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History and Social Aspects of Sourdough

  • Stefan Cappelle
  • Lacaze Guylaine
  • M. Gänzle
  • M. Gobbetti
Chapter

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.

Keywords

Bread Quality Bread Dough Bread Making Bread Production Sourdough Fermentation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Stefan Cappelle
    • 1
  • Lacaze Guylaine
    • 1
  • M. Gänzle
    • 2
  • M. Gobbetti
    • 3
  1. 1.Puratos GroupGroot-BijgaardenBelgium
  2. 2.Department of Agricultural, Food and Nutritional ScienceUniversity of AlbertaEdmontonCanada
  3. 3.Department of Soil, Plant and Food ScienceUniversity of Bari Aldo MoroBariItaly

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