Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers
Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers
Eric Pallant is a serious amateur baker, a two-time Fulbright Scholar, 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 Ted-like talks (Grisham Lecture Series, London), bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. More information on Pallant and his sourdough cultures, including a map of bakers around the world using Cripple Creek sourdough, can be found on his website. He lives in Meadville, Pennsylvania, with his wife, a cat he did not expect, and three active sourdough starters.
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Eric Pallant is a serious amateur baker, a two-time Fulbright Scholar, 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 Ted-like talks (Grisham Lecture Series, London), bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. More information on Pallant and his sourdough cultures, including a map of bakers around the world using Cripple Creek sourdough, can be found on his website. He lives in Meadville, Pennsylvania, with his wife, a cat he did not expect, and three active sourdough starters.
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