<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Sourdough on The Curiositium</title><link>https://curiositium.com/tag/sourdough/</link><description>Recent content in Sourdough on The Curiositium</description><generator>Hugo</generator><language>en</language><copyright>This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.</copyright><lastBuildDate>Sun, 07 Jun 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://curiositium.com/tag/sourdough/feed.xml" rel="self" type="application/rss+xml"/><item><title>Checking Your Sourdough Into a Hotel</title><link>https://curiositium.com/checking-your-sourdough-into-a-hotel/</link><pubDate>Sun, 07 Jun 2026 00:00:00 +0000</pubDate><guid>https://curiositium.com/checking-your-sourdough-into-a-hotel/</guid><description>&lt;p&gt;Somewhere near Copenhagen, a hotel guest is being fed twice a day, kept at a carefully controlled temperature, and picked up from home by bicycle. The guest is a jar of beige goo. It has a name, a family history, and an owner who paid real money for the room. Welcome to the strange, surprisingly scientific world of sourdough hotels — and to the microbiology that explains why they exist, what they actually accomplish, and the one thing they never mention at check-in.&lt;/p&gt;</description></item></channel></rss>