chapter 1 Grain, Baking, and Sourdough Bread: A Brief Historical Panorama / chapter 2 Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread Dough / chapter 3 Yeast Fermentations / chapter 4 Associations and Interactions of Microorganisms in Dough Fermentations: Effects on Dough and Bread Characteristics / chapter 5 Baker’s Yeast and Sourdough Technologies in the Production of U.S. Bread Products / chapter 6 Commercial Starters in the United States / chapter 7 Rye Bread: Fermentation Processes and Products in the United States -- chapter 8 Commercial Starters in France / chapter 9 Commercial Starters in Spain / chapter 10 Preferments and Sourdoughs for German Breads / chapter 11 Sourdough Bread in Finland and Eastern Europe