@article{raffaella+di+cagno,
 author    = {Di Cagno, Raffaella et al.},
 title     = {Proteolysis by sourdough lactic acid bacteria:
              effects on wheat flour protein fractions and
              gliadin peptides involved in human cereal intolerance},
 journal   = {Applied and environmental microbiology},
 publisher = {Dover},
 volume    = {68,2}
}

@misc{too+hot+baking,
  title        = {Avoid baking too hot},
  author       = {Hendrik Kleinwächter},
  howpublished = {\url{https://www.youtube.com/watch?v=BUtn4HKAiBs}},
  year         = {2021},
  note         = {Accessed: 2022-03-24}
}

@article{rye-defects,
 author       = {Marie Oest et al.},
 title        = {Rye Bread Defects: Analysis of Composition and
                 Further Influence Factors as Determinants
                 of Dry-Baking},
 journal      = {Applied and environmental microbiology},
 publisher    = {Foods},
 howpublished = {\url{https://www.mdpi.com/2304-8158/9/12/1900/pdf}}
}

@article{stiff+starter,
  title        = {Stiff sourdough starter},
  author       = {Hendrik Kleinwächter},
  howpublished = {\url{https://www.youtube.com/watch?v=MqH3GVfjfBc}},
  year         = {2021},
  note         = {Accessed: 2022-04-26}
}

@article{baking+twice,
  title        = {Baking your dough twice to make a sourer bread},
  author       = {Hendrik Kleinwächter},
  howpublished = {\url{https://youtu.be/0v1QhtyUic4}},
  year         = {2022},
  note         = {Accessed: 2022-04-28}
}

@article{more+active+starter,
  title        = {4 tips to make a more active starter},
  author       = {Hendrik Kleinwächter},
  howpublished = {\url{https://www.youtube.com/watch?v=yYkTrGHNW2w}},
  year         = {2020},
  note         = {Accessed: 2022-04-29}
}

@article{baking+powder+reduce-acidity,
  title        = {Use baking powder to reduce dough acidity},
  author       = {Hendrik Kleinwächter},
  howpublished = {\url{https://www.youtube.com/watch?v=c8GId0ByASo}},
  year         = {2020},
  note         = {Accessed: 2022-04-29}
}

@article{food+safe+ph,
  title        = {Acidified Foods: Food Safety Considerations for Food Processors},
  author       = {Felix H. Barron and Angela M. Fraser},
  howpublished = {\url{https://www.intechopen.com/chapters/41654}},
  year         = {2012},
  note         = {Accessed: 2022-04-29}
}

@article{mold+lactic+acid+bacteria,
  author    = {Ce Shi, Maryam Maktabdar},
  title     = {Lactic Acid Bacteria as Biopreservation
               Against Spoilage Molds in Dairy Products
               - A Review},
  journal   = {Front Microbiol.},
  year      = {2022}
}

@article{liquid+on+starter,
  title        = {Acidified Foods: Food Safety Considerations for Food Processors},
  author       = {Sourdoughhome},
  howpublished = {\url{https://www.sourdoughhome.com/what-is-hooch/}},
  year         = {2020},
  note         = {Accessed: 2022-04-29}
}

@article{acetic+acid+production,
  title        = {Acetic Acid (or Ethanoic acid). The main constituent of vinegar.},
  author       = {chm.bris.ac.uk},
  howpublished = {\url{http://www.chm.bris.ac.uk/motm/acetic-acid/acetic-acidjs.htm}},
  note         = {Accessed: 2022-04-29}
}

@article{jordan+bread,
  author    = {Amaia Arranz-Otaegui et al.},
  title     = {Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan},
  journal   = {Proc Natl Acad Sci USA},
  year      = {2018},
  howpublished = {\url{https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754/}}
}

@article{switzerland+bread,
  author    = {Pasquale Catzeddu},
  title     = {Flour and Breads and their Fortification in Health and Disease Prevention},
  pages     = {37--46},
  year      = {2011}
}

@book{Yong_2017,
  place     = {London},
  title     = {I contain multitudes: The microbes within US and a grander view of life},
  publisher = {Vintage},
  author    = {Yong, Ed},
  year      = {2017},
  pages     = {5--9}
}

@article{egyptian+bread,
  title     = {Investigation of ancient Egyptian baking and brewing methods by correlative microscopy},
  volume    = {273},
  DOI       = {10.1126/science.273.5274.488},
  number    = {5274},
  journal   = {Science},
  author    = {Samuel, Delwen},
  year      = {1996},
  pages     = {488–490}
}

@article{vienna+breadrolls,
  author    = {Eben Norton Horsford},
  title     = {Report on Vienna bread},
  year      = {1875},
  howpublished = {\url{https://archive.org/details/bub_gb_6jRDAAAAIAAJ/page/n100/mode/2up}},
  note         = {Accessed: 2022-05-02}
}

@article{coeliac+disease,
  author    = {Giovanni Battista Gasbarrini et al.},
  title     = {Coeliac disease: an old or a new disease? History of a pathology},
  year      = {2014},
  journal   = {Intern Emerg Med.},
  howpublished = {\url{https://pubmed.ncbi.nlm.nih.gov/24435555/}}
}

@article{interview+karl+de+smedt,
  author    = {Hendrik Kleinwächter},
  title     = {Interview with Karl de Smedt},
  year      = {2021},
  howpublished = {\url{https://www.youtube.com/watch?v=vfDIfkqBCuk}},
  note         = {Accessed: 2022-05-06}
}

@article{beer+amylase,
  author    = {Jim Busch},
  volume    = {5,5},
  title     = {The Starch-Busting Amylases},
  note      = {Accessed: 2022-05-06},
  journal   = {Brewing Techniques}
}

@article{protease+enzyme+bread,
  author    = {Emily Jane Buehler},
  title     = {Bread science : the chemistry and craft of making bread},
  year      = {2006},
  page      = {254}
}

@article{molecular+mechanisms+yeast,
  author    = {Jure Piskur et al.},
  title     = {Molecular Mechanisms in Yeast Carbon Metabolism},
  year      = {2014},
  page      = {98}
}

@article{effects+oxygen+yeast+growth,
  author    = {Hiroshi Kuriyama et al.},
  title     = {Effects of oxygen supply on yeast growth and metabolism in continuous fermentation},
  year      = {1993},
  journal   = {Journal of Fermentation and Bioengineering},
  publisher = {Elsevier},
  volume    = {75,5},
  pages     = {364--367}
}

@article{endophytes+in+plants,
  author    = {Matsumoto H et al.},
  title     = {Bacterial seed endophyte shapes disease resistance in rice},
  year      = {2021},
  journal   = {Nature Plants},
  volume    = {7},
  pages     = {60--72}
}

@article{leaf+surface+sugars+epiphytes,
  author    = {Julien Mercier},
  title     = {Role of Leaf Surface Sugars in Colonization of Plants by Bacterial Epiphytes},
  year      = {2000},
  journal   = {Applied and Environmental Microbiology},
  volume    = {66,1}
}

@article{yeasts+biocontrol+agent,
  author    = {Gianluca Bleve et al.},
  title     = {Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grape},
  year      = {2006},
  journal   = {International Journal of Food Microbiology},
  volume    = {108,2}
}

@article{saccharomyces+cerevisiae+pathogen,
  author    = {Sabine Gognies et al.},
  title     = {Saccharomyces cerevisiae, a potential pathogen towards grapevine, Vitis vinifera},
  year      = {2001},
  journal   = {FEMS Microbiology Ecology},
  volume    = {37,2}
}

@article{pickled+foods+expiration,
  title        = {Hardcore hibernation},
  author       = {David Adam},
  howpublished = {\url{https://www.nature.com/articles/news001019-9}},
  year         = {2000},
  note         = {Accessed: 2022-06-23}
}

@article{old+spores,
  title        = {Do Pickles Go Bad?},
  author       = {thrillist.com},
  howpublished = {\url{https://www.thrillist.com/eat/nation/do-pickles-go-bad-refrigerator-pickles-shelf-life}},
  year         = {2017},
  note         = {Accessed: 2022-06-23}
}

@article{mold+anaerobic,
  title        = {Differences between Yeasts and Molds},
  author       = {Sagar Aryal},
  howpublished = {\url{https://microbenotes.com/differences-between-yeasts-and-molds/}},
  year         = {2022},
  note         = {Accessed: 2022-06-23}
}

@article{effects+temperature+flavor+wine,
  title        = {Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine},
  author       = {Bangzhu Peng et al.},
  year         = {2015},
  journal      = {Food science},
  volume       = {80,12}
}

@article{effects+temperature+flavor,
  title        = {Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment},
  author       = {Anna Roccato et al.},
  year         = {2017},
  journal      = {Food Research},
  volume       = {96,171-181}
}

@article{lactobacillus+sanfrancisco,
  title        = {Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review},
  author       = {M. Gobbetti et al.},
  year         = {1997},
  journal      = {Food Microbiology},
  volume       = {14,175-187}
}

@article{proteolysis+sourdough+bacteria,
  title        = {Proteolytic activity of sourdough bacteria},
  author       = {Gottfried Spicher et al.},
  year         = {1988},
  journal      = {Applied Microbiology and Biotechnology},
  volume       = {28,487–492}
}

@article{shelflife+acidity,
  title        = {The effect of pH on shelf-life of pork during aging and simulated retail display},
  author       = {S F Holmer et al.},
  year         = {2009},
  journal      = {Meat Science},
  volume       = {82,86-93}
}

@article{temperature+bacteria+corn,
  title        = {Effect of temperature (5-25°C) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage},
  author       = {Y Zhou et al.},
  year         = {2016},
  journal      = {Applied Microbiology and Biotechnology},
  volume       = {121,657-671}
}

@article{acetic+acid+oxygen,
  title        = {Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis},
  author       = {Claudia Capusoni et al.},
  year         = {2016},
  journal      = {Applied Microbiology and Biotechnology},
  volume       = {82,4673-4681}
}

@article{starch+damage+flour,
  title        = {A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems},
  author       = {Qingfa Wang et al.},
  year         = {2020},
  journal      = {Food chemistry},
  volume       = {15,31}
}

@article{how+does+gluten+work,
  title        = {Gluten: How Does It Work?},
  author       = {Modernist Cuisine},
  howpublished = {\url{https://modernistcuisine.com/mc/gluten-how-does-it-work/}},
  year         = {2018},
  note         = {Accessed: 2022-12-22}
}


@article{bassinage+technique,
  title        = {The Bassinage Method},
  author       = {The Sourdough School},
  howpublished = {\url{https://www.sourdough.co.uk/glossary/bassinage/}},
  year         = {2022},
  note         = {Accessed: 2022-12-22}
} 

@article{oxidization+dough,
  title        = {Enzymes and pH matter, troubleshoot my loaf},
  author       = {Bread Blog},
  howpublished = {\url{https://bread.blog/enzymes-and-ph-matter-troubleshoot-my-loaf/}},
  year         = {2022},
  note         = {Accessed: 2022-12-28}
} 

@article{stretch+and+fold+technique,
  title        = {How And When To Stretch And Fold Your Sourdough},
  author       = {The Bread Code YouTube},
  howpublished = {\url{https://www.youtube.com/watch?v=gMbZeUIVzZY}},
  year         = {2022},
  note         = {Accessed: 2023-01-06}
} 

@article{rye+pentosans,
	author = {Krzysztof Buksa and Anna Nowotna and Werner Praznik and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
	journal = {Food Research International},
	keywords = {Rye bread, Wholemeal, Pentosans, Starch},
	number = {8},
	pages = {2045-2051},
	title = {The role of pentosans and starch in baking of wholemeal rye bread},
	url = {https://www.sciencedirect.com/science/article/pii/S0963996910002127},
	volume = {43},
	year = {2010}
}

@article{storing+bread,
	author = {King Author},
	title = {Storing yeast based bread},
	url = {https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread},
  note = {Accessed: 2023-02-03}
}

@misc{wheat+kernel,
	author = {W. Berghoff},
	title = {A wheat kernel and its nutritional value.},
	url = {https://en.wikipedia.org/wiki/Whole_grain#/media/File:Wheat-kernel_nutrition.svg},
  note = {Accessed: 2023-03-30}
}

@article{enzymatic+activity+whole+wheat,
	author = {Rachana Poudel},
	title = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour},
  year = {2018},
  page = {67},
}

@article{review+of+sourdough+starters,
	author = {Calvert MD, Madden AA et al.},
  title = {A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research},
  year = {2021},
  page = {3},
	url = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36},
  note = {Accessed: 2023-03-30}
}

@article{gluten+development+temperatures,
	author = {Koga S., Böcker U. et al.},
  title = {Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.},
  year = {2015},
  journal = {Journal of the Science of Food and Agriculture},
	number = {96},
	pages = {122-130}
}

@article{milling+commercial+home+mill+comparison,
	author = {Ross, Andrew S. and Kongraksawech, Teepakorn},
	journal = {Cereal Chemistry},
	number = {2},
	pages = {239-252},
	title = {Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills},
	volume = {95},
	year = {2018}
}
