they're exhibits on display at the parata sourdough library in belgium and they're all alive for degree celcius is just cool enough to keep the microbes in check for the collections head to cull the smet these exhibits are more than just a number these are these is this sound i was my first wife in we got in from san francisco in one thousand nine hundred nine and francisco or and and from all of the starters here in the library. this is the one closest to my heart and beauty and spiritualists never forget your first sourdough. is the forget forget. the smiths library now boasts one hundred fifteen specimens from twenty countries the oldest dates from eighteen eighty six and the new west he's just bought back from spain. every sourdough is different depending on where it was made and with what kind of flour to ferment the starter needs to rest and be fed regularly with flour and water it makes the dough rise and gives the bread its likely sour taste thousand five thousand years ago everyone who baked brand worked with sourdough. it then as not there are still many different kinds of sourdough.