Sourdough Bread Information from AIB Vertical Files

• "Automation comes to San Francisco sourdough bread production." Retail Baking Today, November 1976, p. 16-17, 23, 27. Discussion of automation at Boudin Bakeries, San Francisco and Chicago.
• "Sour French bread or rolls with that old fashioned tangy flavor." The Dough Boy, January 1948, p. 27-29. Discusses retail scale production of sourdough French bread and rolls. Formulas.
• "Unique San Francisco sour dough factor confirmed." Milling & Baking News, May 29, 1973, p. 34. Isolation of Lactobacillus San Francisco by Leo Kline and Frank Sugihara, related work by Dr. William Sandine.
• Broeg, William. "Sourdough metropolitan." Baking Industry, June 20, 1964, p. 31-33. (Formulations for Italian bread, French bread and rolls, white rye, pumpernickel, croissants.
• Broeg, William. "The Alaskan sourdough." Baking Industry, January 18, 1964, p. 42-44, 48, 66. Production of sour, procedures and formulations for sour French bread and rolls.
• Broeg, William. "San Francisco sourdough bread." Baking Industry, February 29, 1964, p. 34-35. Production of two and three stage sours, formulations for San Francisco style bread from same.
• Broeg, William. "Streamlined sourdough bread." Baking Industry, March 14, 1964, p. 98-100. Discusses use of a dry or prepared wet starter in quicker method of sourdough production. Includes formulas ranging from 13-600 lbs flour.
• Faucher, Louis P. et. al. "Dry sour imparts unique consistent flavor to hearth breads." Baking Industry, April 1979, p.16-17. Discusses use of dry sour at Superior Bakery, Inc. of North Grosvenordale, CT.
• Glabau, Charles A. "Your question box: old-fashioned French bread." Bakers Weekly, April 21, 1952, p. 56. (Formula).
• Kroskey, Carol Meres. "What gives sourdough bread its sour flavor?" Bakery Production & Marketing, July 1984, p. 156. Discussion of pH as a factor in sourdough bread flavor.
• Meigs, Henry T. "Pacific Slope sour dough hearth breads." American Society of Bakery Engineers Bulletin, No. 183, March 1967. p. 745-758. Important technical discussion of history and nature of product, various starter methods and formulations.
• Meigs, Henry T. "Sour French Bread: for best results this variety loaf should be made by hand." Baking Industry, January 17, 1953, p. (1-6). Discusses building of sour, basic procedures and formulas. Photos.
• Muscatine, Doris. "On a roll: the sweet success of San Francisco's sourdough." IMAGE, January 18, 1987, p. 26-32. Discusses possible origins of San Francisco's sourdough starters, origins of industry with arrival of Isadore Boudin in 1849, present state of industry, contributions of Leo Kline, the Giraudo family, and origins of San Francisco French Bread company. Notes other major sourdough bread producers in Bay area.
• Salovaara, H. and T. Valjakka. "The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread." International Journal of Food Science and Technology, Vol. 22 (1987), p. 591-597.
• Selby, Emil. "Sour French: finest of the specialty breads." Western Baker, April 1959, p. 16-18. Discussion of "building" a sour for use in sourdough bread production.
• Sugihara, T. Frank and Leo Kline. "Further studies on a growth medium for Lactobacillus sanfrancisco." Journal of Milk Food Technology, Vol. 38, No. 11 (November 1975), p. 667-672.
• Wenzel, George L. "36 blueprints to restaurant success." Hospitality, March 1964, p. 90-95. Formulation, procedures for starter and derived products on restaurant scale.

Note: All of these materials are original documents. No photocopies are retained in AIB vertical files.