Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers

Sourdough Culture traces the history and basic science of sourdough bread baking from its discovery over six thousand years ago through its displacement by mechanical dough mixers and commercial yeast. Environmental science professor Eric Pallant follows sourdough's development across continents, beginning in the Middle East's Fertile Crescent and spreading to Europe and beyond. The book examines how sourdough sustained notable historical figures including Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, while also documenting the contributions of lesser-known but equally important bakers: ancient Roman bakers, medieval housewives, Gold Rush miners, and countless others who produced sourdough daily. Each chapter includes recipes from Pallant's collection spanning millennia and continents, showcasing various approaches, traditions, and methods. The book combines expert research with Pallant's own travels, research, and experiments, covering social, economic, political, and gastronomic history. It is intended for bakers of all skill levels and tells the story of bread that has fed populations throughout history.