Sourdough - Knowledge (XXG)

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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.

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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.

354: 599: 293:, 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 Although sourdough bread was superseded in commercial bakeries in the 20th century, it has undergone a revival among artisan bakers and, more recently, in industrial bakeries.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. 1089: 36: 309: 5415: 5834: 371: 422:, 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. 618:, 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 339: 1227: 88: 556:, 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 631: 435: 582:

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.

504:) 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. 3978:

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

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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

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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

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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

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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

938:)." 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 786:

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

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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

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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

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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

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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

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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

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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.

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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

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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

324:. 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. 544:

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.

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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

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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.

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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.

232:.) 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 477:

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

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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.

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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.

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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

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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.

335:, 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. 454:

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.

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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.

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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.

664:) 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 536:-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 3234:"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" 2612:

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

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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.

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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

512:, 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. 2040: 668:. During sourdough fermentation, many cereal enzymes, particularly phytases, proteases and pentosanases, are activated through acidification and contribute to biochemical changes during sourdough fermentation. 3354:

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

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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

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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).

196:; 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 399:. 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 ( 2003: 1705:"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" 5271: 473:

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

930:." 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 200:

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

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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

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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

560:, 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 721:

Major lactic acid bacteria in sourdough are heterofermentative (producing more than one product) organisms and convert hexoses by the phosphoketolase pathway to lactate, CO

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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

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and acetate or ethanol; heterofermentative lactic acid bacteria are usually associated with homofermentative (producing mainly one product) lactobacilli, particularly

5165:"Medical nutrition therapy: Use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread" 426:

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.

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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

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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".

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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.

387:(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 296:

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

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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

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Bengar, Sneh Punia; Suri, Shweta; Trif, Monica; Ozogul, Fatih (2022). "Organic acids production from lactic acid bacteria: A preservation approach".

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major fermentation process in bread production during the 2010s, although it is commonly used in conjunction with baker's yeast as leavening agent.

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has less tolerance to acetic acid than other sourdough yeasts. Continuously maintained, stable sourdough cannot be unintentionally contaminated by

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Easy Breadmaking for Special Diets: Use Your Bread Machine, Food Processor, Mixer, or Tortilla Maker to Make the Bread YOU Need Quickly and Easily

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bread (the word means 'starter') is a whole-wheat sourdough. Whole-wheat sourdough flatbreads are traditionally eaten in Azerbaijan. In Ethiopia,

145:, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough 3699: 446:

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

4877: 4782: 4659: 4625: 4598: 4509: 4387: 4296: 4250: 4151: 3608: 3574: 3362: 3328: 3159: 3109: 2968: 2838: 2801: 2707: 2636: 2599: 2208: 2137: 2110: 1928: 1571: 1541: 3665: 1842: 238: 4411: 3475:"The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation" 2261:"Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs" 406:

Flour naturally contains a variety of yeasts and bacteria. When wheat flour comes into contact with water, the naturally occurring enzyme

332: 1138:. 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 3700:"Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor" 1142:

is traditionally made from a sourdough starter, although modern pumpernickel loaves often use commercial yeasts, sometimes spiked with

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Some devotees find interest in history. Sourdough expert Ed Wood isolated millennia-old yeast from an ancient Egyptian bakery near the

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starter, which may be buried in a large container of flour to prevent drying out) tend to be more resource-intensive than wet ones.

350:, as increased interest in home baking caused shortages of baker's yeast in stores, whereas sourdough can be propagated at home. 4798: 3375:

Table 1. Specific enumeration of lactic acid bacteria in cabernet sauvignon fermenting must (CFU/ml) (Lonvaud-Funel et al. 1991)

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A drier and cooler starter has less bacterial activity and more yeast growth, which results in the bacterial production of more

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Gobbetti, Marco; De Angelis, Maria; Di Cagno, Raffaella; Calasso, Maria; Archetti, Gabriele; Rizzello, Carlo Giuseppe (2019).

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can grow under conditions of low pH and relatively high acetate levels, a factor contributing to sourdough flora's stability.

450:. Higher refreshment ratios are associated with greater microbial stability in the sourdough. In San Francisco sourdough, the 4178: 3176: 2320: 835: 789: 492: 2758: 2041:"Homemade sourdough bread is seeing a quarantine-spurred resurgence; two local experts share their best bread-baking advice" 975:

outcompete earlier strains. Yeasts grew more slowly and reached population peaks near days 4–5. By days 5–7, "well-adapted"

2161: 2070: 5883: 3086:...yeasts do not produce appreciable amounts of either lactic or acetic acids, their main metabolites are ethanol and CO2. 2958: 2562: 5873: 91: 5608: 4649: 3564: 1257: 3130: 5106:"Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity" 4728: 1058:, and are mainly used at an industrial level as flavoring agents. They are dominated by "drying-resistant such as 192:. The structure of rye bread is based primarily on the starch in the flour as well as other carbohydrates known as 20: 2127: 5858: 5761: 5583: 5104:

Huang, Xin; Schuppan, Detlef; Rojas Tovar, Luis E.; Zevallos, Victor F.; Loponen, Jussi; Gänzle, Michael (2020).

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Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (2018).

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are physiologically similar, but DNA testing established them as distinct. Other yeasts reported found include

754: 665: 639: 2417:"Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action" 1369:. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012. 353: 2919:

Panel on the Applications of Biotechnology to Traditional Fermented Foods, National Research Council (1992).

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compared with other types of bread. The activity of cereal enzymes during sourdough fermentation hydrolyses

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with a sourdough fermentation process, yielding a bread that is crunchy outside but soft and savory inside.

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The intervals between refreshments of the starter may be reduced in order to increase the rate of gas (CO

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Sourdough fermentation reduces wheat components that may contribute to non-celiac wheat sensitivity and

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There are many breads that use techniques similar to that used in the making of sourdough bread. Danish

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flour, popular in northern Europe, is usually leavened with sourdough. Baker's yeast is not useful as a

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bacteria highlighted the doughs. During days 2–5, sourdough-specific bacteria belonging to the genera

5821: 5816: 5811: 5801: 5766: 4895:"Bread making technology influences postprandial glucose response: a review of the clinical evidence" 4749: 4284: 3855:

Reese, Aspen T; Maden, Anne A; Joossens, Marie; Lacaze, Guylaine; Dunee, Robert (February 26, 2020).

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and other genera. But by far, the most prevalent species belong to the very large and diverse genus,

677: 645: 328: 275: 258: 213: 5287: 4534:"Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials" 3722: 524:

Bakers have devised several ways of encouraging a stable culture of micro-organisms in the starter.

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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).

3199: 2736: 1638: 896: 711: 549: 266: 4819: 3857:"Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread" 2667:"Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains" 1679: 1673: 1603:"Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?" 1437:"Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan" 3151: 5598: 5535: 5444: 5404: 5369: 5231: 5196: 5145: 5127: 5086: 5068: 5019: 5011: 4967: 4916: 4873: 4867: 4778: 4772: 4655: 4621: 4594: 4588: 4561: 4553: 4505: 4497: 4383: 4353: 4292: 4278: 4246: 4240: 4201: 4147: 4141: 4093: 4057: 4049: 4010: 3886: 3837: 3829: 3790: 3638: 3632: 3604: 3570: 3537: 3531: 3512: 3452: 3403: 3358: 3352: 3324: 3263: 3155: 3105: 3099: 3033: 2964: 2926: 2877: 2834: 2797: 2703: 2697: 2632: 2595: 2589: 2498: 2446: 2394: 2298: 2236: 2204: 2198: 2133: 2106: 1984: 1924: 1918: 1744: 1736: 1683: 1630: 1622: 1567: 1537: 1507: 1484: 1466: 1390: 1382: 1277: 611: 529: 347: 316:

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

1105: 5863: 5838: 5735: 5593: 5464: 5266: 4119: 3964: 3177:"The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties" 1207:. Sourdough fermentation and lactic acid bacteria may be useful to improve the quality of 1197: 774: 768: 598: 262: 181: 1050:

Type III sourdoughs are Type II sourdoughs subjected to a drying process, usually either

4288: 3490: 3011: 2886:... maintained by back slopping or rafraîchi ... in terms of ratio (sourdough/dough),... 2730: 2276: 1452: 1294:) made with rye flour soured in the same process that occurs in the forming of sourdough 5730: 5633: 5603: 5550: 5389: 5374: 5331: 5300: 5191: 5164: 5140: 5105: 5081: 5046: 4962: 4935: 4854:

Lahoh is a sourdough flatbread which is eaten in Yemen Somalia, Djibouti, and Ethiopia.

4841: 4466: 4030:"Yeast diversity of sourdoughs and associated metabolic properties and functionalities" 4005: 3881: 3856: 3258: 3233: 2537: 2520: 2293: 2260: 1479: 1436: 1189: 715: 661: 557: 553: 388: 5007: 4549: 4348: 4319: 4045: 3507: 3474: 3447: 3422: 3028: 2995: 2493: 2468: 2441: 2416: 1618: 5852: 5669: 5515: 5505: 5261: 4992:"Novel insights on the functional/nutritional features of the sourdough fermentation" 4339: 3925: 3498: 3144: 2786: 2389: 2372: 1731: 1409: 1287: 1266: 1070:." The drying conditions, time and heat applied, may be varied in order to influence 607: 290: 221: 217: 5243: 5031: 4573: 3438: 3203: 3019: 1642: 5781: 5699: 5679: 5664: 5654: 5638: 5618: 5540: 5449: 3600:

Ciao Italia in Tuscany: traditional recipes from one of Italy's most famous regions

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Huis in ʻt Veld, J. H. J.; Konings, Wilhelmus Nicolaas & Kuipers, Otto (1999).

2855: 1162:. A similar variant is eaten in Somalia, Djibouti, and Yemen (where it is known as 1139: 1051: 619: 615: 396: 321: 146: 114: 5227: 4683:"Recipes: Baking that dark, sour bread (Rugbrød) -The official website of Denmark" 4209: 3207: 2484: 2432: 2343: 2004:"Sourdough Goes Viral: Lucky Lady Bread shares her starter during COVID-19 crisis" 1868: 793:

was named for its discovery in San Francisco sourdough starters, though it is not

3810:"Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough" 2762: 5613: 5530: 5520: 5399: 5359: 5339: 5181: 2173: 1566:. White River Junction (VT): Chelsea Green Publishing Company. pp. 34–230. 1252: 1232: 1193: 1176: 1171: 1147: 1143: 1115: 1055: 470: 384: 370: 308: 162: 130: 4028:

De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric (2016).

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Proceedings of the National Academy of Sciences of the United States of America

338: 5659: 5379: 4911: 4894: 3195: 2682: 2566: 1222: 1212: 1097: 1071: 568: 509: 5131: 5072: 5015: 4557: 4504:. Vol. 14. San Diego, California: Academic Press Inc. pp. 109–140. 4197: 4053: 3872: 3833: 3825: 3794: 2398: 1988: 1892: 1740: 1626: 1470: 1386: 1378: 718:, meaning microbes that multiply at levels of oxygen lower than atmospheric. 634:

Sourdough starter made with flour and liquid refreshed for three or more days

5510: 5364: 5349: 4991: 4533: 4412:"Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review" 4089: 4084:

Weibiao Zhou; Nantawan Therdthai (2012). Y.H. Hui; E. Özgül Evranuz (eds.).

4029: 3809: 2556: 2554: 2552: 2373:"Utilisation of maltose and glucose by lactobacilli isolated from sourdough" 1980: 1602: 1461: 1282: 923: 201: 185: 5235: 5200: 5149: 5090: 5023: 4971: 4920: 4565: 4430: 4205: 4061: 4014: 3890: 3841: 3516: 3407: 3267: 2881: 2759:"Sourdough Bread: How To Begin (easy sourdough for the beginner or novice)" 2302: 1748: 1721: 1704: 1634: 1488: 1394: 508:

are uncertain. Another is made from microorganisms carefully isolated from

4357: 3996: 3456: 3037: 2872: 2653:

take about twelve hours to develop the full flavor you want in your bread.

2502: 2450: 2259:

Van der Meulen R, Scheirlinck I, Van Schoor A, et al. (August 2007).

87: 5694: 5689: 5628: 5588: 5122: 5063: 3249: 2284: 2254: 2252: 2162:"Microflora of wheat and wheat flour from six areas of the United States" 1502:

Gaenzle, Michael (1 April 2014). "Sourdough Bread". In Batt, Carl (ed.).

1119: 919: 794: 317: 3980: 3473:

De Vuyst L, Schrijvers V, Paramithiotis S, et al. (December 2002).

1321:. Gänzle pointed out that while there are fewer yeasts, they are larger. 1038:

simplification of the multiple-step build typical of Type I sourdoughs.

5674: 5545: 2371:

Stolz, Peter; Böcker, Georg; Vogel, Rudi F.; Hammes, Walter P. (1993).

2203:. New York: Kluwer Academic/Plenum Publishers. 2005. pp. 409–411. 935: 931: 927: 630: 602:

Homemade sourdough bakers commonly use cast iron dutch ovens for baking

575: 419: 415: 407: 193: 133:

from fermentation imparts a sour taste and improves keeping qualities.

4952: 2129:

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

1226: 434: 161:

Sourdough remained the usual form of leavening down into the European

5715: 5573: 5280: 3104:(2nd ed.). Oxford, UK: John Wiley & Sons, Inc. p. 667. 1297: 1262: 1159: 714:, meaning anaerobes that can multiply in the presence of oxygen, and 411: 225: 189: 4587:

Nanna A. Cross; Corke, Harold; Ingrid De Leyn; Nip, Wai-Kit (2006).

3142:

Nanna A. Cross; Corke, Harold; Ingrid De Leyn; Nip, Wai-Kit (2006).

3076:"Section - 22. What is the Microbiology of San Francisco Sourdough?" 2824: 2822: 2820: 2666: 610:. However, sourdough that has been proofed over many hours, using a 548:

The piped drinking water supplied in most urban areas is treated by

4774:

The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

4502:

The Biochemistry of plants: a comprehensive treatise: Carbohydrates

1363:"Enzymatic and bacterial conversions during sourdough fermentation" 5720: 5484: 5479: 5459: 5323: 3533:

Replacement of Renal Function by Dialysis: A Text Book of Dialysis

1163: 1151: 1131: 1123: 1087: 951: 947: 657: 653: 649: 629: 597: 537: 479: 451: 433: 392: 369: 352: 337: 307: 126: 118: 110: 64: 59: 46: 4318:

Neubauer H, Glaasker E, Hammes WP, Poolman B, Konings WN (1994).

3698:

Thiele, C.; Gänzle, M. G.; Vogel, R. F. (January–February 2002).

3664:

Gobbetti, M.; De Angelis, M.; Corsetti, A.; Di Cagno, R. (2005).

2856:"Lactobacillus hammesii sp. nov., isolated from French sourdough" 1709:

International Journal of Systematic and Evolutionary Microbiology

1092:

Slices of sourdough bread paired with vinegar and oil for dipping

5684: 5500: 5474: 5469: 5434: 4617:

Molecular techniques in the microbial ecology of fermented foods

3808:

Gänzle, Michael G.; Vermeulen, Nicoline; Vogel, Rudi F. (2007).

2462: 2460: 2200:

Micro-Organisms in Foods 6 Microbial Ecology of Food Commodities

1167: 1155: 1135: 571: 541: 533: 282: 170: 166: 72: 5296: 4245:. Washington, DC: Taylor & Francis. pp. 183–9–183–11. 3666:"Biochemistry and physiology of sourdough lactic acid bacteria" 2366: 2364: 1104:) is a dense, dark bread best known from its use in the Danish 934:, where "carbon is stored as sucrose and polymers of fructose ( 5454: 5344: 177: 4771:

Robertson, Laurel; Flinders, Carol; Godfrey, Bronwen (2011).

2514: 2512: 1794:"The ale-barm method: Worthy of revival or just barmy bread?" 403:) varies. A starter may be a liquid batter or a stiff dough. 4532:

Ripari, Valery; Gänzle, Michael G.; Berardi, Enrico (2016).

4140:

Golden, David M.; Jay, James M.; Martin J. Loessner (2005).

2922:

Applications of Biotechnology in Traditional Fermented Foods

805:

often highlight a lactic-acid bacterial flora that includes

4936:"Mediterranean diet pyramid: A proposal for Italian people" 4750:"How to Bake Traditional German-Style Pumpernickel at Home" 3536:(Third ed.). Kluwer Academic Publishers. p. 192. 1923:(Second ed.). Oxford: Blackwell Science. p. 204. 197: 173:

brewing process, and after 1871 by purpose-cultured yeast.

1074:

and produce desired characteristics in the baked product.

532:

contains more micro-organisms than more processed flours.

3747:"Calculated sourdough rise times at various temperatures" 2854:

Valcheva R, Korakli M, Onno B, et al. (March 2005).

926:, which enzymes degrade to "maltose, fructose and little 691:

Lactic acid bacteria commonly found in sourdough include

5292: 4135: 4133: 4131: 4129: 3320:

Biology of Microorganisms on Grapes, in Must and in Wine

2735:. Washington: Government Printing Office. 1910. p. 2699:

On food and cooking: the science and lore of the kitchen

2410: 2408: 2071:"For baker, old sourdough 'starter' still bubbles along" 2519:

Daeschel, M.A.; Andersson, R.E.; Fleming, H.P. (1987).

2319:

Decock, Pieter; Cappelle, Stefan (January–March 2005).

1893:"Sourdough or sourfaux? Artisan bread label row erupts" 833:

usually populate sourdough cultures symbiotically with

540:(for the wild yeasts on their skins). Grapes and grape 4869:

Handbook of Indigenous Fermented Foods, Second Edition

4320:"Mechanism of maltose uptake and glucose excretion in 3777:. Food Microbiology • Functional Foods and Nutrition. 2963:. Gaithersburg, Md: Aspen Publishers. pp. 89–90. 2591:

Glorious French food: a fresh approach to the classics

2064: 2062: 1958: 1956: 1954: 1952: 1950: 158:

as a leavening agent dates back less than 150 years."

4242:

Handbook of food science, technology, and engineering

3566:

Crust & Crumb: Master Formulas For Serious Bakers

1150:

to inactivate the amylases in the rye flour. Flemish

907:

is maltase negative and thus cannot consume maltose.

1818:"Biomedicine and Health: The Germ Theory of Disease" 5749: 5708: 5647: 5559: 5493: 5422: 5330: 1563:

The Bread Builders: Hearth Loaves and Masonry Ovens

1200:and vitamins, most of which are found in the bran. 1174:are made from a sourdough fermentation of rice and 578:and simple sugars to support the yeasts initially. 149:likely relates to the origin of agriculture in the 52: 42: 4079: 4077: 4075: 4073: 4071: 2989: 2987: 2833:. New York: Wiley-Interscience. pp. 799–813. 2785: 285:from beer making, then, after the confirmation of 4985: 4983: 4981: 3279: 3277: 2521:"Microbial ecology of fermenting plant materials" 2314: 2312: 2132:. Berkeley, Calif: Ten Speed Press. p. 244. 1211:breads, such as by enhancing texture, aroma, and 4382:. New York: Marcel Dekker, Inc. pp. 23–50. 4371: 4369: 4367: 4272: 4270: 4234: 4232: 4230: 3569:. Berkeley, Calif: Ten Speed Press. p. 32. 2096: 2094: 2092: 2090: 2034: 2032: 2030: 2028: 1249:, a pre-fermentation technique in Italian baking 922:. Wheat dough contains abundant starch and some 346:Sourdough baking became more popular during the 5163:Arendt, E. K.; Moroni, A.; Zannini, E. (2011). 4500:. In P.K. Stumpf; E.E. Conn, J. Preiss (eds.). 4280:Yeast Biotechnology: Diversity and Applications 4172: 4170: 3468: 3466: 2103:Bread: a baker's book of techniques and recipes 741:The most common yeast species in sourdough are 5216:Critical Reviews in Food Science and Nutrition 4893:Stamataki NS, Yanni AE, Karathanos VT (2017). 4177:Arendt EK, Ryan LA, Dal Bello F (April 2007). 3764: 3762: 2415:Sugihara TF, Kline L, Miller MW (March 1971). 1659:. Rowman & Littlefield, 2013, p. 189. 208:French bakers brought sourdough techniques to 5308: 4179:"Impact of sourdough on the texture of bread" 3389:"Taxonomy of Lactobacilli and Bifidobacteria" 1596: 1594: 1592: 1590: 1506:(2nd ed.). Academic Press. p. 309. 1356: 1354: 996:Investigations of wheat sourdough found that 257:The sourdough tradition was carried into the 8: 4450:: CS1 maint: multiple names: authors list ( 3603:. New York: St. Martin's Press. p. 94. 2994:Gänzle MG, Ehmann M, Hammes WP (July 1998). 2160:Rogers, R.F. & Hesseltine, C.W. (1978). 1678:. Oxford: Oxford University Press. pp. 710:Lactic acid bacteria are a group comprising 660:. Broadly speaking, the yeast produces gas ( 26: 5045:Loponen, Jussi; Gänzle, Michael G. (2018). 4729:"Birote bread: the unique taste of Jalisco" 4467:"Microbial ecology of cereal fermentations" 3981:"Stress physiology of lactic acid bacteria" 2321:"Bread technology and sourdough technology" 1601:Gänzle, Michael G.; Zheng, Jinshui (2019). 1525: 1523: 383:The preparation of sourdough begins with a 5315: 5301: 5293: 4996:International Journal of Food Microbiology 4538:International Journal of Food Microbiology 4277:Gotthard Kunze; Satyanarayana, T. (2009). 4034:International Journal of Food Microbiology 3985:Microbiology and Molecular Biology Reviews 2235:(7 ed.). Cambridge University Press. 1667: 1665: 1607:International Journal of Food Microbiology 216:, and it remains a part of the culture of 34: 25: 5879:Cuisine of the Southwestern United States 5190: 5180: 5139: 5121: 5080: 5062: 4961: 4951: 4934:d'Alessandro, A.; De Pergola, G. (2014). 4910: 4347: 4004: 3880: 3506: 3446: 3257: 3049: 3047: 3027: 2871: 2792:. Caldwell, Idaho: Caxton Press. p. 2536: 2492: 2440: 2388: 2292: 1768:Slow - the International Herald of Tastes 1730: 1720: 1530:Gobbetti, Marco; Gänzle, Michael (2012). 1478: 1460: 1273:List of microorganisms found in sourdough 5270:) is being considered for deletion. See 4614:Ercolini, Danilo; Cocolin, Luca (2008). 3387:Felis GE, Dellaglio F (September 2007). 2702:. New York: Scribner. pp. 544–546. 2105:. New York: John Wiley. pp. 6–362. 1762:Fernald, Anya (November–December 2002). 1555: 1553: 1196:, which improves the absorption of some 787:of 20 to 30 °C (68 to 86 °F). 331:, and many individual starters, such as 5047:"Use of Sourdough in Low FODMAP Baking" 4651:Handbook of food products manufacturing 4590:Bakery products: science and technology 3673:Trends in Food Science & Technology 3146:Bakery products: science and technology 3055:"Lactic Acid Fermentation in Sourdough" 2328:Trends in Food Science & Technology 1350: 1310: 1130:uses a sourdough starter that includes 1000:died off after two refreshment cycles. 374:How to make and maintain firm sourdough 4496:C.J. Pollock; N.J. Chatterton (1980). 4443: 4376:Lorenz, Klaus J.; Kulp, Karel (2003). 4115: 4105: 3960: 3949: 3421:Mundt JO, Hammer JL (September 1968). 1843:"The rise and rise of sourdough bread" 320:. Hobbyists often share their work on 5288:Joshua Weissman Sourdough Starter PDF 3184:European Food Research and Technology 3101:Food Biochemistry and Food Processing 1188:Sourdough bread has a relatively low 1108:(open-faced sandwiches). The Mexican 7: 4648:Yiu H. Hui; Stephanie Clark (2007). 3131:Wikibooks:Cookbook:Sourdough Starter 1920:Technology of reduced additive foods 836:Fructilactobacillus sanfranciscensis 819:Companilactobacillus paralimentarius 790:Fructilactobacillus sanfranciscensis 357:Mixing bread using sourdough starter 239:Fructilactobacillus sanfranciscensis 2665:Häggman, M.; Salovaara, H. (2008). 2467:Kline L, Sugihara TF (March 1971). 1533:Handbook on Sourdough Biotechnology 843:is related to the imperfect yeasts 4777:. Random House. pp. 111–131. 4593:. Oxford: Blackwell. p. 370. 4410:Gobbetti, M., A. Corsetti (1997). 3357:. Bruxelles: Kluwer. p. 319. 2831:Food Biotechnology: Microorganisms 2829:Khachatourians, George G. (1994). 2631:. Allergy Adapt, Inc. p. 95. 2538:10.1111/j.1574-6968.1987.tb02472.x 1841:Griggs, Barbara (12 August 2014). 626:Biology and chemistry of sourdough 430:Refreshment/feeding of the starter 274:, particularly his collection of " 14: 5274:to help reach a consensus. › 5008:10.1016/j.ijfoodmicro.2018.05.018 4844:. Sheba Yemeni Foods. 18 May 2012 4620:. Berlin: Springer. p. 119. 4550:10.1016/j.ijfoodmicro.2016.05.025 4471:Food Technology and Biotechnology 4283:. Berlin: Springer. p. 180. 4146:. Berlin: Springer. p. 179. 4046:10.1016/j.ijfoodmicro.2016.07.018 2671:LWT - Food Science and Technology 2594:. London: J. Wiley. p. 170. 2221:See Table 8.9, bottom of page 410 1619:10.1016/j.ijfoodmicro.2018.08.019 1560:Scott, Alan; Daniel Wing (1999). 1504:Encyclopedia of Food Microbiology 1338:made from only fresh ingredients. 914:In order to produce acetic acid, 895:. There have been changes in the 863:are synonyms used prior to 1978. 644:Sourdough is a stable culture of 246:), alongside the sourdough yeast 220:today. (The nickname remains in " 188:, as rye does not contain enough 143:Encyclopedia of Food Microbiology 5833: 5832: 5413: 4654:. New York: Wiley. p. 364. 4340:10.1128/jb.176.10.3007-3012.1994 3499:10.1128/aem.68.12.6059-6069.2002 2925:. The National Academies Press. 1225: 811:Fructilactobacillus fructivorans 86: 4379:Handbook of dough fermentations 3775:Current Opinion in Food Science 3439:10.1128/AEM.16.9.1326-1330.1968 3323:. Berlin: Springer. p. 6. 3020:10.1128/AEM.64.7.2616-2623.1998 2788:The Complete Sourdough Cookbook 1657:San Francisco: A Food Biography 1408:Gadsby, Patricia; Weeks, Eric. 236:in sourdough starters is named 4708:"Discovering Danish Rye Bread" 2784:Don Holm; Myrtle Holm (1972). 2069:Eaton, Lorraine (2012-05-02). 1025:is added to leaven the dough; 486:Intervals between refreshments 254:) found in the same cultures. 244:Lactobacillus sanfranciscensis 1: 5228:10.1080/10408398.2016.1147417 3939:Wink, Debra (February 2017). 3150:. Oxford: Blackwell. p. 3098:Simpson, Benjamin K. (2012). 2860:Int. J. Syst. Evol. Microbiol 2485:10.1128/AEM.21.3.459-465.1971 2433:10.1128/AEM.21.3.456-458.1971 2002:Nordhagen, Ari (2020-10-09). 1410:"The Biology of... Sourdough" 1184:Possible fermentation effects 985:Lactiplantibacillus plantarum 899:of yeasts in recent decades. 807:Limosilactobacillus fermentum 261:in the United States and the 4710:. Epicurious.com. 2013-11-15 4685:. Denmark.dk. Archived from 3941:"Fermentations in Sourdough" 3396:Curr Issues Intest Microbiol 3057:. The Fresh Loaf. 2009-01-19 2901:. The Fresh Loaf. 2008-03-28 2625:Nicolette, M. Dumke (2006). 2390:10.1016/0378-1097(93)90026-x 2172:(6): 889–898. Archived from 1675:The Oxford Companion to Food 438:Recently refreshed sourdough 333:Carl Griffith's 1847 starter 5182:10.1186/1475-2859-10-S1-S15 3597:Esposito, Mary Ann (2003). 3285:"Pain au Levain Production" 2899:"Sourdough Rise Time Table" 2588:Peterson, James A. (2002). 1963:Harris, Lynn (2003-08-01). 1361:Gänzle, Michael G. (2014). 1258:History of California bread 1158:flour is fermented to make 1114:started out in the city of 567:Adding a small quantity of 5900: 4872:. CRC Press. p. 149. 4866:Steinkraus, Keith (1995). 4822:. The Accidental Scientist 4820:"Recipe: Ethiopian Injera" 4322:Lactobacillus sanfrancisco 3918:10.1016/j.fbio.2022.101615 3787:10.1016/j.cofs.2015.03.001 3769:Gänzle, Michael G (2015). 3719:10.1094/CCHEM.2002.79.1.45 3685:10.1016/j.tifs.2004.02.013 3637:. Crown Publishing Group. 2563:"Dan Woods long posts 1–4" 2340:10.1016/j.tifs.2004.04.012 2231:Schlegel, Hans G. (1993). 2039:Scott, Chey (2020-03-14). 1869:"#Sourdough vs. #sourfaux" 1081: 803:Limosilactobacillus pontis 675: 637: 490:A stable culture in which 92:Media: Sourdough bread 21:Sourdough (disambiguation) 18: 5830: 5584:Chorleywood bread process 5411: 4912:10.1017/S0007114517000770 3196:10.1007/s00217-006-0487-6 2683:10.1016/j.lwt.2007.02.001 2525:FEMS Microbiology Letters 2377:FEMS Microbiology Letters 2101:Jeffrey Hamelman (2004). 1732:10067/1738330151162165141 1031:Limosilactobacillus panis 81: 33: 5272:templates for discussion 5169:Microbial Cell Factories 4198:10.1016/j.fm.2006.07.011 4143:Modern food microbiology 3873:10.1128/mSphere.00950-19 3826:10.1016/j.fm.2006.07.006 3563:Reinhart, Peter (1998). 3479:Appl. Environ. Microbiol 3423:"Lactobacilli on plants" 3317:Gottfried Unden (2009). 3238:Appl. Environ. Microbiol 3000:Appl. Environ. Microbiol 2957:Calvel, Raymond (2001). 2265:Appl. Environ. Microbiol 2126:Reinhart, Peter (2016). 1379:10.1016/j.fm.2013.04.007 1269:soup made from sourdough 1242:List of sourdough breads 1205:irritable bowel syndrome 1084:List of sourdough breads 1022:Saccharomyces cerevisiae 903:requires maltose, while 815:Levilactobacillus brevis 755:Saccharomyces cerevisiae 666:lactic acid fermentation 640:Lactic acid fermentation 165:until being replaced by 4465:Vogel, Rudi F. (1997). 3631:Christina Tosi (2011). 2008:Edible Inland Northwest 1981:10.1525/gfc.2003.3.3.76 1672:Davidson, Alan (1999). 1536:. Springer. p. 6. 1462:10.1073/pnas.1801071115 1060:Pediococcus pentosaceus 1015:In Type II sourdoughs, 4431:10.1006/fmic.1996.0083 3959:Cite journal requires 2732:Manual for army bakers 2696:McGee, Harold (2004). 1942:dough characteristics. 1917:Smith, Jim Q. (2004). 1722:10.1099/ijsem.0.004107 1128:Amish friendship bread 1093: 748:Saccharomyces exiguous 712:aerotolerant anaerobes 685:gram-positive bacteria 635: 603: 439: 375: 358: 343: 313: 3997:10.1128/mmbr.00076-15 2873:10.1099/ijs.0.63311-0 1774:on September 28, 2007 1091: 823:Saccharomyces exiguus 633: 601: 437: 373: 356: 342:Bubbly active starter 341: 311: 265:in Canada during the 176:Bread made from 100% 5884:California Gold Rush 5123:10.3390/foods9070943 5064:10.3390/foods7070096 4092:. pp. 477–526. 3530:Maher, John (1989). 3250:10.1128/AEM.01524-08 3213:on December 31, 2013 2765:on December 11, 2018 2569:on November 20, 2018 2349:on November 12, 2020 2285:10.1128/AEM.00315-07 2233:General Microbiology 2179:on November 20, 2018 1770:(34). Archived from 1033:in association with 839:. The perfect yeast 827:Kasachstania humilis 731:Companilactobacillus 678:Lactic acid bacteria 672:Lactic acid bacteria 646:lactic acid bacteria 276:Songs of a Sourdough 259:Department of Alaska 248:Kasachstania humilis 214:California Gold Rush 19:For other uses, see 5874:Californian cuisine 4752:. Sourdough Library 4289:2009ybda.book.....S 4239:Yiu H. Hui (2006). 3491:2002ApEnM..68.6059D 3298:(11). Lallemand Inc 3012:1998ApEnM..64.2616G 2277:2007ApEnM..73.4741V 2075:The Virginian-Pilot 1965:"Sourdough Culture" 1873:Real Bread Campaign 1453:2018PNAS..115.7925A 1416:. Discover Magazine 990:F. sanfranciscensis 946:A Belgian study of 901:F. sanfranciscensis 799:F. sanfranciscensis 744:Kazachstania exigua 493:F. sanfranciscensis 460:L. sanfranciscensis 300:or flour improver. 230:San Francisco 49ers 210:Northern California 30: 5440:Calcium propanoate 2960:The taste of bread 1764:"Sourdough Baking" 1122:that replaces the 1118:as a short French 1094: 1046:Type III sourdough 940:L. sanfrancisensis 918:needs maltose and 916:F. sanfrancisensis 889:P. membranifaciens 797:to San Francisco. 636: 604: 466:can withstand 8%. 440: 376: 359: 344: 314: 267:Klondike Gold Rush 16:Type of sour bread 5846: 5845: 5762:Brand name breads 5599:Maillard reaction 5445:Dough conditioner 5222:(16): 3528–3542. 4953:10.3390/nu6104302 4946:(10): 4302–4316. 4879:978-0-8247-9352-4 4784:978-0-307-76116-3 4661:978-0-470-12524-3 4627:978-0-387-74519-0 4600:978-0-8138-0187-2 4511:978-0-12-675414-8 4419:Food Microbiology 4389:978-0-8247-4264-5 4298:978-1-4020-8291-7 4252:978-0-8493-9849-0 4215:on April 28, 2021 4153:978-0-387-23180-8 3814:Food Microbiology 3634:Momofuku Milk Bar 3610:978-0-312-32174-1 3576:978-1-58008-003-3 3364:978-0-7923-5953-1 3330:978-3-540-85462-3 3161:978-0-8138-0187-2 3111:978-0-8138-0874-1 2970:978-0-8342-1646-4 2840:978-0-471-18570-3 2803:978-0-87004-223-2 2709:978-0-684-80001-1 2638:978-1-887624-11-4 2601:978-0-471-44276-9 2210:978-0-387-28801-7 2139:978-1-60774-865-6 2112:978-0-471-16857-7 1930:978-0-632-05532-6 1655:Peters, Erica J. 1573:978-1-890132-05-7 1543:978-1-4614-5425-0 1447:(31): 7925–7930. 1367:Food Microbiology 1278:Salt-rising bread 1011:Type II sourdough 853:Torulopsis holmii 612:sourdough starter 448:refreshment ratio 348:COVID-19 pandemic 312:Sourdough starter 100: 99: 69:sourdough culture 5891: 5859:Sourdough breads 5836: 5835: 5807:Sourdough breads 5797:Pakistani breads 5741:History of bread 5726:Baker percentage 5624:Sponge and dough 5417: 5317: 5310: 5303: 5294: 5248: 5247: 5211: 5205: 5204: 5194: 5184: 5175:(Suppl 1): S15. 5160: 5154: 5153: 5143: 5125: 5101: 5095: 5094: 5084: 5066: 5042: 5036: 5035: 4987: 4976: 4975: 4965: 4955: 4931: 4925: 4924: 4914: 4905:(7): 1001–1012. 4890: 4884: 4883: 4863: 4857: 4856: 4851: 4849: 4842:"Lahoh Sana'ani" 4838: 4832: 4831: 4829: 4827: 4816: 4810: 4809: 4807: 4806: 4795: 4789: 4788: 4768: 4762: 4761: 4759: 4757: 4746: 4740: 4739: 4737: 4736: 4725: 4719: 4718: 4716: 4715: 4704: 4698: 4697: 4695: 4694: 4679: 4673: 4672: 4670: 4668: 4645: 4639: 4638: 4636: 4634: 4611: 4605: 4604: 4584: 4578: 4577: 4529: 4523: 4522: 4520: 4518: 4493: 4487: 4486: 4484: 4482: 4462: 4456: 4455: 4449: 4441: 4439: 4437: 4416: 4407: 4401: 4400: 4398: 4396: 4373: 4362: 4361: 4351: 4315: 4309: 4308: 4306: 4305: 4274: 4265: 4263: 4261: 4259: 4236: 4225: 4224: 4222: 4220: 4214: 4208:. Archived from 4183: 4174: 4165: 4164: 4162: 4160: 4137: 4124: 4123: 4117: 4113: 4111: 4103: 4081: 4066: 4065: 4025: 4019: 4018: 4008: 3975: 3969: 3968: 3962: 3957: 3955: 3947: 3945: 3936: 3930: 3929: 3901: 3895: 3894: 3884: 3852: 3846: 3845: 3805: 3799: 3798: 3766: 3757: 3756: 3754: 3753: 3743: 3737: 3736: 3734: 3733: 3727: 3721:. Archived from 3707:Cereal Chemistry 3704: 3695: 3689: 3688: 3670: 3661: 3655: 3654: 3652: 3651: 3628: 3622: 3621: 3619: 3617: 3594: 3588: 3587: 3585: 3583: 3560: 3554: 3553: 3551: 3550: 3527: 3521: 3520: 3510: 3470: 3461: 3460: 3450: 3418: 3412: 3411: 3393: 3384: 3378: 3377: 3372: 3371: 3348: 3342: 3341: 3339: 3337: 3314: 3308: 3307: 3305: 3303: 3289: 3281: 3272: 3271: 3261: 3229: 3223: 3222: 3220: 3218: 3212: 3206:. Archived from 3190:(5–6): 821–830. 3181: 3172: 3166: 3165: 3149: 3139: 3133: 3128: 3122: 3121: 3119: 3118: 3095: 3089: 3088: 3083: 3082: 3072: 3066: 3065: 3063: 3062: 3051: 3042: 3041: 3031: 2991: 2982: 2981: 2979: 2977: 2954: 2948: 2947: 2941: 2939: 2916: 2910: 2909: 2907: 2906: 2895: 2889: 2888: 2875: 2851: 2845: 2844: 2826: 2815: 2814: 2812: 2810: 2791: 2781: 2775: 2774: 2772: 2770: 2761:. Archived from 2754: 2748: 2747: 2745: 2743: 2727: 2721: 2720: 2718: 2716: 2693: 2687: 2686: 2662: 2656: 2655: 2646: 2645: 2622: 2616: 2615: 2609: 2608: 2585: 2579: 2578: 2576: 2574: 2565:. Archived from 2558: 2547: 2546: 2540: 2516: 2507: 2506: 2496: 2464: 2455: 2454: 2444: 2412: 2403: 2402: 2392: 2383:(2–3): 237–242. 2368: 2359: 2358: 2356: 2354: 2348: 2342:. Archived from 2334:(1–3): 113–120. 2325: 2316: 2307: 2306: 2296: 2256: 2247: 2246: 2228: 2222: 2220: 2218: 2217: 2195: 2189: 2188: 2186: 2184: 2178: 2166:Cereal Chemistry 2157: 2151: 2150: 2148: 2146: 2123: 2117: 2116: 2098: 2085: 2084: 2082: 2081: 2066: 2057: 2056: 2054: 2053: 2036: 2023: 2022: 2020: 2019: 2010:. Archived from 1999: 1993: 1992: 1960: 1945: 1944: 1938: 1937: 1914: 1908: 1907: 1905: 1904: 1889: 1883: 1882: 1880: 1879: 1865: 1859: 1858: 1856: 1854: 1838: 1832: 1831: 1829: 1828: 1822:Encyclopedia.com 1814: 1808: 1807: 1805: 1804: 1790: 1784: 1783: 1781: 1779: 1759: 1753: 1752: 1734: 1724: 1715:(4): 2782–2858. 1700: 1694: 1693: 1669: 1660: 1653: 1647: 1646: 1598: 1585: 1584: 1582: 1580: 1557: 1548: 1547: 1527: 1518: 1517: 1499: 1493: 1492: 1482: 1464: 1432: 1426: 1425: 1423: 1421: 1405: 1399: 1398: 1358: 1339: 1328: 1322: 1315: 1235: 1230: 1229: 1198:dietary minerals 979:strains such as 782:Type I sourdough 652:in a mixture of 530:unbromated flour 414:into the sugars 410:breaks down the 329:pyramids of Giza 151:Fertile Crescent 123:lactobacillaceae 90: 53:Main ingredients 38: 31: 29: 5899: 5898: 5894: 5893: 5892: 5890: 5889: 5888: 5869:Fermented foods 5849: 5848: 5847: 5842: 5826: 5757:American breads 5745: 5736:Bread in Europe 5704: 5643: 5561: 5555: 5551:Weighing scales 5489: 5465:Leavening agent 5418: 5409: 5326: 5321: 5275: 5256: 5251: 5213: 5212: 5208: 5162: 5161: 5157: 5103: 5102: 5098: 5044: 5043: 5039: 4989: 4988: 4979: 4933: 4932: 4928: 4892: 4891: 4887: 4880: 4865: 4864: 4860: 4847: 4845: 4840: 4839: 4835: 4825: 4823: 4818: 4817: 4813: 4804: 4802: 4797: 4796: 4792: 4785: 4770: 4769: 4765: 4755: 4753: 4748: 4747: 4743: 4734: 4732: 4727: 4726: 4722: 4713: 4711: 4706: 4705: 4701: 4692: 4690: 4681: 4680: 4676: 4666: 4664: 4662: 4647: 4646: 4642: 4632: 4630: 4628: 4613: 4612: 4608: 4601: 4586: 4585: 4581: 4531: 4530: 4526: 4516: 4514: 4512: 4495: 4494: 4490: 4480: 4478: 4464: 4463: 4459: 4442: 4435: 4433: 4414: 4409: 4408: 4404: 4394: 4392: 4390: 4375: 4374: 4365: 4334:(10): 3007–12. 4317: 4316: 4312: 4303: 4301: 4299: 4276: 4275: 4268: 4264:See Table 183.6 4257: 4255: 4253: 4238: 4237: 4228: 4218: 4216: 4212: 4181: 4176: 4175: 4168: 4158: 4156: 4154: 4139: 4138: 4127: 4114: 4104: 4100: 4086:Fermented Bread 4083: 4082: 4069: 4027: 4026: 4022: 3977: 3976: 3972: 3958: 3948: 3943: 3938: 3937: 3933: 3906:Food Bioscience 3903: 3902: 3898: 3854: 3853: 3849: 3807: 3806: 3802: 3768: 3767: 3760: 3751: 3749: 3745: 3744: 3740: 3731: 3729: 3725: 3702: 3697: 3696: 3692: 3668: 3663: 3662: 3658: 3649: 3647: 3645: 3630: 3629: 3625: 3615: 3613: 3611: 3596: 3595: 3591: 3581: 3579: 3577: 3562: 3561: 3557: 3548: 3546: 3544: 3529: 3528: 3524: 3485:(12): 6059–69. 3472: 3471: 3464: 3420: 3419: 3415: 3391: 3386: 3385: 3381: 3369: 3367: 3365: 3350: 3349: 3345: 3335: 3333: 3331: 3316: 3315: 3311: 3301: 3299: 3287: 3283: 3282: 3275: 3244:(4): 1099–109. 3231: 3230: 3226: 3216: 3214: 3210: 3179: 3174: 3173: 3169: 3162: 3141: 3140: 3136: 3129: 3125: 3116: 3114: 3112: 3097: 3096: 3092: 3080: 3078: 3074: 3073: 3069: 3060: 3058: 3053: 3052: 3045: 2993: 2992: 2985: 2975: 2973: 2971: 2956: 2955: 2951: 2937: 2935: 2933: 2918: 2917: 2913: 2904: 2902: 2897: 2896: 2892: 2866:(Pt 2): 763–7. 2853: 2852: 2848: 2841: 2828: 2827: 2818: 2808: 2806: 2804: 2783: 2782: 2778: 2768: 2766: 2756: 2755: 2751: 2741: 2739: 2729: 2728: 2724: 2714: 2712: 2710: 2695: 2694: 2690: 2664: 2663: 2659: 2643: 2641: 2639: 2624: 2623: 2619: 2606: 2604: 2602: 2587: 2586: 2582: 2572: 2570: 2560: 2559: 2550: 2518: 2517: 2510: 2466: 2465: 2458: 2414: 2413: 2406: 2370: 2369: 2362: 2352: 2350: 2346: 2323: 2318: 2317: 2310: 2271:(15): 4741–50. 2258: 2257: 2250: 2243: 2230: 2229: 2225: 2215: 2213: 2211: 2197: 2196: 2192: 2182: 2180: 2176: 2159: 2158: 2154: 2144: 2142: 2140: 2125: 2124: 2120: 2113: 2100: 2099: 2088: 2079: 2077: 2068: 2067: 2060: 2051: 2049: 2038: 2037: 2026: 2017: 2015: 2001: 2000: 1996: 1962: 1961: 1948: 1935: 1933: 1931: 1916: 1915: 1911: 1902: 1900: 1891: 1890: 1886: 1877: 1875: 1867: 1866: 1862: 1852: 1850: 1840: 1839: 1835: 1826: 1824: 1816: 1815: 1811: 1802: 1800: 1792: 1791: 1787: 1777: 1775: 1761: 1760: 1756: 1702: 1701: 1697: 1690: 1671: 1670: 1663: 1654: 1650: 1600: 1599: 1588: 1578: 1576: 1574: 1559: 1558: 1551: 1544: 1529: 1528: 1521: 1514: 1501: 1500: 1496: 1434: 1433: 1429: 1419: 1417: 1407: 1406: 1402: 1360: 1359: 1352: 1348: 1343: 1342: 1329: 1325: 1320: 1316: 1312: 1307: 1302: 1290:, Polish soup ( 1231: 1224: 1221: 1186: 1086: 1080: 1048: 1013: 924:polyfructosanes 881:Pichia anomaola 784: 775:Candida humilis 769:Candida milleri 739: 724: 716:microaerophiles 680: 674: 642: 628: 592: 522: 503: 488: 476: 432: 391:including wild 381: 368: 306: 263:Yukon Territory 252:Candida milleri 182:leavening agent 139: 107:sourdough bread 96: 77: 28:Sourdough bread 27: 24: 17: 12: 11: 5: 5897: 5895: 5887: 5886: 5881: 5876: 5871: 5866: 5861: 5851: 5850: 5844: 5843: 5831: 5828: 5827: 5825: 5824: 5819: 5814: 5809: 5804: 5799: 5794: 5789: 5784: 5779: 5777:British breads 5774: 5769: 5764: 5759: 5753: 5751: 5747: 5746: 5744: 5743: 5738: 5733: 5731:Bread and salt 5728: 5723: 5718: 5712: 5710: 5706: 5705: 5703: 5702: 5697: 5692: 5687: 5682: 5677: 5672: 5667: 5662: 5657: 5651: 5649: 5645: 5644: 5642: 5641: 5639:Vienna process 5636: 5634:Straight dough 5631: 5626: 5621: 5616: 5611: 5606: 5604:No-knead bread 5601: 5596: 5591: 5586: 5581: 5576: 5571: 5565: 5563: 5557: 5556: 5554: 5553: 5548: 5543: 5538: 5533: 5528: 5523: 5518: 5513: 5508: 5503: 5497: 5495: 5491: 5490: 5488: 5487: 5482: 5477: 5472: 5467: 5462: 5457: 5452: 5447: 5442: 5437: 5432: 5426: 5424: 5420: 5419: 5412: 5410: 5408: 5407: 5402: 5397: 5392: 5387: 5382: 5377: 5375:Sandwich bread 5372: 5367: 5362: 5357: 5352: 5347: 5342: 5336: 5334: 5328: 5327: 5322: 5320: 5319: 5312: 5305: 5297: 5291: 5290: 5284: 5283: 5259: 5255: 5254:External links 5252: 5250: 5249: 5206: 5155: 5096: 5037: 4977: 4926: 4885: 4878: 4858: 4833: 4811: 4790: 4783: 4763: 4741: 4720: 4699: 4674: 4660: 4640: 4626: 4606: 4599: 4579: 4524: 4510: 4488: 4457: 4425:(2): 175–187. 4402: 4388: 4363: 4310: 4297: 4266: 4251: 4226: 4186:Food Microbiol 4166: 4152: 4125: 4116:|journal= 4099:978-1439849040 4098: 4088:(2 ed.). 4067: 4020: 3991:(3): 837–890. 3970: 3961:|journal= 3931: 3896: 3847: 3820:(2): 128–138. 3800: 3758: 3738: 3690: 3679:(1–3): 57–69. 3656: 3644:978-0307720498 3643: 3623: 3609: 3589: 3575: 3555: 3543:978-0898384147 3542: 3522: 3462: 3433:(9): 1326–30. 3427:Appl Microbiol 3413: 3379: 3363: 3343: 3329: 3309: 3273: 3224: 3167: 3160: 3134: 3123: 3110: 3090: 3067: 3043: 3006:(7): 2616–23. 2983: 2969: 2949: 2931: 2911: 2890: 2846: 2839: 2816: 2802: 2776: 2757:S. John Ross. 2749: 2722: 2708: 2688: 2657: 2637: 2617: 2600: 2580: 2561:Wing, Gänzle. 2548: 2544:the bacterium. 2531:(3): 357–367. 2508: 2473:Appl Microbiol 2456: 2421:Appl Microbiol 2404: 2360: 2308: 2248: 2242:978-0521439800 2241: 2223: 2209: 2190: 2152: 2138: 2118: 2111: 2086: 2058: 2024: 1994: 1946: 1929: 1909: 1884: 1860: 1833: 1809: 1785: 1754: 1695: 1689:978-0192115799 1688: 1661: 1648: 1586: 1572: 1549: 1542: 1519: 1513:978-0123847300 1512: 1494: 1427: 1400: 1349: 1347: 1344: 1341: 1340: 1323: 1318: 1309: 1308: 1306: 1303: 1301: 1300: 1295: 1285: 1280: 1275: 1270: 1260: 1255: 1250: 1244: 1238: 1237: 1236: 1220: 1217: 1190:glycemic index 1185: 1182: 1079: 1078:Types of bread 1076: 1072:caramelization 1047: 1044: 1012: 1009: 1006:S. cerevisiae. 831:Candida holmii 783: 780: 738: 735: 722: 676:Main article: 673: 670: 662:carbon dioxide 627: 624: 591: 588: 562:carbon filters 554:chloramination 521: 518: 501: 487: 484: 474: 431: 428: 389:microorganisms 380: 377: 367: 364: 305: 304:Modern culture 302: 298:bread improver 272:Robert Service 138: 135: 98: 97: 95: 94: 82: 79: 78: 76: 75: 70: 67: 62: 56: 54: 50: 49: 44: 40: 39: 15: 13: 10: 9: 6: 4: 3: 2: 5896: 5885: 5882: 5880: 5877: 5875: 5872: 5870: 5867: 5865: 5862: 5860: 5857: 5856: 5854: 5841: 5840: 5829: 5823: 5820: 5818: 5815: 5813: 5810: 5808: 5805: 5803: 5800: 5798: 5795: 5793: 5792:Indian breads 5790: 5788: 5787:French breads 5785: 5783: 5780: 5778: 5775: 5773: 5770: 5768: 5765: 5763: 5760: 5758: 5755: 5754: 5752: 5750:List articles 5748: 5742: 5739: 5737: 5734: 5732: 5729: 5727: 5724: 5722: 5719: 5717: 5714: 5713: 5711: 5707: 5701: 5698: 5696: 5693: 5691: 5688: 5686: 5683: 5681: 5678: 5676: 5673: 5671: 5670:Bread pudding 5668: 5666: 5663: 5661: 5658: 5656: 5653: 5652: 5650: 5646: 5640: 5637: 5635: 5632: 5630: 5627: 5625: 5622: 5620: 5617: 5615: 5612: 5610: 5607: 5605: 5602: 5600: 5597: 5595: 5592: 5590: 5587: 5585: 5582: 5580: 5577: 5575: 5572: 5570: 5567: 5566: 5564: 5560:Processes and 5558: 5552: 5549: 5547: 5544: 5542: 5539: 5537: 5534: 5532: 5529: 5527: 5524: 5522: 5519: 5517: 5516:Dough scraper 5514: 5512: 5509: 5507: 5506:Bread machine 5504: 5502: 5499: 5498: 5496: 5492: 5486: 5483: 5481: 5478: 5476: 5473: 5471: 5468: 5466: 5463: 5461: 5458: 5456: 5453: 5451: 5448: 5446: 5443: 5441: 5438: 5436: 5433: 5431: 5430:Baker's yeast 5428: 5427: 5425: 5421: 5416: 5406: 5403: 5401: 5398: 5396: 5393: 5391: 5388: 5386: 5383: 5381: 5378: 5376: 5373: 5371: 5368: 5366: 5363: 5361: 5358: 5356: 5353: 5351: 5348: 5346: 5343: 5341: 5338: 5337: 5335: 5333: 5329: 5325: 5318: 5313: 5311: 5306: 5304: 5299: 5298: 5295: 5289: 5286: 5285: 5282: 5278: 5273: 5269: 5268: 5263: 5258: 5257: 5253: 5245: 5241: 5237: 5233: 5229: 5225: 5221: 5217: 5210: 5207: 5202: 5198: 5193: 5188: 5183: 5178: 5174: 5170: 5166: 5159: 5156: 5151: 5147: 5142: 5137: 5133: 5129: 5124: 5119: 5115: 5111: 5107: 5100: 5097: 5092: 5088: 5083: 5078: 5074: 5070: 5065: 5060: 5056: 5052: 5048: 5041: 5038: 5033: 5029: 5025: 5021: 5017: 5013: 5009: 5005: 5001: 4997: 4993: 4986: 4984: 4982: 4978: 4973: 4969: 4964: 4959: 4954: 4949: 4945: 4941: 4937: 4930: 4927: 4922: 4918: 4913: 4908: 4904: 4900: 4896: 4889: 4886: 4881: 4875: 4871: 4870: 4862: 4859: 4855: 4843: 4837: 4834: 4821: 4815: 4812: 4800: 4794: 4791: 4786: 4780: 4776: 4775: 4767: 4764: 4751: 4745: 4742: 4730: 4724: 4721: 4709: 4703: 4700: 4689:on 2016-09-17 4688: 4684: 4678: 4675: 4663: 4657: 4653: 4652: 4644: 4641: 4629: 4623: 4619: 4618: 4610: 4607: 4602: 4596: 4592: 4591: 4583: 4580: 4575: 4571: 4567: 4563: 4559: 4555: 4551: 4547: 4543: 4539: 4535: 4528: 4525: 4513: 4507: 4503: 4499: 4492: 4489: 4476: 4472: 4468: 4461: 4458: 4453: 4447: 4432: 4428: 4424: 4420: 4413: 4406: 4403: 4391: 4385: 4381: 4380: 4372: 4370: 4368: 4364: 4359: 4355: 4350: 4345: 4341: 4337: 4333: 4329: 4325: 4323: 4314: 4311: 4300: 4294: 4290: 4286: 4282: 4281: 4273: 4271: 4267: 4254: 4248: 4244: 4243: 4235: 4233: 4231: 4227: 4211: 4207: 4203: 4199: 4195: 4192:(2): 165–74. 4191: 4187: 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