I bake bread with a sourdough starter whose history I have traced to the Cripple Creek Gold Rush of 1893. The search for the origins of my starter has grown into an investigation of a complete geographical history of sourdough. I have researched and written about the invention of sourdough by Ancient Egyptians, the transfer of that cooking knowledge to Ancient Romans, and the utter dependence upon sourdough (and beer brewing) for survival in Medieval Europe. I am requesting $5660 from GLCA to investigate and write about sourdough’s journey from the Old World to the New. Sourdough traveled to the New World with explorers, and their cooks, during the 16th to 18th centuries and was a primary foodstuff for pioneers and to miners in the San Francisco Gold Rush of 1849. My request is to visit sourdough and bread museums in France, the launching point for much of the New World’s sourdough, and San Francisco, one famous landing port, to search for artifacts and documents that shed light on the trans-oceanic voyage of sourdough baking techniques. In addition I will visit sourdough bakeries in both France and San Francisco to observe baking traditions that have been in use for more than 100 years.