Sourdough Culture

Eric Pallant is a serious amateur baker, a two-time Fulbright Scholar, award-winning professor, and the Christine Scott Nelson Endowed Professor of Environmental Science and Sustainability at Allegheny College. He is acknowledged for his skill in weaving research narratives into compelling stories for Ted-like talks (Grisham Lecture Series, London), bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. More information on Pallant and his sourdough cultures, including a map of bakers around the world using Cripple Creek sourdough, can be found on his website. He lives in Meadville, Pennsylvania, with his wife, a cat he did not expect, and three active sourdough starters.

Foreword by Peter Reinhart
Introduction
Chapter 1: In the Beginning
Chapter 2: Bread and Hunger
Chapter 3: The French Connection
Chapter 4: Sourdough Goes to America
Chapter 5: A Reign of Yeast
Chapter 6: How Much Bread Can You Buy with Gold?
Chapter 7: Modern Bread
Conclusion: Final Proof
Acknowledgments
End Notes

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Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast.