his reading of Cooked by Michael Pollan. There was a chapter on fermentation that apparently piqued his interest. (It also inspired him to try brewing a batch of mead, too, in addition to the beer he brews.)
The River Cottage Bread Handbook by Daniel Stevens and Crust and Crumb by Peter Reinhart. The latter he finds a bit pretentious. The former he seems particularly taken with. I wouldn't be surprised if it got added to our list of books we'd like to eventually purchase. Our library, it seems, lacks any bread books specific to sourdough.
on the Root Simple blog, Natural News, and others sources, that there may be additional health benefits to eating this sort of bread as opposed to that raised with commercial yeast--nutrients being more readily available for absorption, lowering glycemic values, and perhaps even reducing the amount of gluten in the bread. And even if in the end that is all proven false, hey, its still yummy bread to eat.