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

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Produktbeschreibung
Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast.
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Autorenporträt
Eric Pallant is a serious amateur baker, two-time Fulbright Scholar, award-winning professor, and the Christine Scott Nelson Endowed Professor of Environmental Science and Sustainability at Allegheny College. He is acknowledged for his skill in weaving research narratives into compelling stories for Ted-like talks (Grisham Lecture Series, London), bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. More information on Pallant and his sourdough cultures, including a map of bakers around the world using Cripple Creek sourdough, can be found on his website. He lives in Meadville, Pennsylvania, with his wife, a cat he did not expect, and three active sourdough starters.