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Top / Home / Cooking / Baking_and_Confections / Breads / Sourdough /

How Stuff Works: Technology of Sourdough Bread
Graphic tutorial shows how the technology of sourdough starter works and how it helps make a loaf of sourdough bread.
http://www.howstuffworks.com/sourdough.htm
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Sourdough FAQs
The answer to all your sourdough questions here, from the newbie to the seasoned professional.
http://www.nyx.net/~dgreenw/sourdoughfaqs.html
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Sourdough Bread: How To Begin
This page will take the novice sourdough baker from a jar of flour and water to a loaf of bread. Step-by-step instructions that avoid technical jargon.
http://www.io.com/~sjohn/sour.htm
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rec.food.sourdough FAQ
Frequently Asked Questions from the Usenet sourdough discussion forum.
http://www.faqs.org/faqs/food/sourdough/faq/preamble.html
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San Francisco-Style Sourdough French Bread
San-Francisco style Sourdough French bread recipe that can optionally be made with a bread machine.
http://www.whatscookingamerica.net/Bread/FrenchSourDough.htm
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Bread Baking Experiment
Step by step instruction with pictures for making sour dough starter and how to bake a six grain sourdough bread.
http://www.citi.umich.edu/u/provos/bread/
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Simple Sourdough
Instructions for making a sourdough starter, creating a sponge and making it into bread dough. Includes details of how to rise and bake the bread.
http://www.markshep.com/nonviolence/Sourdough.html
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Sourdough and Sourdough Starter
General information about how sourdough works and how to make a sourdough starter. The author also explains how to feed a sourdough starter, dehydrate and reconstitute it. Instructions for converting recipes calling for commercial yeast into sourdough
http://home.teleport.com/~packham/sourdo.htm
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Bread and Sourdoughs
Technical information about making sourdough rye bread. Provides recipes, procedures, references and calculators.
http://samartha.net/SD/
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Christiane's Sourdough Page
A brief explanation of why acid and salt are important for the formation of a well formed loaf of rye bread. Suggests that sourdough starter is the best source of acid for rye breads.
http://www.ssc.upenn.edu/~croehler/sourdough.htm
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