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This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available
on the course page. Student editor(s):
Manasi11.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 09:50, 17 January 2022 (UTC)
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available
on the course page. Student editor(s):
Yvetteni,
BrillianLau.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 09:50, 17 January 2022 (UTC)
The image linked in the Starter section, namely /info/en/?search=File:Sourdough-process.svg is unclear to me.
The Flour 8u/3 and Water 4u/3 on Day 1 is confusing. What is the /3 here? Since 8u and 4u is a ratio, dividing both sides by 3 does not make sense. But then again, that's why it's unclear to me. — Preceding unsigned comment added by Snakiej ( talk • contribs) 21:42, 8 October 2023 (UTC)
I know it might just add to the frequency of vandalism by errant users if a health section were added to this page but I just thought I'd make that suggestion. Very few studies exist on sourdough and of course sourdough remains outside of the mainstream so more studies are not likely to arise soon, however I have run into a few articles which cite studies that show sourdough to be better for people with gluten sensitivity and some even claim that Celiacs can consume sourdough (not recommended because of the danger). Also, diabetics have been studied and found that sourdough (even white sourdough) has less of a negative impact on diabetic blood sugar levels than both white and whole grain bread made with bakers yeast. seaniz ( talk) 11:12, 16 November 2016 (UTC)
Good edit (benefits) Chiswick Chap! seaniz ( talk) 03:50, 21 November 2016 (UTC)
History of sourdough bread Traditional processing and modern approach Importance of fermentation List of ingredients and role of each Chemistry responsible for fermentation and bread making Types of sourdough Health benefits — Preceding unsigned comment added by Manasi11 ( talk • contribs) 14:19, 8 October 2017 (UTC)
Cite error: There are <ref>
tags on this page without content in them (see the
help page).Cauvain, Stanley P., Young, Linda S., (2007), Technology of Bread Making. New York, Springer
Rubel, W. (2011). Bread: A global history. London: Reaktion Books.
Pomeranz, Y. 1., & Shellenberger, J. A. (1971). Bread science and technology. Westport, Conn.: Avi Pub. Co.
Gobbetti, M., Gänzle, M., & SpringerLink (Online service). (2013). Handbook on Sourdough Biotechnology. Boston, MA: Springer US.
Kulp, K., & Lorenz, K. J. (2003). Handbook of dough fermentations. New York: Marcel Dekker, Inc.
Holm, D. (1973). The complete sourdough cookbook for camp, trail, and kitchen. Caldwell, Caxton Printers.
Cocolin, L., Ercolini, D., & SpringerLink (Online service). (2008). Molecular Techniques in the Microbial Ecology of Fermented Foods. New York, NY: Springer New York.
Kristbergsson, K., & Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects (1st ed. 2016.). Boston, MA: Springer US.
Stear, C. A. (1990). Handbook of breadmaking technology. London ; New York: Elsevier Applied Science.
Pomeranz, Y. 1. (1987). Modern cereal science and technology. New York, N.Y.: VCH.
Eliasson, A., & Larsson, K. (1993). Cereals in breadmaking: A molecular colloidal approach. New York: M. Dekker.
Hutkins, R. W. (2006). Microbiology and technology of fermented foods. [Chicago, Ill.?] : Ames, Iowa: IFT Press.
McElhatton, A., & El Idrissi, M. M. (2016). Modernization of Traditional Food Processes and Products (1st ed. 2016.). Boston, MA: Springer US.Cite error: There are <ref>
tags on this page without content in them (see the
help page).
Hi Zefr. You have reverted my sourdough edit, saying a PhD thesis as a source is not acceptable. At the same time, you are permitting unreferenced statements in that same paragraph, simply annotating "citation needed" rather than deleting those unreferenced statements. Can you please explain your logic? Genuine question, because your inconsistency is causing me unnecessary work. 86.170.121.194 ( talk) 22:22, 13 December 2017 (UTC)
A primary source may only be used on Wikipedia to make straightforward, descriptive statements of facts that can be verified by any educated person with access to the primary source but without further, specialized knowledge, although for many if not most scientific sources, primary, secondary or tertiary, "further, specialized knowledge" is needed, particularly of terminology. Personally I would say that for statements about the chemicals present in a material and their quantities, a primary source is acceptable. Any evaluation of the consequences of these facts needs secondary sources.
The first 75% of the health section just talks about gluten sensitivity. What that has to do with sourdough bread is not explained. I don't know the answer so I can't fix this. Noformation Talk 21:07, 6 November 2018 (UTC)
An editor has identified a potential problem with the redirect
Seor and has thus listed it
for discussion. This discussion will occur at
Wikipedia:Redirects for discussion/Log/2022 April 19#Seor until a consensus is reached, and readers of this page are welcome to contribute to the discussion. signed,
Rosguill
talk
15:21, 19 April 2022 (UTC)
Question, is this the same as Rustic bread? If yes, should a redirection be added? Thank you. Zo'Ihana ( talk) 08:56, 24 March 2024 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 January 2024 and 11 May 2024. Further details are available
on the course page. Student editor(s):
Cl0509 (
article contribs). Peer reviewers:
Farres Kamel,
Amg448.
— Assignment last updated by Jason.DeLaCruz1313 ( talk) 00:30, 10 May 2024 (UTC)
![]() | This ![]() It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||
|
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available
on the course page. Student editor(s):
Manasi11.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 09:50, 17 January 2022 (UTC)
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available
on the course page. Student editor(s):
Yvetteni,
BrillianLau.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 09:50, 17 January 2022 (UTC)
The image linked in the Starter section, namely /info/en/?search=File:Sourdough-process.svg is unclear to me.
The Flour 8u/3 and Water 4u/3 on Day 1 is confusing. What is the /3 here? Since 8u and 4u is a ratio, dividing both sides by 3 does not make sense. But then again, that's why it's unclear to me. — Preceding unsigned comment added by Snakiej ( talk • contribs) 21:42, 8 October 2023 (UTC)
I know it might just add to the frequency of vandalism by errant users if a health section were added to this page but I just thought I'd make that suggestion. Very few studies exist on sourdough and of course sourdough remains outside of the mainstream so more studies are not likely to arise soon, however I have run into a few articles which cite studies that show sourdough to be better for people with gluten sensitivity and some even claim that Celiacs can consume sourdough (not recommended because of the danger). Also, diabetics have been studied and found that sourdough (even white sourdough) has less of a negative impact on diabetic blood sugar levels than both white and whole grain bread made with bakers yeast. seaniz ( talk) 11:12, 16 November 2016 (UTC)
Good edit (benefits) Chiswick Chap! seaniz ( talk) 03:50, 21 November 2016 (UTC)
History of sourdough bread Traditional processing and modern approach Importance of fermentation List of ingredients and role of each Chemistry responsible for fermentation and bread making Types of sourdough Health benefits — Preceding unsigned comment added by Manasi11 ( talk • contribs) 14:19, 8 October 2017 (UTC)
Cite error: There are <ref>
tags on this page without content in them (see the
help page).Cauvain, Stanley P., Young, Linda S., (2007), Technology of Bread Making. New York, Springer
Rubel, W. (2011). Bread: A global history. London: Reaktion Books.
Pomeranz, Y. 1., & Shellenberger, J. A. (1971). Bread science and technology. Westport, Conn.: Avi Pub. Co.
Gobbetti, M., Gänzle, M., & SpringerLink (Online service). (2013). Handbook on Sourdough Biotechnology. Boston, MA: Springer US.
Kulp, K., & Lorenz, K. J. (2003). Handbook of dough fermentations. New York: Marcel Dekker, Inc.
Holm, D. (1973). The complete sourdough cookbook for camp, trail, and kitchen. Caldwell, Caxton Printers.
Cocolin, L., Ercolini, D., & SpringerLink (Online service). (2008). Molecular Techniques in the Microbial Ecology of Fermented Foods. New York, NY: Springer New York.
Kristbergsson, K., & Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects (1st ed. 2016.). Boston, MA: Springer US.
Stear, C. A. (1990). Handbook of breadmaking technology. London ; New York: Elsevier Applied Science.
Pomeranz, Y. 1. (1987). Modern cereal science and technology. New York, N.Y.: VCH.
Eliasson, A., & Larsson, K. (1993). Cereals in breadmaking: A molecular colloidal approach. New York: M. Dekker.
Hutkins, R. W. (2006). Microbiology and technology of fermented foods. [Chicago, Ill.?] : Ames, Iowa: IFT Press.
McElhatton, A., & El Idrissi, M. M. (2016). Modernization of Traditional Food Processes and Products (1st ed. 2016.). Boston, MA: Springer US.Cite error: There are <ref>
tags on this page without content in them (see the
help page).
Hi Zefr. You have reverted my sourdough edit, saying a PhD thesis as a source is not acceptable. At the same time, you are permitting unreferenced statements in that same paragraph, simply annotating "citation needed" rather than deleting those unreferenced statements. Can you please explain your logic? Genuine question, because your inconsistency is causing me unnecessary work. 86.170.121.194 ( talk) 22:22, 13 December 2017 (UTC)
A primary source may only be used on Wikipedia to make straightforward, descriptive statements of facts that can be verified by any educated person with access to the primary source but without further, specialized knowledge, although for many if not most scientific sources, primary, secondary or tertiary, "further, specialized knowledge" is needed, particularly of terminology. Personally I would say that for statements about the chemicals present in a material and their quantities, a primary source is acceptable. Any evaluation of the consequences of these facts needs secondary sources.
The first 75% of the health section just talks about gluten sensitivity. What that has to do with sourdough bread is not explained. I don't know the answer so I can't fix this. Noformation Talk 21:07, 6 November 2018 (UTC)
An editor has identified a potential problem with the redirect
Seor and has thus listed it
for discussion. This discussion will occur at
Wikipedia:Redirects for discussion/Log/2022 April 19#Seor until a consensus is reached, and readers of this page are welcome to contribute to the discussion. signed,
Rosguill
talk
15:21, 19 April 2022 (UTC)
Question, is this the same as Rustic bread? If yes, should a redirection be added? Thank you. Zo'Ihana ( talk) 08:56, 24 March 2024 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 January 2024 and 11 May 2024. Further details are available
on the course page. Student editor(s):
Cl0509 (
article contribs). Peer reviewers:
Farres Kamel,
Amg448.
— Assignment last updated by Jason.DeLaCruz1313 ( talk) 00:30, 10 May 2024 (UTC)