Skip to navigation Skip to main content

The “Ket Baker” Forum | Karl de Smedt: All about sourdough, The Sourdough library Brussels


Within the framework of the exhibition

Freigeister. Fragments of an art scene in Luxembourg





Booking required


Access limited to people who can provide proof of vaccination, negative test or recovery

For further information

In reaction to the social distancing measures imposed during the pandemic and under the motto ‘living together’, with his work Ket Baker, Daniel Wagener invites us to come together to bake bread in a custom-made oven placed in front of the museum. The installation is also an opportunity to engage with the artist and his guests and explore your knowledge of bread, grains and flour, the skills involved in making dough, the art of leaven, how to knead dough, prepare kindling to fire the oven, and baking techniques.

A series of informal exchanges for varied learning experiences in a relaxed environment are organized around the work “Ket Baker” (2021) by Daniel Wagener.

28.11.2021 | 14h30 – EN | 16h00 – FR
Karl de Smedt: All about sourdough, The Sourdough library Brussels
Artist Daniel Wagener has invited Karl de Smedt, from the Bibliothèque du Levain [Sourdough library], Brussels
Have you ever wondered how sourdough bread is made? Are you curious to discover the world of sourdough starter, leaven and lievito madre? Then come and participate in a presentation and tasting at Mudam, by our special guest Karl de Smedt.
Daniel Wagener has invited Karl de Smedt, the first and only sourdough librarian in the world, to share his passion with visitors during two days dedicated to sourdough bread.
As bakers have gained confidence with baker’s yeast, the biodiversity of sourdoughs has been steadily decreasing. Karl de Smedt’s mission, who currently preserves more than 130 kinds of sourdough, is to revive this diversity of tastes, traditions and health benefits. That’s why he climbed the Klondike Mountains, searched for the best bread there was in the Roman Empire and visited Tokyo’s oldest bakery – in search of the world’s most unique sourdoughs that deserve to be preserved for future generations.
Equipped with three specially selected sourdoughs from his sourdough library, Karl de Smedt and Daniel Wagener will be preparing the dough on Saturday in order to bake bread on Sunday morning.

15.12.2021 | 19h00 – FR
Didier Demorcy : Causerie – Histoire de blés et d’Occident. Des premiers semis paléolithiques aux récoltes en péril du capitalisme mondial

30.01.2022 | 15h00 – LU/FR
FerroForum et DKollektiv : Alerte Gourmande – Iessen op eege Gefor ! Autour du livre Gudden Appetit

13.02.2021 | 15h00 – LU
François Kieffer: Vun ale Weesszorte zum Brout

Karl de Smedt