Sourjoe Citations & References

How to use this page

• Specific beats general. Prefer a named article, book record, paper, or guide page over a site homepage.
• Recipes and calculators are guidance, not lab reports. Formula outputs should be treated as practical estimates unless a section explicitly says otherwise.
• Weights beat volumes. Flour, water, salt, starter, and add-ins should be weighed whenever possible; volume conversions are best treated as kitchen approximations.
• Food-safety and allergen claims need regulatory or medical-facing sources. Do not rely on a recipe blog for gluten-free, allergen, or nutrition-label claims.

Ingredients, weights, and kitchen measures

• Unit conversion King Arthur Baking. Ingredient Weight Chart. kingarthurbaking.com/learn/ingredient-weight-chart
  Why cited: common baking weights, especially flour-weight guidance for calculator reference tables.
• Measurement King Arthur Baking. How to measure flour. kingarthurbaking.com/blog/2023/10/13/how-to-measure-flour
  Why cited: caution that volume-measured flour varies materially depending on handling.
• Metric / imperial National Institute of Standards and Technology. Metric Kitchen. nist.gov/pml/owm/metric-si/metric-kitchen
  Why cited: household cooking equivalencies and metric-conversion framing.
• Food science McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. ISBN: 9780684800011. Book record
  Why cited: broad food-science background for ingredient behaviour, starch, gluten, heat, and fermentation context.
• Bread science Calvel, R. (2001 English translation). The Taste of Bread. ISBN: 9780834216464. Book record
  Why cited: classic professional bread reference for mixing, fermentation, dough maturity, and flavour.
• Reference set Myhrvold, N., Migoya, F., et al. Modernist Bread. ISBN: 9780982761052. modernistcuisine.com/books/modernist-bread
  Why cited: advanced bread science, equipment, formula design, fermentation, and baking mechanics.

Microbiology and starter ecology

• Academic Landis, E. A., et al. (2021). The diversity and function of sourdough starter microbiomes. eLife 10:e61644. DOI: 10.7554/eLife.61644. elifesciences.org/articles/61644
  Why cited: starter microbial diversity, function, and community variation.
• Academic review Gänzle, M. G. (2014). Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology. PubMed record
  Why cited: enzymatic, bacterial, acidification, and metabolite context during sourdough fermentation.
• Starter practice The Sourdough Journey, Tom Cucuzza. How to Create a New Sourdough Starter — The Ultimate Guide. Starter guide
  Why cited: practical starter-building sequence, feeding observations, and scale-based home workflow.
• Open reference Hendrik Kleinwächter. The Sourdough Framework. thesourdoughframework.com
  Why cited: open-source sourdough reference for fermentation variables, framework thinking, and wheat sourdough background.

Fermentation control and dough development

• Bulk fermentation The Sourdough Journey, Tom Cucuzza. The Ultimate Sourdough Bulk Fermentation Guide. Bulk fermentation guide
  Why cited: practical dough-temperature and percentage-rise guidance used as a sanity check for rise-time language.
• Dough temperature The Perfect Loaf, Maurizio Leo. The Importance of Dough Temperature in Baking. Dough temperature article
  Why cited: dough temperature as a control variable for fermentation speed, timing, and flavour.
• Technique Hamelman, J. (2012). Bread: A Baker's Book of Techniques and Recipes. ISBN: 9781118132715.
  Why cited: professional baseline for process sequence, preferments, mixing, shaping, and baking.
• Process science Decock, P., & Cappelle, S. (2005). Bread technology and sourdough applications.
  Why cited: background source for sourdough technology and industrial/practical fermentation context; keep only when tied to a specific future claim.

Baker's math, hydration, DDT/DWT, and conversions

• Baker's percentage King Arthur Baking Professional. Baker's Percentage. kingarthurbaking.com/pro/reference/bakers-percentage
  Why cited: flour equals 100%; every other ingredient is expressed as a percentage of total flour weight.
• Baker's math King Arthur Baking. What is baker's math, and how can I use it in my everyday bread baking? Baker math article
  Why cited: plain-language support for the Baker's Math Calculator rabbit-hole text.
• Baker's percentage The Perfect Loaf, Maurizio Leo. Introduction to Baker's Percentages. Baker percentages article
  Why cited: formula scaling and comparison context for sourdough bakers.
• Unit conversion King Arthur Baking ingredient weights and NIST Metric Kitchen, cited above.
  Why cited: used only for reference conversions; calculator outputs should still encourage weighing actual ingredients.

Book list

ISBNs are source-listed primary print ISBNs where available. Alternate paperback, e-book, international, and audio editions may have different ISBNs. Two Trevor Jay Wilson items are included because they are useful advanced sourdough references, but no ISBN was located in the author listings reviewed.

Disclaimer, allergens, nutrition, and gluten-free claims

• Canadian Food Inspection Agency. Allergen-free, gluten-free and cross-contamination claims.
• Health Canada. Gluten-free labelling claims and the 20 ppm gluten threshold for specially produced gluten-free oats.
• U.S. Food & Drug Administration. Guidance on developing and using databases for nutrition labelling; lab analysis is recommended for label nutrient values.
• King Arthur Baking. Allergen program and cross-contact caution language.
• Bread Dad. Recipe safety and allergen disclaimer language for bread recipes.
• Allergy UK. Recipe disclaimer language on untested recipes, nutrition value, suitability, and food labels.
• Children's Hospital of Philadelphia. Recipe disclaimer language on variation in recipe outcomes and nutrition.
• Beyond Celiac. Celiac disease myth guidance: wheat-based sourdough is not safe for celiac disease.