The Oven: A Final Portal

When the dough enters the oven, everything transforms. Temperature becomes a portal turning microorganisms into energy, bubbles into spaces, liquids into solids. It’s a controlled explosion that reveals the hidden geometry prepared during folds and time.

Beyond Bread. Sourdough Starter. Microuniverses in a bowl

At the end, the bread is more than bread. It’s a record of invisible choices: how you fed the starter, how you handled it, the climate, the quiet of your kitchen. Every loaf is a diary of tiny universes only you can read.

Baking sourdough becomes an exploration of miniature worlds, where each bubble, crack, and gesture tells a story no oven could invent for you.