How does sourdough work?
I was browsing through article on the web about the science of bread and sourdough, in preparation for my upcoming Sourdough Bread Basics course (which I'll be teaching in my home). I wanted something based in science that was understandable and easy to communicate to a variety of people. Some articles are thorough but very technical, while others are too simplistic and skip over some important stuff (leading to more questions).
I just found this article, which is so good I thought I'd share it here for others. :) I deals mostly with the affect of sourdough bacteria on wheat gluten, but gives a very good description of wheat proteins and how they act.