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}

@book{52loaves,
  title={52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust},
  author={Alexander, William},
  year={2011},
  publisher={Algonquin Books}
}

@book{slowfood,
  title={Slow food: over het belang van smaak},
  author={Petrini, Carlo},
  year={2015},
  publisher={Fontaine Uitgevers B.V.}
}

@book{deldaele,
  title={De smaak van brood},
  author={Deldaele, Frank},
  year={2015},
  publisher={Lannoo}
}

@book{katz,
  title={The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World},
  author={Katz, Sandor Ellix},
  year={2012},
  publisher={Chelsea Green Publishing}
}

@book{payen1859precis,
  title={Pr{\'e}cis de chimie industrielle: {\`a} l'usage des {\'e}coles pr{\'e}paratoires aux professions industrielles des fabricants et des agriculteurs},
  author={Payen, Anselme},
  volume={2},
  year={1859},
  publisher={L. Hachette}
}

@book{voedselmachine,
  title={De mooie voedselmachine: de charme van je darmen},
  author={Enders, Giulia},
  year={2015},
  publisher={Luitingh-Sijthoff}
  }

@book{bartartine,
  title={Bar Tartine: Cooking with Fermented, Cured, Pickled, and Sprouted Flavors},
  author={Burns, Cortney and Balla, Nicolaus},
  year={2014},
  publisher={Abrams & Chronicle Books}
}

@book{tartine,
  title={Tartine Bread},
  author={Robertson, Chad},
  year={2010},
  publisher={Chronicle Books}
}

@book{holzapfel2012genera,
  title={The genera of lactic acid bacteria},
  author={Holzapfel, WHN and Wood, Brian J},
  volume={2},
  year={2012},
  publisher={Springer Science \& Business Media}
}

@book{broodbuik,
  title={Broodbuik: minder met tarwe en gluten, verlies overgewicht en word weer helemaal gezond.},
  author={David, William},
  year={2013},
  publisher={Kosmos Uitgevers}
}

@book{vagabond,
  title={Vagabond Dreams: Road Wisdom from Central America.},
  author={Murdock, Ryan},
  year={2012},
  publisher={Polyphemus Ltd.}
}

@book{leaderlocalbreads,
  title={Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers},
  author={Leader, Daniel},
  year={2007},
  publisher={W. W. Norton & Company}  
}

@book{hamelman2004bread,
  title={Bread: A Baker's Book of Techniques and Recipes},
  author={Hamelman, Jeffrey},
  year={2004},
  publisher={Wiley}
}

@book{pollancooked,
  title={Cooked: A Natural History of Transformation},
  author={Pollan, Michael},
  year={2014},
  publisher={Penguin Books}
}

@book{preservingjap,
  title={Preserving the Japanese way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen},
  author={Hachisu Singleton, Nancy},
  year={2015},
  publisher={Andrews McMeel Publishing}
}

@book{pollanfood,
  title={In Defense of Food: An Eater's Manifesto},
  author={Pollan, Michael},
  year={2009},
  publisher={Large Print Press}
}

@book{eliasbakboek,
  title={Belgisch bakboek: onze lekkerste streekspecialiteiten},
  author={Elias, Stefan},
  year={2016},
  publisher={Kannibaal}
}

@book{advancedbread,
  title={Advanced Bread and Pastry: A Professional Approach},
  author={Suas, Michel},
  year={2008},
  publisher={Cengage Learning, Inc}
}

@book{petersen2017bread,
  title={Bread and the British Economy, 1770--1870},
  author={Petersen, Christian and Jenkins, Andrew},
  year={2017},
  publisher={Routledge}
}

@book{kaplanbakersparis,
  title={The Bakers of Paris and the Bread Question, 1700-1775},
  author={Kaplan, Steven Laurence},
  year={1996},
  publisher={Duke University Press Books}
}