Sourdough References
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[1] Mueller, Martin Rudolf Albrecht., Characterization of the microbial ecosystem of cereal fermentations using molecular biological methods, dissertation text accepted 06/26/2000 at the Technical Univerisity Munich, iii
[2] http://www.dsmz.de/species/sp304885.htm
[3] http://www.sgm.ac.uk/IJSEM/PiP/ijsem02202.pdf
[4] Sugihara/Kline/Miller, Microoranism of the San Francisco Sour Dough Bread Process, Applied Microbiology, Mar. 1971, 458
[5] Hammes, W. P.; Stolz, P.; Gaenzle, M. Metabolism of lactobacilli in traditional sourdoughs. Adv. Food Sci. 1996, 18, 176-184
[6] Weiss and Schillinger 1984, document source t. b. recovered
[7] Ottogalli/Galli/Foschino, Italian bakery products obtained with sour dough: Characterization of the typical microflora, Advanced Food Science 1996, Vol 18, No 5/6 131-144
[8] Sugihara/Kline/Miller, Microoranism of the San Francisco Sour Dough Bread Process, Applied Microbiology, Mar. 1971, 456 - 465
[9] Spicher, G., Handbuch Sauerteig, 5th edition 1999, Behrs Verlag, 61-64
[10] Stolz, P. Broschuere Nr. 25 Sauerteig, Backmittelinstitut, Bonn, Germany
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