The Kaiserstraße Culture Club: Sourdough and Ferment Swap

A midweek gathering at BioKaiser for those who obsess over hydration levels and SCOBY health. We are meeting in the heart of the Bahnhofsviertel to discuss the nuances of Frankfurt tap water on rye starters and to share the inevitable stories of exploded jars. This is a low-stakes evening for comparing notes on wild yeast and the specific challenges of maintaining a culture in a city apartment. Whether you are a veteran of the sourdough world or just curious about why your sauerkraut turned soft, the vibe is collaborative and grounded in the practical reality of fermenting things at home.

Event plan

• 6:30 PM
  Crust Check-In

  Initial arrivals and identifying the group among the bakery patrons. Grab a coffee or a snack and settle into a seat for low-pressure introductions.
• 6:55 PM
  The Hydration Debates

  A deep dive into recent fermentation experiments. We will discuss flour sourcing in Hessen and troubleshoot why certain starters are more temperamental than others.
• 7:25 PM
  Jar Peering and Starter Swaps

  The centerpiece of the evening. We will look at what people brought along, share tips on jar maintenance, and exchange starter portions if jars are available.
• 7:55 PM
  Final Rise and Discard

  Wrapping up the technical talk and sharing any final recommendations for local supply shops before the group dissolves into the Frankfurt evening.

Where