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Part I- Sourdough making and propagation1. How To Prepare, Propagate, and use the SourdoughKashika Arora, Carlo Giuseppe Rizzello, and Marco GobbettiPart II ? Microbial and biochemical characterization of sourdough2. Culture-dependent estimation of lactic acid bacteria and yeastsFabio Minervini3. Culture-independent estimation of lactic acid bacteria and yeastsErica Pontonio and Carlo Giuseppe Rizzello4. Shotgun Metagenomic ApproachesFrancesco Maria Calabrese and Maria De Angelis5. Determination of pH and Titratable AcidityKashika Arora and Raffaella di Cagno6. Determination of Lactic, Acetic Acids, and Estimation of their Molar RatioAndrea Polo and Marco Gobbetti7. Determination of the Content of Free Amino Acids and Their ProfilingMichela Verni8. Soluble Sugars and PolysaccharidesMichela Verni and Marco MontemurroPart III - Sensory, rheology and nutritional attributes of sourdough baked goods9. Volume DeterminationMarco Montemurro10. Texture Profile AnalysisMarco Montemurro and Erica Pontonio11. Image AnalysisMichela Verni and Carlo Giuseppe Rizzello12. Descriptive Sensory AnalysesHana Ameur and Marco Gobbetti13. Determination of the volatile componentsGiuseppe Celano and Maria De Angelis14. In vitro determination of Protein Nutritional IndexesErica Pontonio and Carlo Giuseppe Rizzello15. In vitro determination of the Glycemic IndexAlice Costantini, Olga Nikoloudaki, and Raffaella di Cagno16. Estimation of phytic acid contentOlga Nikoloudaki and Raffaella di Cagno17. Phenolic compounds and in vitro antioxidant activityRosanna Latronico and Pasquale Filannino