Catalog

Sources

• 21 CFR § 101.81 — Health claims: soluble fiber from certain foods and risk of CHD — Defines oat bran, rolled oats (oatmeal), and whole oat flour for a soluble-fiber health claim. Not a 21 CFR Part 137 standard of identity for oat flour.
• 21 CFR § 114.3 — Acidified foods, definitions — Acid foods: natural pH 4.6 or below. Acidified foods: low-acid foods acidified to finished equilibrium pH 4.6 or below with aw greater than 0.85. Low-acid foods: finished equilibrium pH greater than 4.6 and aw greater than 0.85. Water activity defined as vapor-pressure ratio versus pure water.
• 21 CFR § 1240.61 — Mandatory pasteurization for milk and milk products in final package form intended for direct human consumption — Interstate rule: milk or milk products in final package form for direct human consumption must be pasteurized, except where alternative procedures to pasteurization are provided by regulation, such as part 133 for curing of certain cheese varieties.
• 21 CFR § 133.113 — Cheddar cheese — Example standardized cheese: culture, clotting enzymes, cutting/stirring/heating to separate whey, salting and pressing. If dairy ingredients are not pasteurized, the cheese is cured at not less than 35 °F for at least 60 days.
• 21 CFR § 133.118 — Colby cheese — U.S. identity: moisture not more than 40%; milkfat not less than 50% of solids. After partial whey drain, water is added and stirring continues so curd does not mat. If milk is not pasteurized, cured at not less than 35 °F for not less than 60 days.
• 21 CFR § 133.128 — Cottage cheese — Soft uncured cheese: dry curd mixed with a pasteurized creaming mixture; finished milkfat not less than 4%; moisture not more than 80%.
• 21 CFR § 133.133 — Cream cheese — U.S. identity for cream cheese (contrast with mascarpone): pasteurized dairy ingredients; lactic culture plus clotting enzyme; milkfat at least 33% of finished food; moisture not more than 55%.
• 21 CFR § 133.138 — Edam cheese — Procedure gouda identity incorporates: lactic culture, clotting enzyme, curd cut about 3/8-inch cubes, heated to about 90 °F, optional dilution with water or brine, pressed, salted, cured. Milkfat at least 40% of solids; moisture not more than 45%. If dairy ingredients are not pasteurized, cured at not less than 35 °F for at least 60 days.
• 21 CFR § 133.142 — Gouda cheese — U.S. identity: conforms to edam (§ 133.138) except milkfat at least 46% of solids and moisture not more than 45%.
• 21 CFR § 133.152 — Limburger cheese — Named U.S. washed-surface identity: milkfat at least 50% of solids; moisture not more than 50%. After salting, cured with frequent applications of a weak brine solution to the surface until surface-curing organisms develop. If dairy ingredients are not pasteurized, cured at not less than 35 °F for at least 60 days.
• 21 CFR § 133.155 — Mozzarella cheese and scamorza cheese — U.S. identity: pasteurized dairy ingredients; milkfat at least 45% of solids; moisture more than 52% and not more than 60%; curd heated and stretched.
• 21 CFR § 133.160 — Muenster and munster cheese — U.S. identity: dairy ingredients are pasteurized; milkfat at least 50% of solids; moisture not more than 46%. Legal names muenster cheese or munster cheese. Optional vegetable-oil rind coating. Does not describe a washed smear.
• 21 CFR § 133.165 — Parmesan and reggiano cheese — U.S. identity: granular texture, hard brittle rind; moisture not more than 32%; milkfat not less than 32% of solids; cured not less than 10 months.
• 21 CFR § 133.181 — Provolone cheese — U.S. identity: pasta filata / stretched-curd type with stringy texture; milkfat at least 45% of solids; moisture not more than 45%. Curd immersed in hot water, kneaded and stretched, molded, firmed in cold water, brine-salted, dried, given additional curing. Label must say smoked or not smoked. If dairy ingredients are not pasteurized, cured at not less than 35 °F for at least 60 days.
• 21 CFR § 133.182 — Soft ripened cheeses — Catch-all U.S. identity for soft ripened cheeses not otherwise standardized: milkfat not less than 50% of solids; cured so the cheese cures from the surface toward the center. Cow, goat, or sheep milk allowed. If milk is not pasteurized, cured at not less than 35 °F for not less than 60 days.
• 21 CFR § 133.195 — Swiss and emmentaler cheese — U.S. identity: eyes throughout; milkfat at least 43% of solids; moisture not more than 41%; at least 60 days old; lactic and propionic cultures.
• 21 CFR § 136.110 — Bread, rolls, and buns — U.S. identity for yeast-leavened bread, rolls, and buns; finished food not less than 62 percent total solids.
• 21 CFR § 136.180 — Whole wheat bread, rolls, and buns — U.S. identity: dough made from whole wheat flour (or bromated whole wheat flour); no white flour, bromated flour, or phosphated flour.
• 21 CFR § 139.140 — Wheat and soy macaroni products — Pasta identity that names soy flour: heat-processed, dehulled soybeans, with or without removal of fat; not less than 12.5 percent of combined wheat and soy ingredients.
• 21 CFR § 150.140 — Fruit jelly — U.S. standard of identity for jelly as a jelled food from filtered or strained fruit juice; finished soluble solids not less than 65 percent.
• 21 CFR § 150.160 — Fruit preserves and jams — U.S. standard of identity. Group I fruit-to-sugar 47:55; other cases 45:55; finished soluble solids not less than 65 percent. Kitchen usage and this labeling standard are not the same thing.
• 21 CFR § 164.110 — Mixed nuts — Standard of identity for mixed nuts lists almonds among optional shelled tree nut ingredients. Almonds are a tree nut in this labeling identity, not a spice.
• 21 CFR § 169.175 — Vanilla extract — U.S. standard of identity: aqueous ethyl alcohol solution of principles from vanilla beans; not less than 35 percent alcohol by volume; not less than one unit of vanilla constituent per gallon.
• 21 CFR § 169.3 — Definitions (vanilla beans and vanilla constituent) — Vanilla beans are cured, dried pods of Vanilla planifolia Andrews and Vanilla tahitensis Moore. One unit of vanilla constituent is the extractable principles from one unit weight of those beans in aqueous alcohol of at least 35 percent ethyl alcohol.
• 21 CFR § 182.10 — Spices and other natural seasonings and flavorings — GRAS spice list pairing common names with botanical sources: sesame (Sesamum indicum); capsicum, cayenne, paprika, red pepper (Capsicum); cinnamon/cassia species; vanilla (Vanilla planifolia or V. tahitensis).
• 21 CFR Part 137 — Cereal Flours and Related Products — U.S. standards of identity for wheat flours and related cereal products.
• 21 CFR Part 160 — Eggs and Egg Products — Federal standards for dried, frozen, and liquid egg products. 21 CFR 160.100 states that no identity standard shall be promulgated for shell eggs as such.
• 21 U.S.C. § 321a — Butter defined — Statutory identity: butter from milk or cream, optional salt and color, not less than 80 percent milk fat by weight.
• 27 CFR 24.10 — Meaning of terms — Brix as grams sucrose per 100 g solution at 68 °F (20 °C). Chaptalization defined as sugar or same-fruit concentrate added to juice before or during fermentation to develop alcohol. Effervescent wine contains more than 0.392 g carbon dioxide per 100 mL. Total solids are degrees Brix of unfermented juice or dealcoholized wine.
• 27 CFR 24.177 — Chaptalization (Brix adjustment) — Natural grape or fruit wine: sugar or same-fruit concentrate before or during fermentation to develop alcohol; original juice density may not exceed 25 degrees Brix. Grape chaptalization sugar counts as ameliorating material if the wine is later ameliorated.
• 27 CFR 24.203 — Honey wine — Domestic honey-wine production: water not below 13 °Brix, hops cap 1 lb per 1,000 lb honey, sugar only after fermentation, alcohol and solids ceilings.
• 27 CFR 24.246 — Materials authorized for the treatment of wine and juice — Authorized clarifying and stabilizing materials on bonded wine premises, including hydrated alumino-silicates (bentonite) to clarify and stabilize, gelatin and isinglass to clarify, and a 1 percent process-water cap when water is used to disperse a material. Materials may remove cloudiness but must not change the character of the wine contrary to good commercial practice.
• 27 CFR 24.248 — Processes authorized for the treatment of wine, juice, and distilling material — Cross-flow filtration defined as tangential flow across a membrane. Ultrafiltration may remove proteinaceous material and reduce harsh tannic material in white wine from white grapes. Reverse osmosis and nanofiltration are authorized for specified uses including alcohol reduction, without altering vinous character.
• 27 CFR 4.21 — The standards of identity — TTB wine class and type: grape wine (class 1); fruit wine including cider from apples (class 5); honey wine as agricultural wine (class 6).
• 27 CFR 4.22 — Blends, cellar treatment, alteration of class or type — Cellar treatment that does not alter class includes filtering equipment and fining or sterilizing agents. Carbon dioxide used only for counterpressure when transferring finished sparkling wine may not raise CO2 by more than 0.009 g per 100 mL.
• 27 CFR 7.1 — Definitions (malt beverage) — FAA Act malt beverage: alcoholic fermentation of malted barley with hops in brewing water. Labeling identity, not a home-brew recipe.
• 5 tips for making rye bread (2015) — Light/medium/dark/pumpernickel as mill streams; wheat flour for rise; rye dough clay-like not elastic; more rye often slower rise; slash for even expansion even with less oven spring.
• 7 CFR § 58.439 — Cheese from unpasteurized milk — USDA dairy-plant inspection text (not an FDA standard of identity): cheese made from unpasteurized milk shall be cured 60 days at not less than 35 °F. Applies when cheese is labeled heat treated, unpasteurized, raw milk, or for manufacturing.
• 7 CFR § 810.1001 — Definition of oats — U.S. grain standard: oats as Avena sativa L. and A. byzantina C. Koch (50 percent or more of the grain).
• 7 CFR § 810.1601 — Definition of soybeans — U.S. grain standard: soybeans as Glycine max (L.) Merr.; sieve and other-grain limits. Oil and protein are not grade factors in this definition section.
• A guide to baking bread with steam at home (2024) — Why early steam keeps the crust extensible; Dutch oven vs pan steam; vent after about twenty minutes so the crust can dry and crisp.
• A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae — Jinshui Zheng, Stijn Wittouck, Elisa Salvetti, Charles M. A. P. Franz, Hugh M. B. Harris, Paola Mattarelli, Paul W. O'Toole, Bernard Pot, Peter Vandamme, Jens Walter, Koichi Watanabe, Sander Wuyts, Giovanna E. Felis, Michael G. Gänzle, Sarah Lebeer (2020) — Valid publication of Fructilactobacillus sanfranciscensis comb. nov. (basonym Lactobacillus sanfranciscensis).
• About — Berkeley Bowl — Store history: Glenn Yasuda opened in 1977 in a former bowling alley; 2020 Oregon Street from 1999; Berkeley Bowl West at 920 Heinz Avenue from June 2009.
• About — San Francisco Baking Institute — Institute about page: founded 1996 by Michel Suas; bread, viennoiserie, and pastry training. Same South San Francisco address in the footer.
• About — Semifreddi's — Bakery about page: shop opened October 15, 1984 in Kensington/Berkeley; family founding story; wholesale to restaurants and shops.
• About — The Acme Bread Company — Bakery's own history: Steve Sullivan at Chez Panisse; company founded September 1983 with Suzie Castello in Berkeley; Ferry Building bakery from 2002; organic flour commitment since 1999.
• About Oxbow Public Market — 40,000 square-foot marketplace at 610 and 644 First Street, Napa; local food vendors, artisan cafes, organic produce outlet. Hours on the page are not copied into the encyclopedia record.
• About Rainbow — Rainbow Grocery Cooperative — Co-op about page: worker-owned; vegetarian and local-sourcing mission; moved to 13th and Folsom in 1996.
• About Us — Clover Sonoma — Producer timeline: Petaluma Cooperative Creamery began Clover-branded dairy in 1916; Clover Stornetta Farms from 1977; Petaluma milk processing facility 1991; rebranded Clover Sonoma in 2017; Alpina partnership 2021. Hometown described as Petaluma / Sonoma County.
• About Us — Frog Hollow Farm — 280-acre regenerative organic farm in Brentwood, California; CCOF certified; Farmer Al planted first peach trees in 1976 on 13 acres; began farming organically in 1988; on-farm kitchen; Bay Area farmers markets and CSA.
• About Us — The Cheese Board Collective — Worker-owned cooperative since 1971; opened as a cheese store in 1967; bakery and cheese shop at 1504 Shattuck Ave, pizzeria at 1512 Shattuck Ave, Berkeley.
• Acidified Foods — pH as a 0–14 scale of acidity or basicity; 7 is neutral at room temperature; lower pH is more acidic. Vinegar typically pH 2.5 on this page. Restates FDA acid / acidified / low-acid definitions (pH 4.6, water activity 0.85) and equilibrium pH.
• Alemany Farmers Market — Foodwise — Operator page: established 1943; oldest continuously operated farmers market in California (operator claim); Bernal Heights; Foodwise steward as of February 2026 with the City and County of San Francisco. Hours omitted.
• Alemany Farmers Market — SF.gov — City location page: 100 Alemany Boulevard, San Francisco, CA 94110. Opened 1943; called the People’s Market. Since February 2026 operated by Foodwise in partnership with the San Francisco Real Estate Division. Hours omitted from the encyclopedia page.
• Applesauce — USDA Complete Guide to Home Canning, AIB 539 (revised 2015). Hot-pack applesauce; boiling-water Table 1 and pressure-canner Tables 2–3. Process times only from this page.
• Arizmendi Bakery (Inner Sunset) — Worker-owned cooperative at 1331 9th Avenue, San Francisco, CA 94122. Site lists independently operated sister cooperatives including The Cheeseboard in Berkeley. Hours omitted from the atlas page on purpose.
• Artisan sourdough bread tips, part 2 (2015) — Overnight refrigerator retard of a shaped loaf, up to about 24 hours in their account; 16 to 18 hours as their preferred window.
• Baker's Percentage — Professional reference on baker's percent, hydration as liquid percent of flour, formula conversion factor, and overall percent with preferments.
• Beef cut names and cooking methods can be confusing — Jeannine Schweihofer (2014) — Moist heat (braise, stew) for less tender cuts; collagen and connective tissue break down around 180 °F as a quality target. Dry-heat steaks 145 °F plus 3-minute rest; larger roasts typically at least 10 minutes rest so juices stay in the muscle. Dated 2014-12-12.
• Bellwether Farms — Producer site. Sheep milk yogurt, A2 organic whole-milk yogurt from Jersey cow milk, basket ricotta. Footer identifies Bellwether Farms LLC, Sonoma County, CA. No street address on the homepage.
• Berkeley Bowl — Independent grocery site. Mentions two stores including Berkeley Bowl West. Omit hours from place pages. Street addresses are on the about page, not here.
• Bi-Rite Market — Grocery’s own site: San Francisco markets, creamery, and catering. Atlas node is the market, not a restaurant review.
• Blanching Vegetables — Blanching before freezing to stop enzyme action that would otherwise damage flavor, color, and texture. Times stay on this page; do not invent them.
• Bone broth: Hype or healthy? — Jenna Smith (2025) — Broth from meat is thinner; stock and bone broth from bones. Longer simmer (sometimes up to 24 hours) releases more collagen and thickens the liquid. Skin and joint claims lack supporting science here. Dated 2025-05-16.
• Bread and How to Eat It — Rick Easton, Melissa McCart (2023) — ISBN 978-0-593-31909-3 — Bread-centered cooking from the baker behind Bread & Salt, treating fresh bread, stale bread, crumbs, sandwiches, and meals as one lifecycle.
• Bread Illustrated — America's Test Kitchen (2016) — ISBN 978-1-940352-60-2 — Step-by-step, test-kitchen approach arranged from beginner loaves through artisan, starter, and international breads.
• Bread: A Baker's Book of Techniques and Recipes — Jeffrey Hamelman (2013) — ISBN 978-1-118-13582-3 — Professional reference with formulas, process explanations, and extensive coverage of wheat, rye, sourdough, and preferments.
• Bulletin — Extension teaching: potato flour vs potato starch in gluten-free baking; almond among nut flours; bean/legume flours including soybean. Adapted from Colorado State University Extension. Copyright 2013.
• California Olive Ranch — Producer site for California extra virgin olive oil. Homepage does not publish a mill or headquarters street address.
• Can you refrigerate bread dough and bake it later? (2021) — Cold fermentation as an 8 to 12 hour refrigerator rise in lieu of a 1 to 3 hour room-temperature rise; one of the two rises, not both, in the fridge.
• Canning Tomatoes, Introduction — USDA Complete Guide to Home Canning, AIB 539 (revised 2015). Acidification amounts for whole, crushed, or juiced tomatoes; do not can from frost-killed vines; pressure option still requires acidification.
• Carbonic Maceration Wines: Characteristics and Winemaking Process — C. Tesniere, C. Flanzy (2011) — Intact clusters in a CO2-rich closed tank; intracellular anaerobic metabolism without yeast inside the berry; yeast ferment in the free-run juice; then press and a second fermentation including malolactic. Abstract and chapter snippets fetched; full PDF not in hand. Web version
• Challenges with Controlling Yeast and Mold Growth in Cheese — Dean Sommer (2019) — Dairy Pipeline vol. 31 no. 2. White mold (Penicillium camemberti) for bloomy rinded cheeses like Brie and Camembert; yeast (Debaryomyces hansenii and Geotrichum candidum) for smeared cheeses like Limburger.
• Codex Group Standard for Cheeses in Brine (CXS 208-1999) (1999) — Brine-family identity: semi-hard to soft ripened cheeses with no actual rind, ripened and preserved in brine until delivered or prepacked. Minimum fat in dry matter 40%. Name of the food is Cheese in Brine unless a national variety name is used.
• Contact — Point Reyes Farmstead Cheese Company — Producer lists global headquarters as 14700 State Highway 1, Point Reyes Station, CA 94956.
• Contact Us or Visit Us — Vella Cheese Company — Producer contact page: 315 Second Street East, Sonoma, CA 95476. Omit hours and telephone from place pages.
• Cottage Food Operation (CFO) — Bay Area local enforcement of California cottage food: Homemade Food Act signed 2012-09-21, effective 2013-01-01. Permits are local, not CDPH.
• Cottage Food Operations — CDPH does not permit or register CFOs; it maintains the approved foods list. Class A and Class B sales limits and local EH permitting as of the 2026-05-14 page update.
• Cowgirl Creamery — Official producer site. The public homepage presents the creamery as a North Bay / Sonoma County cheesemaker.
• Creamery — Straus Family Creamery — Producer page: first 100% organic creamery in the U.S. (producer claim); left Marshall in 2021; current plant described as Rohnert Park. No street address on this page.
• Crushed Tomatoes (with no added liquid) — USDA Complete Guide to Home Canning, AIB 539 (revised 2015). Hot-pack crushed tomatoes; boiling-water Table 1 and pressure Tables 2–3. Acidification still required for pressure options.
• Culinary Terms — Workshop definitions: roast (uncovered oven, dry heat surrounds the item); sauté (quickly in a small amount of fat over high direct heat); simmer (just below a boil, small bubbles rise); braise (brown, cover, cook slowly with as much as 0.5 inch of liquid); stock (liquid from boiling meat or bones and/or vegetables).
• Danger Zone (40°F - 140°F) — Bacterial growth most rapid between 40 and 140 °F; two-hour refrigeration rule; leftover cooling. Meat and poultry safety, not bakery DDT.
• Deck oven Orion EvO — Manufacturer electric deck oven: multiple independently managed decks; delayed-start baking; positioned for pastry, Danish, crusty bread, and cold dough. Product claims.
• Della Fattoria — Petaluma bakery site. Homepage lists 143 Petaluma Boulevard N., Petaluma, CA, with kitchen, bread, and pastry. Omit hours and telephone.
• Desired dough temperature (2018) — Practitioner teaching article for the shop water-temperature formula and a mixing trial. Not cereal-science authority.
• Determining the friction factor in baking (2018) — Empirical procedure for measuring mixer friction on a given protocol.
• Dill Pickles — USDA Complete Guide to Home Canning, AIB 539 (revised 2015). Fermented dill pickles per gallon of crock, with optional boiling-water Table 1. Not a fresh-pack vinegar pickle.
• Diverse Microbial Composition of Sourdoughs From Different Origins — Andrea Comasio, Marko Verce, Simon Van Kerrebroeck, Luc De Vuyst (2020) — Places the San Francisco consortium of Fructilactobacillus sanfranciscensis and Kazachstania humilis as one of several LAB–yeast pairings in backslopped sourdoughs; F. sanfranciscensis was also prevalent in bakery sourdoughs from more than one country in this sample. Web version
• Doneness Versus Safety — Color and juices are not reliable safety cues. Probe the thickest part, avoiding bone, fat, or gristle. Pink roast can still have reached 145 °F; ground beef can brown before 160 °F. Last updated 2024-07-10.
• Dough Dividing — Industry encyclopedia: dividing as first make-up step; piece weight often 13–15% heavier than finished product (attributed to AIB International 2018 course). Practitioner/industry teaching, not a regulation.
• Dough machine | spiral mixer or planetary mixer? — Mixer manufacturer: spiral arm and rotating bowl stretch dough fibers and help form a gluten mesh; planetary tool orbits for pastry versatility.
• Drying — Drying as a preservation method that removes water; complementary to canning and freezing.
• Easy Hot Sauce — Tested vinegar-and-tomato hot sauce for boiling-water canning. Not a lacto-fermented pepper mash.
• Ensuring Safe Canned Foods — Adapted from USDA Complete Guide to Home Canning, AIB No. 539 (revised 2015). Acid vs low-acid foods, pH 4.6, botulinum, boiling-water vs pressure canning.
• Environmental Conditions for Aging Surface-Ripened Cheeses — David Niemiec, Andy Johnson (2022) — Dairy Pipeline vol. 34 no. 2. Washed-rind and smear-ripened used interchangeably. Smear is water with diluted salt (~3–6%) plus bacteria and typically yeast. Molded-rind humidity 90–95%; aggressive smeared-rind 98%+. Cheese is made in the vat; room defects are often vat composition.
• Exploring the world of whole grain bread (2021) — Whole-grain substitution dilutes gluten (proteins in endosperm); bran is sharp; ~25% swap often tolerable; above that, more water, folds, extended autolyse to soften bran. Practitioner, not a cereal-chemistry paper.
• Family Creamery Bellwether Farms Shows Just How Much “Whole is Better” — Producer FAQ/article: Petaluma / Sonoma County coast; founded 1986; family-owned; sheep and cow milk yogurt and cheese. Treat rankings as producer claims.
• Ferry Building Marketplace — Official marketplace site for the San Francisco Ferry Building.
• Ferry Plaza Farmers Market at the San Francisco Ferry Building — Foodwise (formerly CUESA) operates the outdoor certified farmers market at the Ferry Building. Distinct from indoor marketplace shops.
• Ferry Plaza Farmers Market Visitor Info & Services — Foodwise visitor page: outdoor certified market at the Ferry Building, Embarcadero at Market Street. Distinct from indoor marketplace shops. Do not copy hours into place pages.
• Fining with Bentonite — Christian Butzke (2010) — Commercial winemaking series FS-53-W. Bentonite adsorbs grape proteins that can haze; protein haze is visual not gustatory. Overfining strips aroma. Bench-trial doses; juice fining can slow fermentation.
• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza — Ken Forkish (2012) — ISBN 978-1-60774-273-9 — Home-oven method built around straight doughs, preferments, levain, schedules, baker's percentages, and pizza.
• Food safety aspects of kombucha — Michelle Jarvie (2018) — Black tea, sugar, and SCOBY. Fermentation lowers pH from about 5 or higher toward approximately 2.5 over 7 to 10 days; MSU says discard if 2.5 is not reached by day 10. Mold on the culture is a discard. Prefer glass, food-grade vessels because of low pH.
• Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso — Joanne G. Allwood, Lara T. Wakeling, Laurie S. Post, David C. Bean (2023) — University review: koji is solid-state A. oryzae on cooked grain or soy; miso is a two-stage salted aging. pH is not the hurdle for these non-acid foods. Do not extract a home incubation recipe from this paper.
• For Mission Bakery, Gentrification Is Baked Into the Business Plan — Joanne Elgart Jennings (2015) — Contemporary reporting on Jaime Maldonado's stewardship, changes in the Mission, the shared commercial kitchen, and Sour Flour's presence there.
• Former La Victoria bakers to open 'Victoria SF' on 24th and Capp — Abraham Rodriguez (2019) — Contemporary reporting on the new 24th and Capp storefront, Laura Hernandez and Danny Gabriner, and the unresolved rights to the earlier bakery name.
• Frequently Asked Questions — Cypress Grove Cheese — Founded 1983 by Mary Keehn. Makes fresh, soft-ripened, and aged goat cheeses (Humboldt Fog is soft-ripened with vegetable ash, not a blue). Creamery has no tasting room or retail; orders ship from the creamery. Office hours omitted from the encyclopedia page.
• General Information on Fermenting — Distinguishes fermented pickles and sauerkraut from fresh-pack pickles and relishes; salt in fermented cabbage and brined pickles is not optional.
• Giusto's Vita-Grain — home — Producer site: South San Francisco address in page JSON-LD; “since 1940”; processor and wholesaler of organically grown grains; whole-wheat milling and unbleached-flour claims.
• Global Regulatory Frameworks for Fermented Foods: A Review — Arghya Mukherjee, Beatriz Gómez-Sala, Eibhlís M. O'Connor, John Kenny, Paul D. Cotter (2022) — Quotes Codex CXS 313R-2013 tempe identity (Rhizopus cake from dehulled boiled soybeans) and CXS 298R fermented soybean paste. University/Teagasc review.
• Handling knives safely — Mary Donaldson (2025) — A dull knife is unfriendly and unsafe; dishwashers and a sink of soapy water damage or hide blades; scrape with the spine, not the edge; several home sharpening options exist. Dated 2025-09-29.
• Heart of the City Farmers Market — Independent farmer-operated market site. Civic Center at Fulton and Larkin. Omit hours from place pages.
• Help! My pizza dough keeps shrinking back when I shape it. (2024) — Snap-back as tight gluten; rest 15 minutes (or longer); divide and preshape after kneading so rounds relax during bulk; push rather than pull.
• Historic Mission Bakery La Victoria Closes Today — Caleb Pershan (2018) — Contemporary account of the Alabama Street closure, the family and property dispute, Laura Hernandez's management, and Sour Flour's subtenancy.
• Historic Panaderias Hold On for Dear Life in the Mission District — Caleb Pershan (2019) — Reporting on the return of La Victoria SF and Dominguez in new forms, pan dulce as neighborhood food, and the pressures on Mission panaderias.
• History — Point Reyes Farmstead Cheese Company — Producer history: Giacomini dairy on Tomales Bay (farm purchased 1959); Original Blue launched August 2000; The Fork (2010); Petaluma creamery (2018) with Original Blue remaining at the Point Reyes farm.
• History of Foodwise and the Ferry Plaza Farmers Market — CUESA founded 1994; name change to Foodwise in 2022; market management history.
• Homemade Kimchi: A Science-Based Guide to Safe Fermentation — Mallika Mahida, Sitara Cullinan, Kris Ingmundson, Ines Beltran, Cecilia Tran, Sarah Henes, Carla Luisa Schwan (2025) — Science-based home kimchi: napa cabbage, salt rest, 48 h room temperature, then 41 °F storage, pH below 4.6 after about two weeks. Not a canning process.
• How can I get a more bubbly, open crumb in my focaccia? (2026) — Focaccia open crumb: high hydration (they treat ~80%+ as a practical threshold, not a law); push the pan proof until visibly bubbly; pan geometry curbs spread that would wreck a freeform loaf.
• How Temperatures Affect Food — Danger zone 40–140 °F; roasting meat and poultry in an oven no lower than 325 °F; 145 °F plus 3-minute rest for steaks, chops, and roasts; leftovers into shallow containers within 2 hours. Last updated 2020-10-19.
• How to Make a Safe Hot Sauce — Bottled hot sauce as a pH and thermal-kill problem (pH below 4.6, bring to a boil). Points to NCHFP tested hot-sauce formulas. Vinegar-acidified sauce, not a fermented mash recipe.
• How to make ciabatta (2008) — Ciabatta as slack dough for irregular holes; overnight starter for flavor; mixer because the dough is too soft to knead by hand; gentle stretch into slippers; dimple; collapse if overproofed after shaping.
• How to make Jewish Rye Bread, Part 2 (2016) — Practitioner rye handling: rye does not develop gluten like wheat; higher absorption; ferments faster; amylase gumminess and sourdough acidity; pentosans, gentle mix, wet hands not extra flour; DDT 78°F in their formula.
• How to make your best bagels (from someone who's made hundreds) (2022) — Test-kitchen bagel observation: tight preshape; underproof rather than overproof before the bath (deflation); boil time as a crust/chew lever (shorter thinner/airier, longer chewier).
• How to substitute whole wheat for white flour in baking (2020) — 100% whole wheat in yeast dough: stiffer, lower rise; they add liquid and rest 30 minutes before kneading. Flavor more assertive in plain yeast breads.
• Impact of winemaking practices on the concentration and composition of tannins in red wine — P. A. Smith, J. M. McRae, K. A. Bindon (2015) — Review of grape and oak tannins, astringency as a tactile protein-binding sensation, acidity increasing perceived astringency, maceration and aging chemistry. Web version
• Jams, Jellies, and Other Fruit Spreads (HYG-5350) — Treva Williams (2015) — Culinary definitions of jam, jelly, preserves, marmalade; pectin/acid/sugar roles; sheet, temperature, and plate tests for doneness. Cites USDA Complete Guide and NCHFP.
• Joint FDA / Health Canada Quantitative Assessment of the Risk of Listeriosis from Soft-Ripened Cheese Consumption in the United States and Canada — Régis Pouillot, Sherri Dennis, Steve Gendel, Mark Smith, William Ross (2015) — July 2015 risk assessment. Cites 21 CFR 133.182(a) 60-day / 35 °F language. Concludes that for soft-ripened cheeses in which Listeria monocytogenes can grow, the 60-day aging regulation can increase predicted listeriosis risk relative to unrestricted aging.
• Josey Baker Bread — Producer site. States a fire at The Mill on June 28, 2026, temporary bakery relocation, and whole-grain sourdough practice. Do not invent rebuild dates.
• Know your knives (2020) — A dull knife slips more easily. Sharpen with a stone or electric sharpener; hone (straighten) with a honing steel. Store so blades do not rub. Dated 2020-09-04.
• Kombucha — Sweetened tea plus SCOBY. Yeast splits sucrose and makes ethanol and CO2; acetic acid bacteria oxidize ethanol toward acetic acid. After bottling, yeast can keep working anaerobically and raise alcohol above 0.5 percent ABV. Do not take this page’s health-benefit or serving-size claims as encyclopedia facts.
• Kombucha FAQs (2022) — Publication dated 2012-11-08, reviewed 2022-07-28. IRC/TTB: 0.5 percent ABV or more is an alcohol beverage at any time, including after bottling if fermentation continues. Below that threshold, FDA food labeling applies unless the product is a malt beverage.
• La Farine — contact — Bakery contact page listing Rockridge, Dimond, and Solano/Thousand Oaks rooms with street addresses. Omit hours and telephone from place pages.
• La Victoria SF — Official bakery site. Use for the bakery's current self-description, public storefront, pan dulce assortment, and its own sourced historical timeline.
• Leftovers and Food Safety — Rest steaks, chops, and roasts at least 3 minutes after 145 °F; leftover cooling in shallow containers; reheat to 165 °F. Microwave: cooking continues longer in dense foods such as a whole turkey or beef roast than in breads or small vegetables. Last updated 2020-07-31.
• Legacy Business Registry Staff Report — Boudin Bakery (LBR-2016-17-066) (2017) — Municipal staff report: founded 1849, first storefront 1852; Louise saved mother dough in 1906; Giraudo family ownership from 1941. Civic documentation, not microbiology.
• Legacy Business Registry Staff Report — La Victoria SF (LBR-2024-25-054) (2025) — City staff report and application. It documents 1962 as the founding year, later locations, stewardship, pan dulce tradition, and 2025 registry status.
• Locations — Bi-Rite — Official location list: 18th Street, Divisadero, and Polk Street markets; 18th Street creamery. Omit hours and telephone from place pages.
• Marshall — Hog Island Oyster Co. — Farm and oyster bar locality: 20215 Shoreline Highway, Marshall, CA 94940. Hours on the page are not copied into the encyclopedia record.
• Master Basic Knife Skills — Pinch grip, claw grip, rock chop; named cuts (slice, dice, chop, julienne, mince, chiffonade) without millimeter tables. Dated 2025-08-05.
• Miag Multomat Milling Method — Experimental mill that approximates commercial roller milling: break and reduction rolls, tempering, straight-grade flour yield and ash ranges.
• Microorganisms of the San Francisco Sour Dough Bread Process. I. Yeasts Responsible for the Leavening Action — T. F. Sugihara, Leo Kline, M. W. Miller (1971) — Isolates from five San Francisco bakeries; maltose-negative yeasts identified then as Saccharomyces exiguus (Torulopsis holmii). No bakers' yeast types found. Web version
• Microorganisms of the San Francisco Sour Dough Bread Process. II. Isolation and Characterization of Undescribed Bacterial Species Responsible for the Souring Activity — Leo Kline, T. F. Sugihara (1971) — USDA Western Regional Research Laboratory isolation of the heterofermentative souring bacterium from San Francisco sourdough. Type-strain work later named Lactobacillus sanfrancisco / L. sanfranciscensis. Web version
• Milk-clotting enzymes, microbial — Aspergillus oryzae (Federal Register 62 FR 59281) (1997) — FDA review of A. oryzae as host: long use in koji and enzymes for soy sauce, miso, sake; nonpathogenic and nontoxigenic; JECFA treated A. oryzae amylases and proteases as foods.
• MIWE condo | Electrically heated deck oven — Manufacturer deck oven: separately adjustable top and bottom heat per deck; each deck has its own steam device; stone plates; optional loader. Claims about this product line, not a universal oven physics paper.
• Modernist Bread — Nathan Myhrvold, Francisco Migoya (2017) — Five-volume reference spanning history, ingredients, science, equipment, techniques, and recipes, with a large experimental record.
• Multigrain Sourdough Sandwich Bread (2017) — Pan as geometry: rigid sides let hydration go higher without spreading; tight crumb for sandwiches; steam still used on this pan loaf in their method.
• Napa Valley Fast Facts — Association fact sheet: Napa Valley as an AVA with nested AVAs; dry Mediterranean climate claim; limited share of California wine-grape harvest; fog moderating overnight temperatures. Not a TTB regulation.
• Napa Valley Nested AVAs — Trade association page stating Napa Valley was named California's first AVA in 1981 and describing nested AVAs as geographic distinctions, not production recipes. Treat climate and acreage claims as the association's current public description.
• Olive Oil — McEvoy Ranch — Producer: extra virgin olive oil grown, harvested, and milled on a 550-acre certified organic estate in Petaluma, California, described as Marin County hills; Italian varieties since 1990; CCOF-certified organic claim.
• Olive Oil and Olive-Pomace Oil Grades and Standards — Voluntary U.S. grade standards, including extra virgin as a sensory and chemical grade. Not an FDA standard of identity.
• Our History — Boudin Bakery — Company timeline: bakery established 1849; 1852 Dupont/Grant location; 1868 statement that the house continued mother-dough leavening after commercial cake yeast became available. Treat Gold Rush mother-dough origin as the company's belief, not an independent proof.
• Our Market — Heart of the City Farmers Market — Market about page: opened 1981; farmer-operated 501(c)(4); relocated from United Nations Plaza to Fulton Plaza in 2024.
• Our Story — California Olive Ranch — Producer story: California olive farming for over 25 years; milled first batch of olive oil described as 20 years before the page. No street address.
• Our Story — Cypress Grove Cheese — Mary Keehn opened Cypress Grove in 1983; Humboldt Fog conceived on a flight home to Humboldt County. Page states that as of May 2026 the company transitioned away from a company-owned dairy.
• Our Story — Hog Island Oyster Co. — Producer history: first oyster seed planted July 1983 in Tomales Bay; partners John Finger and Terry Sawyer; Marshall Farm as company home; hatchery/nursery in Humboldt Bay; 160 acres Tomales Bay and 90 acres Humboldt Bay (producer figures).
• Our story — Marin French Cheese Co. — Producer timeline: Jefferson Thompson ranch and Breakfast Cheese in 1865; Marin County cheesemaking history as told by the company. Treat “oldest” branding as a producer claim.
• Our Story — McEvoy Ranch — Family-owned 550-acre working farm in Petaluma, CA; Nan McEvoy founded the ranch in 1990 on a former dairy farm and imported 1,000 Italian olive seedlings.
• Our Story — The Model Bakery — Original Main Street St. Helena bakery; Karen Mitchell proprietor for nearly 30 years (as of the page); artisan breads with organic stone-ground flours; second location at Oxbow Public Market opened January 2008 with a late bake.
• Pickled Beets — USDA Complete Guide to Home Canning, AIB 539 (revised 2015). Vinegar-pickled beets, hot pack, boiling-water Table 1. Discard cooking liquid. Not a pressure-canned plain beet.
• Pickling — Hub page for pickled products as vinegar, sugar, and spice with vegetables or fruit.
• Planetary vs. Spiral Mixers: How to Select the Right One for the Job — Manufacturer comparison: spiral uses dual motors (bowl + arm), rotating bowl, typically lower dough temperature than a planetary; positioned for artisan bread, bagels, and pizza. Skip marketing claims about digestibility.
• Preserving food at home: Fermentation — Lacto-fermentation of produce; wet brine listed for peppers for sauce. Recommends NCHFP dill pickles and sauerkraut as tested recipes. Reviewed 2026.
• Preventing Kitchen Accidents When Preserving Food — A sharp knife is the safest knife because it requires the least pressure. Wash knives separately, never in a sink of dishwater; do not catch a falling knife. Updated 2025-06-17.
• Privacy Policy — Cypress Grove Cheese — Data controller address: Cypress Grove Chevre, Inc., 1330 Q St., Arcata, CA 95521. Used only for locality; not a visitor guide.
• Processing of Bread Making — Indian food-institute training PDF: dough make-up (scale, round, intermediate proof, mould); generally 12% extra dough weight to compensate for loss; proofing and baking as linked plant operations.
• Rainbow Grocery Cooperative — Worker-owned grocery. Homepage places the store at 1745 Folsom St in San Francisco’s Mission District since 1975. Omit hours and telephone.
• Regional Standard for Fermented Soybean Paste (Asia) (CXS 298R-2009) (2009) — Identity of fermented soybean paste: soybeans, salt, water, and nonpathogenic non-toxigenic Bacillus and/or Aspergillus; optional grains. Aging period is unspecified; not a home recipe.
• Remembering the Ferry Building — Amanda Parker — Cowgirl's own account of closing its Ferry Building shop in 2021.
• Returning to scratch cooking in schools: Part three — Kaitlin Wojciak (2016) — Roasting is uncovered dry oven heat; crowding a sheet pan steams vegetables instead. Sauté is high direct heat in a little fat; stacked pieces steam rather than sauté. Dated 2016-08-24.
• Richard Hart Bread: Intuitive Sourdough Baking — Richard Hart (2025) — ISBN 978-1-76145-160-7 — Contemporary sourdough guide emphasizing sensory judgment and intuition, from a baker associated with Tartine and Hart Bageri.
• Safe Minimum Internal Temperature Chart — Consumer chart of minimum internal temperatures measured with a thermometer before removing food from the heat source. Steaks, chops, and roasts 145 °F with at least a 3-minute rest; ground meats 160 °F; all poultry 165 °F. Last updated 2025-04-14.
• San Francisco Baking Institute — School site. Footer address 525 DNA Way, South San Francisco, CA 94080. Describes itself as dedicated to artisan bread and pastry education.
• Sauerkraut — USDA-linked sauerkraut fermentation temperatures and optional boiling-water canning process times. Safety numbers only from this page, not invented.
• Savor the Flavor: Exploring Cooking Methods (FCS3-634) — Heather Norman-Burgdolf, Janet Mullins, Annhall Norris (2022) — Sauté (shimmering oil, even pieces, medium to medium-high, color without burning); roasting as dry indirect oven heat and Maillard browning; braise as sear then moist simmer, fork-tender. Revised May 2022.
• Semifreddi's — Bakery site. Baking for the Bay Area since 1984. Footer lists a Kensington bakery cafe at 372 Colusa Ave.; headquarters line is an incomplete street without a city — do not invent the city.
• Small-Scale Dairy Farming Manual — Technology Unit 10.3 Small Scale Cheese Making — Technical notes on coagulation (acid vs enzyme), casein vs whey proteins, syneresis after cutting, salting, and ripening. Training-course material, not a U.S. safety regulation.
• Soft Wheat Quality Laboratory Materials and Methods — Flour Ash — AACC Method 08-01 ash as inorganic residue after combustion; ash as an indirect indicator of residual bran in flour.
• Sonoma County Wine — County vintners' description of 19 AVAs, Pacific fog, Russian River as a cooling conduit, and diurnal range. Use for geography, not as a tasting note.
• Sourdough — Sarah Owens (2015) — ISBN 978-1-61180-310-5 — Award-winning sourdough book connecting starter care, whole and sprouted grains, seasonal ingredients, and baked goods beyond bread.
• Spiral mixer — Individual versions for your business — Manufacturer class page: spiral mixers for wheat, mixed, and wholemeal doughs; optional infrared or bowl-wall temperature sensing; batch sizes are this maker’s catalog, not a universal chart.
• St. Helena — The Model Bakery — Address 1357 Main St, St. Helena, California, 94574. Location has been a bakery since 1908; original brick ovens built in the 1920s (producer claims). Hours omitted from the encyclopedia page.
• Stock…Broth…or Bone Broth…what’s the difference? — Cheryle Syracuse (2023) — Stock is simmered bones with vegetables; thicker than broth because of gelatin/collagen from bones. Chilled stock often turns gelatinous. Their pressure-cooker chicken stock: refrigerate and use within three days, or freeze. Dated 2023-03-22.
• Straus Family Creamery — Producer site. Organic milk and cream from certified organic dairy farms in Marin and Sonoma Counties; Marshall creamery moved in 2021.
• Strawberry Jam Pectin — Tested boiling-water-canned strawberry jam with powdered pectin.
• Successful Cheesemaking: Getting Back to Basics — Dean Sommer (2015) — Dairy Pipeline vol. 27 no. 2. Moisture, fat, pH, and salt as compositional levers; aging as periodic evaluation under temperature and humidity, not a calendar alone.
• Tartine Bakery — Official bakery site. Guerrero Street pickup is stated on the homepage.
• Tartine Bread — Chad Robertson (2010) — ISBN 978-0-8118-3609-2 — Influential San Francisco sourdough book centered on a naturally leavened country loaf and the observations needed to adapt it.
• The 5 elements of great bagels (2021) — Practitioner teaching: bagel hydration often 55–65%; high-gluten flour near 14% protein vs bread flour around 12%; rope-and-loop vs poke shaping; boil gelatinizes the skin; malt, honey, or (sometimes) lye in the bath.
• The Bread Baker's Apprentice — Peter Reinhart (2016) — ISBN 978-1-60774-865-6 — Broad teaching text that bridges professional technique and home baking with formulas, math, terminology, and fermentation guidance.
• The Mill — Producer description of The Mill as a Divisadero cafe and bakery with Four Barrel Coffee. Cross-check operating status against the homepage fire notice.
• The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More — Maurizio Leo (2022) — ISBN 978-0-593-13841-0 — Detailed home-sourdough guide with baker's percentages, troubleshooting, visual failure cues, and recipes beyond hearth loaves.
• The Tassajara Bread Book — Edward Espe Brown (2025) — ISBN 978-1-64547-149-3 — Reissued classic with clear recipes for yeasted, sourdough, quick breads, pastries, and a calm process-centered teaching voice.
• The Taste of Bread — Raymond Calvel (2001) — ISBN 978-0-8342-1646-4 — English edition of Calvel's technical account of French bread. The link is a WorldCat catalog record for the print edition; it is not a public full-text copy.
• The technology of traditional milk products in developing countries — Feta — FAO traditional-product note: feta originated in Greece; semi-hard cheese ripened in brine; sheep milk alone or mixed with goat or cow. Composition and make figures are FAO's traditional-technology notes, not a U.S. identity or a home safety schedule.
• Tips for laminated dough (2018) — Croissant as yeasted dough locked around butter; neat lock-in; rest so butter firms and gluten relaxes; trim edges so layers can rise; croissant vs pain au chocolat shaping.
• To knead super-wet dough, adopt the chop (2024) — High hydration about 80%+; their ciabatta example 79.5% hydration, 7 minutes mixer beating; chop-and-plop as a hand alternative without adding flour.
• Tomales Bay Farm — Hog Island Oyster Co. — Farm page: started with a five-acre Tomales Bay shellfish lease raising Pacific oyster (Crassostrea gigas) as Hog Island Sweetwater; 160 acres of intertidal lands (producer figure).
• Top tips for artisan pizza (2021) — Thin-crust pizza dough: chew vs toughness; oil lubricates gluten; hydration must match oven temperature; cold fermentation for flavor and extensibility; stone/steel thermal mass.
• United States Standards for Beans — Beans are dry threshed field and garden beans, whole, broken, and split, commonly used for edible purposes. Classes include pea/navy, pinto, kidney, black, chickpea/garbanzo, limas, and others. Soybeans are not a class here.
• Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS — Vittorio Capozzi, Valentina Lonzarich, Iuliia Khomenko, Luca Cappellin, Luciano Navarini, Franco Biasioli (2020) — Peer-reviewed identity of mascarpone as thermal-acidic coagulation of milk cream: cream heated to 85–95 °C, acid added, whey proteins denature and partly remain in the drained matrix. Final pH range they cite is 5.7–6.6.
• Use Knives Safely — Claw grip, stable board, chef’s knife held close to the blade, tip on the board with a rocking cut. Updated 2024-06-03.
• Using Pressure Canners — USDA-linked how-to: vent 10 minutes, at least 4 quart jars, do not force-cool, restart timing if pressure drops, check dial gauges yearly. Reprinted from Andress 2014, UGA Extension FDNS-E-37-3.
• Using the autolyse method (2017) — Practitioner account of flour-and-water rest before salt and leaven; 20 to 60 minutes as their working window.
• Vella Cheese Company — Producer site: handmade in Sonoma since 1931; retail store presented as open on this page as of verification. Do not import closure reports from newspapers.
• Visit Us — Marin French Cheese Co. — Producer visit page: 7510 Pt. Reyes - Petaluma Rd, Petaluma, CA 94952. Omit shop hours and cafe hours from place pages.
• Visiting the Ferry Building — Official visitor page stating the address as One Ferry Building, San Francisco, California 94111.
• What is baker’s math, and how can I use it in my everyday bread baking? (2022) — Oil is not hydration; ciabatta example at 82% water and 5% olive oil; flour includes rye and whole wheat in the 100%.
• When less is more: Why fewer folds make a better croissant (2021) — Viennoiserie craft: yeasted laminated dough; too many layers can compress and bake bready; fewer folds can open a honeycomb; butter steam needs enough thickness to puff.
• Which flour is best for your pizza? (2024) — Style-dependent flour: their AP 11.7% protein for a classic crust; bread flour 12.7% for high-hydration pan pizza; '00' as a fine mill for Neapolitan stretch and chew. Brand protein numbers are mill claims.
• Wine Appellations of Origin — TTB definitions of appellation of origin under 27 CFR 4.25: country, state, county, and viticultural area (AVA). An AVA is a geography on a label, not a winemaking method.