• Allero@lemmy.today
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      1 year ago

      Unfortunately, most of my sources are either in Russian or very academic. This open-access article does a good job of reviewing many academic sources, if you’re interested.

      Out of what’s popular and available in English, I’d strongly recommend Jeffrey Hamelman’s “Bread: A Baker’s Book of Techniques and Recipes”. It contains a lot of useful info on both sourdough and straight dough technology in a way that is home baker-friendly.