Skip to main content
SpringerLink
Log in
Book cover

Handbook on Sourdough Biotechnology pp 1–10Cite as

History and Social Aspects of Sourdough

  • Chapter
  • First Online:

Abstract

This chapter provides clear evidence of how the manufacture and consumption of bread is closely linked to human subsistence and intimately connected to tradition, the various practices of civil society and to religion. The common language of the world still retains expressions that recall the close bond between life and bread. Throughout time, the eating of bread, especially sourdough bread, was very often a choice of civilization. Information on the documented manufacture and consumption of sourdough bread over the centuries is presented herein. In particular, the history and social aspects of sourdough use in France, Italy and Germany are described.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD   199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

References

  1. Mc Gee H (1989) Il cibo e la cucina. Scienza e cultura degli alimenti. Muzzio, Padova

    Google Scholar 

  2. Währen M (2000) Gesammelte Aufsätze und Studien zur Brot- und Gebäckkunde und –geschichte. In: Eiselen H (ed) Deutsches Brotmuseum Ulm, Germany

    Google Scholar 

  3. Adrrario C (2002) “Ta” Getreide und Brot im alten Ägypten. Deutsches Brotmus eum, Ulm

    Google Scholar 

  4. Brandt MJ (2005) Geschichte des Sauerteiges. In: Brandt MJ, Gänzle MG (eds) Handbuch Sauerteig, 6th edn. Behr’s Verlag, Hamburg, pp 1–5

    Google Scholar 

  5. Moiraghi C (2002) Breve storia del pane. Lions Club Milano Ambrosiano, Milano

    Google Scholar 

  6. Guidotti MC (2005) L’alimentazione nell’antico Egitto, in Cibi e sapèori nel Mondo antico. Sillabe, Livorno, pp 18–24

    Google Scholar 

  7. Kline L, Sigihara RF (1971) Microorganisms of the San Fransisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl Microbiol 21:459–465

    Article  CAS  Google Scholar 

  8. Roussel P, Chiron H (2002) Les pains français: évolution, qualité, production, Sciences et Technologie des Métiers de Bouche. Maé-Erti, Vezoul

    Google Scholar 

  9. Dewalque Marc, La lecture du levain au XVIIIième siècle sur http://www.boulangerie.net/forums/bnweb/dt/lecturelevain/lecturelevainacc.php, consultée le 07/06/2012 à 14h42

  10. Malouin PJ (1779) L’Art de la boulangerie ou La description de toutes les méthodes de pétrir, pour fabriquer les différentes sortes de pastes et de pains, 2nd edn. Paris

    Google Scholar 

  11. Parmentier AA (1778) Le parfait boulanger ou Traité complet sur la fabrication & le commerce du pain. Imprimerie royale, Paris

    Google Scholar 

  12. Calvel R (1964) Le pain et la panification. Que sais-je ? Presses universitaires de France, Paris

    Google Scholar 

  13. Décret n°93-1074 du 13 septembre 1993 pris pour l’application de la loi du 1er août 1905 en ce qui concerne certaines catégories de pains

    Google Scholar 

  14. Pliny the Elder G (1972) Naturalis Historia XVIII, 102–104, edition of Le Biniec H; Pline L’Ancien, Historie Naturelle, Livre XVIII, Societé D’Editions le Belles Lettres, Paris

    Google Scholar 

  15. Buonassisi V (1981) Storia del pane e del forno. SIDALM, Milano

    Google Scholar 

  16. Spicher G, Stephan H (1982) Handbuch Sauerteig, 1st edn. Behr’s Verlag, Hamburg

    Google Scholar 

  17. Krauß I (1994) Heute back’ ich, morgen brau’ ich. Eiselen Stiftung Ulm, Ulm

    Google Scholar 

  18. Brandt MJ (2007) Sourdough products for convenient use in baking. Food Microbiol 24:161–164

    Article  CAS  Google Scholar 

  19. Maurizio A (1917) Die Nahrumgsmittel aus Getreide. Parey, Berlin

    Google Scholar 

  20. Neumann MP, Pelshenke PF (1954) Brotgetreide und Brot, 5th edn. Parey, Berlin

    Google Scholar 

  21. Böcker G (2006) Grundsätze von Anlagen für Sauerteig. In: Brandt MJ, Gänzle MG (eds) Handbuch sauerteig, 6th edn. Behr’s Verlag, Hamburg, pp 329–352

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Puratos Group, Industrialaan 25, Groot-Bijgaarden, Belgium

    Stefan Cappelle & Lacaze Guylaine

  2. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada

    M. Gänzle

  3. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy

    M. Gobbetti

Authors
  1. Stefan Cappelle
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Lacaze Guylaine
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. Gänzle
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. Gobbetti
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Stefan Cappelle .

Editor information

Editors and Affiliations

  1. Dept. of Soil, Plant and Food Science, University of Bari Aldo Moro, Piazza Umberto 1, Bari, 70121, Italy

    Marco Gobbetti

  2. University of Alberta, Dept of Agricultural, Food, and Nutrition, Edmonton, T6G 2P5, Alberta, Canada

    Michael Gänzle

Rights and permissions

Reprints and permissions

Copyright information

© 2013 Springer Science+Business Media New York

About this chapter

Cite this chapter

Cappelle, S., Guylaine, L., Gänzle, M., Gobbetti, M. (2013). History and Social Aspects of Sourdough. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_1

Download citation

Publish with us

Policies and ethics

Search

Navigation