Sourdough

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Wikipedia

the

free

encyclopedia

Sourdough

bread

Two

round

loaves

of

sourdough

bread

Type

Bread

Main

ingredients

Flour

water

sourdough

culture

salt

Cookbook

Sourdough

bread

Media

Sourdough

bread

Sourdough

bread

is

made

by

the

fermentation

of

dough

using

naturally

occurring

lactobacilli

and

yeast

Sourdough

bread

has

a

mildly

sour

taste

not

present

in

most

breads

made

with

bakers

yeast

and

better

inherent

keeping

qualities

than

other

breads

due

to

the

lactic

acid

produced

by

the

lactobacilli

Contents

Introduction

History

Preparation

Starter

Refreshment

of

the

starter

Intervals

between

refreshments

Local

methods

Baking

Biology

and

chemistry

of

sourdough

Lactic

acid

bacteria

Yeasts

Type

I

sourdough

Type

II

sourdough

Type

III

sourdough

Fructan

content

Types

of

bread

Qualities

affecting

health

See

also

Notes

External

links

Introduction

Sourdough

is

a

dough

containing

a

Lactobacillus

culture

in

symbiotic

combination

with

yeasts

It

is

one

of

the

principal

means

of

biological

leavening

in

bread

baking

the

others

using

cultivated

forms

of

yeast

It

is

important

in

baking

rye

based

breads

where

yeast

does

not

produce

comparable

results

History

In

the

Encyclopedia

of

Food

Microbiology

Michael

Gaenzle

writes

The

origins

of

breadmaking

are

so

ancient

that

everything

said

about

them

must

be

pure

speculation

One

of

the

oldest

sourdough

breads

dates

from

BCE

and

was

excavated

in

Switzerland

but

the

origin

of

sourdough

fermentation

likely

relates

to

the

origin

of

agriculture

in

the

Fertile

Crescent

several

thousand

years

earlier

Bread

production

relied

on

the

use

of

sourdough

as

a

leavening

agent

for

most

of

human

history

the

use

of

bakers

yeast

as

a

leavening

agent

dates

back

less

than

years

Pliny

the

Elder

described

the

sourdough

method

in

his

Natural

History

Generally

however

they

do

not

heat

it

up

at

all

but

only

use

the

dough

kept

over

from

the

day

before

manifestly

it

is

natural

for

sourness

to

make

the

dough

ferment

Nat

His

Sourdough

remained

the

usual

form

of

leavening

down

into

the

European

Middle

Ages

until

being

replaced

by

barm

from

the

beer

brewing

process

and

then

later

purposecultured

yeast

Bread

made

from

rye

flour

popular

in

the

northern

half

of

Europe

is

usually

leavened

with

sourdough

Bakers

yeast

is

not

useful

as

a

leavening

agent

for

rye

bread

as

rye

does

not

contain

enough

gluten

The

structure

of

rye

bread

is

based

primarily

on

the

starch

in

the

flour

as

well

as

other

carbohydrates

known

as

pentosans

however

rye

amylase

is

active

at

substantially

higher

temperatures

than

wheat

amylase

causing

the

structure

of

the

bread

to

disintegrate

as

the

starches

are

broken

down

during

cooking

The

lowered

pH

of

a

sourdough

starter

therefore

inactivates

the

amylases

when

heat

can

not

allowing

the

carbohydrates

in

the

bread

to

gel

and

set

properly

In

the

southern

part

of

Europe

where

panettone

was

originally

made

with

sourdough

sourdough

has

become

less

common

in

recent

times

it

has

been

replaced

by

the

fastergrowing

bakers

yeast

sometimes

supplemented

with

longer

fermentation

rests

to

allow

for

some

bacterial

activity

to

build

flavor

French

bakers

brought

sourdough

techniques

to

Northern

California

during

the

California

Gold

Rush

and

it

remains

a

part

of

the

culture

of

San

Francisco

today

The

nickname

remains

in

Sourdough

Sam

the

mascot

of

the

San

Francisco

Sourdough

has

long

been

associated

with

the

gold

prospectors

though

they

were

more

likely

to

make

bread

with

commercial

yeast

or

baking

soda

The

celebrated

San

Francisco

sourdough

is

a

white

bread

characterized

by

a

pronounced

sourness

and

indeed

the

strain

of

Lactobacillus

in

sourdough

starters

is

named

Lactobacillus

sanfranciscensis

alongside

the

sourdough

yeast

Candida

milleri

found

in

the

same

cultures

The

sourdough

tradition

was

carried

into

Alaska

and

the

western

Canadian

territories

during

the

Klondike

Gold

Rush

of

Conventional

leavenings

such

as

yeast

and

baking

soda

were

much

less

reliable

in

the

conditions

faced

by

the

prospectors

Experienced

miners

and

other

settlers

frequently

carried

a

pouch

of

starter

either

around

their

neck

or

on

a

belt

these

were

fiercely

guarded

to

keep

from

freezing

However

freezing

does

not

kill

a

sourdough

starter

excessive

heat

does

Old

hands

came

to

be

called

sourdoughs

a

term

that

is

still

applied

to

any

Alaskan

or

Klondike

oldtimer

The

significance

of

the

nicknames

association

with

Yukon

culture

was

immortalized

in

the

writings

of

Robert

Service

particularly

his

collection

of

Songs

of

a

Sourdough

In

Englishspeaking

countries

where

wheatbased

breads

predominate

sourdough

is

no

longer

the

standard

method

for

bread

leavening

It

was

gradually

replaced

first

by

the

use

of

barm

from

beer

making

then

after

the

confirmation

of

germ

theory

by

Louis

Pasteur

by

cultured

yeasts

Although

sourdough

bread

was

superseded

in

commercial

bakeries

in

the

century

it

has

undergone

a

revival

among

artisan

bakers

Manufacturers

of

nonsourdough

breads

make

up

for

the

lack

of

yeast

and

bacterial

culture

by

introducing

into

their

dough

an

artificiallymade

mix

known

as

bread

improver

or

flour

improver

Preparation

How

to

make

and

maintain

firm

sourdough

Starter

The

preparation

of

sourdough

begins

with

a

preferment

the

starter

or

leaven

also

known

as

the

chief

chef

head

mother

or

sponge

a

fermented

mixture

of

flour

and

water

containing

a

colony

of

microorganisms

including

wild

yeast

and

lactobacilli

The

purpose

of

the

starter

is

to

produce

a

vigorous

leaven

and

to

develop

the

flavour

of

the

bread

In

practice

there

are

several

kinds

of

starters

as

the

ratio

of

water

to

flour

in

the

starter

hydration

varies

A

starter

may

be

a

liquid

batter

or

a

stiff

dough

Flour

naturally

contains

a

variety

of

yeasts

and

bacterial

spores

When

wheat

flour

comes

into

contact

with

water

the

naturally

occurring

enzyme

amylase

breaks

down

the

starch

into

the

sugars

glucose

and

maltose

which

sourdoughs

natural

yeast

can

metabolize

With

sufficient

time

temperature

and

refreshments

with

new

or

fresh

dough

the

mixture

develops

a

stable

culture

This

culture

will

cause

a

dough

to

rise

if

the

gluten

has

been

developed

sufficiently

The

bacteria

ferment

maltose

that

the

yeast

can

not

metabolise

and

the

byproducts

are

metabolised

by

the

yeast

which

produces

carbon

dioxide

gas

leavening

the

dough

Obtaining

a

satisfactory

rise

from

sourdough

takes

longer

than

a

dough

leavened

with

bakers

yeast

because

the

yeast

in

a

sourdough

is

less

vigorous

In

the

presence

of

lactic

acid

bacteria

however

some

sourdough

yeasts

have

been

observed

to

produce

twice

the

gas

of

bakers

yeast

The

acidic

conditions

in

sourdough

along

with

the

bacteria

also

producing

enzymes

that

break

down

proteins

result

in

weaker

gluten

and

may

produce

a

denser

finished

product

Refreshment

of

the

starter

Recently

refreshed

sourdough

As

it

ferments

sometimes

for

several

days

the

volume

of

the

starter

is

increased

by

periodic

additions

of

flour

and

water

called

refreshments

As

long

as

this

starter

culture

is

fed

flour

and

water

regularly

it

will

remain

active

The

ratio

of

fermented

starter

to

fresh

flour

and

water

is

critical

in

the

development

and

maintenance

of

a

starter

This

ratio

is

called

the

refreshment

ratio

Higher

refreshment

ratios

are

associated

with

greater

microbial

stability

in

the

sourdough

In

San

Francisco

sourdough

the

ratio

is

of

the

total

weight

which

is

roughly

equivalent

to

of

the

newdoughs

weight

A

high

refreshment

ratio

keeps

acidity

of

the

refreshed

dough

relatively

low

Acidity

levels

of

below

pH

inhibit

lactobacilli

and

favour

acidtolerant

yeasts

A

starter

prepared

from

scratch

with

a

salted

wheatrye

dough

takes

about

hours

at

C

F

to

stabilise

at

a

pH

between

and

salt

inhibits

L

sanfranciscensis

while

C

milleri

can

withstand

A

drier

and

cooler

starter

has

less

bacterial

activity

and

more

yeast

growth

which

results

in

the

bacterial

production

of

more

acetic

acid

relative

to

lactic

acid

Conversely

a

wetter

and

warmer

starter

has

more

bacterial

activity

and

less

yeast

growth

with

more

lactic

acid

relative

to

acetic

acid

The

yeasts

produce

mainly

CO

and

ethanol

High

amounts

of

lactic

acid

are

desired

in

rye

and

mixedrye

fermentations

while

relatively

higher

amounts

of

acetic

acid

are

desired

in

wheat

fermentations

A

dry

cool

starter

produces

a

sourer

loaf

than

a

wet

warm

one

Firm

starters

such

as

the

Flemish

Desem

starter

which

may

be

buried

in

a

large

container

of

flour

to

prevent

drying

out

tend

to

be

more

resourceintensive

than

wet

ones

Intervals

between

refreshments

A

stable

culture

in

which

L

sanfranciscensis

is

the

dominant

bacterium

requires

a

temperature

between

C

F

and

refreshments

every

hours

for

about

two

weeks

Refreshment

intervals

of

longer

than

three

days

acidify

the

dough

and

may

change

the

microbial

ecosystem

The

intervals

between

refreshments

of

the

starter

may

be

reduced

in

order

to

increase

the

rate

of

gas

CO

production

a

process

described

as

acceleration

In

this

process

the

ratio

of

yeasts

to

lactobacilli

may

be

altered

Generally

if

oncedaily

refreshmentintervals

have

not

been

reduced

to

several

hours

the

percentage

amount

of

starter

in

the

final

dough

should

be

reduced

to

obtain

a

satisfactory

rise

during

proof

Faster

starter

processes

requiring

fewer

refreshments

have

been

devised

sometimes

using

commercial

sourdough

starters

as

inoculants

These

starters

generally

fall

into

two

types

One

is

made

from

traditionally

maintained

and

stable

starter

doughs

often

dried

in

which

the

ratios

of

microorganisms

are

uncertain

Another

is

made

from

microorganisms

carefully

isolated

from

Petri

dishes

grown

into

large

homogeneous

populations

in

fermentors

and

processed

into

combined

bakers

products

with

numerically

defined

ratios

and

known

quantities

of

microorganisms

well

suited

to

particular

bread

styles

Local

methods

Bakers

have

devised

several

ways

of

encouraging

a

stable

culture

of

microorganisms

in

the

starter

Unbleached

unbromated

flour

contains

more

microorganisms

than

more

processed

flours

Bran

containing

wholemeal

flour

provides

the

greatest

variety

of

organisms

and

additional

minerals

though

some

cultures

use

an

initial

mixture

of

white

flour

and

rye

or

whole

wheat

flour

or

seed

the

culture

using

unwashed

organic

grapes

for

the

wild

yeasts

on

their

skins

Grapes

and

grape

must

are

also

sources

of

lactic

acid

bacteria

as

are

many

other

edible

plants

Basil

leaves

are

soaked

in

roomtemperature

water

for

an

hour

to

seed

traditional

Greek

sourdough

Using

water

from

boiled

potatoes

is

said

to

increase

the

activity

of

the

bacteria

by

providing

additional

starch

The

piped

drinking

water

supplied

in

most

urban

areas

is

treated

by

chlorination

or

chloramination

adding

small

amounts

of

substances

that

inhibit

potentially

dangerous

microorganisms

but

are

harmless

to

animals

Some

bakers

recommend

unchlorinated

water

for

feeding

cultures

Because

a

sourdough

fermentation

relies

on

microorganisms

using

water

without

these

agents

may

produce

better

results

Bottled

drinking

water

is

suitable

chlorine

but

not

chloramines

can

be

removed

from

tap

water

by

boiling

it

for

a

time

or

simply

by

leaving

it

uncovered

for

at

least

hours

Chlorine

and

chloramines

can

both

be

removed

by

activated

carbon

filters

and

other

methods

Adding

a

small

quantity

of

diastatic

malt

provides

maltase

and

simple

sugars

to

support

the

yeasts

initially

Bakers

often

make

loaves

with

fermented

dough

from

a

previous

batch

which

they

call

mother

dough

mother

sponge

chef

or

seed

sour

rather

than

making

a

new

starter

every

time

they

bake

The

original

starter

culture

may

be

many

years

old

Because

of

their

pH

level

and

the

presence

of

antibacterial

agents

such

cultures

are

stable

and

able

to

prevent

colonization

by

unwanted

yeasts

and

bacteria

For

this

reason

sourdough

products

inherently

keep

fresh

for

a

longer

time

than

other

breads

and

are

good

at

resisting

spoilage

and

mold

without

the

additives

required

to

retard

spoiling

of

other

types

of

bread

The

flavour

of

sourdough

bread

varies

from

place

to

place

according

to

the

method

used

the

hydration

of

the

starter

and

the

final

dough

the

refreshment

ratio

the

length

of

the

fermentation

periods

ambient

temperature

humidity

and

elevation

all

of

which

contribute

to

the

microbiology

of

the

sourdough

Baking

The

starter

is

mixed

with

flour

and

water

to

make

a

final

dough

of

the

desired

consistency

The

starter

weight

is

usually

to

of

the

total

flour

weight

though

formulas

may

vary

The

dough

is

shaped

into

loaves

left

to

rise

and

then

baked

Because

the

rise

time

of

most

sourdough

starters

is

longer

than

that

of

breads

made

with

bakers

yeasts

sourdough

starters

are

generally

unsuitable

for

use

in

a

bread

machine

However

sourdough

that

has

been

proved

over

many

hours

using

a

sourdough

starter

or

mother

dough

can

then

be

transferred

to

the

machine

utilizing

only

the

baking

segment

of

the

breadmaking

program

bypassing

timed

mechanical

kneading

by

the

machines

paddle

This

may

be

convenient

for

single

loaf

production

but

the

complex

blistered

and

slashed

crust

characteristics

of

ovenbaked

sourdough

bread

can

not

be

achieved

in

a

bread

making

machine

as

this

usually

requires

the

use

of

a

baking

stone

in

the

oven

and

misting

of

the

dough

to

produce

steam

Furthermore

ideal

crust

development

requires

loaves

of

shapes

not

achievable

in

a

machines

loaf

tin

Biology

and

chemistry

of

sourdough

Sourdough

starter

made

with

flour

and

water

refreshed

for

three

or

more

days

See

also

Lactic

acid

fermentation

Sourdough

is

a

stable

culture

of

lactic

acid

bacteria

and

yeast

in

a

mixture

of

flour

and

water

Broadly

speaking

the

yeast

produces

gas

carbon

dioxide

which

leavens

the

dough

and

the

lactic

acid

bacteria

produce

lactic

acid

which

contributes

flavor

in

the

form

of

sourness

The

lactic

acid

bacteria

metabolize

sugars

that

the

yeast

can

not

while

the

yeast

metabolizes

the

byproducts

of

lactic

acid

fermentation

Lactic

acid

bacteria

Main

article

Lactic

acid

bacteria

Lactic

acid

bacteria

are

aerotolerant

anaerobes

which

means

that

though

they

are

anaerobes

they

can

multiply

in

the

presence

of

oxygen

Hammes

and

Vogel

in

distinguished

three

metabolic

groups

of

lactic

acid

bacteria

Group

A

Obligately

homofermentative

They

metabolise

hexoses

via

the

EmbdenMeyerhofParnas

EMP

pathway

to

produce

two

molecules

of

lactic

acid

C

H

O

but

no

carbon

dioxide

They

can

not

tolerate

oxygen

They

grow

at

C

but

not

at

C

They

are

represented

by

L

delbrueckii

and

L

acidophilus

Group

B

Facultatively

heterofermentative

They

metabolise

hexoses

to

lactic

acid

and

pentoses

to

lactic

and

acetic

acids

They

can

use

oxygen

and

will

produce

more

oxidized

fermentations

eg

acetate

if

O

is

present

They

grow

at

C

and

show

variable

growth

at

C

They

are

represented

by

L

casei

and

L

plantarum

Group

C

Obligately

heterofermentative

They

metabolise

hexoses

via

the

EMP

pathway

to

produce

lactic

acid

acetic

acid

and

CO

and

pentoses

via

the

phosphogluconate

pathway

to

lactic

and

acetic

acids

They

are

represented

by

L

fermentum

L

brevis

L

kefiri

and

L

sanfranciscensis

The

phylogenetic

groupings

of

Lactobacillus

species

have

been

undergoing

reclassification

first

being

studied

in

by

Collins

et

al

In

Hammes

and

Vogel

phylogenetically

grouped

L

sanfranciscensis

to

L

caseiPediococcus

In

Hammes

and

Hertel

grouped

it

to

L

buchneri

In

Dellaglio

and

Felis

grouped

it

to

L

fructivorans

Yeasts

The

most

common

yeast

species

in

sourdough

are

Kazachstania

exigua

Saccharomyces

exiguous

Saccharomyces

cerevisiae

Candida

milleri

and

Type

I

sourdough

Traditional

San

Francisco

sourdough

is

a

Type

I

sourdough

Type

I

sourdoughs

are

generally

firm

doughs

have

a

pH

range

of

to

and

are

fermented

in

a

temperature

range

of

to

C

to

F

Lactobacillus

sanfranciscensis

was

named

for

its

discovery

in

San

Francisco

sourdough

starters

though

it

is

not

endemic

to

San

Francisco

Lactobacillus

sanfranciscensis

and

L

pontis

often

highlight

a

lacticacid

bacterial

flora

that

includes

L

fermentum

L

fructivorans

L

brevis

and

L

paralimentarius

The

yeasts

Saccharomyces

exiguus

Candida

milleri

or

Candida

holmii

usually

populate

sourdough

cultures

symbiotically

with

Lactobacillus

sanfranciscensis

The

perfect

yeast

S

exiguus

is

related

to

the

imperfect

yeasts

C

milleri

and

C

holmii

Torulopsis

holmii

Torula

holmii

and

S

rosei

are

synonyms

used

prior

to

C

milleri

and

C

holmii

are

physiologically

similar

but

DNA

testing

established

them

as

distinct

Other

yeasts

reported

found

include

C

humilis

C

krusei

Pichia

anomaola

C

peliculosa

P

membranifaciens

and

C

valida

There

have

been

changes

in

the

taxonomy

of

yeasts

in

recent

decades

L

sanfranciscensis

requires

maltose

while

C

milleri

is

maltase

negative

and

thus

can

not

consume

maltose

C

milleri

can

grow

under

conditions

of

low

pH

and

relatively

high

acetate

levels

a

factor

contributing

to

sourdough

floras

stability

In

order

to

produce

acetic

acid

L

sanfrancisensis

needs

maltose

and

fructose

Wheat

dough

contains

abundant

starch

and

some

polyfructosanes

which

enzymes

degrade

to

maltose

fructose

and

little

glucose

The

terms

fructosan

glucofructan

sucrosyl

fructan

polyfructan

and

polyfructosan

are

all

used

to

describe

a

class

of

compounds

that

are

structurally

and

metabolically

related

to

sucrose

where

carbon

is

stored

as

sucrose

and

polymers

of

fructose

fructans

Yeasts

have

the

ability

to

free

fructose

from

glucofructans

which

compose

about

of

the

dough

Glucofructans

are

long

strings

of

fructose

molecules

attached

to

a

single

glucose

molecule

Sucrose

can

be

considered

the

shortest

glucofructan

with

only

a

single

fructose

molecule

attached

When

L

sanfrancisensis

reduces

all

available

fructose

it

stops

producing

acetic

acid

and

begins

producing

ethanol

If

the

fermenting

dough

gets

too

warm

the

yeasts

slow

down

producing

less

fructose

Fructose

depletion

is

more

of

a

concern

in

doughs

with

lower

enzymatic

activities

A

Belgian

study

of

wheat

and

spelt

doughs

refreshed

once

every

hours

and

fermented

at

C

F

in

a

laboratory

environment

provides

insight

into

the

threephase

evolution

of

firstgenerationtostable

sourdough

ecosystems

In

the

first

two

days

of

refreshment

atypical

genera

Enterococcus

and

Lactococcus

bacteria

highlighted

the

doughs

During

days

sourdoughspecific

bacteria

belonging

to

the

genera

Lactobacillus

Pediococcus

and

Weissella

outcompete

earlier

strains

Yeasts

grew

more

slowly

and

reached

population

peaks

near

days

By

days

welladapted

Lactobacillus

strains

such

as

L

fermentum

and

L

plantarum

had

emerged

At

their

peaks

yeast

populations

were

in

the

range

of

about

of

the

lactobacilli

populations

or

One

characteristic

of

a

stable

dough

is

that

the

heterofermentative

have

outcompeted

homofermentative

lactobacilli

Investigations

of

wheat

sourdough

found

that

S

cerevisiae

died

off

after

two

refreshment

cycles

S

cerevisiae

has

less

tolerance

to

acetic

acid

than

other

sourdough

yeasts

Continuously

maintained

stable

sourdough

can

not

be

unintentionally

contaminated

by

S

cerevisiae

Type

II

sourdough

In

Type

II

sourdoughs

bakers

yeast

or

Saccharomyces

cerevisiae

is

added

to

leaven

the

dough

L

pontis

and

L

panis

highlight

the

flora

They

have

a

pH

less

than

and

are

fermented

within

a

temperature

range

of

to

C

to

F

for

several

days

without

feedings

which

reduces

the

floras

activity

This

process

was

adopted

by

some

in

industry

in

part

due

to

simplification

of

the

multiplestep

build

typical

of

Type

I

sourdoughs

In

Type

II

sourdoughs

yeast

growth

is

slowed

or

stopped

due

to

higher

fermentation

temperatures

These

doughs

are

more

liquid

and

once

fermented

may

be

chilled

and

stored

for

up

to

a

week

They

are

pumpable

and

used

in

continuous

bread

production

systems

Type

III

sourdough

Type

III

sourdoughs

are

Type

II

sourdoughs

subjected

to

a

drying

process

usually

either

spray

or

drum

drying

and

are

mainly

used

at

an

industrial

level

as

flavoring

agents

They

are

dominated

by

dryingresistant

lactic

acid

bacteria

such

as

Pediococcus

pentosaceus

Lactobacillus

plantarum

and

L

brevis

The

drying

conditions

time

and

heat

applied

may

be

varied

in

order

to

influence

caramelization

and

produce

desired

characteristics

in

the

baked

product

Fructan

content

In

preliminary

research

the

fructan

content

in

finished

sourdough

rye

bread

was

around

of

the

dry

bread

mass

Types

of

bread

There

are

many

breads

that

use

techniques

similar

to

that

used

in

the

making

of

sourdough

bread

Danish

rugbrød

rye

bread

is

a

dense

dark

bread

best

known

from

its

use

in

the

Danish

smørrebrød

openfaced

sandwiches

The

Mexican

salty

birote

started

out

in

the

city

of

Guadalajara

as

a

short

French

baguette

that

replaces

the

yeast

with

a

sourdough

fermentation

process

yielding

a

bread

that

is

crunchy

outside

but

soft

and

savory

inside

Amish

friendship

bread

uses

a

sourdough

starter

that

includes

sugar

and

milk

It

is

also

leavened

with

baking

powder

and

baking

soda

An

Amish

sourdough

is

fed

with

sugar

and

potato

flakes

every

days

German

pumpernickel

is

traditionally

made

from

a

sourdough

starter

although

modern

pumpernickel

loaves

often

use

commercial

yeasts

sometimes

spiked

with

citric

acid

or

lactic

acid

to

inactivate

the

amylases

in

the

rye

flour

Flemish

desem

bread

the

word

means

starter

is

a

wholewheat

sourdough

In

Azerbaijan

wholewheat

sourdough

flatbreads

are

traditionally

eaten

In

Ethiopia

teff

flour

is

fermented

to

make

injera

A

similar

variant

is

eaten

in

Somalia

Djibouti

and

Yemen

where

it

is

known

as

lahoh

In

India

idlis

and

dosa

are

made

from

a

sourdough

fermentation

of

rice

and

Vigna

mungo

Qualities

affecting

health

Although

sourdough

breads

made

from

wheat

rye

barley

and

other

cereal

grains

may

cause

gluten

sensitivity

sourdough

fermentation

and

lactic

acid

bacteria

may

be

useful

to

improve

the

quality

of

glutenfree

breads

such

as

by

enhancing

texture

aroma

and

shelf

life

which

can

be

extended

by

inhibition

of

mycotoxins

associated

with

fungal

contamination

Sourdough

bread

has

a

relatively

low

glycemic

index

compared

with

other

types

of

bread

The

acidity

of

sourdough

bread

during

fermentation

may

inhibit

formation

of

phytates

which

affect

the

absorption

of

some

dietary

minerals

In

one

review

sourdough

bread

made

from

whole

grains

was

recommended

as

a

key

daily

food

in

the

Italian

Mediterranean

diet

See

also

Boudin

Bakery

Herman

cake

History

of

California

bread

Klondike

Gold

Rush

where

sourdough

was

a

word

for

an

experienced

miner

Kyselo

Czech

soup

made

from

sourdough

List

of

microorganisms

found

in

sourdough

Saltrising

bread

Żurek

Polish

soup

made

with

rye

flour

soured

in

the

same

process

that

occurs

in

the

forming

of

sourdough

Notes

Michael

Gänzle

has

said

Markus

Brandt

estimated

that

in

a

properly

maintained

sourdough

of

sufficient

age

the

yeasts

and

lactobacilli

each

contribute

roughly

of

the

total

CO

Gänzle

pointed

out

that

while

there

are

fewer

yeasts

they

are

larger

The

term

mother

dough

sometimes

refers

to

a

yeast

sponge

so

one

must

look

at

the

ingredients

and

process

to

understand

if

it

is

a

multirefreshment

sourdough

or

instead

a

sponge

made

from

only

fresh

ingredients

References

a

b

c

Davidson

Alan

The

Oxford

Companion

to

Food

Oxford

Oxford

University

Press

pp

ISBN

Gaenzle

Michael

April

Sourdough

Bread

In

Batt

Carl

Encyclopedia

of

Food

Microbiology

ed

Academic

Press

p

ISBN

a

b

Tannahill

Reay

Food

in

History

Stein

and

Day

pp

ISBN

Pliny

the

Elder

Natural

History

Loeb

Classics

p

a

b

Gobbetti

Marco

Gänzle

Michael

Handbook

on

Sourdough

Biotechnology

Springer

p

ISBN

a

b

Scott

Alan

Daniel

Wing

The

Bread

Builders

Hearth

Loaves

and

Masonry

Ovens

White

River

Junction

VT

Chelsea

Green

Publishing

Company

pp

ISBN

Retrieved

June

Peters

Erica

J

San

Francisco

A

Food

Biography

Rowman

Littlefield

p

Fernald

Anya

NovemberDecember

Sourdough

Baking

Slow

The

International

Herald

of

Tastes

Retrieved

June

Griggs

Barbara

August

The

rise

and

rise

of

sourdough

bread

The

Guardian

London

Retrieved

September

Smith

Jim

Q

Technology

of

reduced

additive

foods

Second

ed

Oxford

Blackwell

Science

p

ISBN

Retrieved

When

bakers

yeast

became

available

the

immediate

need

for

the

dough

resting

time

of

several

hours

disappeared

The

industrialisation

of

breadmaking

was

introduced

and

consequently

the

production

time

was

dramatically

reduced

Dough

conditioners

and

enzymes

became

necessary

to

secure

the

required

dough

characteristics

a

b

c

d

Jeffrey

Hamelman

Bread

a

bakers

book

of

techniques

and

recipes

New

York

John

Wiley

pp

ISBN

Pg

It

is

woefully

common

at

this

point

in

the

mix

of

inexperienced

bakers

to

conclude

that

the

dough

is

too

wet

and

to

add

flour

What

seems

to

be

excessively

loose

dough

early

in

the

mix

however

will

soon

transform

once

the

second

phase

of

mixinggluten

developmentis

accomplished

Extra

flour

added

early

on

has

ruined

many

a

dough

Only

by

feeling

the

dough

throughout

the

mixing

process

can

we

understandthrough

our

handsthe

considerable

change

from

loose

and

shaggy

to

firm

elastic

and

developed

Pg

Once

water

is

added

to

the

flour

the

life

cycle

of

the

incipient

sourdough

and

levain

are

often

used

interchangeably

in

the

United

States

This

however

is

not

the

case

in

Europe

In

Germany

the

word

for

sourdough

is

Sauerteig

and

it

always

refers

to

a

culture

of

rye

flour

and

water

In

France

the

word

for

sourdough

is

levain

which

refers

to

a

culture

that

is

made

entirely

or

almost

so

of

white

flour

The

desem

method

of

sourdough

production

originally

from

Belgium

utilizes

a

wholewheat

culture

maintained

in

a

cool

environment

and

almost

always

the

bread

is

made

without

the

addition

of

bakers

yeast

While

outwardly

these

methods

are

different

there

are

a

number

of

similarities

between

them

Most

important

is

that

each

is

a

culture

of

naturally

occurring

yeasts

and

bacteria

that

have

the

capacity

to

both

leaven

bread

and

provide

it

with

flavor

Rogers

RF

Hesseltine

CW

Microflora

of

wheat

and

wheat

flour

from

six

areas

of

the

United

States

PDF

Cereal

Chemistry

Retrieved

Feb

MicroOrganisms

in

Foods

Microbial

Ecology

of

Food

Commodities

New

York

Kluwer

AcademicPlenum

Publishers

pp

ISBN

Retrieved

See

Table

bottom

of

page

Schlegel

Hans

G

General

Microbiology

ed

Cambridge

University

Press

ISBN

a

b

Van

der

Meulen

R

Scheirlinck

I

Van

Schoor

A

et

al

August

Population

dynamics

and

metabolite

target

analysis

of

lactic

acid

bacteria

during

laboratory

fermentations

of

wheat

and

spelt

sourdoughs

Appl

Environ

Microbiol

doi

PMC

PMID

a

b

Decock

Pieter

Cappelle

Stefan

JanuaryMarch

Bread

technology

and

sourdough

technology

PDF

Trends

in

Food

Science

Technology

doi

Retrieved

Dec

a

b

Stolz

Peter

Böcker

Georg

Vogel

Rudi

F

Hammes

Walter

P

Utilisation

of

maltose

and

glucose

by

lactobacilli

isolated

from

sourdough

FEMS

Microbiology

Letters

doi

ISSN

a

b

Sugihara

TF

Kline

L

Miller

MW

March

Microorganisms

of

the

San

Francisco

sour

dough

bread

process

I

Yeasts

responsible

for

the

leavening

action

PDF

Appl

Microbiol

PMC

PMID

Retrieved

Dec

a

b

Kline

L

Sugihara

TF

March

Microorganisms

of

the

San

Francisco

sour

dough

bread

process

II

Isolation

and

characterization

of

undescribed

bacterial

species

responsible

for

the

souring

activity

PDF

Appl

Microbiol

PMC

PMID

Retrieved

Dec

a

b

Daeschel

MA

Andersson

RE

Fleming

HP

Microbial

ecology

of

fermenting

plant

materials

PDF

FEMS

Microbiology

Letters

doi

Retrieved

Nov

The

bacterium

Lactobacillus

sanfrancisco

ferments

maltose

but

not

glucose

Some

glucose

is

provided

by

the

action

of

the

maltose

phosphorylase

pathway

which

is

then

fermented

by

the

acidtolerant

yeast

Saccharomyces

exiguus

which

can

not

use

maltose

The

yeast

in

turn

provides

growth

stimulants

for

the

bacterium

a

b

c

Wing

Gänzle

Dan

Woods

long

posts

Retrieved

Dec

Peterson

James

A

Glorious

French

food

a

fresh

approach

to

the

classics

London

J

Wiley

p

ISBN

Retrieved

Because

these

natural

yeasts

are

less

aggressive

and

more

genetically

diverse

than

packaged

yeasts

they

give

the

dough

a

more

complex

flavor

partially

because

they

allow

for

the

competition

of

naturally

occurring

benevolent

bacteria

Nicolette

M

Dumke

Easy

Breadmaking

for

Special

Diets

Use

Your

Bread

Machine

Food

Processor

Mixer

or

Tortilla

Maker

to

Make

the

Bread

YOU

Need

Quickly

and

Easily

Allergy

Adapt

Inc

p

ISBN

Retrieved

In

addition

to

the

wild

yeast

being

slower

producers

of

the

gas

that

makes

bread

rise

the

lactobacilli

take

about

twelve

hours

to

develop

the

full

flavor

you

want

in

your

bread

Häggman

M

Salovaara

H

Microbial

reinoculation

reveals

differences

in

the

leavening

power

of

sourdough

yeast

strains

LWT

Food

Science

and

Technology

doi

McGee

Harold

On

food

and

cooking

the

science

and

lore

of

the

kitchen

New

York

Scribner

pp

ISBN

Retrieved

June

Manual

for

army

bakers

Washington

Government

Printing

Office

p

Retrieved

Aug

S

John

Ross

Sourdough

Bread

How

To

Begin

easy

sourdough

for

the

beginner

or

novice

Retrieved

June

Don

Holm

Myrtle

Holm

The

Complete

Sourdough

Cookbook

Caldwell

Idaho

Caxton

Press

p

ISBN

Retrieved

June

a

b

c

Khachatourians

George

G

Food

Biotechnology

Microorganisms

New

York

WileyInterscience

pp

ISBN

Valcheva

R

Korakli

M

Onno

B

et

al

March

Lactobacillus

hammesii

sp

nov

isolated

from

French

sourdough

Int

J

Syst

Evol

Microbiol

Pt

doi

PMID

maintained

by

back

slopping

or

rafraîchi

in

terms

of

ratio

sourdoughdough

Sourdough

Rise

Time

Table

The

Fresh

Loaf

Retrieved

Panel

on

the

Applications

of

Biotechnology

to

Traditional

Fermented

Foods

National

Research

Council

Applications

of

Biotechnology

in

Traditional

Fermented

Foods

The

National

Academies

Press

ISBN

Retrieved

June

This

can

be

achieved

by

the

sourdough

process

in

which

some

portion

of

one

batch

of

fermented

dough

is

used

to

inoculate

another

batch

This

practice

is

also

referred

to

as

backslopping

or

inoculum

enrichment

The

resulting

starters

are

active

and

should

not

be

stored

but

used

in

a

continuous

manner

Calvel

Raymond

The

taste

of

bread

Gaithersburg

Md

Aspen

Publishers

pp

ISBN

Retrieved

June

a

b

Gänzle

MG

Ehmann

M

Hammes

WP

July

Modeling

of

Growth

of

Lactobacillus

sanfranciscensis

and

Candida

milleri

in

Response

to

Process

Parameters

of

Sourdough

Fermentation

Appl

Environ

Microbiol

PMC

PMID

a

b

Lactic

Acid

Fermentation

in

Sourdough

The

Fresh

Loaf

Retrieved

Section

What

is

the

Microbiology

of

San

Francisco

Sourdough

Retrieved

yeasts

do

not

produce

appreciable

amounts

of

either

lactic

or

acetic

acids

their

main

metabolites

are

ethanol

and

Simpson

Benjamin

K

Food

Biochemistry

and

Food

Processing

ed

Oxford

UK

John

Wiley

Sons

Inc

p

ISBN

Retrieved

WikibooksCookbookSourdough

Starter

Nanna

A

Cross

Corke

Harold

Ingrid

De

Leyn

Nip

WaiKit

Bakery

products

science

and

technology

Oxford

Blackwell

p

ISBN

Duygu

Gocmen

Ozan

Gurbuz

Ayşegul

Yıldırım

Kumral

Adnan

Fatih

Dagdelen

and

Ismet

Sahin

The

effects

of

wheat

sourdough

on

glutenin

patterns

dough

rheology

and

bread

properties

PDF

European

Food

Research

and

Technology

doi

Retrieved

Aug

Siragusa

S

Di

Cagno

R

Ercolini

D

Minervini

F

Gobbetti

M

De

Angelis

M

February

Taxonomic

structure

and

monitoring

of

the

dominant

population

of

lactic

acid

bacteria

during

wheat

flour

sourdough

type

I

propagation

using

Lactobacillus

sanfranciscensis

starters

Appl

Environ

Microbiol

doi

PMC

PMID

a

b

Pain

au

Levain

Production

PDF

Baking

Update

Lallemand

Inc

Retrieved

Dec

Gottfried

Unden

Biology

of

Microorganisms

on

Grapes

in

Must

and

in

Wine

Berlin

Springer

p

ISBN

Retrieved

Dec

Huis

in

ʻt

Veld

J

H

J

Konings

Wilhelmus

Nicolaas

Kuipers

Otto

Lactic

acid

bacteria

genetics

metabolism

and

applications

proceedings

of

the

Sixth

Symposium

on

lactic

acid

bacteria

genetics

metabolism

and

applications

September

Veldhoven

The

Netherlands

Bruxelles

Kluwer

p

ISBN

Retrieved

Table

Specific

enumeration

of

lactic

acid

bacteria

in

cabernet

sauvignon

fermenting

must

CFUml

LonvaudFunel

et

al

a

b

c

d

e

f

Felis

GE

Dellaglio

F

September

Taxonomy

of

Lactobacilli

and

Bifidobacteria

PDF

Curr

Issues

Intest

Microbiol

PMID

Mundt

JO

Hammer

JL

September

Lactobacilli

on

plants

Appl

Microbiol

PMC

PMID

a

b

De

Vuyst

L

Schrijvers

V

Paramithiotis

S

et

al

December

The

biodiversity

of

lactic

acid

bacteria

in

Greek

traditional

wheat

sourdoughs

is

reflected

in

both

composition

and

metabolite

formation

Appl

Environ

Microbiol

doi

PMC

PMID

Maher

John

Replacement

of

Renal

Function

by

Dialysis

A

Text

Book

of

Dialysis

Third

ed

Kluwer

Academic

Publishers

p

ISBN

Retrieved

What

are

the

various

ways

to

remove

chlorinechloramine

from

tap

water

Homebrewing

Stack

Exchange

Homebrewstackexchangecom

Retrieved

Reinhart

Peter

Crust

Crumb

Master

Formulas

For

Serious

Bakers

Berkeley

Calif

Ten

Speed

Press

p

ISBN

Retrieved

June

Esposito

Mary

Ann

Ciao

Italia

in

Tuscany

traditional

recipes

from

one

of

Italys

most

famous

regions

New

York

St

Martins

Press

p

ISBN

Retrieved

Aug

Christina

Tosi

Momofuku

Milk

Bar

Crown

Publishing

Group

ISBN

Retrieved

Thiele

C

Gänzle

M

G

Vogel

R

F

JanuaryFebruary

Contribution

of

Sourdough

Lactobacilli

Yeast

and

Cereal

Enzymes

to

the

Generation

of

Amino

Acids

in

Dough

Relevant

for

Bread

Flavor

PDF

Cereal

Chemistry

doi

Retrieved

Calculated

sourdough

rise

times

at

various

temperatures

Retrieved

a

b

c

d

e

f

g

Lorenz

Klaus

J

Kulp

Karel

Handbook

of

dough

fermentations

New

York

Marcel

Dekker

Inc

pp

ISBN

Retrieved

Dec

a

b

c

d

e

Hammes

WP

Vogel

RF

Holzapfel

W

H

Wood

Brian

J

B

eds

The

Genera

of

lactic

acid

bacteria

London

Blackie

Academic

Professional

pp

ISBN

Retrieved

Dec

a

b

c

d

e

f

Todars

Online

Textbook

of

Bacteriology

Lactic

Acid

Bacteria

Retrieved

a

b

c

d

Yiu

H

Hui

Handbook

of

food

science

technology

and

engineering

Washington

DC

Taylor

Francis

pp

ISBN

Retrieved

Dec

See

Table

a

b

c

d

e

Weibiao

Zhou

Nantawan

Therdthai

YH

Hui

E

Özgül

Evranuz

eds

Fermented

Bread

Handbook

of

PlantBased

Fermented

Food

and

Beverage

Technology

ed

CRC

Press

ISBN

a

b

c

d

Golden

David

M

Jay

James

M

Martin

J

Loessner

Modern

food

microbiology

Berlin

Springer

p

ISBN

Retrieved

June

a

b

Arendt

EK

Ryan

LA

Dal

Bello

F

April

Impact

of

sourdough

on

the

texture

of

bread

PDF

Food

Microbiol

doi

PMID

Retrieved

June

a

b

Gotthard

Kunze

Satyanarayana

T

Yeast

Biotechnology

Diversity

and

Applications

Berlin

Springer

p

ISBN

Retrieved

Neubauer

H

Glaasker

E

Hammes

WP

Poolman

B

Konings

WN

Mechanism

of

maltose

uptake

and

glucose

excretion

in

Lactobacillus

sanfrancisco

J

Bacteriol

PMC

PMID

Gobbetti

M

A

Corsetti

Lactobacillus

sanfrancisco

a

key

sourdough

lactic

acid

bacterium

a

review

PDF

Food

microbiology

Retrieved

Mar

Vogel

Rudi

F

Microbial

ecology

of

cereal

fermentations

Food

Technology

and

Biotechnology

Retrieved

Feb

CJ

Pollock

NJ

Chatterton

Fructans

In

PK

Stumpf

EE

Conn

J

Preiss

The

Biochemistry

of

plants

a

comprehensive

treatise

Carbohydrates

San

Diego

California

Academic

Press

Inc

pp

ISBN

Retrieved

Feb

Nanna

A

Cross

Corke

Harold

Ingrid

De

Leyn

Nip

WaiKit

Bakery

products

science

and

technology

Oxford

Blackwell

p

ISBN

Sadeghi

A

The

Secrets

of

Sourdough

A

Review

of

Miraculous

Potentials

of

Sourdough

in

Bread

Shelf

Life

BiotechnologyFaisalabad

doi

Ercolini

Danilo

Cocolin

Luca

Molecular

techniques

in

the

microbial

ecology

of

fermented

foods

Berlin

Springer

p

ISBN

Retrieved

June

Yiu

H

Hui

Stephanie

Clark

Handbook

of

food

products

manufacturing

New

York

Wiley

p

ISBN

Retrieved

June

Griggs

Barbara

February

PhD

thesis

Messung

und

Beeinflussung

der

Konsistenz

von

Teigen

aus

Roggenmehl

Measurement

and

Manipulation

of

Dough

Consistency

from

Rye

Flour

University

of

Hanover

Germany

Retrieved

December

Recipes

Baking

that

dark

sour

bread

Rugbrød

The

official

website

of

Denmark

Denmarkdk

Retrieved

Discovering

Danish

Rye

Bread

Epicuriouscom

Retrieved

Birote

bread

the

unique

taste

of

Jalisco

Retrieved

How

to

Bake

Traditional

GermanStyle

Pumpernickel

at

Home

Sourdough

Library

Retrieved

September

Robertson

Laurel

Flinders

Carol

Godfrey

Bronwen

The

Laurels

Kitchen

Bread

Book

A

Guide

to

WholeGrain

Breadmaking

Random

House

pp

ISBN

Forgotten

Foods

Comparison

of

the

Cuisines

of

Northern

and

Southern

Azerbaijan

by

Pirouz

Khanlou

Azercom

Retrieved

Recipe

Ethiopian

Injera

The

Accidental

Scientist

Retrieved

September

Lahoh

Sanaani

Sheba

Yemeni

Foods

May

Retrieved

September

Lahoh

is

a

sourdough

flatbread

which

is

eaten

in

Yemen

Somalia

Djibouti

and

Ethiopia

Steinkraus

Keith

Handbook

of

Indigenous

Fermented

Foods

Second

Edition

CRC

Press

p

ISBN

Arendt

E

K

Moroni

A

Zannini

E

Medical

nutrition

therapy

Use

of

sourdough

lactic

acid

bacteria

as

a

cell

factory

for

delivering

functional

biomolecules

and

food

ingredients

in

gluten

free

bread

Microbial

Cell

Factories

Suppl

doi

PMC

PMID

Axel

C

Zannini

E

Arendt

E

K

Mold

spoilage

of

bread

and

its

biopreservation

A

review

of

current

strategies

for

bread

shelf

life

extension

Critical

Reviews

in

Food

Science

and

Nutrition

doi

PMID

Stamataki

NS

Yanni

AE

Karathanos

VT

Bread

making

technology

influences

postprandial

glucose

response

a

review

of

the

clinical

evidence

Br

J

Nutr

Review

doi

PMID

a

b

c

dAlessandro

A

De

Pergola

G

Mediterranean

diet

pyramid

A

proposal

for

Italian

people

Nutrients

doi

PMC

PMID

Sourdough

Definition

from

the

MerriamWebster

Dictionary

Retrieved

June

External

links

Media

related

to

Sourdough

at

Wikimedia

Commons

Sourdough

Starter

at

Wikibook

Cookbooks

Sourdough

at

Curlie

v

t

e

Bread

Types

Brown

bread

Chapati

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Injera

Multigrain

bread

Naan

Paratha

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Quick

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Saltrising

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bread

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toast

Unleavened

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bread

Whole

wheat

Ingredients

Bakers

yeast

Barm

Calcium

propanoate

Eggs

Fat

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Flour

treatment

agent

Leavening

agent

Milk

Salt

Sugar

Water

Equipment

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machine

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pan

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scraper

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reaction

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and

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Steaming

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dough

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process

Uses

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History

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Brand

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Book

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B O O O O O B O O O O O B O O O O O O O B O O O B O O B O B O O O O O B I I O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O B O O O B O O O B O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O B O O O O O O O B O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O B O O O O O O O O O O O O B O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O B O O O O O O O O O O O B O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B B O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O B O O O B O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O B O O O O B O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O B O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O B O O O O O B O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O 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O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O B O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O B O O O B O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O


Spanish Argentines From Wikipedia the free encyclopedia Spanish Argentines Hispano argentinos Total population The majority of Argentines have at least partial Spanish ancestry Regions with significant populations Throughout Argentina Languages Rioplatense Spanish Minority speaks Galician Catalan and Basque Religion Roman Catholicism Related ethnic groups Spaniards Galicians Castilians Catalans Asturians Cantabrians Aragonese Basque Argentines Spanish settlement in Argentina that is the arrival of Spanish emigrants in Argentina took place first in the period before Argentinas independence from Spain and again in large numbers during the late 19th and early 20th centuries Between the 15th and 19th centuries the Spanish Empire was the sole colonial power in the territories that became Argentina after the 1816 Argentine declaration of independence Thus before 1850 the vast majority of European settlers in Argentina were from Spain and they carried the Spanish colonial administration including religious affairs government and commercial business A substantial Spanish descended Criollo population gradually built up in the new cities while some mixed with the indigenous populations Mestizos with the black slave population Mulattoes or with other European immigrants Since a great portion of the immigrants to Argentina before the mid19th century were of Spanish descent and a significant part of the late19th centuryearly20th century immigrants to Argentina were Spaniards the large majority of Argentines are at least partly of Spanish ancestry Indeed the 20 most common surnames in Argentina are Spanish However this prevalence and the numerous shared cultural aspects between Argentina and Spain the Spanish language Roman Catholicism Criollo Hispanic traditions has been mitigated by massive Immigration to Argentina at the turn of the 20th century involving an overall majority of nonSpanish peoples from all over Europe This has led to a hybrid Argentine culture which is among the most distinct from traditional Spanish culture in Latin America Furthermore a large proportion of Spanish immigration to Argentina during the 20th century was from the North Western region of Galicia which has a separate language and distinct culture from other parts of Spain Contents 1 History 2 Spanish Immigration 3 Modern times 4 Figures 5 See also 6 7 External links History The interplay between Argentine and Spanish culture has a long and complex history Spanish settlements date back to 16th century and from then on many criollo Spaniards populated the area of Argentina some of whom intermarried with nonSpaniards Spain established a permanent colony on the site of Buenos Aires in 1580 although initial settlement was primarily overland from Peru The Spanish further integrated Argentina into their vast empire by establishing the Vice Royalty of Rio de la Plata in 1776 and Buenos Aires became a flourishing port Argentina would become a crucial part of the Spanish Empire in South America The Argentine independence movement drastically changed earlier ArgentineSpanish relations The Argentine movement for independence from Spain began in the powerful city of Buenos Aires on May 25 1810 and the whole new country formally declared independence from Spain on July 9 1816 in the city of San Miguel de Tucumán Following the defeat of the Spanish centralist and federalist groups engaged in a lengthy conflict to determine the future of the nation of Argentina Prior to its independence Spaniards in Argentina who were against the rule of the Spanish Empire and desired their independence came to be known as Argentines and those who were opposed to independence continued to be identified as Spaniards But a few generations after independence and particularly after recent immigration most Argentines began to see themselves as purely Argentine out of pride in their new developing nation Spanish Immigration Percentage of Spanish immigrants in the provinces and territories of Argentina according to the 1914 Argentine census During the colonial period 1492 1832 a total of 24 million Spaniards emigrated to Virreinato of Buenos Aires forming the basis of modernday Argentine population In the postcolonial period 18321950 there would be a further influx of Spanish immigrants to Argentina from all over Spain during the Great European immigration wave to Argentina after the creation of the modern Argentine state Between 1857 and 1960 more than 25 million Spanish people emigrated to Argentina mostly from Galicia the Basque Country Asturias Cantabria and Catalonia in northern Spain while significantly smaller numbers of immigrants also arrived from Andalusia in southern Spain Galicians make up 70 of the Spanish postcolonial immigrant population in Argentina The city with the worlds second largest number of Galician people is Buenos Aires where immigration from Galicia was so profound that today all Spaniards regardless of their origin within Spain are referred to as gallegos Galicians in Argentina Roughly 1015 of the Argentine population are descended from Basque people both Spanish and French and are described as Basque Argentines They gather in several Basque cultural centres in most of the large cities in the country A common practice among Argentinians of Basque origin is to identify themselves FrenchBasques in spite of being no ethnic or cultural difference between Basques from either side of the border between France and Spain This is because of French culture being considered more fashionable than Spanish among the average Argentinian In 2013 there were 92453 Spanish citizens born in Spain living in Argentina and another 288494 Spanish citizens born in Argentina Modern times While there continues to be strong interest among the population in European affairs and their European heritage the Argentine culture today varies considerably from the Spanish just like the American or Australian cultures vary from the British Part of a series on Spaniards Regional groups Andalusian Aragonese Asturian Balearic Basque Canarian Cantabrian Castilian Leonese madrileños manchegos Catalan Ceutan Extremaduran Galician Melillan Murcian Navarrese Valencian Other groups Mercheros Romani gitanos Sephardic Migrants expats and refugees Diaspora Argentina Australia Belgium Brazil Canada Chile Cuba France Germany Mexico New Zealand Peru Philippines Puerto Rico Switzerland United Kingdom United States Uruguay Venezuela Spanish AKA Castilian Basque Catalan Galician Occitan Other languages Aragonese Asturian Fala Portuguese Iberian Romani Caló Erromintxela Quinqui Arabic Romanian English French Ladino JudaeoSpanish Rif Berber v t e Figures Yale university report says 2080000 Spanish immigrants entered Argentina between 18571940 Spain forms 314 Italy 449 of all immigrants in that period Nevertheless due to prior Spanish immigration occurring throughout the colonial period the modern day Argentine population is overwhelmingly Spanish in origin with the 20 most common surnames in the country being all from Spain Another report gives net migration data as follows Spanish net migration to Argentina from 1857 to 1976 Year period Spanish immigrants 18571860 1819 18611870 15567 18711880 24706 18811890 134492 18911900 73551 19011910 488174 19111920 181478 19211930 232637 19311940 11286 19411950 110899 19511960 98801 19611970 9514 19711976 2784 Total 1380140 See also Argentina portal ArgentinaSpain relations Criollo people History of Argentine nationality White Latin Americans References a b Clarincom Cuáles son los 200 apellidos más populares en la Argentina clarincom Retrieved 22 April 2018 in Spanish 1 900106 South American Immigration Argentina wwwyaleedu Retrieved 22 April 2018 External links Immigration to ArgentinaReportYale Galicians in Argentina Basque Heritage in Argentina in Spanish v t e Ancestry and ethnicity in Argentina v t e Spanish diaspora Categories Argentine people of Spanish descent European Argentine Immigration to Argentina Spanish Argentine Spanish diaspora by country

B I O O O O O B I O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B I O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B I O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B I O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B I O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O

spanish argentines
spanish empire
religious affairs


Statendam ship From Wikipedia the free encyclopedia A number of ships of the Holland America Line have been named Statendam the name of an old dike on the island of GoereeOverflakkee SS Statendam 1898 was an ocean liner launched in 1898 and sold to the Allan Line in 1911 being renamed SS Scotian SS Statendam was an ocean liner launched in 1914 She was taken over in 1916 while still under construction as the White Star Line s SS Justicia SS Statendam 1924 passenger liner completed in 1927 by Harland and Wolff and set on fire in 1940 to avoid capture SS Statendam 1956 was a cruise ship launched in 1956 She was sold in 1982 and renamed Rhapsody and then Regent Star She was finally named Sea Harmony and then Harmony I in 2004 and scrapped later that year MS Statendam a cruise ship which entered service in 1993 See also Statendam class Sclass cruise ships of Holland America This article includes a list of ships with the same or similar names If an internal link for a specific ship led you here you may wish to change the link to point directly to the intended ship article if one exists

B O O O O O O O O O O O O B I I O O O B O O O O O O O O O O O O B O O O O O O O O O O O O B I O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O B O O O O O O O O O O B O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O

statendam
holland america line
allan line


Stefanie Dolson From Wikipedia the free encyclopedia Stefanie Dolson Dolson in 2018 No 31 Chicago Sky Position Center Power forward League WNBA Personal information Born January 8 1992 age 26 Port Jervis New York Nationality American Listed height 6 ft 5 in 196 m Listed weight 214 lb 97 kg Career information High school Minisink Valley Slate Hill New York College Connecticut 20102014 2014 Round 1 Pick 6th overall Selected by the Washington Mystics Playing career 2014present Career history 2014 2016 Washington Mystics 20142015 WBC Spartak Moscow Region 20152016 Mersin Büyükşehir Belediyesi 2016 Sichuan Whale 2017 present Chicago Sky 20172018 Dike Napoli Career highlights and awards 2 WNBA AllStar 2015 2017 2 NCAA champion 2013 2014 Senior Class Award 2014 AAC Defensive Player of the Year 2014 WBCA Defensive Player of the Year 2014 Stats at WNBAcom Stefanie Dolson born January 8 1992 is an American professional basketball player for the Chicago Sky of the Womens National Basketball Association WNBA She was drafted 6th overall by the Washington Mystics in the 2014 WNBA Draft Dolson played center for the UConn womens basketball team and won back to back national championships in 2013 and 2014 High school career Dolson attended Minisink Valley High School in Slate Hill New York She played volleyball and basketball and was a member of the National Honor Society During her junior year she averaged 189 points 167 rebounds 50 assists and 62 blocks As a senior she averaged 228 points 176 rebounds 56 assists and 52 blocks Dolson led Minisink Valley High School to four straight New York State Public High School Athletic Association Section 9 championship game appearances and finished her career at Minisink Valley with 1951 points and 1607 rebounds She was a McDonalds High School AllAmerican and participated in the AllStar game where she had 12 points and eight rebounds in the McDonalds AllAmerican Game College career Stefanie Dolson holding the championship trophy at the 2014 UConn men and womens national championship parade Freshman year Its rare for Dolson to start but since AllAmerican center Tina Charles graduated Dolson started her freshmen year at Uconn but she struggled She tied her career high 24 points in 2011 Big East championship game vs Notre Dame and was named to the 201011 BIG EAST AllTournament Team and was named to Big East Rookie Team along with teammate Bria Hartley Sophomore year In her sophomore year she led the Huskies in rebounding pulling down 60 grabs per game and was the leader in blocks with 57 Dolson tallied 20 doublefigure performances including four 20plus games Dolson opened up the season with a bang going 6for6 from the floor for 12 points and added seven rebounds against Holy Cross on 1113 Recorded a teamhigh 20 points as she went 10for16 in the Final Four on April 1 against Notre Dame Junior year Dolson played and started in 38 of UConns 39 games and was third on the team with 136 points while leading the squad with 71 rebounds per game She was third on the team at 268 minutes per game and led the squad with a solid 598 field goal percentage which was the secondhighest total nationally One of three Huskies to dish at least 100 assists Dolson was third with 117 helpers She posted four doubledouble performances after entering the year with only two to her credit Dolson had careerhigh 25 points twice the first time in UConns 8762 win Senior year Dolson played and started in all 40 of UConns game averaging 125 points and a teambest 93 rebounds per contest while she shot 564 percent from the floor and was fourth on the team at 34 assists per game She became only the second Husky alltime to register a tripledouble with a 24point 14rebound 11assist effort against Oregon on November 20 and she posted career highs in rebounds assists blocks and steals during the 201314 campaign Dolson hauled in 371 rebounds which was one shy of tying UConns singleseason rebound record held by Tina Charles She blocked 93 shots which was the thirdhighest total by a Husky senior Dolson was named the inaugural 20132014 American Athletic Conference and WBCA NCAA Division I Defensive Player of the Year and 20132014 Lowes Senior Class Award Dolson helped lead her team to an undefeated 400 season and the 2014 National Championship and was named to the 2014 NCAA Final Four AllTournament team and was later inducted into the Huskies of Honor on senior night Dolson led UConn to a 14411 record over her fouryear career which included four Final Four appearances and back to back National Championships One of only three Huskies tripledoubles in school history One of only five Huskies along with Tina Charles Rebecca Lobo Maya Moore and Jamelle Elliott with at least 1000 points and 1000 rebounds Dolson finished her career 12th on UConns alltime scoring list at 1797 career points fourth with 1101 career rebounds and fourth in both blocks 254 and field goal percentage 588 percent A member of the AllConference Tournament Team in all four years at UConn Dolson also earned a spot on the AllNCAA Tournament Team in 2014 College statistics Source Legend GP Games played GS Games started MPG Minutes per game FG Field goal percentage 3P 3point field goal percentage FT Free throw percentage RPG Rebounds per game APG Assists per game SPG Steals per game BPG Blocks per game PPG Points per game Bold Career high Year Team GP Points FG 3P FT RPG APG SPG BPG PPG 201011 Connecticut 38 386 616 000 816 61 16 05 12 102 201112 Connecticut 38 397 586 000 810 60 17 08 15 104 201213 Connecticut 38 516 593 421 796 71 31 11 15 136 201314 Connecticut 40 498 564 296 792 93 34 10 23 125 Career Connecticut 154 1797 588 327 802 72 25 09 16 117 Professional career WNBA Stefanie Dolson at the 2015 AllStar game Dolson was drafted sixth overall in the 2014 WNBA Draft by Washington Mystics UConn teammate Bria Hartley was drafted right after her by the Seattle Storm and thereafter traded to the Mystics On June 1 2014 in a tripleovertime victory against the Los Angeles Sparks the UConn duo of Dolson and Hartley combined for 34 points coming off the bench and Dolson recorded her first career doubledouble with 14 points and 11 rebounds In her first career start on August 14 2014 Dolson had her second career doubledouble with 12 points and 10 rebounds in a regular season loss to the Chicago Sky The Mystics finished third place in the Eastern Conference but were swept in the first round of the playoffs by the Indiana Fever In the 2015 WNBA season opener against the Connecticut Sun Dolson had a stand out dominating performance scoring 18 points and 12 rebounds in a winning effort Later on in the season she was selected into the 2015 WNBA AllStar Game as a reserve Throughout the season Dolson averaged careerhighs in scoring and rebounding The Mystics would once again reach the playoffs with the fourth seed in the Eastern Conference but were yet again a first round exit losing to the New York Liberty in three games In the 2016 season Dolson continued to flourish as a player in the Mystics starting lineup In a win against the New York Liberty she scored a careerhigh 23 points During that game she had also achieved careerhighs in field goals made and threepointers made However the Mystics would miss the playoffs with a disappointing 1321 record After three seasons with the Mystics Dolson was traded to the Chicago Sky along with teammate Kahleah Copper for the second overall pick in the 2017 WNBA draft Fellow teammate Elena Delle Donne was traded to Washington Mystics On May 14 2017 in her debut with the Sky Dolson scored 9 points along with 2 rebounds in a 7061 loss to the Minnesota Lynx On May 21 2017 Dolson tied her careerhigh of 23 points along with 8 rebounds and a new careerhigh of 5 blocks in a 7571 victory over the Atlanta Dream Two months later on July 28 2017 Dolson scored a new careerhigh of 29 points in a 8680 loss to the Phoenix Mercury By the end of the season Dolson averaged new careerhighs in scoring and rebounding with 145 ppg and 58 rpg but the Sky finished 1222 and were eliminated from playoff contention In February 2018 Dolson resigned with the Sky to a multiyear deal in free agency In 2018 the Sky missed out on the playoffs as they finished with a 1321 record Overseas In the 201415 WNBA offseason Dolson played in Russia for WBC Spartak Moscow Region In the 201516 WNBA offseason Dolson played in Turkey for Mersin Büyükşehir Belediyesi In the 201617 WNBA offseason Dolson briefly played in China for the Sichuan Whale In 2017 Dolson signed with Dike Napoli of the Italian League for the 201718 WNBA offseason WNBA career statistics Legend GP Games played GS Games started MPG Minutes per game RPG Rebounds per game APG Assists per game SPG Steals per game BPG Blocks per game PPG Points per game TO Turnovers per game FG Fieldgoal percentage 3P 3point fieldgoal percentage FT Freethrow percentage Bold Career high League leader Regular season Year Team GP GS MPG FG 3P FT RPG APG SPG BPG TO PPG 2014 Washington 34 1 184 492 000 811 44 12 03 10 17 60 2015 Washington 34 33 247 495 476 871 56 16 04 10 18 106 2016 Washington 34 31 225 482 300 843 47 11 03 09 11 93 2017 Chicago 33 33 293 561 437 870 58 26 05 13 24 145 2018 Chicago 27 25 276 467 346 938 46 30 05 08 17 97 Career 5 years 2 teams 162 123 244 505 384 862 50 18 05 10 18 100 Playoffs Year Team GP GS MPG FG 3P FT RPG APG SPG BPG TO PPG 2014 Washington 2 0 188 300 000 1000 15 05 00 10 25 50 2015 Washington 3 3 220 480 000 750 53 10 03 13 03 90 Career 2 years 1 team 5 3 207 429 000 875 38 08 02 12 12 74 USA Basketball Dolson was named to the USA Basketball U18 team The USA team was one of eight teams from North South and Central America along with the Caribbean invited to participate in the 2010 FIBA Americas U18 ChampionshipFor Women held at the US Olympic Training Center in Colorado Springs Colorado The 2010 USA Basketball U18 National Team that compiled a perfect 50 earned the 2010 FIBA Americas Championship gold medal and qualified the US for the 2011 FIBA U19 World Championship Dolson was named to the USA Basketball U19 team The 2011 USA Basketball U19 World Championship Team that posted an 81 record and captured the gold medal in Valdivia Chile Personal life In 2016 Dolson publicly came out as a member of the LGBT community She spoke out on her sexuality in an interview with ESPN Magazine by saying Not everyone in the WNBA needs to be out but I feel called to lead an authentic life in the open I know who I am and I dont care if people judge me I am 65 and I dye my hair purple and experiment a lot with fashion My motto is If theyre going to stare they might as well stare at something fun There are a lot of girls who struggle being who they are We need Awards and honors TwoTime BIG EAST Freshman of the Week 201011 BIG EAST AllRookie Team 201011 BIG EAST AllTournament Team 201112 Wooden Award Preseason Top30 201112 Preseason Wade Watch List 201112 Preseason AllBIG EAST Honorable Mention 201112 Preseason Naismith Award Watch List 201112 BIG EAST AllTournament Team 201112 AllBIG EAST Honorable Mention 201112 NCAA AllKingston Regional Team 201213 Wooden Award Preseason Top30 201213 Naismith Award Preseason Watch List 201213 BIG EAST AllTournament Team 201213 AllBIG EAST First Team 201213 Associated Press AllAmerica Third Team 201213 USBWA AllAmerica Team 201213 WBCAState Farm AllAmerica Team 201314 Senior Class Award 201314 AAC Defensive Player of the Year 201314 WBCA National Defensive Player of the Year References a b Stefanie Dolson USA Basketball Retrieved 20 Apr 2014 a b Stefanie Dolson Retrieved 20140602 NCAA Statistics web1ncaaorg Retrieved 20160415 Altavilla John April 14 2014 Dolson Hartley To Play Together For Mystics Hartford Courant Tribune Company Retrieved 18 Apr 2014 Stef Dolson Bria Hartley Continue Smooth Transition To WNBA Washington Mystics fall to Chicago Sky fail to clinch WNBA playoff berth Dolson scores careerhigh 23 as Mystics top Liberty ELENA DELLE DONNE TO MYSTICS LATEST TRADE DETAILS COMMENTS AND REACTION Stefanie Dolson Game Log McCamish Pavilion Sunday May 21 2017 Stefanie Dolson Career Highs Stefanie Dolson scores careerhigh 29 points but Sky fall 8680 to Mercury WNBA News Chicago resigns 3 plus adds veteran free agent 20162017 WNBA Overseas Signings WNBA Players Playing Overseas Mystics center Stefanie Dolson comes out feels call to lead public authentic life WBCA NCAA Division I Defensive Player of the Year Womens Basketball Coaches Association Retrieved 1 Jul 2014 v t e Chicago Sky current roster 1 DeShields 2 Copper 6 Montgomery 14 Quigley 15 Williams 21 Faulkner 22 Vandersloot 23 Harper 31 Dolson 32 Parker 41 Coates 45 Ndour Head Coach J Wade Assistant Coaches C Morrow East ATL CHI CON IND NY WAS West DAL LA LV MIN PHO SEA Links to related articles Categories 1992 births Living people American womens basketball players Basketball players at the 2013 NCAA Womens Division I Final Four Basketball players at the 2014 NCAA Womens Division I Final Four Basketball players from New York state Centers basketball Connecticut Huskies womens basketball players LGBT basketball players McDonalds High School AllAmericans Parade High School AllAmericans girls basketball Washington Mystics players Womens National Basketball Association AllStars Henan Phoenix players American expatriate basketball people in China

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Step in Time From Wikipedia the free encyclopedia This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This article may be in need of reorganization to comply with Wikipedias layout guidelines June 2012 This article needs additional citations for verification November 2010 Step In Time is a song and dance number from Walt Disney s 1964 film Mary Poppins and it is composed by Richard M Sherman and Robert B Sherman The choreography for this song was provided by Marc Breaux and Dee Dee Wood It is sung by Bert the chimney sweep Dick Van Dyke and the other chimney sweeps on the rooftops of London It is similar to the old British music hall song Knees Up Mother Brown Contents 1 In the 1964 film Mary Poppins 2 Later versions 3 Main lyrics 31 Lines in the film 4 Similar songs 5 See also 6 Literary Sources In the 1964 film Mary Poppins In the 1964 film Mary Poppins the first part of the song the lines he says in the verses are Kick your knees up Round the chimney Flap like a birdie Up on the railing Over the rooftops and Link your elbows followed by an interlude The interlude continues with Bert Mary Poppins Michael Jane and all the chimney sweepers dancing around the rooftops and as Admiral Boom looks at them with the telescope he thinks that theyre Hottentots so he orders Mr Binnacle to make them scram with colorful fireworks In the second part as all the chimney sweepers get in the house of George Banks Mrs Brill walks into the living room looking at them and screams Theyre at it again and she runs away trying to strike one of the chimney sweepers with a frying pan As Jane Michael Mary Poppins and Bert get in the same place Ellen runs around the dining room with an OW and the chimney sweepers flip her The other phrases in the rest of the musical number are Votes for women Its the master and Whats all this Later versions Step In Time appears in the Mary Poppins stage musical with a very similar purpose The main difference however is that thanks to the possibilities of sophisticated theatrical staging Bert walks upside down on the proscenium arch over the stage In addition this version of the song is sung to show Jane and Michael that chimney sweeps are also guardian angels A shortened version is also present on the Disneys Sing Along Songs video Disneyland Fun A rendition also appears on the 1982 exercise album Mousercise but with mostly different lyrics Kick Your Knees Up and Flap Like A Birdie are kept in this version This version was also seen as an episode of DTV on the Disney Channel Main lyrics Blank spaces indicate sections where any short phrase can be added However the second and third blank spaces must be the same phrase as the first one in each verse _________________________ step in time _________________________ step in time Never need a reason never need a rhyme _________________________ step in time Lines in the film Kick your knees up Round the chimney Flap like a birdie Up on the railing Over the rooftops Link your elbows Mary Poppins Ah Theyre at it again OW Votes for women Its the master Whats all this The first seven phrases were sung on the rooftops of London while the last five were sung in the Banks residence Additionally the final phrase Whats all this is not appended with Step in time Instead the sweeps simply sing several times Whats all this Also the phrase Mary Poppins was only said with Step in time once instead of three times with Never need a reason Never need a rhyme Similar songs The song Me Ol Bamboo from the 1968 film Chitty Chitty Bang Bang also written by the Sherman brothers and performed by Van Dyke is very similar to Step in Time Both songs are loosely based on the repetitive physical action song Knees Up Mother Brown popular in British music halls and Cockney pubs especially during World War II See also Knees Up Mother Brown Literary Sources Sherman Robert B Walts Time from before to beyond Santa Clarita Camphor Tree Publishers 1998 v t e Mary Poppins by P L Travers Novels Mary Poppins 1934 Mary Poppins Opens the Door 1943 Characters Mary Poppins Adaptations Mary Poppins film Mary Poppins Goodbye Mary Poppins musical Mary Poppins Returns Music Soundtracks Mary Poppins Mary Poppins Returns Songs Sister Suffragette The Life I Lead The Perfect Nanny A Spoonful of Sugar Jolly Holiday Supercalifragilisticexpialidocious Stay Awake I Love to Laugh Feed the Birds Fidelity Fiduciary Bank Chim Chim Cheree Step in Time A Man Has Dreams Lets Go Fly a Kite Saving Mr Banks soundtrack accolades Category Categories 1964 songs Songs from Mary Poppins Songs written by the Sherman Brothers Songs about dancing

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