This food has a 6,000-year-old history that shaped the basis of what we eat today
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Sourdough Culture can be found at the following retailers: Amazon, Barnes & Noble, Books a Million, Bookshop.org, and Indiebound.
Or, of course, ask for it at your favorite local bookshop.
Eric Pallant is a serious amateur baker, a two-time Fulbright Scholar, double, 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 the Gresham Lecture Series, London, bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science.
