It’s been a little over a month since Agate published Sourdough Culture by environmental science professor Eric Pallant. Sourdough Culture provides a timely trip through the history of sourdough bread from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast.
The resurgence of bread baking during the pandemic proves (or proofs) that the fascination with this delicious carb has not waned over the last several thousand years. In honor of this doughy delight, we’ve rounded up some of the lovely coverage Sourdough Culture has received below. We also invite you to send us some of your favorite recipes featuring sourdough, which we will feature in anticipation of our celebration of National Sourdough Bread Day on April 1, 2022.
Reviews & Excerpts of Sourdough Culture
Allegheny College’s The Campus Review