
Sourdough Culture
A History of Bread Making from Ancient to Modern Bakers
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Narrated by:
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Daniel Henning
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By:
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Eric Pallant
About this listen
Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.
Sourdough Culture presents the history and rudimentary science of sourdough bread baking 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. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity.
Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging listen, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
©2022 Eric Pallant (P)2022 Podium AudioListeners also enjoyed...
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Story
In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette - which later beat out professional bakeries to win the "Best Baguette of DC" - but his knowledge of bread, from seed to table.
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great listen!
- By Shyra on 12-01-23
By: Samuel Fromartz
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The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- By: Matt Siegel
- Narrated by: Roger Wayne
- Length: 5 hrs and 30 mins
- Unabridged
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Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
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Really interesting! Little darker than I thought…
- By Not Public on 09-11-21
By: Matt Siegel
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Bread Baking for Beginners
- Make Healthy Bread and Become the Perfect Baker by Using the Right Tools and Techniques
- By: Mark Leon Georgia
- Narrated by: Hailey Neilson
- Length: 3 hrs and 59 mins
- Unabridged
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You are about to discover how exactly you can master the craft of bread baking to become a perfect baker that can consistently make incredible baked stuff all the time! You will discover: How bread baking has evolved over time, how it’s being practiced today, and how it should be done for the perfect bread, the ingredients you need to bake bread, how to get the right ones and store them properly, how to select your baking tools and equipment, the steps you need to take to bake properly, and the techniques to utilize, how to make dough, and so much more!
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Good info BAD delivery
- By Ryan D Ambler on 01-22-21
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Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
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In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
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A bit bland
- By Mark on 12-12-14
By: Michael Pollan
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Salt
- A World History
- By: Mark Kurlansky
- Narrated by: Scott Brick
- Length: 13 hrs and 48 mins
- Unabridged
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The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.
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More than SALT
- By Karen on 03-12-03
By: Mark Kurlansky
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The World of Sugar
- How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years
- By: Ulbe Bosma
- Narrated by: Julian Elfer
- Length: 13 hrs and 57 mins
- Unabridged
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For most of history, humans did without refined sugar. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar begins with the earliest evidence of sugar production.
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Slanted but informative
- By Banyan on 03-12-25
By: Ulbe Bosma
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Most Delicious Poison
- The Story of Nature's Toxins―from Spices to Vices
- By: Noah Whiteman
- Narrated by: Noah Whiteman
- Length: 11 hrs and 8 mins
- Unabridged
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Scratch beneath the surface of a coffee bean, a red pepper flake, a poppy seed, a mold spore, a foxglove leaf, a magic-mushroom cap, a marijuana bud, or an apple seed, and we find a bevy of strange chemicals. We use these to greet our days (caffeine), titillate our tongues (capsaicin), recover from surgery (opioids), cure infections (penicillin), mend our hearts (digoxin), bend our minds (psilocybin), calm our nerves (CBD), and even kill our enemies (cyanide). But why do plants and fungi produce such chemicals? And how did we come to use and abuse some of them?
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Off topic
- By Stewart on 12-26-23
By: Noah Whiteman
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Cheese, Wine, and Bread
- Discovering the Magic of Fermentation in England, Italy, and France
- By: Katie Quinn
- Narrated by: Katie Quinn
- Length: 11 hrs and 40 mins
- Unabridged
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Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them.
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Happy I listened.
- By Christine on 12-06-24
By: Katie Quinn
What listeners say about Sourdough Culture
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- oops
- 11-15-22
good content. Performance.. ehhh
story and content was great. learned a lot. performance was lack luster. used the same cadence over and over again.
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- LindaAnn
- 09-17-23
A lovely ‘Hearth’warming history lesson
What a wonderful historical adventure into a portion of the history of the ‘bread of life’.
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- Matt Mortensen
- 08-06-24
A must for sourdough lovers
I really enjoyed how he went deep into the history of sourdough. Something you never think of in modern times is that people went to war over bread.
I also enjoy how he experimented on starters from different parts of the world and saw if it affected the taste. Great book and highly recommended.
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- Richard P Paczynski
- 07-26-23
A joy to read and a joy to listen to
Sourdough Culture by Professor Eric Pallant is a joy to read and for me a pleasant surprise. The book is informative throughout and exceptionally well written. The chapters flow one to the other along a logical storyline and material on the history and science of topics such as fermentation that might otherwise be dry really came to life.
The author’s quest to unveil the origins of his prized sourdough starter (lovingly named Cripple Creek) is the thread that runs through the book and ties it together nicely. I ended up learning a great deal more about topics with which I was already familiar. It was very enjoyable to learn about the pre-history of bread making from the vantage point of an archeological site on the edge the Sea of Galilee. Pallant’s queries have planted new lines of thought for future study. A strong indicator of the quality of a non-fiction work is whether it leaves enough of an impression that I end up wanting to pursue more knowledge along related avenues. For example, I now plan to learn more about the biology of ancient grains and find out which ones might be used to enhance my own baking today. Looking forward to it.
As a special note it should be mentioned that my first contact with Sourdough Culture was through Audiobook, and I’m very glad I did it that way. Currently I own a paper copy of the book but the actor (Daniel Henning) who performed on audio was excellent; he read briskly with a contagious energy and I think his voice brought out the wry humor and nuances of the author’s thought process. Sourdough Culture is highly recommended both for tantalized beginners and people who already have the bread bug. - RP Paczynski, Harrisburg PA--
Richard Paul Paczynski
Harrisburg PA
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1 person found this helpful
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- Patty Eames
- 01-04-24
Really enjoyed this book!
Learning the history of sourdough particularly trying to find the history of the author’s strain
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- Toro
- 02-23-25
Fun book
Informative, well put together, has recipes, well read. A fun book. The hard copy may be worthwhile for recipes and photos..?
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- Peggy
- 09-16-23
Loved this!
Very entertaining story of the journey Pallant takes to learn the history of his sourdough starter. Filled with interesting history, science, and some recipes. I enjoyed Henning’s performance.
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- carsonwelker
- 02-12-25
Great book!
I’m obsessed with sourdough and now I feel seen. You’re going to want to pick this up. Really entertaining and lots of history.
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- SomervilleWhereElse
- 07-13-23
Wonderful!
I have recommended this to all my baking friends. It is a delightful read/listen.
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1 person found this helpful
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- Peter
- 06-06-22
What an awesome book!
If the title grabbed your attention then start listening now. This book was great and the narrator was perfect.
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2 people found this helpful