Catalog

Sources

• 21 CFR § 133.113 — Cheddar cheese https://www.law.cornell.edu/cfr/text/21/133.113
• 21 CFR § 150.140 — Fruit jelly https://www.law.cornell.edu/cfr/text/21/150.140
• 21 CFR § 150.160 — Fruit preserves and jams https://www.law.cornell.edu/cfr/text/21/150.160
• 21 CFR Part 137 — Cereal Flours and Related Products https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-137
• 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) https://doi.org/10.1099/ijsem.0.004107
• About — The Acme Bread Company https://www.acmebread.com/about
• About Us — The Cheese Board Collective https://cheeseboardcollective.coop/about-us/about-main/
• Arizmendi Bakery (Inner Sunset) https://www.arizmendibakery.com/
• Contact — Point Reyes Farmstead Cheese Company https://pointreyescheese.com/pages/contact
• Cowgirl Creamery https://cowgirlcreamery.com/
• Desired dough temperature (2018) https://www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature
• Determining the friction factor in baking (2018) https://www.kingarthurbaking.com/blog/2018/08/27/determining-the-friction-factor-in-baking
• Diverse Microbial Composition of Sourdoughs From Different Origins — Andrea Comasio, Marko Verce, Simon Van Kerrebroeck, Luc De Vuyst (2020) https://pmc.ncbi.nlm.nih.gov/articles/PMC7374928/
• Ensuring Safe Canned Foods https://nchfp.uga.edu/how/can/general-information/ensuring-safe-canned-foods/
• Ferry Building Marketplace https://www.ferrybuildingmarketplace.com/
• Giusto's Vita-Grain — home https://www.giustos.com/
• History — Point Reyes Farmstead Cheese Company https://pointreyescheese.com/pages/about-us
• Impact of winemaking practices on the concentration and composition of tannins in red wine — P. A. Smith, J. M. McRae, K. A. Bindon (2015) https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12188
• Jams, Jellies, and Other Fruit Spreads (HYG-5350) — Treva Williams (2015) https://ohioline.osu.edu/factsheet/HYG-5350
• Legacy Business Registry Staff Report — Boudin Bakery (LBR-2016-17-066) (2017) https://www.sf.gov/sites/default/files/2024-11/item_3b._lbr-2016-17-066_boudin_bakery.pdf
• Miag Multomat Milling Method https://www.ars.usda.gov/midwest-area/wooster-oh/corn-soybean-and-wheat-quality-research/docs/miag-multomat-milling-method/
• 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) https://pmc.ncbi.nlm.nih.gov/articles/PMC377202/
• 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) https://pmc.ncbi.nlm.nih.gov/articles/PMC377203/
• Napa Valley Fast Facts https://napavintners.com/press/docs/napa_valley_fast_facts.pdf
• Napa Valley Nested AVAs https://napavintners.com/napa_valley/appellations.asp
• Our History — Boudin Bakery https://boudinbakery.com/our-story/our-history/
• Remembering the Ferry Building — Amanda Parker https://cowgirlcreamery.com/blogs/our-table/remembering-the-ferry-building
• Small-Scale Dairy Farming Manual — Technology Unit 10.3 Small Scale Cheese Making https://www.fao.org/4/t1265e/t1265e14.htm
• Soft Wheat Quality Laboratory Materials and Methods — Flour Ash https://www.ars.usda.gov/midwest-area/wooster-oh/corn-soybean-and-wheat-quality-research/docs/soft-wheat-quality-laboratory-materials-and-methods/
• Sonoma County Wine https://sonomawine.com/sonoma-county-wine/
• Strawberry Jam Pectin https://nchfp.uga.edu/how/make-jam-jelly/jams/strawberry-jam-pectin/
• Successful Cheesemaking: Getting Back to Basics — Dean Sommer (2015) https://cdr.wisc.edu/assets/pipeline-pdfs/pipeline_2015_vol27_02.pdf
• Tartine Bakery https://tartinebakery.com/
• The Taste of Bread — Raymond Calvel (2001)
• Visiting the Ferry Building https://www.ferrybuildingmarketplace.com/visit/
• Wine Appellations of Origin https://www.ttb.gov/appellations-of-origin