Bakers going on vacation in Stockholm, Sweden sometimes leave the starter for their sourdough with a bread babysitter.
- A Sourdough starter is a fermented mix of flour, water, and procreating microorganisms
- Its crucial for making bread without the use of commercial yeast
- Sourdough starters, unlike commercial yeast, need care and attention
- The starter has to be “fed” at least once a week with flour and water
- Someone going on vacation may not have time to “feed” their starter
- Instead of dumping it, a baker can leave their starter at RC Chocolat in the Stockholm Arlanda Airport
- When they come back, their starter is waiting for them and has been well cared for during their journey
“BIONs” – short for Believe It or Not – is the word we use at Ripley’s to refer to anything that is unbelievable and worthy to become part of Ripley’s lore and collection.