Eric Pallant's guest appearances

Eric Pallant

The Academic Minute

Rise Up! The Baker Podcast with Mark Dyck

The Sourdough Podcast

Jim Challenger

Jeff McCarthy

Daniel Leader

Andrew Heyn

Jennifer Lapidus

Sanya Carley

Aaron Nelson

Chris Young

Ken McLeod

Ashley Fox

Josh Fox

Adam Frank

John Fisher

Sarah Jones

Jerod Pfeffer

OwlTail

Buy SOURDOUGH CULTURE Boston Brown Bread recipeSUPPORT the PodcastListen to Weston Perry Music

Buy <a href="https://amzn.to/3liAWUJ" rel="nofollow" target="_blank">SOURDOUGH CULTURE </a><a href="https://www.thesourdoughpodcast.com/recipes/2021/9/13/sourdough-boston-brown-bread" rel="nofollow" target="_blank">Boston Brown Bread recipe</a><a href="https://www.thesourdoughpodcast.com/support" rel="nofollow" target="_blank">SUPPORT</a> the PodcastListen to <a href="https://westonperrymusic.com" rel="nofollow" target="_blank">Weston Perry Music</a>

Eric Pallant, Author of Sourdough Culture

Eric Pallant is an avid baker and bread head and is the author of the new book "Sourdough Culture: a history of bread making from ancient to modern bakers."  The book is both a love story to sourdough baking and an entertaining account of bread baking throughout history. In this episode, Mark and Eric take a deep dive into the history of bread, the complementary relationship between sourdough culture and brewers' yeast, and how bread baking helps us recover our time and maintain some magic in our lives. Helpful Links Eric Pallant's website "Sourdough Culture" book on Goodreads @epallant on Twitter Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

Eric Pallant is an avid baker and bread head and is the author of the new book "Sourdough Culture: a history of bread making from ancient to modern bakers."  The book is both a love story to sourdough baking and an entertaining account of bread baking throughout history. In this episode, Mark and Eric take a deep dive into the history of bread, the complementary relationship between sourdough culture and brewers' yeast, and how bread baking helps us recover our time and maintain some magic in our lives. Helpful Links <a href="https://www.ericpallant.com/" rel="nofollow" target="_blank">Eric Pallant's website</a> <a href="https://www.goodreads.com/book/show/56644216-sourdough-culture" rel="nofollow" target="_blank">"Sourdough Culture" book on Goodreads</a> <a href="https://www.instagram.com/epallant/" rel="nofollow" target="_blank">@epallant on Twitter</a> <a href="https://donorbox.org/riseuppod" rel="nofollow" target="_blank">Support the Podcast Here!</a> <a href="http://riseuppod.com/" rel="nofollow" target="_blank">Rise Up! The Baker Podcast website</a> <a href="https://bakers4bakers.org/" rel="nofollow" target="_blank">The Bakers4Bakers Community</a> Mark's Blog, with the <a href="https://markdyck.co/blog" rel="nofollow" target="_blank">Bakernomics series</a> <a href="https://www.instagram.com/madbaker" rel="nofollow" target="_blank">Mark on Instagram</a> Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by <a href="http://www.unitecoop.com/" rel="nofollow" target="_blank">Fred Reibin</a>

Rise Up! #147 - Eric Pallant

On Allegheny College Week:  We have lots to learn from sourdough bread. Eric Pallant, professor of environmental science and sustainability, explains why. Dr. Eric Pallant has been a professor of Environmental Science at Allegheny College in Meadville, Pennsylvania since 1987. He is also chair of the department of Environmental Science and Sustainability, #2 in the United States, with 250 students majoring in this subject. In 2018, Dr. Pallant received a Best Paper Award for “Preparing University Students to Facilitate UN Sustainable Development Goals.” Pallant served as a prestigious Fulbright Scholar on two occasions. In 2017, he taught Global Consumption at Lancaster University in England and researched the impacts of the Industrial Revolution on food production. In 2001, he taught sustainable development techniques to graduate and undergraduate students from around the Middle East in Ketura, Israel. He earned his Ph.D. from Cornell University in Soil Science. He is the author of Sourdough Culture: The History and Science of Sourdough, forthcoming from Agate Publishing. There is a lot to Learn From Sourdough Bread https://academicminute.org/wp-content/uploads/2020/05/05-28-20-Allegheny-There-Is-a-lot-to-Learn-From-Sourdough-Bread.mp3  Every day, half of all Americans eat a sandwich, consuming 325 million slices of bread. The majority of what we eat is pale, white bread, mass-produced by incomprehensibly large machines, and leavened in what factory managers call the “no-time dough system.” To turn flour and water into a finished loaf in just a couple of hours, food scientists add dough conditioners, elasticisers, thick fats, surfactants, anti-microbial preservatives, emulsifiers, oxidizing agents, and sugars. A typical loaf of supermarket bread, white as snow, soft as a marshmallow, and smelling vaguely of chemicals, typically contains at least 20 and often more than 30 ingredients. For 6,000 years — since breads were first baked in the Fertile Crescent until the end of the 19th century — the staff of life was made by hand from only four ingredients: flour, water, salt, and a sourdough culture of wild yeast and bacteria. Workers who built the Egyptian pyramids received the bulk of their calories from sourdough bread. Ancient Rome imported wheat from across its vast empire to turn into loaves it distributed to Roman citizens. Survival through the Middle Ages depended upon preparation of sourdough loaves baked in communal ovens. Even the very thought, and certainly the aroma, of the crisp crust and chewy interior of a freshly baked sourdough bread will cause most humans to salivate in anticipation. Very few slices taken from a colorful plastic bag invoke the same response. In contrast to the wild species of yeast and bacteria that slowly leaven a sourdough loaf, commercial yeast inflates bread with speed, efficiency, and profit, but without much taste. Making sourdough bread in your own kitchen — something I teach students to do every year — is one small way to reclaim our historical connection to a food that has sustained us for millennia. And then eat something incredibly delicious.

On <a href="https://allegheny.edu/" rel="nofollow" target="_blank">Allegheny College</a> Week:  We have lots to learn from sourdough bread. <a href="https://sites.allegheny.edu/envsci/faculty/eric-pallant/" rel="nofollow" target="_blank">Eric Pallant</a>, professor of environmental science and sustainability, explains why. Dr. Eric Pallant has been a professor of Environmental Science at Allegheny College in Meadville, Pennsylvania since 1987. He is also chair of the department of Environmental Science and Sustainability, #2 in the United States, with 250 students majoring in this subject. In 2018, Dr. Pallant received a Best Paper Award for “Preparing University Students to Facilitate UN Sustainable Development Goals.” Pallant served as a prestigious Fulbright Scholar on two occasions. In 2017, he taught Global Consumption at Lancaster University in England and researched the impacts of the Industrial Revolution on food production. In 2001, he taught sustainable development techniques to graduate and undergraduate students from around the Middle East in Ketura, Israel. He earned his Ph.D. from Cornell University in Soil Science. He is the author of Sourdough Culture: The History and Science of Sourdough, forthcoming from Agate Publishing. <h2>There is a lot to Learn From Sourdough Bread</h2> <a href="https://academicminute.org/wp-content/uploads/2020/05/05-28-20-Allegheny-There-Is-a-lot-to-Learn-From-Sourdough-Bread.mp3" rel="nofollow" target="_blank">https://academicminute.org/wp-content/uploads/2020/05/05-28-20-Allegheny-There-Is-a-lot-to-Learn-From-Sourdough-Bread.mp3</a> <h2></h2> Every day, half of all Americans eat a sandwich, consuming 325 million slices of bread. The majority of what we eat is pale, white bread, mass-produced by incomprehensibly large machines, and leavened in what factory managers call the “no-time dough system.” To turn flour and water into a finished loaf in just a couple of hours, food scientists add dough conditioners, elasticisers, thick fats, surfactants, anti-microbial preservatives, emulsifiers, oxidizing agents, and sugars. A typical loaf of supermarket bread, white as snow, soft as a marshmallow, and smelling vaguely of chemicals, typically contains at least 20 and often more than 30 ingredients. For 6,000 years — since breads were first baked in the Fertile Crescent until the end of the 19th century — the staff of life was made by hand from only four ingredients: flour, water, salt, and a sourdough culture of wild yeast and bacteria. Workers who built the Egyptian pyramids received the bulk of their calories from sourdough bread. Ancient Rome imported wheat from across its vast empire to turn into loaves it distributed to Roman citizens. Survival through the Middle Ages depended upon preparation of sourdough loaves baked in communal ovens. Even the very thought, and certainly the aroma, of the crisp crust and chewy interior of a freshly baked sourdough bread will cause most humans to salivate in anticipation. Very few slices taken from a colorful plastic bag invoke the same response. In contrast to the wild species of yeast and bacteria that slowly leaven a sourdough loaf, commercial yeast inflates bread with speed, efficiency, and profit, but without much taste. Making sourdough bread in your own kitchen — something I teach students to do every year — is one small way to reclaim our historical connection to a food that has sustained us for millennia. And then eat something incredibly delicious.

Eric Pallant, Allegheny College – There is a lot to Learn From Sourdough Bread