Sourdough Institute in St. Vith Holds Full Feb 3 and 4 Feedings

Demand for hands-on starter care at the Sourdough Institute in St. Vith outstripped supply this month as the institute’s February feeding sessions were listed as full. The institute says it permits just three guests per feeding session, and participants are guided by Karl De Smedt through the maintenance and preservation of the starters in its Sourdough Library.

The institute’s public calendar shows the February listing as “Sourdough Feeding February 2026, Tue, Feb 03” with status FULL. An earlier program notice described a two-day event on Feb 3–4; that discrepancy has not been resolved in the institute’s public listings. Other calendar entries for 2026 show most months marked FULL, with August labeled APPLY, and one listing that reads “Sourdough Feeding April 2026, Tue, Mar 31,” an apparent month-versus-date mismatch.

What attendees experienced and what the institute promises is tightly focused. The institute’s copy asks, “Have you ever wondered where and how we feed the sourdoughs at the Sourdough Library? Now's your chance to find out.” The hands-on sessions involve feeding and refreshing the Sourdough Library cultures; the institute states, “He will introduce you to each sourdough and demonstrate our preservation methods.” The institute also stresses the rarity and support for the visits: “This is a rare opportunity to see the Sourdough Institute in person, and we cover the cost of the feeding session.” In addition, organizers say, “And you don't have to worry about accommodation and food as there will be a hotel room ready for you at our costs as well as meals all throughout your stay.”

Application rules are strict and selective. The institute instructs interested people to “apply for a session now!” but warns, “Please note, your application will only be considered valid once contacted by a team member.” With only three guest slots per session and many feedings marked FULL, expect competition and a selection process rather than instant booking.

The institute’s feeding program sits alongside a related multi-day programme later in February where Karl De Smedt appears on the schedule. The Ssb2026 programme running Feb 23–27 lists plenary lectures and a guided tasting session, including “Sourdough bread and beer pairing,” a Friedrich HEINRICH plenary titled “The rise of sourdough. A brief (pre-)history of our daily bread and traditional grains from the Neolithic Revolution to the Green Revolution [...]” and conclusions delivered by Karl DE SMEDT. Keynotes in that programme include Kati KATINA on “Oat- and rye-based industrial sourdoughs – challenges and opportunities” and Emanuele ZANNINI on “Industrial gluten-free sourdough breads and cereal products.”

For bakers who miss the institute’s rare in-person feedings, several public workshops offer practical alternatives this month. The Little Flour’s Sourdough 101 Workshop runs Saturday, Feb 28 at M&M Farms in Fort Myers, FL from 10:00 AM to 12:00 PM, and Illinois Extension’s “Rise and Shine Sourdough Workshop” takes place Feb 16 at Grace United Methodist Church in Salem with a $5 fee; the Marion Extension Office can be reached at 618-548-1446 for dietary or registration questions.

The bottom line: access to the Sourdough Library is limited and in demand. Apply early, expect a selection contact from the institute, and, if you miss a seat, use local workshops or the Ssb2026 programme to deepen your starter skills and preservation knowledge.