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The production of sourdoughs knows a long history. Over the years, artisan bakeries and craftmanship yielded a wide range of sourdoughs that were used for leavening of bread doughs and that generated typical, often regional, sourdough breads and other baked goods. Nowadays, the production of sourdoughs knows a revival, because of not only their natural origin but also their contribution to flavour formation and other functional properties in the concomitant breads. Moreover, health-promoting effects are often associated with the consumption of sourdough breads.
Years of fundamental and applied research generated insights into the microbiology and biochemistry of sourdoughs as well as in the technology and applications of sourdough productions. To discuss the state-of-the-art of these research data, a first initiative was taken by German and Italian researchers to organize a meeting in Verona (Italy) in 1996. This was followed by a first international conference that highlighted the fundamentals and applications of sourdoughs and that took place in Brussels (Belgium) in 2003. Thereafter, international conferences took place in 2006 in Bari (Italy), highlighting tradition and innovation of sourdoughs; in 2009 in Freising (Germany), highlighting arts and science of sourdoughs; in 2012 in Helsinki (Finland), highlighting cereal fermentation for future foods; in 2015 in Nantes (France), highlighting the natural complexity of sourdoughs; in 2018 in Cork (Ireland), highlighting sourdough for health; and in 2022 in Bolzano (Italy), highlighting resilience, sustainability, and wellness of sourdough.
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After 22 years, this European tour will be restarted, and the 9th International Symposium on Sourdough will take place in Brussels (Belgium) from February 23-27, 2026. All research and application insights from the past will be commented and new data and future perspectives will be discussed to move forward, by bringing young and senior researchers, artisan bakers, and industrial people together in the capital city of Europe.
We are looking forward to meeting you at the 9th International Symposium on Sourdough.
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On behalf of the organizing committee,
Prof. Dr. ir. Luc DE VUYST (Vrije Universiteit Brussel, VUB)
Prof. Dr. ir. Christophe COURTIN (University of Leuven, KU Leuven)
Flanders’ FOOD