Although consisting of just flour and water, sourdoughs’ simplicity is deceiving. Thousands of different wild yeasts and lactic bacteria can thrive in it, each bringing their own characteristics. Creating their own flavor. And once these sourdoughs are added to dough, their complexity only increases. It is this diversity that creates the endless variety of flavours, textures, of tasty breads. To preserve this rich diversity, the sourdoughs in the library are analyzed on their microflora. Each wild yeast and lactic bacteria strain is preserved in safe, very cold freezers. If one day something goes wrong with the original sourdough, the sourdough can be can be restored thanks to this preservation. Carefully, using the same flour, temperatures, and some time, the same microflora will revive the sourdough. That way, we guarantee the sourdough traditions continue.