A Shared Culture—
of Bread

Professor Eric Pallant finds that a little bit of sourdough starter goes a long way

How It All Began

By Richard Stanley

Pallant's sourdough starter produces some of the best bread on the planet. And it literally is found all over the world because Pallant, professor of environmental science at Allegheny, has been sharing his sourdough starter with friends, faculty and students since it first came his way in the 1980s.

 READ ON

Sourdough, Step by Step

By Richard Stanley

Pallant’s basic recipe contains four ingredients: Flour, water, his sourdough starter and table salt. Granted, you won’t be able to leave a loaf of Pallant’s bread on the kitchen counter for three weeks, but it tastes so good and wholesome that you won’t have to worry about adding preservatives.

 READ ON

Face Cream or Starter?

By Allyson Tinney Rivera ’96

I am an admitted smuggler. Definitely not your typical image of a smuggler, but then again, I am not dealing with a typical item to smuggle. I am willing to confess since I am pretty confident I am not actually breaking any international laws when I transport my cargo with me, in an empty face cream container no less.

 READ ON