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References: Sourdough and Wild Fermentation

  1. Sourdough - Wikipedia - Comprehensive article on sourdough history, microbiology of wild yeast and lactic acid bacteria communities, starter creation and maintenance, and how fermentation time and temperature shape flavor.

  2. Lactic acid bacteria - Wikipedia - Explains the genera involved in sourdough (Lactobacillus, Leuconostoc, Pediococcus), their metabolic pathways (homofermentative vs. heterofermentative), and the acids they produce.

  3. Saccharomyces cerevisiae - Wikipedia - Detailed article on the primary wild yeast in sourdough starters; covers cell biology, fermentation metabolism, carbon dioxide production, and how temperature affects yeast activity.

  4. The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World - Sandor Ellix Katz - Chelsea Green Publishing - Encyclopedic guide to fermentation including wild yeast capture, sourdough starter ecology, and the cultural history of fermented foods; excellent for project background reading.

  5. Modernist Bread (Volume 1: History and Fundamentals) - Nathan Myhrvold and Francisco Migoya - The Cooking Lab - Definitive scientific reference on bread; Chapter 3 covers sourdough microbiology in extraordinary depth including starter microbiome analysis, pH curves, and hydration effects on organic acid production.

  6. The Perfect Loaf: How to Make a Sourdough Starter - The Perfect Loaf - Illustrated guide to creating and maintaining a sourdough starter with daily photographs, troubleshooting tips, and scientific explanations of each stage of the 1:1:1 feeding cycle.

  7. King Arthur Baking: Sourdough Starter - King Arthur Baking Company - Comprehensive starter guide including float test instructions, visual health indicators, feeding schedules, and how hydration and temperature affect fermentation pace.

  8. Full Proof Baking: The Science of Sourdough - Full Proof Baking (YouTube) - Science-forward video series explaining bulk fermentation, alveograph structure, scoring, and bake outcomes with rigorous controlled comparisons students can observe and discuss.

  9. Cultures for Health: Sourdough Starter - Cultures for Health - Student-accessible guide to starting and maintaining a sourdough culture, with explanations of why discard and feeding are necessary to prevent acid toxicity and maintain a healthy yeast-bacteria balance.

  10. MicrobeWorld: The Microbiology of Sourdough - American Society for Microbiology - Podcast episodes and articles on the sourdough microbiome including research on regional differences in wild yeast populations and how starter geography shapes flavor.