606:
desired consistency. The starter weight is usually 13% to 25% of the total flour weight, though formulas may vary. Using a smaller ratio of cold un-feed starter in the range of 5% to 10% can also create good sourdough loaves, however, the fermentation time will be longer and can result in improved flavor. The dough is shaped into loaves, left to rise, and then baked. A number of 'no knead' methods are available for sourdough bread. Due to the length of time sourdough bread takes to proof, many bakers may refrigerate their loaves prior to baking. This process is known as 'retardation' to slow down the proofing process. This process has the added benefit of developing a richer flavoured bread.
373:
oven is something utterly transformed." Many bakers feed their starters on elaborate schedules, and many name them. Some approach sourdough as science, attempting to optimize flavor and acidity with careful measurements, experimentation, and correspondence with professional microbiologists. Some lineages of starter are freely shared, and others can be purchased, but many prefer to cultivate their own. Some techniques for doing so are fiercely debated, such as the use of commercial yeast to jump-start a culture while capturing wild yeasts, or adding grapes or milk.
365:
610:
304:, by cultured yeasts. Although sourdough bread was superseded in commercial bakeries in the 20th century, it has undergone a revival among artisan bakers and, more recently, in industrial bakeries. In countries where there is no legal definition of sourdough bread, the dough for some products named or marketed as such is leavened using baker's yeast or chemical raising agents as well as, or instead of, a live sourdough starter culture. The Real Bread Campaign calls these products sourfaux.
1100:
47:
320:
5409:
5828:
382:
433:, which sourdough's natural yeast can metabolize. With sufficient time, temperature, and refreshments with new or fresh dough, the mixture develops a stable culture. This culture will cause a dough to rise. The bacteria ferment starches that the yeast cannot metabolise, and the by-products, chiefly maltose, are metabolised by the yeast, which produces carbon dioxide gas, leavening the dough.
629:, can then be transferred to the machine, utilizing only the baking segment of the bread-making program, bypassing timed mechanical kneading by the machine's paddle. This may be convenient for single loaf production, but the complex blistered and slashed crust characteristics of oven-baked sourdough bread cannot be achieved in a bread making machine, as this usually requires the use of a
350:
1238:
99:
567:, adding small amounts of substances that inhibit potentially dangerous micro-organisms but are harmless to animals. Some bakers recommend unchlorinated water for feeding cultures. Because a sourdough fermentation relies on microorganisms, using water without these agents may produce better results. Bottled drinking water is suitable; chlorine, but not
642:
446:
593:
antibacterial agents, such cultures are stable and able to prevent colonization by unwanted yeasts and bacteria. For this reason, sourdough products inherently keep fresh for a longer time than other breads, and are good at resisting spoilage and mold without the additives required to retard spoiling of other types of bread.
515:) production, a process described as "acceleration." In this process, the ratio of yeasts to lactobacilli may be altered. Generally, if once-daily refreshment-intervals have not been reduced to several hours, the percentage amount of starter in the final dough should be reduced to obtain a satisfactory rise during proof.
3989:
Papadimitriou, Konstantinos; Alegría, Ángel; Bron, Peter; de
Angelis, Maria; Gobbetti, Marco; Kleerebezem, Michiel; Lemos, José; Linares, Daniel; Ross, Paul; Stanton, Catherine; Turroni, Francesca; van Sinderen, Douwe; Varmanen, Pekka; Ventura, Marco; Zúñiga, Manuel; Tsakalidou, Effie; Kok, Jan (July
2554:
The bacterium
Lactobacillus sanfrancisco ferments maltose, but not glucose. Some glucose is provided by the action of the maltose phosphorylase pathway which is then fermented by the acid-tolerant yeast, Saccharomyces exiguus, which cannot use maltose. The yeast in turn provides growth stimulants for
518:
Faster starter processes, requiring fewer refreshments, have been devised, sometimes using commercial sourdough starters as inoculants. These starters generally fall into two types. One is made from traditionally maintained and stable starter doughs, often dried, in which the ratios of microorganisms
1952:
When baker's yeast became available, the immediate need for the dough resting time of several hours disappeared. The industrialisation of bread-making was introduced and consequently the production time was dramatically reduced. Dough conditioners and enzymes became necessary to secure the required
1048:
species are dominant members of type II sourdoughs. They have a pH less than 3.5, and are fermented within a temperature range of 30 to 50 °C (86 to 122 °F) for several days without feedings, which reduces the flora's activity. This process was adopted by some in industry, in part, due to
949:)." Yeasts have the ability to free fructose from glucofructans which compose about 1–2% of the dough. Glucofructans are long strings of fructose molecules attached to a single glucose molecule. Sucrose can be considered the shortest glucofructan, with only a single fructose molecule attached. When
797:
Traditional sourdoughs used as sole leavening agent are referred to as Type I sourdough; examples include sourdoughs used for San
Francisco Sourdough Bread, Panettone, and rye bread. Type I sourdoughs are generally firm doughs, have a pH range of 3.8 to 4.5, and are fermented in a temperature range
372:
Sourdough baking requires minimal equipment and simple ingredients – flour, salt, and water – but invites practice. Purism is a part of the appeal. As described by one enthusiast, "If you take flour, water, (wild) yeast and salt, and play around with time and temperature, what comes out of the
2955:
This can be achieved by the sourdough process, in which some portion of one batch of fermented dough is used to inoculate another batch. This practice is also referred to as "back-slopping" or inoculum enrichment. The resulting starters are active and should not be stored but used in a continuous
596:
The flavour of sourdough bread varies from place to place according to the method used, the hydration of the starter and the final dough, the refreshment ratio, the length of the fermentation periods, ambient temperature, humidity, and elevation, all of which contribute to the microbiology of the
215:
is still made with sourdough as leavening, sourdough has become less common in the 20th century; it has been replaced by the faster-growing baker's yeast, sometimes supplemented with longer fermentation rests to allow some bacterial activity to build flavor. Sourdough fermentation re-emerged as a
605:
The starter must be fed 4 to 12 hours prior to being added to dough, by mixing flour and water to the starter. This creates an active leaven, which should grow in size and is ready to use when it is bubbly and floats in water. The leaven is mixed with flour and water to make a final dough of the
280:
of 1898. Conventional leavenings such as yeast and baking soda were much less reliable in the conditions faced by the prospectors. Experienced miners and other settlers frequently carried a pouch of starter either around their neck or on a belt; these were fiercely guarded to keep from freezing.
592:
Bakers often make loaves with fermented dough from a previous batch (which they call "mother dough", "mother sponge", "chef", or "seed sour") rather than making a new starter every time they bake. The original starter culture may be many years old. Because of their pH level and the presence of
436:
Obtaining a satisfactory rise from sourdough takes longer than a dough leavened with baker's yeast because the yeast in a sourdough is less vigorous. In the presence of lactic acid bacteria, however, some sourdough yeasts have been observed to produce twice the gas of baker's yeast. The acidic
335:. Sourdough cultures contain communities of living organisms, with a history unique to each individual starter, and bakers can feel an obligation to maintain them. The different yeasts present in the air in any region also enter sourdough, causing starters to change depending on location.
555:
are also sources of lactic acid bacteria, as are many other edible plants. Basil leaves are soaked in room-temperature water for an hour to seed traditional Greek sourdough. Using water from boiled potatoes is said to increase the activity of the bacteria by providing additional starch.
281:
However, freezing does not kill a sourdough starter; excessive heat does. Old hands came to be called "sourdoughs", a term that is still applied to any
Alaskan or Klondike old-timer. The significance of the nickname's association with Yukon culture was immortalized in the writings of
526:
Maintaining metabolically active sourdough with high leavening activity typically requires several refreshments per day, which is achieved in bakeries that use sourdough as sole leavening agents but not by amateur bakers that use the sourdough only weekly or even less frequently.
698:
capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites. Organic acids, including propionic, formic, acetic acid, and lactic acid, create an unfavorable environment for the growth of spoilage and pathogenic microorganisms.
243:.) Sourdough has long been associated with the 1849 gold prospectors, though they were more likely to make bread with commercial yeast or baking soda. The "celebrated" San Francisco sourdough is a white bread characterized by a pronounced sourness, and indeed the strain of
488:
and ethanol. High amounts of lactic acid are desired in rye and mixed-rye fermentations, while relatively higher amounts of acetic acid are desired in wheat fermentations. A dry, cool starter produces a sourer loaf than a wet, warm one. Firm starters (such as the
Flemish
453:
As it ferments, sometimes for several days, the volume of the starter is increased by periodic additions of flour and water, called "refreshments" or referred to as a "feeding". As long as this starter culture is fed flour and water regularly, it will remain active.
953:
reduces all available fructose, it stops producing acetic acid and begins producing ethanol. If the fermenting dough gets too warm, the yeasts slow down, producing less fructose. Fructose depletion is more of a concern in doughs with lower enzymatic activities.
965:
doughs refreshed once every 24 hours and fermented at 30 °C (86 °F) in a laboratory environment provides insight into the three-phase evolution of first-generation-to-stable sourdough ecosystems. In the first two days of refreshment, atypical genera
1052:
In Type II sourdoughs, yeast growth is slowed or stopped due to higher fermentation temperatures. These doughs are more liquid and once fermented may be chilled and stored for up to a week. They are pumpable and used in continuous bread production systems.
346:, have been passed down through generations. "I like the throwback of traditional bread, the things our great grandmothers ate," writes professional baker Stacie Kearney. Some bakers describe starters generations old, though Griffith's seems exceptional.
465:
is 40% of the total weight, which is roughly equivalent to 67% of the new-dough's weight. A high refreshment ratio keeps acidity of the refreshed dough relatively low. Acidity levels of below pH 4.0 inhibit lactobacilli and favor acid-tolerant yeasts.
507:
is the dominant bacterium requires a temperature between 25–30 °C (77–86 °F) and refreshments every 24 hours for about two weeks. Refreshment intervals of longer than three days acidify the dough and may change the microbial ecosystem.
998:
had emerged. At their peaks, yeast populations were in the range of about 1–10% of the lactobacilli populations or 1:10–1:100. One characteristic of a stable dough is that the heterofermentative have outcompeted homofermentative lactobacilli.
675:) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness. The lactic acid bacteria metabolize sugars that the yeast cannot, while the yeast metabolizes the by-products of
547:-containing (wholemeal) flour provides the greatest variety of organisms and additional minerals, though some cultures use an initial mixture of white flour and rye or whole wheat flour or "seed" the culture using unwashed organic
3245:"Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Fructilactobacillus sanfranciscensis (formerly Lactobacillus sanfranciscensis) starters"
2623:
Because these natural yeasts are less aggressive and more genetically diverse than packaged yeasts, they give the dough a more complex flavor, partially because they allow for the competition of naturally occurring benevolent
1003:
has typically not been identified in spontaneous sourdoughs, even after multiple cycles of back-slopping; it was rapidly introduced in wheat sourdoughs, however, when plant materials were used to start the fermentation.
164:
and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of
523:, grown into large, homogeneous populations in fermentors, and processed into combined baker's products with numerically defined ratios and known quantities of microorganisms well suited to particular bread styles.
2051:
679:. During sourdough fermentation, many cereal enzymes, particularly phytases, proteases and pentosanases, are activated through acidification and contribute to biochemical changes during sourdough fermentation.
3365:
Lactic acid bacteria: genetics, metabolism, and applications: proceedings of the Sixth
Symposium on lactic acid bacteria: genetics, metabolism and applications, 19–23 September 1999, Veldhoven, The Netherlands
693:
Every starter consists of different lactic acid bacteria which are introduced to the starter through the environment, water, and flour used to create the starter. The lactic acid bacteria are a group of
1714:
Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M. A. P.; Harris, Hugh M. B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (2020).
207:; however, rye amylase is active at substantially higher temperatures than wheat amylase, causing the structure of the bread to disintegrate as the starches are broken down during baking. The lowered
410:. The purpose of the starter is to produce a vigorous leaven and to develop the flavour of the bread. In practice there are several kinds of starters, as the ratio of water to flour in the starter (
2014:
1716:"A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae"
484:
relative to lactic acid. Conversely, a wetter and warmer starter has more bacterial activity and less yeast growth, with more lactic acid relative to acetic acid. The yeasts produce mainly CO
941:." The terms "fructosan, glucofructan, sucrosyl fructan, polyfructan, and polyfructosan" are all used to describe a class of compounds that are "structurally and metabolically" related to
211:
of a sourdough starter, therefore, inactivates the amylases when heat cannot, allowing the carbohydrates in the bread to gel and set properly. In the southern part of Europe, where
292:
In
English-speaking countries, where wheat-based breads predominate, sourdough is no longer the standard method for bread leavening. It was gradually replaced, first by the use of
1328:
Michael Gänzle has said Markus Brandt estimated that, in a properly maintained sourdough of sufficient age, the yeasts and lactobacilli each contribute roughly 50% of the total CO
571:, can be removed from tap water by boiling it for a time, or simply by leaving it uncovered for at least 24 hours. Chlorine and chloramines can both be removed by activated
732:
Major lactic acid bacteria in sourdough are heterofermentative (producing more than one product) organisms and convert hexoses by the phosphoketolase pathway to lactate, CO
5872:
469:
A starter prepared from scratch with a salted wheat-rye dough takes about 54 hours at 27 °C (81 °F) to stabilise at a pH between 4.4 and 4.6. 4% salt inhibits
2480:"Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity"
4462:
736:
and acetate or ethanol; heterofermentative lactic acid bacteria are usually associated with homofermentative (producing mainly one product) lactobacilli, particularly
5176:"Medical nutrition therapy: Use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread"
437:
conditions in sourdough, along with the bacteria also producing enzymes that break down proteins, result in weaker gluten and may produce a denser finished product.
617:
Because the rise time of most sourdough starters is longer than that of breads made with baker's yeasts, sourdough starters are generally unsuitable for use in a
5225:
Axel, C.; Zannini, E.; Arendt, E. K. (2017). "Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension".
633:
in the oven and misting of the dough to produce steam. Furthermore, ideal crust development requires loaves of shapes not achievable in a machine's loaf tin.
398:(the "starter" or "leaven", also known as the "chief", "chef", "head", "mother" or "sponge"), a fermented mixture of flour and water, containing a colony of
307:
Manufacturers of non-sourdough breads make up for the lack of yeast and bacterial culture by introducing into their dough an artificially made mix known as
4693:
3951:
2022:
1345:
sometimes refers to a yeast sponge, so one must look at the ingredients and process to understand if it is a multi-refreshment sourdough or instead a
1283:
4718:
3915:
Bengar, Sneh Punia; Suri, Shweta; Trif, Monica; Ozogul, Fatih (2022). "Organic acids production from lactic acid bacteria: A preservation approach".
1774:
216:
major fermentation process in bread production during the 2010s, although it is commonly used in conjunction with baker's yeast as leavening agent.
1015:
has less tolerance to acetic acid than other sourdough yeasts. Continuously maintained, stable sourdough cannot be unintentionally contaminated by
2639:
Easy
Breadmaking for Special Diets: Use Your Bread Machine, Food Processor, Mixer, or Tortilla Maker to Make the Bread YOU Need Quickly and Easily
1165:
bread (the word means 'starter') is a whole-wheat sourdough. Whole-wheat sourdough flatbreads are traditionally eaten in
Azerbaijan. In Ethiopia,
156:, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough
3710:
457:
The ratio of fermented starter to fresh flour and water is critical in the development and maintenance of a starter. This ratio is called the
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2148:
2121:
1939:
1582:
1552:
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1853:
249:
4422:
3486:"The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation"
2272:"Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs"
417:
Flour naturally contains a variety of yeasts and bacteria. When wheat flour comes into contact with water, the naturally occurring enzyme
343:
1149:. It is also leavened with baking powder and baking soda. An Amish sourdough is fed with sugar and potato flakes every 3–5 days. German
3711:"Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor"
1153:
is traditionally made from a sourdough starter, although modern pumpernickel loaves often use commercial yeasts, sometimes spiked with
338:
Some devotees find interest in history. Sourdough expert Ed Wood isolated millennia-old yeast from an ancient
Egyptian bakery near the
4108:
3653:
3552:
3007:"Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation"
2251:
1698:
1522:
2941:
1828:
493:
starter, which may be buried in a large container of flour to prevent drying out) tend to be more resource-intensive than wet ones.
361:, as increased interest in home baking caused shortages of baker's yeast in stores, whereas sourdough can be propagated at home.
4809:
3386:
Table 1. Specific enumeration of lactic acid bacteria in cabernet sauvignon fermenting must (CFU/ml) (Lonvaud-Funel et al. 1991)
480:
A drier and cooler starter has less bacterial activity and more yeast growth, which results in the bacterial production of more
5308:
5001:
Gobbetti, Marco; De Angelis, Maria; Di Cagno, Raffaella; Calasso, Maria; Archetti, Gabriele; Rizzello, Carlo Giuseppe (2019).
922:
can grow under conditions of low pH and relatively high acetate levels, a factor contributing to sourdough flora's stability.
461:. Higher refreshment ratios are associated with greater microbial stability in the sourdough. In San Francisco sourdough, the
4189:
3187:
2331:
846:
800:
503:
2769:
2052:"Homemade sourdough bread is seeing a quarantine-spurred resurgence; two local experts share their best bread-baking advice"
986:
outcompete earlier strains. Yeasts grew more slowly and reached population peaks near days 4–5. By days 5–7, "well-adapted"
2172:
2081:
5877:
3097:...yeasts do not produce appreciable amounts of either lactic or acetic acids, their main metabolites are ethanol and CO2.
2969:
2573:
5867:
102:
5602:
4660:
3575:
1268:
3141:
5117:"Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity"
4739:
1069:, and are mainly used at an industrial level as flavoring agents. They are dominated by "drying-resistant such as
203:. The structure of rye bread is based primarily on the starch in the flour as well as other carbohydrates known as
31:
2138:
5852:
5755:
5577:
5115:
Huang, Xin; Schuppan, Detlef; Rojas Tovar, Luis E.; Zevallos, Victor F.; Loponen, Jussi; Gänzle, Michael (2020).
4697:
1975:
3295:
5862:
5800:
5790:
1804:
1446:
Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (2018).
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1215:
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are physiologically similar, but DNA testing established them as distinct. Other yeasts reported found include
765:
676:
650:
2428:"Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action"
1380:. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012.
364:
2930:
Panel on the Applications of Biotechnology to Traditional Fermented Foods, National Research Council (1992).
5750:
3757:
3065:
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compared with other types of bread. The activity of cereal enzymes during sourdough fermentation hydrolyses
1137:
with a sourdough fermentation process, yielding a bread that is crunchy outside but soft and savory inside.
5270:
4626:
5770:
1138:
695:
297:
3782:"Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage"
1782:
511:
The intervals between refreshments of the starter may be reduced in order to increase the rate of gas (CO
5785:
5780:
4810:"10.4. Forgotten Foods Comparison of the Cuisines of Northern and Southern Azerbaijan by Pirouz Khanlou"
4456:
3962:
1214:
Sourdough fermentation reduces wheat components that may contribute to non-celiac wheat sensitivity and
1107:
There are many breads that use techniques similar to that used in the making of sourdough bread. Danish
536:
308:
191:
flour, popular in northern Europe, is usually leavened with sourdough. Baker's yeast is not useful as a
5408:
1099:
974:
bacteria highlighted the doughs. During days 2–5, sourdough-specific bacteria belonging to the genera
5815:
5810:
5805:
5795:
5760:
4906:"Bread making technology influences postprandial glucose response: a review of the clinical evidence"
4760:
4295:
3866:
Reese, Aspen T; Maden, Anne A; Joossens, Marie; Lacaze, Guylaine; Dunee, Robert (February 26, 2020).
3781:
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and other genera. But by far, the most prevalent species belong to the very large and diverse genus,
688:
656:
339:
286:
269:
224:
5281:
4545:"Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials"
3733:
535:
Bakers have devised several ways of encouraging a stable culture of micro-organisms in the starter.
5765:
5572:
5562:
5519:
5301:
3186:
Gocmen, Duygu; Gurbuz, Ozan; Kumral, Ayşegul Yıldırım; Dagdelen, Adnan Fatih; Sahin, Ismet (2007).
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Siragusa, S; Di Cagno, R; Ercolini, D; Minervini, F; Gobbetti, M; De Angelis, M (February 2009).
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3868:"Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread"
2678:"Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains"
1690:
1684:
1614:"Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?"
1448:"Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan"
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Sourdough baking has a devoted community today. Many devotees share starters and tips via the
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In addition to the wild yeast being slower producers of the gas that makes bread rise, the
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3188:"The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties"
1218:. Sourdough fermentation and lactic acid bacteria may be useful to improve the quality of
1208:
785:
779:
609:
273:
192:
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Type III sourdoughs are Type II sourdoughs subjected to a drying process, usually either
4299:
3501:
3022:
2897:... maintained by back slopping or rafraîchi ... in terms of ratio (sourdough/dough),...
2741:
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1305:) made with rye flour soured in the same process that occurs in the forming of sourdough
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5383:
5368:
5325:
5294:
5202:
5175:
5151:
5116:
5092:
5057:
4973:
4946:
4865:
Lahoh is a sourdough flatbread which is eaten in Yemen Somalia, Djibouti, and Ethiopia.
4852:
4477:
4041:"Yeast diversity of sourdoughs and associated metabolic properties and functionalities"
4016:
3892:
3867:
3269:
3244:
2548:
2531:
2304:
2271:
1490:
1447:
1200:
726:
672:
568:
564:
399:
5018:
4560:
4359:
4330:
4056:
3518:
3485:
3458:
3433:
3039:
3006:
2504:
2479:
2452:
2427:
1629:
5846:
5663:
5509:
5499:
5003:"Novel insights on the functional/nutritional features of the sourdough fermentation"
4350:
3936:
3509:
3155:
2797:
2400:
2383:
1742:
1420:
1298:
1277:
1081:." The drying conditions, time and heat applied, may be varied in order to influence
618:
301:
232:
228:
5254:
5042:
4584:
3449:
3214:
3030:
1653:
5775:
5693:
5673:
5658:
5648:
5632:
5612:
5534:
5443:
3611:
Ciao Italia in Tuscany: traditional recipes from one of Italy's most famous regions
3362:
Huis in ʻt Veld, J. H. J.; Konings, Wilhelmus Nicolaas & Kuipers, Otto (1999).
2866:
1173:. A similar variant is eaten in Somalia, Djibouti, and Yemen (where it is known as
1150:
1062:
630:
626:
407:
332:
157:
125:
5238:
4694:"Recipes: Baking that dark, sour bread (Rugbrød) -The official website of Denmark"
4220:
3218:
2495:
2443:
2354:
2015:"Sourdough Goes Viral: Lucky Lady Bread shares her starter during COVID-19 crisis"
1879:
804:
was named for its discovery in San Francisco sourdough starters, though it is not
3821:"Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough"
2773:
5607:
5524:
5514:
5393:
5353:
5333:
5192:
2184:
1577:. White River Junction (VT): Chelsea Green Publishing Company. pp. 34–230.
1263:
1243:
1204:
1187:
1182:
1158:
1154:
1126:
1066:
481:
395:
381:
319:
173:
141:
4039:
De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric (2016).
3928:
3797:
3729:
3695:
3399:
2350:
1452:
Proceedings of the National Academy of Sciences of the United States of America
349:
17:
5653:
5373:
4922:
4905:
3206:
2693:
2577:
1233:
1223:
1108:
1082:
579:
520:
5142:
5083:
5026:
4568:
4515:. Vol. 14. San Diego, California: Academic Press Inc. pp. 109–140.
4208:
4064:
3883:
3844:
3836:
3805:
2409:
1999:
1903:
1751:
1637:
1481:
1397:
1389:
729:, meaning microbes that multiply at levels of oxygen lower than atmospheric.
645:
Sourdough starter made with flour and liquid refreshed for three or more days
5504:
5358:
5343:
5002:
4544:
4423:"Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review"
4100:
4095:
Weibiao Zhou; Nantawan Therdthai (2012). Y.H. Hui; E. Özgül Evranuz (eds.).
4040:
3820:
2567:
2565:
2563:
2384:"Utilisation of maltose and glucose by lactobacilli isolated from sourdough"
1991:
1613:
1472:
1293:
934:
212:
196:
5246:
5211:
5160:
5101:
5034:
4982:
4931:
4576:
4441:
4216:
4072:
4025:
3901:
3852:
3527:
3418:
3278:
2892:
2770:"Sourdough Bread: How To Begin (easy sourdough for the beginner or novice)"
2313:
1759:
1732:
1715:
1645:
1499:
1405:
519:
are uncertain. Another is made from microorganisms carefully isolated from
4368:
4007:
3467:
3048:
2883:
2664:
take about twelve hours to develop the full flavor you want in your bread.
2513:
2461:
2270:
Van der Meulen R, Scheirlinck I, Van Schoor A, et al. (August 2007).
98:
5688:
5683:
5622:
5582:
5133:
5074:
3260:
2295:
2265:
2263:
2173:"Microflora of wheat and wheat flour from six areas of the United States"
1513:
Gaenzle, Michael (1 April 2014). "Sourdough Bread". In Batt, Carl (ed.).
1130:
930:
805:
328:
3991:
3484:
De Vuyst L, Schrijvers V, Paramithiotis S, et al. (December 2002).
1332:. Gänzle pointed out that while there are fewer yeasts, they are larger.
1049:
simplification of the multiple-step build typical of Type I sourdoughs.
5668:
5539:
2382:
Stolz, Peter; Böcker, Georg; Vogel, Rudi F.; Hammes, Walter P. (1993).
2214:. New York: Kluwer Academic/Plenum Publishers. 2005. pp. 409–411.
946:
942:
938:
641:
613:
Homemade sourdough bakers commonly use cast iron dutch ovens for baking
586:
430:
426:
418:
204:
144:
from fermentation imparts a sour taste and improves keeping qualities.
4963:
2140:
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
1237:
445:
172:
Sourdough remained the usual form of leavening down into the European
5709:
5567:
5274:
3115:(2nd ed.). Oxford, UK: John Wiley & Sons, Inc. p. 667.
1308:
1273:
1170:
725:, meaning anaerobes that can multiply in the presence of oxygen, and
422:
236:
200:
4598:
Nanna A. Cross; Corke, Harold; Ingrid De Leyn; Nip, Wai-Kit (2006).
3153:
Nanna A. Cross; Corke, Harold; Ingrid De Leyn; Nip, Wai-Kit (2006).
3087:"Section - 22. What is the Microbiology of San Francisco Sourdough?"
2835:
2833:
2831:
2677:
621:. However, sourdough that has been proofed over many hours, using a
559:
The piped drinking water supplied in most urban areas is treated by
4785:
The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
4513:
The Biochemistry of plants: a comprehensive treatise: Carbohydrates
1374:"Enzymatic and bacterial conversions during sourdough fermentation"
5714:
5478:
5473:
5453:
5317:
3544:
Replacement of Renal Function by Dialysis: A Text Book of Dialysis
1174:
1162:
1142:
1134:
1098:
962:
958:
668:
664:
660:
640:
608:
548:
490:
462:
444:
403:
380:
363:
348:
318:
137:
129:
121:
75:
70:
57:
4329:
Neubauer H, Glaasker E, Hammes WP, Poolman B, Konings WN (1994).
3709:
Thiele, C.; Gänzle, M. G.; Vogel, R. F. (January–February 2002).
3675:
Gobbetti, M.; De Angelis, M.; Corsetti, A.; Di Cagno, R. (2005).
2867:"Lactobacillus hammesii sp. nov., isolated from French sourdough"
1720:
International Journal of Systematic and Evolutionary Microbiology
1103:
Slices of sourdough bread paired with vinegar and oil for dipping
5678:
5494:
5468:
5463:
5428:
4628:
Molecular techniques in the microbial ecology of fermented foods
3819:
Gänzle, Michael G.; Vermeulen, Nicoline; Vogel, Rudi F. (2007).
2473:
2471:
2211:
Micro-Organisms in Foods 6 Microbial Ecology of Food Commodities
1178:
1166:
1146:
582:
552:
544:
293:
181:
177:
83:
5290:
4256:. Washington, DC: Taylor & Francis. pp. 183–9–183–11.
3677:"Biochemistry and physiology of sourdough lactic acid bacteria"
2377:
2375:
1115:) is a dense, dark bread best known from its use in the Danish
945:, where "carbon is stored as sucrose and polymers of fructose (
5448:
5338:
188:
4782:
Robertson, Laurel; Flinders, Carol; Godfrey, Bronwen (2011).
2525:
2523:
1805:"The ale-barm method: Worthy of revival or just barmy bread?"
414:) varies. A starter may be a liquid batter or a stiff dough.
4543:
Ripari, Valery; Gänzle, Michael G.; Berardi, Enrico (2016).
4151:
Golden, David M.; Jay, James M.; Martin J. Loessner (2005).
2933:
Applications of Biotechnology in Traditional Fermented Foods
816:
often highlight a lactic-acid bacterial flora that includes
4947:"Mediterranean diet pyramid: A proposal for Italian people"
4761:"How to Bake Traditional German-Style Pumpernickel at Home"
3547:(Third ed.). Kluwer Academic Publishers. p. 192.
1934:(Second ed.). Oxford: Blackwell Science. p. 204.
208:
184:
brewing process, and after 1871 by purpose-cultured yeast.
1085:
and produce desired characteristics in the baked product.
543:
contains more micro-organisms than more processed flours.
3758:"Calculated sourdough rise times at various temperatures"
2865:
Valcheva R, Korakli M, Onno B, et al. (March 2005).
937:, which enzymes degrade to "maltose, fructose and little
702:
Lactic acid bacteria commonly found in sourdough include
5286:
4146:
4144:
4142:
4140:
3331:
Biology of Microorganisms on Grapes, in Must and in Wine
2746:. Washington: Government Printing Office. 1910. p.
2710:
On food and cooking: the science and lore of the kitchen
2421:
2419:
2082:"For baker, old sourdough 'starter' still bubbles along"
2530:
Daeschel, M.A.; Andersson, R.E.; Fleming, H.P. (1987).
2330:
Decock, Pieter; Cappelle, Stefan (January–March 2005).
1904:"Sourdough or sourfaux? Artisan bread label row erupts"
844:
usually populate sourdough cultures symbiotically with
551:(for the wild yeasts on their skins). Grapes and grape
4880:
Handbook of Indigenous Fermented Foods, Second Edition
4331:"Mechanism of maltose uptake and glucose excretion in
3788:. Food Microbiology • Functional Foods and Nutrition.
2974:. Gaithersburg, Md: Aspen Publishers. pp. 89–90.
2602:
Glorious French food: a fresh approach to the classics
2075:
2073:
1969:
1967:
1965:
1963:
1961:
169:
as a leavening agent dates back less than 150 years."
4253:
Handbook of food science, technology, and engineering
3577:
Crust & Crumb: Master Formulas For Serious Bakers
1161:
to inactivate the amylases in the rye flour. Flemish
918:
is maltase negative and thus cannot consume maltose.
1829:"Biomedicine and Health: The Germ Theory of Disease"
5743:
5702:
5641:
5553:
5487:
5416:
5324:
1574:
The Bread Builders: Hearth Loaves and Masonry Ovens
1211:and vitamins, most of which are found in the bran.
1185:are made from a sourdough fermentation of rice and
589:and simple sugars to support the yeasts initially.
160:likely relates to the origin of agriculture in the
63:
53:
4090:
4088:
4086:
4084:
4082:
3000:
2998:
2844:. New York: Wiley-Interscience. pp. 799–813.
2796:
296:from beer making, then, after the confirmation of
4996:
4994:
4992:
3290:
3288:
2532:"Microbial ecology of fermenting plant materials"
2325:
2323:
2143:. Berkeley, Calif: Ten Speed Press. p. 244.
1222:breads, such as by enhancing texture, aroma, and
4393:. New York: Marcel Dekker, Inc. pp. 23–50.
4382:
4380:
4378:
4283:
4281:
4245:
4243:
4241:
3580:. Berkeley, Calif: Ten Speed Press. p. 32.
2107:
2105:
2103:
2101:
2045:
2043:
2041:
2039:
1260:, a pre-fermentation technique in Italian baking
933:. Wheat dough contains abundant starch and some
357:Sourdough baking became more popular during the
5174:Arendt, E. K.; Moroni, A.; Zannini, E. (2011).
4511:. In P.K. Stumpf; E.E. Conn, J. Preiss (eds.).
4291:Yeast Biotechnology: Diversity and Applications
4183:
4181:
3479:
3477:
2114:Bread: a baker's book of techniques and recipes
752:The most common yeast species in sourdough are
5227:Critical Reviews in Food Science and Nutrition
4904:Stamataki NS, Yanni AE, Karathanos VT (2017).
4188:Arendt EK, Ryan LA, Dal Bello F (April 2007).
3775:
3773:
2426:Sugihara TF, Kline L, Miller MW (March 1971).
1670:. Rowman & Littlefield, 2013, p. 189.
219:French bakers brought sourdough techniques to
5302:
4190:"Impact of sourdough on the texture of bread"
3400:"Taxonomy of Lactobacilli and Bifidobacteria"
1607:
1605:
1603:
1601:
1517:(2nd ed.). Academic Press. p. 309.
1367:
1365:
1007:Investigations of wheat sourdough found that
268:The sourdough tradition was carried into the
8:
4461:: CS1 maint: multiple names: authors list (
3614:. New York: St. Martin's Press. p. 94.
3005:Gänzle MG, Ehmann M, Hammes WP (July 1998).
2171:Rogers, R.F. & Hesseltine, C.W. (1978).
1689:. Oxford: Oxford University Press. pp.
721:Lactic acid bacteria are a group comprising
671:. Broadly speaking, the yeast produces gas (
37:
5056:Loponen, Jussi; Gänzle, Michael G. (2018).
4740:"Birote bread: the unique taste of Jalisco"
4478:"Microbial ecology of cereal fermentations"
3992:"Stress physiology of lactic acid bacteria"
2332:"Bread technology and sourdough technology"
1612:Gänzle, Michael G.; Zheng, Jinshui (2019).
1536:
1534:
394:The preparation of sourdough begins with a
5309:
5295:
5287:
5007:International Journal of Food Microbiology
4549:International Journal of Food Microbiology
4288:Gotthard Kunze; Satyanarayana, T. (2009).
4045:International Journal of Food Microbiology
3996:Microbiology and Molecular Biology Reviews
2246:(7 ed.). Cambridge University Press.
1678:
1676:
1618:International Journal of Food Microbiology
227:, and it remains a part of the culture of
45:
36:
5873:Cuisine of the Southwestern United States
5201:
5191:
5150:
5132:
5091:
5073:
4972:
4962:
4945:d'Alessandro, A.; De Pergola, G. (2014).
4921:
4358:
4015:
3891:
3517:
3457:
3268:
3060:
3058:
3038:
2882:
2803:. Caldwell, Idaho: Caxton Press. p.
2547:
2503:
2451:
2399:
2303:
1779:Slow - the International Herald of Tastes
1741:
1731:
1541:Gobbetti, Marco; Gänzle, Michael (2012).
1489:
1471:
1284:List of microorganisms found in sourdough
4625:Ercolini, Danilo; Cocolin, Luca (2008).
3398:Felis GE, Dellaglio F (September 2007).
2713:. New York: Scribner. pp. 544–546.
2116:. New York: John Wiley. pp. 6–362.
1773:Fernald, Anya (November–December 2002).
1566:
1564:
1207:, which improves the absorption of some
798:of 20 to 30 °C (68 to 86 °F).
342:, and many individual starters, such as
5058:"Use of Sourdough in Low FODMAP Baking"
4662:Handbook of food products manufacturing
4601:Bakery products: science and technology
3684:Trends in Food Science & Technology
3157:Bakery products: science and technology
3066:"Lactic Acid Fermentation in Sourdough"
2339:Trends in Food Science & Technology
1361:
1321:
1141:uses a sourdough starter that includes
1011:died off after two refreshment cycles.
385:How to make and maintain firm sourdough
4507:C.J. Pollock; N.J. Chatterton (1980).
4454:
4387:Lorenz, Klaus J.; Kulp, Karel (2003).
4126:
4116:
3971:
3960:
3432:Mundt JO, Hammer JL (September 1968).
1854:"The rise and rise of sourdough bread"
331:. Hobbyists often share their work on
5282:Joshua Weissman Sourdough Starter PDF
3195:European Food Research and Technology
3112:Food Biochemistry and Food Processing
1199:Sourdough bread has a relatively low
1119:(open-faced sandwiches). The Mexican
7:
4659:Yiu H. Hui; Stephanie Clark (2007).
3142:Wikibooks:Cookbook:Sourdough Starter
1931:Technology of reduced additive foods
847:Fructilactobacillus sanfranciscensis
830:Companilactobacillus paralimentarius
801:Fructilactobacillus sanfranciscensis
368:Mixing bread using sourdough starter
250:Fructilactobacillus sanfranciscensis
2676:Häggman, M.; Salovaara, H. (2008).
2478:Kline L, Sugihara TF (March 1971).
1544:Handbook on Sourdough Biotechnology
854:is related to the imperfect yeasts
4788:. Random House. pp. 111–131.
4604:. Oxford: Blackwell. p. 370.
4421:Gobbetti, M., A. Corsetti (1997).
3368:. Bruxelles: Kluwer. p. 319.
2842:Food Biotechnology: Microorganisms
2840:Khachatourians, George G. (1994).
2642:. Allergy Adapt, Inc. p. 95.
2549:10.1111/j.1574-6968.1987.tb02472.x
1852:Griggs, Barbara (12 August 2014).
637:Biology and chemistry of sourdough
441:Refreshment/feeding of the starter
285:, particularly his collection of "
25:
5019:10.1016/j.ijfoodmicro.2018.05.018
4855:. Sheba Yemeni Foods. 18 May 2012
4631:. Berlin: Springer. p. 119.
4561:10.1016/j.ijfoodmicro.2016.05.025
4482:Food Technology and Biotechnology
4294:. Berlin: Springer. p. 180.
4157:. Berlin: Springer. p. 179.
4057:10.1016/j.ijfoodmicro.2016.07.018
2682:LWT - Food Science and Technology
2605:. London: J. Wiley. p. 170.
2232:See Table 8.9, bottom of page 410
1630:10.1016/j.ijfoodmicro.2018.08.019
1571:Scott, Alan; Daniel Wing (1999).
1515:Encyclopedia of Food Microbiology
1349:made from only fresh ingredients.
925:In order to produce acetic acid,
906:. There have been changes in the
874:are synonyms used prior to 1978.
655:Sourdough is a stable culture of
257:), alongside the sourdough yeast
231:today. (The nickname remains in "
199:, as rye does not contain enough
154:Encyclopedia of Food Microbiology
5827:
5826:
5407:
4665:. New York: Wiley. p. 364.
4351:10.1128/jb.176.10.3007-3012.1994
3510:10.1128/aem.68.12.6059-6069.2002
2936:. The National Academies Press.
1236:
822:Fructilactobacillus fructivorans
97:
4390:Handbook of dough fermentations
3786:Current Opinion in Food Science
3450:10.1128/AEM.16.9.1326-1330.1968
3334:. Berlin: Springer. p. 6.
3031:10.1128/AEM.64.7.2616-2623.1998
2799:The Complete Sourdough Cookbook
1668:San Francisco: A Food Biography
1419:Gadsby, Patricia; Weeks, Eric.
247:in sourdough starters is named
4719:"Discovering Danish Rye Bread"
2795:Don Holm; Myrtle Holm (1972).
2080:Eaton, Lorraine (2012-05-02).
1036:is added to leaven the dough;
497:Intervals between refreshments
265:) found in the same cultures.
255:Lactobacillus sanfranciscensis
1:
5239:10.1080/10408398.2016.1147417
3950:Wink, Debra (February 2017).
3161:. Oxford: Blackwell. p.
3109:Simpson, Benjamin K. (2012).
2871:Int. J. Syst. Evol. Microbiol
2496:10.1128/AEM.21.3.459-465.1971
2444:10.1128/AEM.21.3.456-458.1971
2013:Nordhagen, Ari (2020-10-09).
1421:"The Biology of... Sourdough"
1195:Possible fermentation effects
996:Lactiplantibacillus plantarum
910:of yeasts in recent decades.
818:Limosilactobacillus fermentum
272:in the United States and the
4721:. Epicurious.com. 2013-11-15
4696:. Denmark.dk. Archived from
3952:"Fermentations in Sourdough"
3407:Curr Issues Intest Microbiol
3068:. The Fresh Loaf. 2009-01-19
2912:. The Fresh Loaf. 2008-03-28
2636:Nicolette, M. Dumke (2006).
2401:10.1016/0378-1097(93)90026-x
2183:(6): 889–898. Archived from
1686:The Oxford Companion to Food
449:Recently refreshed sourdough
344:Carl Griffith's 1847 starter
5193:10.1186/1475-2859-10-S1-S15
3608:Esposito, Mary Ann (2003).
3296:"Pain au Levain Production"
2910:"Sourdough Rise Time Table"
2599:Peterson, James A. (2002).
1974:Harris, Lynn (2003-08-01).
1372:Gänzle, Michael G. (2014).
1269:History of California bread
1169:flour is fermented to make
1125:started out in the city of
578:Adding a small quantity of
5894:
4883:. CRC Press. p. 149.
4877:Steinkraus, Keith (1995).
4833:. The Accidental Scientist
4831:"Recipe: Ethiopian Injera"
4333:Lactobacillus sanfrancisco
3929:10.1016/j.fbio.2022.101615
3798:10.1016/j.cofs.2015.03.001
3780:Gänzle, Michael G (2015).
3730:10.1094/CCHEM.2002.79.1.45
3696:10.1016/j.tifs.2004.02.013
3648:. Crown Publishing Group.
2574:"Dan Woods long posts 1–4"
2351:10.1016/j.tifs.2004.04.012
2242:Schlegel, Hans G. (1993).
2050:Scott, Chey (2020-03-14).
1880:"#Sourdough vs. #sourfaux"
1092:
814:Limosilactobacillus pontis
686:
648:
501:A stable culture in which
103:Media: Sourdough bread
32:Sourdough (disambiguation)
29:
5824:
5578:Chorleywood bread process
5405:
4923:10.1017/S0007114517000770
3207:10.1007/s00217-006-0487-6
2694:10.1016/j.lwt.2007.02.001
2536:FEMS Microbiology Letters
2388:FEMS Microbiology Letters
2112:Jeffrey Hamelman (2004).
1743:10067/1738330151162165141
1042:Limosilactobacillus panis
92:
44:
5180:Microbial Cell Factories
4209:10.1016/j.fm.2006.07.011
4154:Modern food microbiology
3884:10.1128/mSphere.00950-19
3837:10.1016/j.fm.2006.07.006
3574:Reinhart, Peter (1998).
3490:Appl. Environ. Microbiol
3434:"Lactobacilli on plants"
3328:Gottfried Unden (2009).
3249:Appl. Environ. Microbiol
3011:Appl. Environ. Microbiol
2968:Calvel, Raymond (2001).
2276:Appl. Environ. Microbiol
2137:Reinhart, Peter (2016).
1390:10.1016/j.fm.2013.04.007
1280:soup made from sourdough
1253:List of sourdough breads
1216:irritable bowel syndrome
1095:List of sourdough breads
1033:Saccharomyces cerevisiae
914:requires maltose, while
826:Levilactobacillus brevis
766:Saccharomyces cerevisiae
677:lactic acid fermentation
651:Lactic acid fermentation
176:until being replaced by
4476:Vogel, Rudi F. (1997).
3642:Christina Tosi (2011).
2019:Edible Inland Northwest
1992:10.1525/gfc.2003.3.3.76
1683:Davidson, Alan (1999).
1547:. Springer. p. 6.
1473:10.1073/pnas.1801071115
1071:Pediococcus pentosaceus
1026:In Type II sourdoughs,
4442:10.1006/fmic.1996.0083
3970:Cite journal requires
2743:Manual for army bakers
2707:McGee, Harold (2004).
1953:dough characteristics.
1928:Smith, Jim Q. (2004).
1733:10.1099/ijsem.0.004107
1139:Amish friendship bread
1104:
759:Saccharomyces exiguous
723:aerotolerant anaerobes
696:gram-positive bacteria
646:
614:
450:
386:
369:
354:
324:
4008:10.1128/mmbr.00076-15
2884:10.1099/ijs.0.63311-0
1785:on September 28, 2007
1102:
834:Saccharomyces exiguus
644:
612:
448:
384:
367:
353:Bubbly active starter
352:
322:
276:in Canada during the
187:Bread made from 100%
5878:California Gold Rush
5134:10.3390/foods9070943
5075:10.3390/foods7070096
4103:. pp. 477–526.
3541:Maher, John (1989).
3261:10.1128/AEM.01524-08
3224:on December 31, 2013
2776:on December 11, 2018
2580:on November 20, 2018
2360:on November 12, 2020
2296:10.1128/AEM.00315-07
2244:General Microbiology
2190:on November 20, 2018
1781:(34). Archived from
1044:in association with
850:. The perfect yeast
838:Kasachstania humilis
742:Companilactobacillus
689:Lactic acid bacteria
683:Lactic acid bacteria
657:lactic acid bacteria
287:Songs of a Sourdough
270:Department of Alaska
259:Kasachstania humilis
225:California Gold Rush
30:For other uses, see
5868:Californian cuisine
4763:. Sourdough Library
4300:2009ybda.book.....S
4250:Yiu H. Hui (2006).
3502:2002ApEnM..68.6059D
3309:(11). Lallemand Inc
3023:1998ApEnM..64.2616G
2288:2007ApEnM..73.4741V
2086:The Virginian-Pilot
1976:"Sourdough Culture"
1884:Real Bread Campaign
1464:2018PNAS..115.7925A
1427:. Discover Magazine
1001:F. sanfranciscensis
957:A Belgian study of
912:F. sanfranciscensis
810:F. sanfranciscensis
755:Kazachstania exigua
504:F. sanfranciscensis
471:L. sanfranciscensis
311:or flour improver.
241:San Francisco 49ers
221:Northern California
41:
5434:Calcium propanoate
2971:The taste of bread
1775:"Sourdough Baking"
1133:that replaces the
1129:as a short French
1105:
1057:Type III sourdough
951:L. sanfrancisensis
929:needs maltose and
927:F. sanfrancisensis
900:P. membranifaciens
808:to San Francisco.
647:
615:
477:can withstand 8%.
451:
387:
370:
355:
325:
278:Klondike Gold Rush
27:Type of sour bread
5840:
5839:
5756:Brand name breads
5593:Maillard reaction
5439:Dough conditioner
5233:(16): 3528–3542.
4964:10.3390/nu6104302
4957:(10): 4302–4316.
4890:978-0-8247-9352-4
4795:978-0-307-76116-3
4672:978-0-470-12524-3
4638:978-0-387-74519-0
4611:978-0-8138-0187-2
4522:978-0-12-675414-8
4430:Food Microbiology
4400:978-0-8247-4264-5
4309:978-1-4020-8291-7
4263:978-0-8493-9849-0
4226:on April 28, 2021
4164:978-0-387-23180-8
3825:Food Microbiology
3645:Momofuku Milk Bar
3621:978-0-312-32174-1
3587:978-1-58008-003-3
3375:978-0-7923-5953-1
3341:978-3-540-85462-3
3172:978-0-8138-0187-2
3122:978-0-8138-0874-1
2981:978-0-8342-1646-4
2851:978-0-471-18570-3
2814:978-0-87004-223-2
2720:978-0-684-80001-1
2649:978-1-887624-11-4
2612:978-0-471-44276-9
2221:978-0-387-28801-7
2150:978-1-60774-865-6
2123:978-0-471-16857-7
1941:978-0-632-05532-6
1666:Peters, Erica J.
1584:978-1-890132-05-7
1554:978-1-4614-5425-0
1458:(31): 7925–7930.
1378:Food Microbiology
1289:Salt-rising bread
1022:Type II sourdough
864:Torulopsis holmii
623:sourdough starter
459:refreshment ratio
359:COVID-19 pandemic
323:Sourdough starter
111:
110:
80:sourdough culture
16:(Redirected from
5885:
5853:Sourdough breads
5830:
5829:
5801:Sourdough breads
5791:Pakistani breads
5735:History of bread
5720:Baker percentage
5618:Sponge and dough
5411:
5311:
5304:
5297:
5288:
5259:
5258:
5222:
5216:
5215:
5205:
5195:
5186:(Suppl 1): S15.
5171:
5165:
5164:
5154:
5136:
5112:
5106:
5105:
5095:
5077:
5053:
5047:
5046:
4998:
4987:
4986:
4976:
4966:
4942:
4936:
4935:
4925:
4916:(7): 1001–1012.
4901:
4895:
4894:
4874:
4868:
4867:
4862:
4860:
4853:"Lahoh Sana'ani"
4849:
4843:
4842:
4840:
4838:
4827:
4821:
4820:
4818:
4817:
4806:
4800:
4799:
4779:
4773:
4772:
4770:
4768:
4757:
4751:
4750:
4748:
4747:
4736:
4730:
4729:
4727:
4726:
4715:
4709:
4708:
4706:
4705:
4690:
4684:
4683:
4681:
4679:
4656:
4650:
4649:
4647:
4645:
4622:
4616:
4615:
4595:
4589:
4588:
4540:
4534:
4533:
4531:
4529:
4504:
4498:
4497:
4495:
4493:
4473:
4467:
4466:
4460:
4452:
4450:
4448:
4427:
4418:
4412:
4411:
4409:
4407:
4384:
4373:
4372:
4362:
4326:
4320:
4319:
4317:
4316:
4285:
4276:
4274:
4272:
4270:
4247:
4236:
4235:
4233:
4231:
4225:
4219:. Archived from
4194:
4185:
4176:
4175:
4173:
4171:
4148:
4135:
4134:
4128:
4124:
4122:
4114:
4092:
4077:
4076:
4036:
4030:
4029:
4019:
3986:
3980:
3979:
3973:
3968:
3966:
3958:
3956:
3947:
3941:
3940:
3912:
3906:
3905:
3895:
3863:
3857:
3856:
3816:
3810:
3809:
3777:
3768:
3767:
3765:
3764:
3754:
3748:
3747:
3745:
3744:
3738:
3732:. Archived from
3718:Cereal Chemistry
3715:
3706:
3700:
3699:
3681:
3672:
3666:
3665:
3663:
3662:
3639:
3633:
3632:
3630:
3628:
3605:
3599:
3598:
3596:
3594:
3571:
3565:
3564:
3562:
3561:
3538:
3532:
3531:
3521:
3481:
3472:
3471:
3461:
3429:
3423:
3422:
3404:
3395:
3389:
3388:
3383:
3382:
3359:
3353:
3352:
3350:
3348:
3325:
3319:
3318:
3316:
3314:
3300:
3292:
3283:
3282:
3272:
3240:
3234:
3233:
3231:
3229:
3223:
3217:. Archived from
3201:(5–6): 821–830.
3192:
3183:
3177:
3176:
3160:
3150:
3144:
3139:
3133:
3132:
3130:
3129:
3106:
3100:
3099:
3094:
3093:
3083:
3077:
3076:
3074:
3073:
3062:
3053:
3052:
3042:
3002:
2993:
2992:
2990:
2988:
2965:
2959:
2958:
2952:
2950:
2927:
2921:
2920:
2918:
2917:
2906:
2900:
2899:
2886:
2862:
2856:
2855:
2837:
2826:
2825:
2823:
2821:
2802:
2792:
2786:
2785:
2783:
2781:
2772:. Archived from
2765:
2759:
2758:
2756:
2754:
2738:
2732:
2731:
2729:
2727:
2704:
2698:
2697:
2673:
2667:
2666:
2657:
2656:
2633:
2627:
2626:
2620:
2619:
2596:
2590:
2589:
2587:
2585:
2576:. Archived from
2569:
2558:
2557:
2551:
2527:
2518:
2517:
2507:
2475:
2466:
2465:
2455:
2423:
2414:
2413:
2403:
2394:(2–3): 237–242.
2379:
2370:
2369:
2367:
2365:
2359:
2353:. Archived from
2345:(1–3): 113–120.
2336:
2327:
2318:
2317:
2307:
2267:
2258:
2257:
2239:
2233:
2231:
2229:
2228:
2206:
2200:
2199:
2197:
2195:
2189:
2177:Cereal Chemistry
2168:
2162:
2161:
2159:
2157:
2134:
2128:
2127:
2109:
2096:
2095:
2093:
2092:
2077:
2068:
2067:
2065:
2064:
2047:
2034:
2033:
2031:
2030:
2021:. Archived from
2010:
2004:
2003:
1971:
1956:
1955:
1949:
1948:
1925:
1919:
1918:
1916:
1915:
1900:
1894:
1893:
1891:
1890:
1876:
1870:
1869:
1867:
1865:
1849:
1843:
1842:
1840:
1839:
1833:Encyclopedia.com
1825:
1819:
1818:
1816:
1815:
1801:
1795:
1794:
1792:
1790:
1770:
1764:
1763:
1745:
1735:
1726:(4): 2782–2858.
1711:
1705:
1704:
1680:
1671:
1664:
1658:
1657:
1609:
1596:
1595:
1593:
1591:
1568:
1559:
1558:
1538:
1529:
1528:
1510:
1504:
1503:
1493:
1475:
1443:
1437:
1436:
1434:
1432:
1416:
1410:
1409:
1369:
1350:
1339:
1333:
1326:
1246:
1241:
1240:
1209:dietary minerals
990:strains such as
793:Type I sourdough
663:in a mixture of
541:unbromated flour
425:into the sugars
421:breaks down the
340:pyramids of Giza
162:Fertile Crescent
134:lactobacillaceae
101:
64:Main ingredients
49:
42:
40:
21:
5893:
5892:
5888:
5887:
5886:
5884:
5883:
5882:
5863:Fermented foods
5843:
5842:
5841:
5836:
5820:
5751:American breads
5739:
5730:Bread in Europe
5698:
5637:
5555:
5549:
5545:Weighing scales
5483:
5459:Leavening agent
5412:
5403:
5320:
5315:
5267:
5262:
5224:
5223:
5219:
5173:
5172:
5168:
5114:
5113:
5109:
5055:
5054:
5050:
5000:
4999:
4990:
4944:
4943:
4939:
4903:
4902:
4898:
4891:
4876:
4875:
4871:
4858:
4856:
4851:
4850:
4846:
4836:
4834:
4829:
4828:
4824:
4815:
4813:
4808:
4807:
4803:
4796:
4781:
4780:
4776:
4766:
4764:
4759:
4758:
4754:
4745:
4743:
4738:
4737:
4733:
4724:
4722:
4717:
4716:
4712:
4703:
4701:
4692:
4691:
4687:
4677:
4675:
4673:
4658:
4657:
4653:
4643:
4641:
4639:
4624:
4623:
4619:
4612:
4597:
4596:
4592:
4542:
4541:
4537:
4527:
4525:
4523:
4506:
4505:
4501:
4491:
4489:
4475:
4474:
4470:
4453:
4446:
4444:
4425:
4420:
4419:
4415:
4405:
4403:
4401:
4386:
4385:
4376:
4345:(10): 3007–12.
4328:
4327:
4323:
4314:
4312:
4310:
4287:
4286:
4279:
4275:See Table 183.6
4268:
4266:
4264:
4249:
4248:
4239:
4229:
4227:
4223:
4192:
4187:
4186:
4179:
4169:
4167:
4165:
4150:
4149:
4138:
4125:
4115:
4111:
4097:Fermented Bread
4094:
4093:
4080:
4038:
4037:
4033:
3988:
3987:
3983:
3969:
3959:
3954:
3949:
3948:
3944:
3917:Food Bioscience
3914:
3913:
3909:
3865:
3864:
3860:
3818:
3817:
3813:
3779:
3778:
3771:
3762:
3760:
3756:
3755:
3751:
3742:
3740:
3736:
3713:
3708:
3707:
3703:
3679:
3674:
3673:
3669:
3660:
3658:
3656:
3641:
3640:
3636:
3626:
3624:
3622:
3607:
3606:
3602:
3592:
3590:
3588:
3573:
3572:
3568:
3559:
3557:
3555:
3540:
3539:
3535:
3496:(12): 6059–69.
3483:
3482:
3475:
3431:
3430:
3426:
3402:
3397:
3396:
3392:
3380:
3378:
3376:
3361:
3360:
3356:
3346:
3344:
3342:
3327:
3326:
3322:
3312:
3310:
3298:
3294:
3293:
3286:
3255:(4): 1099–109.
3242:
3241:
3237:
3227:
3225:
3221:
3190:
3185:
3184:
3180:
3173:
3152:
3151:
3147:
3140:
3136:
3127:
3125:
3123:
3108:
3107:
3103:
3091:
3089:
3085:
3084:
3080:
3071:
3069:
3064:
3063:
3056:
3004:
3003:
2996:
2986:
2984:
2982:
2967:
2966:
2962:
2948:
2946:
2944:
2929:
2928:
2924:
2915:
2913:
2908:
2907:
2903:
2877:(Pt 2): 763–7.
2864:
2863:
2859:
2852:
2839:
2838:
2829:
2819:
2817:
2815:
2794:
2793:
2789:
2779:
2777:
2767:
2766:
2762:
2752:
2750:
2740:
2739:
2735:
2725:
2723:
2721:
2706:
2705:
2701:
2675:
2674:
2670:
2654:
2652:
2650:
2635:
2634:
2630:
2617:
2615:
2613:
2598:
2597:
2593:
2583:
2581:
2571:
2570:
2561:
2529:
2528:
2521:
2477:
2476:
2469:
2425:
2424:
2417:
2381:
2380:
2373:
2363:
2361:
2357:
2334:
2329:
2328:
2321:
2282:(15): 4741–50.
2269:
2268:
2261:
2254:
2241:
2240:
2236:
2226:
2224:
2222:
2208:
2207:
2203:
2193:
2191:
2187:
2170:
2169:
2165:
2155:
2153:
2151:
2136:
2135:
2131:
2124:
2111:
2110:
2099:
2090:
2088:
2079:
2078:
2071:
2062:
2060:
2049:
2048:
2037:
2028:
2026:
2012:
2011:
2007:
1973:
1972:
1959:
1946:
1944:
1942:
1927:
1926:
1922:
1913:
1911:
1902:
1901:
1897:
1888:
1886:
1878:
1877:
1873:
1863:
1861:
1851:
1850:
1846:
1837:
1835:
1827:
1826:
1822:
1813:
1811:
1803:
1802:
1798:
1788:
1786:
1772:
1771:
1767:
1713:
1712:
1708:
1701:
1682:
1681:
1674:
1665:
1661:
1611:
1610:
1599:
1589:
1587:
1585:
1570:
1569:
1562:
1555:
1540:
1539:
1532:
1525:
1512:
1511:
1507:
1445:
1444:
1440:
1430:
1428:
1418:
1417:
1413:
1371:
1370:
1363:
1359:
1354:
1353:
1340:
1336:
1331:
1327:
1323:
1318:
1313:
1301:, Polish soup (
1242:
1235:
1232:
1197:
1097:
1091:
1059:
1024:
935:polyfructosanes
892:Pichia anomaola
795:
786:Candida humilis
780:Candida milleri
750:
735:
727:microaerophiles
691:
685:
653:
639:
603:
533:
514:
499:
487:
443:
402:including wild
392:
379:
317:
274:Yukon Territory
263:Candida milleri
193:leavening agent
150:
118:sourdough bread
107:
88:
39:Sourdough bread
38:
35:
28:
23:
22:
18:Sourdough bread
15:
12:
11:
5:
5891:
5889:
5881:
5880:
5875:
5870:
5865:
5860:
5855:
5845:
5844:
5838:
5837:
5825:
5822:
5821:
5819:
5818:
5813:
5808:
5803:
5798:
5793:
5788:
5783:
5778:
5773:
5771:British breads
5768:
5763:
5758:
5753:
5747:
5745:
5741:
5740:
5738:
5737:
5732:
5727:
5725:Bread and salt
5722:
5717:
5712:
5706:
5704:
5700:
5699:
5697:
5696:
5691:
5686:
5681:
5676:
5671:
5666:
5661:
5656:
5651:
5645:
5643:
5639:
5638:
5636:
5635:
5633:Vienna process
5630:
5628:Straight dough
5625:
5620:
5615:
5610:
5605:
5600:
5598:No-knead bread
5595:
5590:
5585:
5580:
5575:
5570:
5565:
5559:
5557:
5551:
5550:
5548:
5547:
5542:
5537:
5532:
5527:
5522:
5517:
5512:
5507:
5502:
5497:
5491:
5489:
5485:
5484:
5482:
5481:
5476:
5471:
5466:
5461:
5456:
5451:
5446:
5441:
5436:
5431:
5426:
5420:
5418:
5414:
5413:
5406:
5404:
5402:
5401:
5396:
5391:
5386:
5381:
5376:
5371:
5369:Sandwich bread
5366:
5361:
5356:
5351:
5346:
5341:
5336:
5330:
5328:
5322:
5321:
5316:
5314:
5313:
5306:
5299:
5291:
5285:
5284:
5278:
5277:
5266:
5265:External links
5263:
5261:
5260:
5217:
5166:
5107:
5048:
4988:
4937:
4896:
4889:
4869:
4844:
4822:
4801:
4794:
4774:
4752:
4731:
4710:
4685:
4671:
4651:
4637:
4617:
4610:
4590:
4535:
4521:
4499:
4468:
4436:(2): 175–187.
4413:
4399:
4374:
4321:
4308:
4277:
4262:
4237:
4197:Food Microbiol
4177:
4163:
4136:
4127:|journal=
4110:978-1439849040
4109:
4099:(2 ed.).
4078:
4031:
4002:(3): 837–890.
3981:
3972:|journal=
3942:
3907:
3858:
3831:(2): 128–138.
3811:
3769:
3749:
3701:
3690:(1–3): 57–69.
3667:
3655:978-0307720498
3654:
3634:
3620:
3600:
3586:
3566:
3554:978-0898384147
3553:
3533:
3473:
3444:(9): 1326–30.
3438:Appl Microbiol
3424:
3390:
3374:
3354:
3340:
3320:
3284:
3235:
3178:
3171:
3145:
3134:
3121:
3101:
3078:
3054:
3017:(7): 2616–23.
2994:
2980:
2960:
2942:
2922:
2901:
2857:
2850:
2827:
2813:
2787:
2768:S. John Ross.
2760:
2733:
2719:
2699:
2668:
2648:
2628:
2611:
2591:
2572:Wing, Gänzle.
2559:
2555:the bacterium.
2542:(3): 357–367.
2519:
2484:Appl Microbiol
2467:
2432:Appl Microbiol
2415:
2371:
2319:
2259:
2253:978-0521439800
2252:
2234:
2220:
2201:
2163:
2149:
2129:
2122:
2097:
2069:
2035:
2005:
1957:
1940:
1920:
1895:
1871:
1844:
1820:
1796:
1765:
1706:
1700:978-0192115799
1699:
1672:
1659:
1597:
1583:
1560:
1553:
1530:
1524:978-0123847300
1523:
1505:
1438:
1411:
1360:
1358:
1355:
1352:
1351:
1334:
1329:
1320:
1319:
1317:
1314:
1312:
1311:
1306:
1296:
1291:
1286:
1281:
1271:
1266:
1261:
1255:
1249:
1248:
1247:
1231:
1228:
1201:glycemic index
1196:
1193:
1090:
1089:Types of bread
1087:
1083:caramelization
1058:
1055:
1023:
1020:
1017:S. cerevisiae.
842:Candida holmii
794:
791:
749:
746:
733:
687:Main article:
684:
681:
673:carbon dioxide
638:
635:
602:
599:
573:carbon filters
565:chloramination
532:
529:
512:
498:
495:
485:
442:
439:
400:microorganisms
391:
388:
378:
375:
316:
315:Modern culture
313:
309:bread improver
283:Robert Service
149:
146:
109:
108:
106:
105:
93:
90:
89:
87:
86:
81:
78:
73:
67:
65:
61:
60:
55:
51:
50:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
5890:
5879:
5876:
5874:
5871:
5869:
5866:
5864:
5861:
5859:
5856:
5854:
5851:
5850:
5848:
5835:
5834:
5823:
5817:
5814:
5812:
5809:
5807:
5804:
5802:
5799:
5797:
5794:
5792:
5789:
5787:
5786:Indian breads
5784:
5782:
5781:French breads
5779:
5777:
5774:
5772:
5769:
5767:
5764:
5762:
5759:
5757:
5754:
5752:
5749:
5748:
5746:
5744:List articles
5742:
5736:
5733:
5731:
5728:
5726:
5723:
5721:
5718:
5716:
5713:
5711:
5708:
5707:
5705:
5701:
5695:
5692:
5690:
5687:
5685:
5682:
5680:
5677:
5675:
5672:
5670:
5667:
5665:
5664:Bread pudding
5662:
5660:
5657:
5655:
5652:
5650:
5647:
5646:
5644:
5640:
5634:
5631:
5629:
5626:
5624:
5621:
5619:
5616:
5614:
5611:
5609:
5606:
5604:
5601:
5599:
5596:
5594:
5591:
5589:
5586:
5584:
5581:
5579:
5576:
5574:
5571:
5569:
5566:
5564:
5561:
5560:
5558:
5554:Processes and
5552:
5546:
5543:
5541:
5538:
5536:
5533:
5531:
5528:
5526:
5523:
5521:
5518:
5516:
5513:
5511:
5510:Dough scraper
5508:
5506:
5503:
5501:
5500:Bread machine
5498:
5496:
5493:
5492:
5490:
5486:
5480:
5477:
5475:
5472:
5470:
5467:
5465:
5462:
5460:
5457:
5455:
5452:
5450:
5447:
5445:
5442:
5440:
5437:
5435:
5432:
5430:
5427:
5425:
5424:Baker's yeast
5422:
5421:
5419:
5415:
5410:
5400:
5397:
5395:
5392:
5390:
5387:
5385:
5382:
5380:
5377:
5375:
5372:
5370:
5367:
5365:
5362:
5360:
5357:
5355:
5352:
5350:
5347:
5345:
5342:
5340:
5337:
5335:
5332:
5331:
5329:
5327:
5323:
5319:
5312:
5307:
5305:
5300:
5298:
5293:
5292:
5289:
5283:
5280:
5279:
5276:
5272:
5269:
5268:
5264:
5256:
5252:
5248:
5244:
5240:
5236:
5232:
5228:
5221:
5218:
5213:
5209:
5204:
5199:
5194:
5189:
5185:
5181:
5177:
5170:
5167:
5162:
5158:
5153:
5148:
5144:
5140:
5135:
5130:
5126:
5122:
5118:
5111:
5108:
5103:
5099:
5094:
5089:
5085:
5081:
5076:
5071:
5067:
5063:
5059:
5052:
5049:
5044:
5040:
5036:
5032:
5028:
5024:
5020:
5016:
5012:
5008:
5004:
4997:
4995:
4993:
4989:
4984:
4980:
4975:
4970:
4965:
4960:
4956:
4952:
4948:
4941:
4938:
4933:
4929:
4924:
4919:
4915:
4911:
4907:
4900:
4897:
4892:
4886:
4882:
4881:
4873:
4870:
4866:
4854:
4848:
4845:
4832:
4826:
4823:
4811:
4805:
4802:
4797:
4791:
4787:
4786:
4778:
4775:
4762:
4756:
4753:
4741:
4735:
4732:
4720:
4714:
4711:
4700:on 2016-09-17
4699:
4695:
4689:
4686:
4674:
4668:
4664:
4663:
4655:
4652:
4640:
4634:
4630:
4629:
4621:
4618:
4613:
4607:
4603:
4602:
4594:
4591:
4586:
4582:
4578:
4574:
4570:
4566:
4562:
4558:
4554:
4550:
4546:
4539:
4536:
4524:
4518:
4514:
4510:
4503:
4500:
4487:
4483:
4479:
4472:
4469:
4464:
4458:
4443:
4439:
4435:
4431:
4424:
4417:
4414:
4402:
4396:
4392:
4391:
4383:
4381:
4379:
4375:
4370:
4366:
4361:
4356:
4352:
4348:
4344:
4340:
4336:
4334:
4325:
4322:
4311:
4305:
4301:
4297:
4293:
4292:
4284:
4282:
4278:
4265:
4259:
4255:
4254:
4246:
4244:
4242:
4238:
4222:
4218:
4214:
4210:
4206:
4203:(2): 165–74.
4202:
4198:
4191:
4184:
4182:
4178:
4166:
4160:
4156:
4155:
4147:
4145:
4143:
4141:
4137:
4132:
4120:
4112:
4106:
4102:
4098:
4091:
4089:
4087:
4085:
4083:
4079:
4074:
4070:
4066:
4062:
4058:
4054:
4050:
4046:
4042:
4035:
4032:
4027:
4023:
4018:
4013:
4009:
4005:
4001:
3997:
3993:
3985:
3982:
3977:
3964:
3953:
3946:
3943:
3938:
3934:
3930:
3926:
3922:
3918:
3911:
3908:
3903:
3899:
3894:
3889:
3885:
3881:
3877:
3873:
3869:
3862:
3859:
3854:
3850:
3846:
3842:
3838:
3834:
3830:
3826:
3822:
3815:
3812:
3807:
3803:
3799:
3795:
3791:
3787:
3783:
3776:
3774:
3770:
3759:
3753:
3750:
3739:on 2012-03-24
3735:
3731:
3727:
3723:
3719:
3712:
3705:
3702:
3697:
3693:
3689:
3685:
3678:
3671:
3668:
3657:
3651:
3647:
3646:
3638:
3635:
3623:
3617:
3613:
3612:
3604:
3601:
3589:
3583:
3579:
3578:
3570:
3567:
3556:
3550:
3546:
3545:
3537:
3534:
3529:
3525:
3520:
3515:
3511:
3507:
3503:
3499:
3495:
3491:
3487:
3480:
3478:
3474:
3469:
3465:
3460:
3455:
3451:
3447:
3443:
3439:
3435:
3428:
3425:
3420:
3416:
3412:
3408:
3401:
3394:
3391:
3387:
3377:
3371:
3367:
3366:
3358:
3355:
3343:
3337:
3333:
3332:
3324:
3321:
3308:
3304:
3303:Baking Update
3297:
3291:
3289:
3285:
3280:
3276:
3271:
3266:
3262:
3258:
3254:
3250:
3246:
3239:
3236:
3220:
3216:
3212:
3208:
3204:
3200:
3196:
3189:
3182:
3179:
3174:
3168:
3164:
3159:
3158:
3149:
3146:
3143:
3138:
3135:
3124:
3118:
3114:
3113:
3105:
3102:
3098:
3088:
3082:
3079:
3067:
3061:
3059:
3055:
3050:
3046:
3041:
3036:
3032:
3028:
3024:
3020:
3016:
3012:
3008:
3001:
2999:
2995:
2983:
2977:
2973:
2972:
2964:
2961:
2957:
2945:
2943:9780309046855
2939:
2935:
2934:
2926:
2923:
2911:
2905:
2902:
2898:
2894:
2890:
2885:
2880:
2876:
2872:
2868:
2861:
2858:
2853:
2847:
2843:
2836:
2834:
2832:
2828:
2816:
2810:
2806:
2801:
2800:
2791:
2788:
2775:
2771:
2764:
2761:
2749:
2745:
2744:
2737:
2734:
2722:
2716:
2712:
2711:
2703:
2700:
2695:
2691:
2687:
2683:
2679:
2672:
2669:
2665:
2663:
2651:
2645:
2641:
2640:
2632:
2629:
2625:
2614:
2608:
2604:
2603:
2595:
2592:
2579:
2575:
2568:
2566:
2564:
2560:
2556:
2550:
2545:
2541:
2537:
2533:
2526:
2524:
2520:
2515:
2511:
2506:
2501:
2497:
2493:
2490:(3): 459–65.
2489:
2485:
2481:
2474:
2472:
2468:
2463:
2459:
2454:
2449:
2445:
2441:
2437:
2433:
2429:
2422:
2420:
2416:
2411:
2407:
2402:
2397:
2393:
2389:
2385:
2378:
2376:
2372:
2356:
2352:
2348:
2344:
2340:
2333:
2326:
2324:
2320:
2315:
2311:
2306:
2301:
2297:
2293:
2289:
2285:
2281:
2277:
2273:
2266:
2264:
2260:
2255:
2249:
2245:
2238:
2235:
2223:
2217:
2213:
2212:
2205:
2202:
2186:
2182:
2178:
2174:
2167:
2164:
2156:September 22,
2152:
2146:
2142:
2141:
2133:
2130:
2125:
2119:
2115:
2108:
2106:
2104:
2102:
2098:
2087:
2083:
2076:
2074:
2070:
2059:
2058:
2053:
2046:
2044:
2042:
2040:
2036:
2025:on 2021-10-28
2024:
2020:
2016:
2009:
2006:
2001:
1997:
1993:
1989:
1985:
1981:
1977:
1970:
1968:
1966:
1964:
1962:
1958:
1954:
1943:
1937:
1933:
1932:
1924:
1921:
1909:
1905:
1899:
1896:
1885:
1881:
1875:
1872:
1859:
1855:
1848:
1845:
1834:
1830:
1824:
1821:
1810:
1809:BBC Food blog
1806:
1800:
1797:
1784:
1780:
1776:
1769:
1766:
1761:
1757:
1753:
1749:
1744:
1739:
1734:
1729:
1725:
1721:
1717:
1710:
1707:
1702:
1696:
1692:
1688:
1687:
1679:
1677:
1673:
1669:
1663:
1660:
1655:
1651:
1647:
1643:
1639:
1635:
1631:
1627:
1623:
1619:
1615:
1608:
1606:
1604:
1602:
1598:
1586:
1580:
1576:
1575:
1567:
1565:
1561:
1556:
1550:
1546:
1545:
1537:
1535:
1531:
1526:
1520:
1516:
1509:
1506:
1501:
1497:
1492:
1487:
1483:
1479:
1474:
1469:
1465:
1461:
1457:
1453:
1449:
1442:
1439:
1426:
1422:
1415:
1412:
1407:
1403:
1399:
1395:
1391:
1387:
1383:
1379:
1375:
1368:
1366:
1362:
1356:
1348:
1344:
1338:
1335:
1325:
1322:
1315:
1310:
1307:
1304:
1300:
1299:Sour rye soup
1297:
1295:
1292:
1290:
1287:
1285:
1282:
1279:
1275:
1272:
1270:
1267:
1265:
1262:
1259:
1256:
1254:
1251:
1250:
1245:
1239:
1234:
1229:
1227:
1225:
1221:
1217:
1212:
1210:
1206:
1202:
1194:
1192:
1190:
1189:
1184:
1180:
1177:). In India,
1176:
1172:
1168:
1164:
1160:
1156:
1152:
1148:
1144:
1140:
1136:
1132:
1128:
1124:
1123:
1122:birote salado
1118:
1114:
1110:
1101:
1096:
1088:
1086:
1084:
1080:
1076:
1072:
1068:
1064:
1056:
1054:
1050:
1047:
1046:Lactobacillus
1043:
1039:
1035:
1034:
1029:
1028:baker's yeast
1021:
1019:
1018:
1014:
1013:S. cerevisiae
1010:
1009:S. cerevisiae
1005:
1002:
997:
993:
989:
988:Lactobacillus
985:
981:
977:
976:Lactobacillus
973:
969:
964:
960:
955:
952:
948:
944:
940:
936:
932:
928:
923:
921:
917:
913:
909:
905:
901:
897:
896:C. peliculosa
893:
889:
885:
881:
877:
873:
869:
868:Torula holmii
865:
861:
857:
853:
849:
848:
843:
839:
835:
832:. The yeasts
831:
827:
823:
819:
815:
811:
807:
803:
802:
792:
790:
788:
787:
782:
781:
776:
772:
768:
767:
762:
760:
756:
747:
745:
743:
739:
738:Lactobacillus
730:
728:
724:
719:
717:
716:Lactobacillus
713:
709:
705:
700:
697:
690:
682:
680:
678:
674:
670:
666:
662:
658:
652:
643:
636:
634:
632:
628:
624:
620:
619:bread machine
611:
607:
600:
598:
594:
590:
588:
584:
581:
576:
574:
570:
566:
562:
557:
554:
550:
546:
542:
538:
531:Local methods
530:
528:
524:
522:
516:
509:
506:
505:
496:
494:
492:
483:
478:
476:
472:
467:
464:
460:
455:
447:
440:
438:
434:
432:
428:
424:
420:
415:
413:
409:
405:
401:
397:
389:
383:
376:
374:
366:
362:
360:
351:
347:
345:
341:
336:
334:
330:
321:
314:
312:
310:
305:
303:
302:Louis Pasteur
299:
295:
290:
288:
284:
279:
275:
271:
266:
264:
260:
256:
252:
251:
246:
245:Lactobacillus
242:
238:
234:
233:Sourdough Sam
230:
229:San Francisco
226:
222:
217:
214:
210:
206:
202:
198:
194:
190:
185:
183:
179:
175:
170:
168:
167:baker's yeast
163:
159:
155:
147:
145:
143:
139:
135:
131:
127:
123:
119:
115:
104:
100:
95:
94:
91:
85:
82:
79:
77:
74:
72:
69:
68:
66:
62:
59:
56:
52:
48:
43:
33:
19:
5831:
5816:Toast dishes
5811:Swiss breads
5806:Sweet breads
5796:Quick breads
5761:Bread dishes
5674:French toast
5659:Bread pakora
5649:Bread crumbs
5378:
5230:
5226:
5220:
5183:
5179:
5169:
5124:
5120:
5110:
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1910:. 2019-11-27
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5715:Breadmaking
5613:Pre-slicing
5608:Pre-ferment
5530:Stand mixer
5515:Farinograph
5417:Ingredients
5399:Whole wheat
5394:White bread
5364:Salt-rising
5334:Brown bread
5013:: 103–113.
4339:J Bacteriol
3792:: 106–117.
2688:: 148–154.
1264:Herman cake
1244:Food portal
1220:gluten-free
1188:Vigna mungo
1159:lactic acid
1155:citric acid
1127:Guadalajara
1067:drum drying
980:Pediococcus
972:Lactococcus
708:Pediococcus
704:Leuconostoc
597:sourdough.
569:chloramines
482:acetic acid
396:pre-ferment
377:Preparation
298:germ theory
223:during the
174:Middle Ages
142:Lactic acid
132:using wild
5847:Categories
5689:Sandwiches
5654:Bread bowl
5556:techniques
5389:Unleavened
5374:Soda bread
5349:Multigrain
5127:(7): 943.
4912:(Review).
4816:2016-09-15
4812:. Azer.com
4746:2017-10-21
4725:2016-09-15
4704:2016-09-15
4509:"Fructans"
4315:2012-01-25
3923:: 101615.
3763:2012-08-03
3743:2012-02-02
3661:2014-12-02
3560:2014-06-11
3381:2011-01-17
3128:2014-11-16
3092:2013-02-23
3072:2016-09-15
2916:2016-09-15
2655:2013-02-04
2618:2013-02-04
2227:2013-02-04
2091:2021-10-26
2063:2021-10-28
2029:2021-11-03
1947:2013-02-28
1914:2022-05-19
1889:2022-05-19
1838:2020-05-13
1814:2020-05-13
1357:References
1224:shelf life
1117:smørrebrød
1093:See also:
920:C. milleri
916:C. milleri
884:C. humilis
876:C. milleri
856:C. milleri
852:S. exiguus
775:K. humilis
771:K. exiguus
649:See also:
537:Unbleached
475:C. milleri
5588:Leavening
5563:Autolysis
5505:Bread pan
5488:Equipment
5379:Sourdough
5359:Rye bread
5344:Flatbread
5271:Sourdough
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5027:1879-3460
4951:Nutrients
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1398:0740-0020
1341:The term
1294:Sour mash
1113:rye bread
1079:L. brevis
1038:L. pontis
984:Weissella
904:C. valida
888:C. krusei
880:C. holmii
860:C. holmii
744:species.
712:Weissella
585:provides
580:diastatic
412:hydration
213:panettone
205:pentosans
197:rye bread
180:from the
114:Sourdough
5833:Category
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5669:Croutons
5623:Steaming
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2057:Inlander
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1654:52143236
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1590:June 28,
1500:30012614
1431:June 13,
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1205:phytates
1131:baguette
947:fructans
931:fructose
908:taxonomy
872:S. rosei
473:, while
329:Internet
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2364:Dec 17,
2305:1951026
2284:Bibcode
1691:756–757
1491:6077754
1460:Bibcode
1109:rugbrød
943:sucrose
939:glucose
806:endemic
587:maltase
431:maltose
427:glucose
419:amylase
390:Starter
239:of the
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148:History
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5326:Types
5318:Bread
5251:S2CID
5121:Foods
5062:Foods
5039:S2CID
4581:S2CID
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2188:(PDF)
1650:S2CID
1316:Notes
1303:zurek
1278:Czech
1179:idlis
1175:lahoh
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1143:sugar
1135:yeast
1063:spray
963:spelt
959:wheat
840:, or
669:water
665:flour
661:yeast
491:Desem
463:ratio
404:yeast
138:yeast
130:dough
122:bread
120:is a
76:water
71:Flour
58:Bread
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5642:Uses
5573:Biga
5525:Peel
5520:Lame
5495:Oven
5469:Salt
5464:Milk
5444:Eggs
5429:Barm
5243:PMID
5208:PMID
5157:PMID
5139:ISSN
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5031:PMID
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4131:help
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2889:PMID
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2644:ISBN
2607:ISBN
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2406:ISSN
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2196:2013
2158:2021
2145:ISBN
2118:ISBN
1996:ISSN
1936:ISBN
1866:2016
1791:2010
1756:PMID
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1642:PMID
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1496:PMID
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1433:2019
1402:PMID
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1181:and
1167:teff
1147:milk
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429:and
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195:for
182:beer
178:barm
136:and
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