You are on page 1of 2

JessicaMedina

SourdoughStarterAnnotatedBibliography

1."FoodProgramme:Sourdough."InterviewbySheilaDilon.Audioblogpost.
BBCRadio
.
BBC,16Sept.2012.Web.9Mar.2015.

Inthispodcast,SheilaDillonexploreswhysourdoughbreadisundergoingamajorrevival.She
talkstoBakerDandeGustibus,andheexplainshowthebreadismadefromasourdoughstarter,a
mixtureofflourandwaterwhichislefttofermentuntilwildyeastsandbacteriabegintofeedonit.
YeasttechnologistDrBillSimpsondebunksthesemythstoexplainthetruthbehindhow
sourdoughworks,andfoodhistorianEricaPetersexplainswhyshethinksthefamousSan
Franciscosourdoughisn'tlinkedtotheCalifornianGoldRush,despiteitsclaims.
2.Lohman,Sarah."ABriefHistoryofBread."
History.com
.A&ETelevisionNetworks,18
Dec.2012.Web.12Mar.2015.
Thisarticle,bySarahLohman,exploredLeavening,RefinedFlour,andMechanizedSlicingand
theeffectsallofthesethingsinthecommercialbreadmakingworldtomakethebreadthatwe
havetoday.Theauthoralsotalkedabout,well,thehistoryofbread.Shelookedintohowwe
movedfromgruelfromwaterandgrains,tofryingitinapan,tothesliced,manufacturedbreadwe
havenow.Sheevenincludedarecipeformedievalbread.

3.Corriher,Shirley."Yeast'sCrucialRolesinBreadbaking."
FineCooking.com
.Fine
Cooking,n.d.Web.10Mar.2015.

Thisarticle,byShirleyCorriher,explainedthaty
eastisthedrivingforcebehindfermentation.We
learnedthatyeastworksbyconsumingsugarandexcretingcarbondioxideandalcoholas
byproducts.Ialsolearnedthatyeaststhreemajorrolesinbreadbakingaremakingthedoughrise,
strengtheningthedough,andgeneratingflavor.Thearticlewentthroughexactlyhowtheyeastand
fermentationdideachoneofthesethings.

4.Bernstein,Max."TheScienceofBakingBread(AndHowtoDoItRight)."
TheScience
ofBakingBread(AndHowtoDoItRight)
.SeriousEats,n.d.Web.13Mar.2015.

Thisarticle,byMaxBernstein,wentthroughhowtomakebread,stepbystepbystep.Hetalked
abouttestingreadiness,settingupyouroven,gatheringequipment,scoringandloading,venting
steam,finishingthebake,breadbakingchemistryandanalyzingthefinalproduct.Hetalkedabout

makingsurethatthebreadwasperfectlyrisen,notoverorunder.Youcanusethevolumetest,the
feeltest,orthepoketest.

5."BreadScience101."
Exploratorium:TheMuseumofScience,ArtandHumanPerception
.
ScienceOfCooking,n.d.Web.10Mar.2015.

Thisarticlelooksatthecomparisonsbetweenyeastandbakingsoda.Itsaysthatalthoughbaking
sodaworksfaster,theyeastaddsmoreflavor.Thereisalsoasectionaboutglutenandavery
helpfulanimation.Welearned
thatyeastisalive,singlecelledfungus.Thereareabout160species
ofyeast,andmanyofthemliveallaroundus.Ialsolearnedthatthetwoproteinscalled
g lutenin
and
g liadin
,which,whencombinedwithwater,formgluten.Asyoukneadthedough,thegluten
becomesmoreandmorestretchy.Thisgumlikesubstancefillswiththousandsofgasbubblesas
theyeastgoestoworkduringrising.