Eric Pallant is a professor of Environmental Science and Sustainability at Allegheny College and author of Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers. He’s based in Meadville, Pennsylvania.
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A Sourdough Saga, From Starter To Slice
Author Eric Pallant dives into the delicious culture and chemistry of breadmaking.
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How Scientists Solved The Mystery Of Rising Bread
From bleeding polenta and a corrupt grain trade, author Eric Pallant traces how scientists figured out that sourdough’s fermentation comes from living microbes.