Professor Raymond Calvel and Didier Rosada and other contributors: More In-Depth Discussions about Dough

http://www.theartisan.net/temperature_control_baking_1.htm 

http://www.practicallyedible.com/edible.nsf/pages/raymondcalvel 

http://sourdoughhome.com/professorcalvelsstarter.html 


http://www.bakerconnection.com/artisanbaker/article_02.htm


http://www.sfbi.com/pdfs/NewsSp06.pdf 


http://www.sfbi.com/pdfs/NewsF03.pdf 


http://modern-baking.com/specialty_baking/mb_imp_12908/ 

http://www.portlandphoenix.com/archive/food/02/12/06/food_bread.html


http://www.farine-mc.com/2009_09_01_archive.html 


http://cooks.aadl.org/files/cooks/repast/2006_Spring.pdf 

http://bennisonsbakery.blogspot.com/2009_05_01_archive.html


http://www.progressivebaker.com/resources/pdfs/PBU-Fall03.pdf


http://www.nationmaster.com/encyclopedia/Sour-dough

http://home.earthlink.net/~ggda/Flours_One.htm 

http://www.sfbi.com/pdfs/NewsF02.pdf


http://www.sfbi.com/pdfs/NewsF04a.pdf

http://www.thefreshloaf.com/node/12657/questions-about-controlling-activity-preferments-through-inclusion-salt 

http://www.thefreshloaf.com/node/8369/how-get-back-sourness-your-starter-lost


http://modern-baking.com/bread_pastry/mb_imp_7271/

http://larkpien.blogspot.com/2007/05/bread-winner.html

http://www.pastryna.com/downloads/Complete%20Issue%203%202010LR.pdf 

http://northwestsourdough.wordpress.com/2009/01/13/sourdough-starters-and-temperature/ 

http://www.bakeryinfo.co.uk/news/fullstory.php/aid/6113/Letters.html


http://wpage.unina.it/giamauri/Materiale_vario/Coppola_pizza.pdf 


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