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Locke

Locke may refer to:

People

 * John Locke, English philosopher
 * Locke (given name)
 * Locke (surname), information about the surname and list of people

Places in the United States

 * Locke, California, a town
 * Locke, Indiana, an unincorporated community
 * Locke, New York, a town
 * Locke Island, in the Columbia River in Washington
 * Locke Township, Michigan, a township
 * Mount Locke, the site of the McDonald Observatory in the Davis Mountains of West Texas

Arts and entertainment

 * Locke (film), a 2013 British film
 * Locke the Superman, a 1980s manga series by Yuki Hijiri and its anime film adaptations

Fictional characters

 * A family in the comic book series Locke & Key and its television series adaptation
 * Jameson Locke, the protagonist of the video game Halo 5: Guardians
 * John Locke (Lost), a character in the television series Lost
 * Locke, a protagonist of the manga Locke the Superman
 * Locke Cole, a character from the Final Fantasy VI video game
 * Locke, the father of Knuckles the Echidna
 * Locke Lamora, the protagonist of the novel The Lies of Locke Lamora
 * Locke, pseudonym of Peter Wiggin in Ender’s Game by Orson Scott Card

Other uses

 * Locke High School, Los Angeles, California

title: Locke


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Talk:People Against Gangsterism and Drugs

Untitled
Probably have ties to Islamic extremists in the Middle East - how NPOV is this? -- Zoe

 * I think this was due to its being copied verbatim from some source. --snoyes 03:09 Feb 28, 2003 (UTC)

Estimated at several hundred members, PAGAD's G-Force probably contains fewer than 50 members. This is an illogical sentence. Who is doing the "estimating" in the first clause? Who is making the "probability" claim in the second? As it stands, the article is making both claims (since neither is cited), and that makes no sense. --FOo

 * Again, this is due to its being copied verbatim from the source (US Navy) which is not unbiased and doesn't attempt to be. --snoyes 05:05 Feb 28, 2003 (UTC)

 * Then, just for argument's sake, what is it doing in a supposedly NPOV project? Hephaestos

 * Hehe, you'll have a hard time finding someone to argue with. I didn't insert it, but I'll make it neutral (I lived in Cape Town most of my life). - But not tonight. --snoyes 05:20 Feb 28, 2003 (UTC)

Past tense?
Most of this article should be written in the past tense. The bombing campaign has apparently been over for several years. Ebrahim was convicted of public violence in 2002 and has been in prison since then. The article is largely lifted from. Zaian 21:46, 16 January 2006 (UTC)

Bias
I placed the NPOV template because this article relies on only very carefully selected information from the citations, deliberately avoiding important information that would convey more positive views. For example, |the BBC article] also reads notes that the organization "began with the best of intentions, as Cape Town citizens did battle against crime", and that the police force was "corrupt and under-funded". Information like this is critical to understanding PAGD and the reasons for its founding, yet it has been carefully left out. PAGD arose as a result of the South Africa government's failure to enforce law during the apartheid. This serious and prominent blunder of the apartheid-era government more than a mere "belief"; it's blatant fact—the Cape Flats had serious problems, including poverty, hunger, crime, violence, gangs, drugs, and poor legal enforcement. dm yers t urnbull  ⇒ talk 22:38, 5 September 2009 (UTC)

Good idea, templates are much easier than editing this tiny stub. - 63.239.65.10 (talk) 03:07, 19 February 2010 (UTC)

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Impossible wheel

The impossible wheel, also known as the BC wheel (after the comic strip B.C.), represents the most basic type of unicycle, consisting of a single, spoked wheel with pegs extending from the axle. The rider mounts the wheel by jumping onto the pegs while in motion or by putting one foot onto one plate or peg and pushing along like a skateboard.

This device has no drivetrain, so when forward inertia runs out due to gravity and friction, the ride ends. Newer BC wheels use plates which hang below the axle instead of pegs in line with the axle. This makes them easier to ride since the center of gravity is lower.

The unicycling community favors the term BC wheel because the device is not actually impossible to ride; proficiency can be gained with a few hours of practice. Tricks, such as hopping, drops, grinds, and spins, are possible.

Ultimate wheel

An ultimate wheel is a wheel with two pedals directly connected – similar to a unicycle and impossible wheel. It has no seat or frame but offset and functional pedals. There are several different designs: the most popular involves a solid or semi-solid disk inside a regular small bicycle wheel rim with the pedals attached directly to the disk. A less common style uses metal cross braces instead of wood.

Some mounting and riding techniques include:

 * Regular mount
 * Have one pedal lower than the other, and step up to the other pedal

 * Free jump mount
 * Release the wheel then jump onto the pedals

 * Standard riding
 * Simply being able to ride without falling off

 * Turning
 * Turning by twisting your body and the wheel

 * Bunny hop
 * Grabbing on the wheel and hopping off the ground

 * Idling
 * Remaining in one place with one pedal down and one pedal up, rocking the wheel back and forth to keep balance

 * Reverse
 * Riding the wheel backwards

Impossible wheel

 * BC Wheel on Wikibooks Unicyclopedia (Encyclopedia of Unicycling)
 * BC Wheel videos at unicyclist.org
 * Riding the Impossible Wheel including photos
 * BC Wheel video on YouTube

Ultimate wheel

 * Ultimate Wheel Tricks page in the Unicyclopedia.
 * Ultimate Wheel page on unicycling.org
 * Ultimate Wheels on unicycling.com

title: Impossible wheel


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Sourdough

Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.

History
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years."

Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by barm from the beer brewing process, and after 1871 by purpose-cultured yeast.

Bread made from 100% rye flour, popular in northern Europe, is usually leavened with sourdough. Baker's 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 baking. The lowered pH of a sourdough starter, therefore, inactivates the amylases when heat cannot, allowing the carbohydrates in the bread to gel and set properly. In the southern part of Europe, where panettone is still made with sourdough as leavening, sourdough has become less common in the 20th century; it has been replaced by the faster-growing baker's yeast, sometimes supplemented with longer fermentation rests to allow some bacterial activity to build flavor. Sourdough fermentation re-emerged as a major fermentation process in bread production during the 2010s, although it is commonly used in conjunction with baker's yeast as leavening agent.

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 49ers.) Sourdough has long been associated with the 1849 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 Fructilactobacillus sanfranciscensis (previously Lactobacillus sanfranciscensis), alongside the sourdough yeast Kasachstania humilis (previously Candida milleri) found in the same cultures.

The sourdough tradition was carried into Department of Alaska in the United States and the Yukon Territory in Canada during the Klondike Gold Rush of 1898. 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 old-timer. The significance of the nickname's association with Yukon culture was immortalized in the writings of Robert Service, particularly his collection of "Songs of a Sourdough".

In English-speaking countries, where wheat-based 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 20th century, it has undergone a revival among artisan bakers and, more recently, in industrial bakeries. In countries where there is no legal definition of sourdough bread, the dough for some products named or marketed as such is leavened using baker's yeast or chemical raising agents as well as, or instead of, a live sourdough starter culture. The Real Bread Campaign calls these products sourfaux.

Manufacturers of non-sourdough breads make up for the lack of yeast and bacterial culture by introducing into their dough an artificially made mix known as bread improver or flour improver.

Modern culture
Sourdough baking has a devoted community today. Many devotees share starters and tips via the Internet. Hobbyists often share their work on social media. Sourdough cultures contain communities of living organisms, with a history unique to each individual starter, and bakers can feel an obligation to maintain them. The different yeasts present in the air in any region also enter sourdough, causing starters to change depending on location.

Some devotees find interest in history. Sourdough expert Ed Wood isolated millennia-old yeast from an ancient Egyptian bakery near the pyramids of Giza, and many individual starters, such as Carl Griffith's 1847 starter, have been passed down through generations. "I like the throwback of traditional bread, the things our great grandmothers ate," writes professional baker Stacie Kearney. Some bakers describe starters generations old, though Griffith's seems exceptional.

Sourdough baking became more popular during the COVID-19 pandemic, as increased interest in home baking caused shortages of baker's yeast in stores, whereas sourdough can be propagated at home.

Sourdough baking requires minimal equipment and simple ingredients – flour, salt, and water – but invites practice. Purism is a part of the appeal. As described by one enthusiast, "If you take flour, water, (wild) yeast and salt, and play around with time and temperature, what comes out of the oven is something utterly transformed." Many bakers feed their starters on elaborate schedules, and many name them. Some approach sourdough as science, attempting to optimize flavor and acidity with careful measurements, experimentation, and correspondence with professional microbiologists. Some lineages of starter are freely shared, and others can be purchased, but many prefer to cultivate their own. Some techniques for doing so are fiercely debated, such as the use of commercial yeast to jump-start a culture while capturing wild yeasts, or adding grapes or milk.

Starter
The preparation of sourdough begins with a pre-ferment (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 bacteria. When wheat flour comes into contact with water, the naturally occurring enzyme amylase breaks down the starch into the sugars glucose and maltose, which sourdough's 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. The bacteria ferment starches that the yeast cannot metabolise, and the by-products, chiefly maltose, 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 baker's 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 baker's 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/feeding of the starter
As it ferments, sometimes for several days, the volume of the starter is increased by periodic additions of flour and water, called "refreshments" or referred to as a "feeding". 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 40% of the total weight, which is roughly equivalent to 67% of the new-dough's weight. A high refreshment ratio keeps acidity of the refreshed dough relatively low. Acidity levels of below pH 4.0 inhibit lactobacilli and favor acid-tolerant yeasts.

A starter prepared from scratch with a salted wheat-rye dough takes about 54 hours at 27 C to stabilise at a pH between 4.4 and 4.6. 4% salt inhibits L. sanfranciscensis, while C. milleri can withstand 8%.

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 CO2 and ethanol. High amounts of lactic acid are desired in rye and mixed-rye 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 resource-intensive than wet ones.

Intervals between refreshments
A stable culture in which F. sanfranciscensis is the dominant bacterium requires a temperature between 25 - 30 C and refreshments every 24 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 (CO2) production, a process described as "acceleration." In this process, the ratio of yeasts to lactobacilli may be altered. Generally, if once-daily refreshment-intervals 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 baker's products with numerically defined ratios and known quantities of microorganisms well suited to particular bread styles.

Maintaining metabolically active sourdough with high leavening activity typically requires several refreshments per day, which is achieved in bakeries that use sourdough as sole leavening agents but not by amateur bakers that use the sourdough only weekly or even less frequently.

Local methods
Bakers have devised several ways of encouraging a stable culture of micro-organisms in the starter. Unbleached, unbromated flour contains more micro-organisms 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 room-temperature 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 micro-organisms 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 24 hours. Chlorine and chloramines can both be removed by activated carbon filters.

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 must be fed 4 to 12 hours prior to being added to dough, by mixing flour and water to the starter. This creates an active leaven, which should grow in size and is ready to use when it is bubbly and floats in water. The leaven is mixed with flour and water to make a final dough of the desired consistency. The starter weight is usually 13% to 25% of the total flour weight, though formulas may vary. Using a smaller ratio of cold un-feed starter in the range of 5% to 10% can also create good sourdough loaves, however, the fermentation time will be longer and can result in improved flavor. The dough is shaped into loaves, left to rise, and then baked. A number of 'no knead' methods are available for sourdough bread. Due to the length of time sourdough bread takes to proof, many bakers may refrigerate their loaves prior to baking. This process is known as 'retardation' to slow down the proofing process. This process has the added benefit of developing a richer flavoured bread.

Because the rise time of most sourdough starters is longer than that of breads made with baker's yeasts, sourdough starters are generally unsuitable for use in a bread machine. However, sourdough that has been proofed over many hours, using a sourdough starter or mother dough, can then be transferred to the machine, utilizing only the baking segment of the bread-making program, bypassing timed mechanical kneading by the machine's paddle. This may be convenient for single loaf production, but the complex blistered and slashed crust characteristics of oven-baked sourdough bread cannot 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 machine's loaf tin.

Biology and chemistry of sourdough

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 cannot, while the yeast metabolizes the by-products of lactic acid fermentation. During sourdough fermentation, many cereal enzymes, particularly phytases, proteases and pentosanases, are activated through acidification and contribute to biochemical changes during sourdough fermentation.

Lactic acid bacteria
Every starter consists of different lactic acid bacteria which are introduced to the starter through the environment, water, and flour used to create the starter. The lactic acid bacteria are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites. Organic acids, including propionic, formic, acetic acid, and lactic acid, create an unfavorable environment for the growth of spoilage and pathogenic microorganisms.

Lactic acid bacteria commonly found in sourdough include Leuconostoc, Pediococcus, Weissella and other genera. But by far, the most prevalent species belong to the very large and diverse genus, Lactobacillus.

Lactic acid bacteria are a group comprising aerotolerant anaerobes, meaning anaerobes that can multiply in the presence of oxygen, and microaerophiles, meaning microbes that multiply at levels of oxygen lower than atmospheric.

Major lactic acid bacteria in sourdough are heterofermentative (producing more than one product) organisms and convert hexoses by the phosphoketolase pathway to lactate, CO2 and acetate or ethanol; heterofermentative lactic acid bacteria are usually associated with homofermentative (producing mainly one product) lactobacilli, particularly Lactobacillus and Companilactobacillus species.

Yeasts
The most common yeast species in sourdough are Kazachstania exigua (Saccharomyces exiguous), Saccharomyces cerevisiae, K. exiguus and K. humilis (previously Candida milleri or Candida humilis).

Type I sourdough
Traditional sourdoughs used as sole leavening agent are referred to as Type I sourdough; examples include sourdoughs used for San Francisco Sourdough Bread, Panettone, and rye bread. Type I sourdoughs are generally firm doughs, have a pH range of 3.8 to 4.5, and are fermented in a temperature range of 20 to 30 C. Fructilactobacillus sanfranciscensis was named for its discovery in San Francisco sourdough starters, though it is not endemic to San Francisco. F. sanfranciscensis and Limosilactobacillus pontis often highlight a lactic-acid bacterial flora that includes Limosilactobacillus fermentum, Fructilactobacillus fructivorans, Levilactobacillus brevis, and Companilactobacillus paralimentarius. The yeasts Saccharomyces exiguus, Kasachstania humilis, or Candida holmii usually populate sourdough cultures symbiotically with Fructilactobacillus 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 1978. 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. F. sanfranciscensis requires maltose, while C. milleri is maltase negative and thus cannot consume maltose. C. milleri can grow under conditions of low pH and relatively high acetate levels, a factor contributing to sourdough flora's stability.

In order to produce acetic acid, F. 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 1–2% 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 24 hours and fermented at 30 C in a laboratory environment provides insight into the three-phase evolution of first-generation-to-stable sourdough ecosystems. In the first two days of refreshment, atypical genera Enterococcus and Lactococcus bacteria highlighted the doughs. During days 2–5, sourdough-specific bacteria belonging to the genera Lactobacillus, Pediococcus, and Weissella outcompete earlier strains. Yeasts grew more slowly and reached population peaks near days 4–5. By days 5–7, "well-adapted" Lactobacillus strains such as L. fermentum and Lactiplantibacillus plantarum had emerged. At their peaks, yeast populations were in the range of about 1–10% of the lactobacilli populations or 1:10–1:100. One characteristic of a stable dough is that the heterofermentative have outcompeted homofermentative lactobacilli. F. sanfranciscensis has typically not been identified in spontaneous sourdoughs, even after multiple cycles of back-slopping; it was rapidly introduced in wheat sourdoughs, however, when plant materials were used to start the fermentation.

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 cannot be unintentionally contaminated by S. cerevisiae.

Type II sourdough
In Type II sourdoughs, baker's yeast or Saccharomyces cerevisiae is added to leaven the dough; L. pontis and Limosilactobacillus panis in association with Lactobacillus species are dominant members of type II sourdoughs. They have a pH less than 3.5, and are fermented within a temperature range of 30 to 50 C for several days without feedings, which reduces the flora's activity. This process was adopted by some in industry, in part, due to simplification of the multiple-step 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 "drying-resistant [lactic acid bacteria] such as Pediococcus pentosaceus, L. 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.

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 (open-faced sandwiches). The Mexican birote salado 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 3–5 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 whole-wheat sourdough. Whole-wheat sourdough flatbreads are traditionally eaten in Azerbaijan. 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.

Possible fermentation effects
Sourdough bread has a relatively low glycemic index compared with other types of bread. The activity of cereal enzymes during sourdough fermentation hydrolyses phytates, which improves the absorption of some dietary minerals and vitamins, most of which are found in the bran.

Sourdough fermentation reduces wheat components that may contribute to non-celiac wheat sensitivity and irritable bowel syndrome. Sourdough fermentation and lactic acid bacteria may be useful to improve the quality of gluten-free breads, such as by enhancing texture, aroma, and shelf life.

title: Sourdough


text:
Talk:Sourdough

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Image ratio unclear
The image linked in the Starter section, namely https://en.wikipedia.org/wiki/File:Sourdough-process.svg is unclear to me.

The Flour 8u/3 and Water 4u/3 on Day 1 is confusing. What is the /3 here? Since 8u and 4u is a ratio, dividing both sides by 3 does not make sense. But then again, that's why it's unclear to me. — Preceding unsigned comment added by Snakiej (talk • contribs) 21:42, 8 October 2023 (UTC)

Health Section
I know it might just add to the frequency of vandalism by errant users if a health section were added to this page but I just thought I'd make that suggestion. Very few studies exist on sourdough and of course sourdough remains outside of the mainstream so more studies are not likely to arise soon, however I have run into a few articles which cite studies that show sourdough to be better for people with gluten sensitivity and some even claim that Celiacs can consume sourdough (not recommended because of the danger). Also, diabetics have been studied and found that sourdough (even white sourdough) has less of a negative impact on diabetic blood sugar levels than both white and whole grain bread made with bakers yeast. seaniz (talk) 11:12, 16 November 2016 (UTC)

 * You're surely right to be cautious, both for the reasons you mention and for the constraint that medical claims should comply with WP:MEDRS. I think we can add a brief mention of potential benefits, but anything actually medical requires double-blind controlled trial sourcing. Chiswick Chap (talk) 11:27, 16 November 2016 (UTC)

Good edit (benefits) Chiswick Chap! seaniz (talk) 03:50, 21 November 2016 (UTC)

Future possible additions to the article
History of sourdough bread Traditional processing and modern approach Importance of fermentation List of ingredients and role of each Chemistry responsible for fermentation and bread making Types of sourdough Health benefits — Preceding unsigned comment added by Manasi11 (talk • contribs) 14:19, 8 October 2017 (UTC)

Cauvain, Stanley P., Young, Linda S., (2007), Technology of Bread Making. New York, Springer Rubel, W. (2011). Bread: A global history. London: Reaktion Books. Pomeranz, Y. 1., & Shellenberger, J. A. (1971). Bread science and technology. Westport, Conn.: Avi Pub. Co. Gobbetti, M., Gänzle, M., & SpringerLink (Online service). (2013). Handbook on Sourdough Biotechnology. Boston, MA: Springer US. Kulp, K., & Lorenz, K. J. (2003). Handbook of dough fermentations. New York: Marcel Dekker, Inc. Holm, D. (1973). The complete sourdough cookbook for camp, trail, and kitchen. Caldwell, Caxton Printers. Cocolin, L., Ercolini, D., & SpringerLink (Online service). (2008). Molecular Techniques in the Microbial Ecology of Fermented Foods. New York, NY: Springer New York. Kristbergsson, K., & Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects (1st ed. 2016.). Boston, MA: Springer US. Stear, C. A. (1990). Handbook of breadmaking technology. London ; New York: Elsevier Applied Science. Pomeranz, Y. 1. (1987). Modern cereal science and technology. New York, N.Y.: VCH. Eliasson, A., & Larsson, K. (1993). Cereals in breadmaking: A molecular colloidal approach. New York: M. Dekker. Hutkins, R. W. (2006). Microbiology and technology of fermented foods. [Chicago, Ill.?] : Ames, Iowa: IFT Press. McElhatton, A., & El Idrissi, M. M. (2016). Modernization of Traditional Food Processes and Products (1st ed. 2016.). Boston, MA: Springer US.

Sourdough inconsistency
Hi Zefr. You have reverted my sourdough edit, saying a PhD thesis as a source is not acceptable. At the same time, you are permitting unreferenced statements in that same paragraph, simply annotating "citation needed" rather than deleting those unreferenced statements. Can you please explain your logic? Genuine question, because your inconsistency is causing me unnecessary work.86.170.121.194 (talk) 22:22, 13 December 2017 (UTC)
 * On Wikipedia, ideally several editors would reach consensus about the factual quality of the content supported by high-quality secondary references, preferably with peer-assessed published reviews per WP:PSTS. Presently, the subsection is called "Effects", but there is sparse content on actual effects, and the section wanders with details about amounts of fructan present. I'll leave your thesis ref in place while you, I, or someone else finds an accessible review in English. --Zefr (talk) 00:08, 14 December 2017 (UTC)
 * Thanks for responding, Zefr. I can live with the current compromise (although I still do not understand your logic why you prefer placing a "citation needed" reference rather than deleting an unreferenced statement.)
 * Next question: the cited rye bread PhD thesis contains a chapter reviewing the literature on fructan content (and on many other bread constituents). No such review exists to my knowledge in English unfortunately, at least not on PubMed or on Google. Therefore I opted for German because the Germans probably have the most refined (excuse the pun) bread-making tradition in the world. Incidentally, this 2007 thesis is NOT about health effects - on the contrary, back in 2007, fructan and other indigestibie fibres were considered a healthy and desirable bread constituent, and the PhD author is worried that sourdough may reduce the fibre content too much. Question: his literature review refers to a couple of potentially interesting German primary sources measuring fructan content not only in rye bread but also in wheat bread. It will take me some work to obtain those obscure German journals. Should I undertake this effort, or are you going to delete any such work I do? 86.170.121.250 (talk) 07:44, 14 December 2017 (UTC)
 * Opinions on the use of primary sources are not uniform on the English Wikipedia. Much of WP:PSTS is written from a social science and history perspective, not from a physical science perspective. The general view taken by science editors here more-or-less reflects the statement A primary source may only be used on Wikipedia to make straightforward, descriptive statements of facts that can be verified by any educated person with access to the primary source but without further, specialized knowledge, although for many if not most scientific sources, primary, secondary or tertiary, "further, specialized knowledge" is needed, particularly of terminology. Personally I would say that for statements about the chemicals present in a material and their quantities, a primary source is acceptable. Any evaluation of the consequences of these facts needs secondary sources.
 * PhD theses are problematic for a different reason: only the examiner(s) have reviewed the material, and as a former PhD supervisor, I chose examiners carefully from within a community of shared research interests and goals. Usually there will be one or more journal publications resulting from a PhD thesis, and these make much better sources, since they have been reviewed by anonymous journal reviewers and can be commented on by others in later papers.
 * There's no problem in using German journals as such, although you need to be careful as to their reputability. The reliability of a journal depends on the quality of its review process. Peter coxhead (talk) 09:18, 14 December 2017 (UTC)
 * Thanks for your support Peter. I am nevertheless awaiting Zefr's approval before researching or adding further new references, lest he disagrees and deletes my editing efforts. Looks like Zefr is in a transatlantic time zone and therefore I hope he will reply later today. Meanwhile, here is some of the promising primary literature, reviewed and cited in the PhD thesis with regards to fructan breakdown during the bread-making process: 86.170.121.250 (talk) 11:05, 14 December 2017 (UTC)
 * Escriva C, Martinez-Anaya MA (2000) Influence of Enzymes on the Evolution of Fructans in Sourdough Wheat Process. European Food Research and Technology. 210 (4), p. 286-292.
 * Fretzdorff B, Welge N (2003) Fructan- und Rafffinosegehalte im Vollkorn einiger Getreidearten und Pseudo-Cerealien. Getreide, Mehl und Brot. 57 (1), p. 3-8.
 * Fretzdorff B, Welge N (2003) Abbau von getreideeigenen Fructanen während der Herstellung von Roggen-Vollkornbrot. Getreide, Mehl und Brot. 57 (3), p. 147-150.
 * Pontis HG (1989) Fructans and Cold Stress. Journal of Plant Physiology. 134 (2), p. 148-150.
 * My perspective on this section is for the potential gastrointestinal complications from consuming fructans in sourdough bread, implicating the need for WP:MEDRS-quality sources which tend to be more stringent for quality than other disciplines. We should seek references less than 5 years old, according to WP:MEDDATE; the above 4 sources offered are out of date, and hopefully can be substituted with more recent work. I made further article revisions to keep the discussion focused on the potential GI effects of sourdough fructan. --Zefr (talk) 16:25, 14 December 2017 (UTC)
 * Good evening Zefr. I see where you are coming from (the medical angle). My worry is that Sourdough should not really be a medical article, and the claimed health benefits are in my view not yet reliably researched. But we should mention some of the health claims because they constantly come up in the popular media. How about this solution: we put the fructan/chemical composition of sourdough bread in the previous section "Biology and Chemistry". And then rename the "Fructan" section as "Health Aspects" or similar. And then in the Biology/Chemistry section we can apply relaxed Wikipedia citation rules (allowing us to include the PhD review and those 4 obscure references, once I have chased them up and confirmed they are useful). And in the medical section we mention the potential health consequences of teh chemical composition, and use your stringent Wiki med-source criteria. I am making a start so you get my meaning. Feel free to edit or revert my edits. 86.170.121.250 (talk) 17:26, 14 December 2017 (UTC)

The health section does not explain the context of sourdough
The first 75% of the health section just talks about gluten sensitivity. What that has to do with sourdough bread is not explained. I don't know the answer so I can't fix this. N o f o rmation Talk  21:07, 6 November 2018 (UTC)
 * Indeed we can't figure out from the text the connection to gluten: does sourdough bread have more gluten, or is it less harmful to those with such a sensitivity. Limit-theorem (talk) 10:15, 11 November 2018 (UTC)
 * I removed the soapbox excessive discussion of coeliac disease (WP:SOAP), and focused the content more toward the use of sourdough fermentation and lactic acid bacteria as quality factors for bread-making, especially for gluten-free bread. --Zefr (talk) 16:42, 11 November 2018 (UTC)

"Seor" listed at Redirects for discussion
An editor has identified a potential problem with the redirect Seor and has thus listed it for discussion. This discussion will occur at Redirects for discussion/Log/2022 April 19 until a consensus is reached, and readers of this page are welcome to contribute to the discussion. signed,Rosguill talk 15:21, 19 April 2022 (UTC)

Redirections
Question, is this the same as Rustic bread? If yes, should a redirection be added? Thank you. Zo'Ihana (talk) 08:56, 24 March 2024 (UTC)

Wiki Education assignment: The Microbiology of College Life
— Assignment last updated by Jason.DeLaCruz1313 (talk) 00:30, 10 May 2024 (UTC)

title: Talk:Sourdough


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Richard Long (artist)

Sir Richard Julian Long, (born 2 June 1945) is an English sculptor and one of the best-known British land artists.

Long is the only artist to have been short-listed four times for the Turner Prize. He was nominated in 1984, 1987 and 1988, and then won the award in 1989 for White Water Line. He lives and works in Bristol, the city in which he was born.

Long studied at Saint Martin's School of Art before going on to create work using various media including sculpture, photography and text. His work is on permanent display in Britain at the Tate and Bristol City Museum and Art Gallery as well as galleries in America, Switzerland and Australia.

Long's work has broadened the idea of sculpture to be a part of performance art and conceptual art. His work typically is made of earth, rock, mud, stone and other nature based materials. In exhibitions his work is typically displayed with the materials or through documentary photographs of his performances and experiences.

Early life and education
Long was born in Bristol, in south-west England. Between 1962 and 1965 he studied at the West of England College of Art, and then, from 1966 to 1968, at Saint Martin's School of Art in London, where he studied under Anthony Caro and Phillip King and became closely associated with fellow student Hamish Fulton.

Work
Several of his works were based around walks that he has made, and as well as land based natural sculpture, he uses the mediums of photography, text and maps of the landscape he has walked over. Long has been taking these walks since the mid 1960s where he has walked in places such as the Sahara Desert, Australia, Iceland and near his home in Bristol, United Kingdom. His work has proven to be revolutionary as it has changed how society views sculpture. His work has influenced the boundaries of sculpture to not be limited to only "traditional" materials and to be able to use alternative materials in his work. Not only is he using alternative materials such as rock and earth, but he also changed what art is, as the actual art piece can be the process of creating the art itself.

In his work, often cited as a response to the environments he walked in, the landscape would be deliberately changed in some way, as in A Line Made by Walking (1967), and sometimes sculptures were made in the landscape from rocks or similar found materials and then photographed. Other pieces consist of photographs or maps of unaltered landscapes accompanied by texts detailing the location and time of the walk it indicates.

His piece Delabole Slate Circle, acquired from the Tate Modern in 1997, is a central piece in Bristol City Museum and Art Gallery. The piece is nearly 2 metres in diameter and is composed of 168 pieces of slate that came from the Delabole quarry in Cornwall, United Kingdom. The piece can be configured differently, however Long has specified a few rules on how it should be put together. All pieces of stone must touch so that they can be locked together and stable, as well as the pieces must form a circle. The connection of the slates and the geometric shape illustrates a common theme that Long portrays in his work about the relationship between man and nature. Long explains, "you could say that my work is ... a balance between the patterns of nature and formalism of human, abstract ideas of lines and circles. It is where my human characteristics meet the natural forces and patterns of the world, and that is really the kind of subject of my work."

At Houghton Hall in Norfolk, the Marquess of Cholmondeley commissioned a sculpture to the east of the house. Long's land art there consists of a circle of Cornish slate at the end of a path mown through the grass.

Permanent installations include Riverlines (2006) at the Hearst Tower in New York, US (at about 35 x 50 feet (11 x 15 metres) this was at the time the biggest wall work he had ever made); Planet Circle (1991) at the Museum de Pont, Tilburg, Netherlands; and White Water Falls (2012) in the Garvan Institute in Sydney, Australia.

In 2009, a retrospective of Long's work entitled "Heaven and Earth," appeared at the Tate Britain. In 2015, a major solo exhibition Richard Long: Time and Space, at the Arnolfini, celebrated his work in his hometown of Bristol.

Walked-line pieces
Long has created several pieces which hearken back to the original 1967 piece A Line Made by Walking. Some are circles or organic paths. Some exist in snow, dust, and even charred grass.

Books

 * Nile (Papers of River Muds). Los Angeles: Lapis Press, 1990.
 * South America. Brest: Zédélé éditions, 2012. (Düsseldorf: Konrad Fischer, 1972 [1st ed.]).
 * ''Clarrie Wallis' 2009 book, Richard Long: Heaven and Earth was published as a companion to an exhibit of his photographs at the Tate Gallery, London.

Selected honours and awards

 * 1976 Represented Britain in the British Pavilion at the Venice Biennale, Venice, Italy
 * 1989 Turner Prize, Tate Gallery, London, UK
 * 1990 Chevalier de l’Ordre des Arts et des Lettres, French Ministry of Culture, Paris, France
 * 2001 Elected to the Royal Academy of Arts
 * 2009 Awarded the Praemium Imperiale for sculpture from Japan
 * 2015 Named Whitechapel Gallery Art Icon
 * 2023 Wolf Prize in Arts

Long was appointed a Commander of the Order of the British Empire (CBE) in the 2013 New Year Honours and a Knight Bachelor in the 2018 New Year Honours for services to art.

Art market
Long's Whitechapel Slate Circle (1981) brought a record price for the artist in 1989 when it sold for $209,000 at Sotheby's in New York. At another auction in 1992, the piece was estimated far more modestly at $120,000 to $160,000, but bidding never exceeded $110,000; instead, the National Gallery of Art, Washington, D.C. purchased it in 1994 through dealer Anthony d'Offay.

title: Richard Long (artist)


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Angkor Wat

Angkor Wat (អង្គរវត្ត, "City/Capital of Temples") is a Hindu-Buddhist temple complex in Cambodia. Located on a site measuring 162.6 ha within the ancient Khmer capital city of Angkor, it is considered the largest religious structure in the world by Guinness World Records. Originally constructed in 1150 CE as a Hindu temple dedicated to the deity Vishnu, it was gradually transformed into a Buddhist temple towards the end of the century.

Angkor Wat was built at the behest of the Khmer king Suryavarman II in the early 12th century in Yaśodharapura (present-day Angkor), the capital of the Khmer Empire, as his state temple and eventual mausoleum. Angkor Wat combines two basic plans of Khmer temple architecture: the temple-mountain and the later galleried temple. It is designed to represent Mount Meru, home of the devas in Hindu mythology and is surrounded by a moat more than 5 km. Enclosed within an outer wall 3.6 km long are three rectangular galleries, each raised above the next. At the centre of the temple stands a quincunx of towers. Unlike most Angkorian temples, Angkor Wat is oriented to the west with scholars divided as to the significance of this.

The temple complex fell into disuse before being restored in the 20th century with various international agencies involved in the project. The temple is admired for the grandeur and harmony of the architecture, its extensive bas-reliefs and devatas adorning its walls. The Angkor area was designated as a UNESCO World Heritage Site in 1992. It is regarded as one of the best examples of Khmer architecture and a symbol of Cambodia, depicted as a part of the Cambodian national flag. The Angkor Wat is a major tourist attraction and attracts more than 2.5 million visitors every year.

Etymology
The modern name Angkor Wat, means "Temple City" or "City of Temples" in Khmer language. Angkor (អង្គរ ), meaning "city" or "capital city", is a vernacular form of the word nokor (នគរ ), which comes from the Sanskrit/Pali word nagara (Devanāgarī: नगर). Wat (វត្ត ) is the word for "temple grounds", also derived from Sanskrit/Pali vāṭa (Devanāgarī: वाट), meaning "enclosure". The original name of the temple was Vrah Viṣṇuloka or Parama Viṣṇuloka meaning "the sacred dwelling of Vishnu". The term might also mean "The king who has gone to the supreme world of Vishnu", referring to Suryavarman II posthumously and intended to venerate his glory and memory.

Construction
Angkor Wat was commissioned by the Khmer king Suryavarman II (ruled 1113–c. 1150) in the early 12th century in Yaśodharapura (present-day Angkor), the capital of the Khmer Empire. The construction of the temple commenced in 1122 CE and was completed in 1150 CE. The temple complex was constructed on the suggestion of Divākarapaṇḍita (1040–c. 1120). The temple was dedicated to Hindu god Vishnu and the original religious motifs were derived from Hinduism. It was built as the king's state temple in the capital city. While there are no foundation stela or any contemporary inscriptions referring to the temple's name that have been found, its original name is unknown and it may have been known as Vrah Viṣṇuloka after the presiding deity. The work on the temple ceased after the king's death, leaving some of the bas-relief decoration unfinished.

Buddhist temple
In 1177, approximately 27 years after the death of Suryavarman II, Angkor was sacked by the Chams, the traditional enemies of the Khmer. Thereafter, the Khmer empire was restored by Jayavarman VII, who established a new capital at Angkor Thom and the Bayon as the state temple, situated to the north. The temple was dedicated to Buddhism as the king's wife Indratevi was a devout Mahayana Buddhist who encouraged him to convert. Angkor Wat was therefore also gradually converted into a Buddhist site with many Hindu sculptures replaced by Buddhist art.

After the transformation from a Hindu centre of worship to Buddhism towards the end of the 12th century, Angkor Wat continues to be a Buddhist center till the present day. Historical records show that Chinese envoy Zhou Daguan and traveller Zheng He visited the Angkor Wat in the 13-14th centuries. Zheng He studied the temple architecture which was later incorporated in the Dabaoen Temple and Galazed Pagoda. Angkor Wat is unusual among the Angkor temples in that although it was largely neglected after the 16th century, it was never completely abandoned. Fourteen inscriptions dated from the 17th century, discovered in the Angkor area, state that Japanese Buddhist pilgrims had established small settlements alongside Khmer locals. The inscription also tells of Ukondayu Kazufusa, who celebrated the Khmer New Year at Angkor Wat in 1632.

European rediscovery

The first Western visitor to the temple was António da Madalena, a Portuguese friar who visited in 1586 and said that it "is of such extraordinary construction that it is not possible to describe it with a pen, particularly since it is like no other building in the world. It has towers and decoration and all the refinements which the human genius can conceive of." In 1860, the temple was effectively rediscovered by French naturalist and explorer Henri Mouhot with the help of French missionary Father Charles-Émile Bouillevaux. Mouhot popularised the site in the West through the publication of travel notes, in which he wrote:One of these temples, a rival to that of Solomon, and erected by some ancient Michelangelo, might take an honorable place beside our most beautiful buildings. It is grander than anything left to us by Greece or Rome, and presents a sad contrast to the state of barbarism in which the nation is now plunged.

Mouhot's work was published posthumously in 1864 through the Royal Geographical Society with descriptions of Angkor under the title Travels in the Central Parts of Indo-China, Siam, Cambodia and Laos. In 1861, German anthropologist Adolf Bastian undertook a four-year trip to Southeast Asia and his account of this trip titled The People of East Asia, ran to six volumes and was published in 1868. The books detailed the Angkor monuments but lacked drawings of the Angkorian sites.

France adopted Cambodia as a protectorate on 11 August 1863 partly due to the artistic legacy of Angkor Wat and other Khmer monuments in the Angkor region and invaded Siam. This quickly led to Cambodia reclaiming lands in the northwestern corner of the country including Siem Reap, Battambang, and Sisophon which were under Siamese rule from 1795 to 1907. Following excavations at the site, there were no ordinary dwellings or houses or other signs of settlement such as cooking utensils, weapons, or items of clothing usually found at ancient sites.

Restoration and challenges
In the 20th century, a considerable effort was launched to clear the plant overgrowth and restore the temple complex. Conservation d'Angkor (Angkor Conservancy) was established by the École française d'Extrême-Orient (EFEO) in 1908. The Conservation d'Angkor was responsible for the research, conservation, and restoration activities carried out at Angkor until the early 1970s with major restoration works undertaken in the 1960s. Cambodia gained independence from France on 9 November 1953 and has controlled Angkor Wat since then.

Restoration work was interrupted by the Cambodian Civil War when the Khmer Rouge took control of the country during the 1970s and 1980s. Work on Angkor was abandoned during the Khmer Rouge era and the Conservation d'Angkor was disbanded in 1975. Camping Khmer Rouge forces used whatever wood remained in the building structures for firewood, and a shoot-out between Khmer Rouge and Vietnamese forces caused a few bullet holes in bas reliefs. In the late 1980s and early 1990s, far more damage was done to the reliefs by art thieves working out of Thailand who lopped off many sculpture and other structures, including earlier reconstructions. As with most other ancient temples in Cambodia, Angkor Wat also faced extensive damage and deterioration by a combination of plant overgrowth, fungi, ground movements, war damage, and theft though the war damage to Angkor Wat's temples was limited compared to the rest of Cambodia's temple ruins.

Between 1986 and 1992, the Archaeological Survey of India carried out restoration work on the temple as France did not recognise the Cambodian government at the time. Criticisms have been raised about both the early French restoration attempts and the later Indian work, with concerns over the damage done to the stone surface by the use of various chemicals and cement.

In 1992, the site was declared as a UNESCO World Heritage Site. Simultaneously, Angkor Wat was listed in UNESCO's World Heritage in Danger (later removed in 2004) following an appeal for help by Norodom Sihanouk together with an appeal by UNESCO to the international community to save Angkor. Zoning of the area was designated to protect the Angkor site in 1994, Authority for the Protection and Management of Angkor and the Region of Siem Reap (APSARA) was established in 1995 to protect and manage the area, and a law to protect Cambodian heritage was passed in 1996.

In the 21st century, teams from several countries including France, India, Japan, and China are involved in Angkor Wat conservation projects. The German Apsara Conservation Project (GACP) was launched to protect the devatas, and other bas-reliefs that decorate the temple from further damage when the organisation's survey found that around 20% of the reliefs were in very poor condition mainly because of natural erosion and deterioration of the stone but in part also due to earlier restoration efforts. Microbial biofilms have been found degrading sandstone at Angkor Wat. Other work involves the repair of collapsed sections of the structure, and prevention of further collapse. For example, the west facade of the upper level has been buttressed by scaffolding since 2002, while a Japanese team completed the restoration of the north library of the outer enclosure in 2005. Replicas have been made to replace some of the lost or damaged sculptures.

In December 2015, it was announced that a research team from the University of Sydney had found a previously unseen ensemble of buried towers built and demolished during the construction of Angkor Wat, as well as a massive structure of unknown purpose on its south side and wooden fortifications. The findings include evidence of low-density residential occupation in the region, with a road grid, ponds, and mounds. These indicate that the temple precinct, bounded by a moat and wall, may not have been used exclusively by the priestly elite, as was previously thought.

Architecture
Angkor Wat is a Hindu-Buddhist temple complex. Located on a site measuring 162.6 ha within the ancient Khmer capital city of Angkor, it is considered as the largest religious structure in the world by Guinness World Records.

Site and plan
Angkor Wat is a unique combination of the temple mountain (the standard design for the empire's state temples) and the later plan of concentric galleries, most of which were originally derived from religious beliefs of Hinduism. The construction of Angkor Wat suggests that there was a celestial significance with certain features of the temple. This is observed in the temple's east–west orientation, and lines of sight from terraces within the temple that show specific towers to be at the precise location of the solstice at sunrise. The Angkor Wat temple's main tower aligns with the morning sun of the spring equinox. The temple is a representation of Mount Meru, the home of the gods according to Hindu mythology: the central quincunx of towers symbolise the five peaks of the mountain, and the walls and moat symbolise the surrounding mountain ranges and ocean. Access to the upper areas of the temple was progressively more exclusive, with the laity being admitted only to the lowest level.

Unlike most Khmer temples, Angkor Wat is oriented to the west rather than the east. This has led scholars including Maurice Glaize and George Coedès to hypothesize that Suryavarman intended it to serve as his funerary temple. Further evidence for this view is provided by the bas-reliefs, which proceed in a counter-clockwise direction—prasavya in Hindu terminology—as this is the reverse of the normal order. Rituals take place in reverse order during Brahminic funeral services. Archaeologist Charles Higham also describes a container that may have been a funerary jar that was recovered from the central tower. It has been nominated by some as the greatest expenditure of energy on the disposal of a corpse. Freeman and Jacques, however, note that several other temples of Angkor depart from the typical eastern orientation, and suggest that Angkor Wat's alignment was due to its dedication to Vishnu, who was associated with the west.

Drawing on the temple's alignment and dimensions, and on the content and arrangement of the bas-reliefs, researcher Eleanor Mannikka argues that the structure represents a claimed new era of peace under King Suryavarman II: "as the measurements of solar and lunar time cycles were built into the sacred space of Angkor Wat, this divine mandate to rule was anchored to consecrated chambers and corridors meant to perpetuate the king's power and to honour and placate the deities manifest in the heavens above." Mannikka's suggestions have been received with a mixture of interest and scepticism in academic circles. She distances herself from the speculations of others, such as Graham Hancock, that Angkor Wat is part of a representation of the constellation Draco. The oldest surviving plan of Angkor Wat dates to 1715 and is credited to Fujiwara Tadayoshi. The plan is stored in the Suifu Meitoku-kai Shokokan Museum in Mito, Japan.

Style

Angkor Wat is the prime example of the classical style of Khmer architecture—the Angkor Wat style—to which it has given its name. Architecturally, the elements characteristic of the style include the ogival, redented towers shaped like lotus buds; half-galleries to broaden passageways; axial galleries connecting enclosures; and the cruciform terraces which appear along the main axis of the temple. Typical decorative elements are devatas (or apsaras), bas-reliefs, pediments, extensive garlands and narrative scenes. The statuary of Angkor Wat is considered conservative, being more static and less graceful than earlier work. Other elements of the design have been destroyed by looting and the passage of time, including gilded stucco on the towers, gilding on some figures on the bas-reliefs, and wooden ceiling panels and doors.

The temple has drawn praise for the harmony of its design. According to Maurice Glaize, the temple "attains a classic perfection by the restrained monumentality of its finely balanced elements and the precise arrangement of its proportions. It is a work of power, unity, and style." Architect Jacques Dumarçay believes the layout of Angkor Wat borrows Chinese influence in its system of galleries which join at right angles to form courtyards. However, the axial pattern embedded in the plan of Angkor Wat may be derived from Southeast Asian cosmology in combination with the mandala represented by the main temple.

Outer enclosure
The temple complex is surrounded by an outer wall, 1024 m by 802 m and 4.5 m high. It is encircled by a 30 m apron of open ground and a moat 190 m wide and over 5 km in perimeter. The moat extends 1.5 km from east to west and 1.3 km from north to south. Access to the temple is by an earth bank to the east and a sandstone causeway to the west; the latter, the main entrance, is a later addition, possibly replacing a wooden bridge. There are gopuras at each of the cardinal points with the western one being the largest and consisting of three partially ruined towers. Glaize notes that this gopura both hides and echoes the form of the temple proper.

Under the southern tower is a statue known as Ta Reach, originally an eight-armed statue of Vishnu that may have occupied the temple's central shrine. Galleries run between the towers and two further entrances on either side of the gopura often referred to as "elephant gates", as they are large enough to admit those animals. These galleries have square pillars on the outer (west) side and a closed wall on the inner (east) side. The ceiling between the pillars is decorated with lotus rosettes. The west face of the wall is decorated with dancing figures and the east face of the wall consists of windows with balusters, decorated with dancing figures, animals and devatas.

The outer wall encloses a space of 203 acre, which besides the temple proper was originally occupied by people from the city and the royal palace to the north of the temple. Similar to other secular buildings of Angkor, these were built of perishable materials rather than of stone, so nothing remains of them except the outline of some of the streets with most of the area now covered by vegetation. A 350 m causeway connects the western gopura to the temple proper, with naga shaped balustrades and six sets of steps leading down to the outside on either side. Each side also features a library with entrances at each cardinal point, in front of the third set of stairs from the entrance, and a pond between the library and the temple itself. The ponds are later additions to the design, as is the cruciform terrace guarded by lions connecting the causeway to the central structure.

Central structure
The temple stands on a raised terrace within the walled enclosure. It is made of three rectangular galleries rising to a central tower, each level higher than the last. The two inner galleries each have four large towers at their ordinal corners (that is, North-west, North-east, South-east, and South-west) surrounding a higher fifth tower. This pattern is sometimes called a quincunx and is believed to represent the mountains of Meru. Because the temple faces west, the features are set back towards the east, leaving more space to be filled in each enclosure and gallery on the west side; for the same reason, the west-facing steps are shallower than those on the other sides.

Mannikka interprets the galleries as being dedicated to the king, Brahma, the moon, and Vishnu. Each gallery has a gopura with the outer gallery measuring 187 m by 215 m, with pavilions at the corners. The gallery is open to the outside of the temple, with columned half-galleries extending and buttressing the structure. Connecting the outer gallery to the second enclosure on the west side is a cruciform cloister called Preah Poan (meaning "The Thousand Buddhas" gallery). Buddha images were left in the cloister by pilgrims over the centuries, although most have now been removed. This area has many inscriptions relating to the good deeds of pilgrims, most written in Khmer but others in Burmese and Japanese. The four small courtyards marked out by the cloister may originally have been filled with water. North and south of the cloister are libraries.

Beyond, the second and inner galleries are connected to two flanking libraries by another cruciform terrace, again a later addition. From the second level upwards, devata images are abound on the walls, singly or in groups of up to four. The second-level enclosure is 100 m by 115 m, and may originally have been flooded to represent the ocean around Mount Meru. Three sets of steps on each side lead up to the corner towers and gopuras of the inner gallery. The steep stairways may represent the difficulty of ascending to the kingdom of the gods. This inner gallery, called the Bakan, is a 60 m square with axial galleries connecting each gopura with the central shrine and subsidiary shrines located below the corner towers.

The roofings of the galleries are decorated with the motif of the body of a snake ending in the heads of lions or garudas. Carved lintels and pediments decorate the entrances to the galleries and the shrines. The tower above the central shrine rises 43 m to a height of 65 m above the ground; unlike those of previous temple mountains, the central tower is raised above the surrounding four. The shrine itself, originally occupied by a statue of Vishnu and open on each side, was walled in when the temple was converted to Theravada Buddhism, the new walls featuring standing Buddhas. In 1934, the conservator George Trouvé excavated the pit beneath the central shrine: filled with sand and water it had already been robbed of its treasure, but he did find a sacred foundation deposit of gold leaf two metres above ground level.

Decoration
Integrated with the architecture of the building, one of the causes for its fame is Angkor Wat's extensive decoration, which predominantly takes the form of bas-relief friezes. The inner walls of the outer gallery bear a series of large-scale scenes mainly depicting episodes from the Hindu epics the Ramayana and the Mahabharata. Higham has called these "the greatest known linear arrangement of stone carving". From the north-west corner anti-clockwise, the western gallery shows the Battle of Lanka from the Ramayana, in which Rama defeats Ravana; and the Kurukshetra War from the Mahabharata, depicting the mutual annihilation of the Kaurava and Pandava armies. On the southern gallery, the only historical scene, a procession of Suryavarman II is depicted along with the 32 hells and 37 heavens of Hinduism.

On the eastern gallery is one of the most celebrated scenes, the Churning of the Sea of Milk, showing 92 asuras and 88 devas using the serpent Vasuki to churn the sea of milk under Vishnu's direction. Mannikka counts only 91 asuras and explains the asymmetrical numbers as representing the number of days from the winter solstice to the spring equinox, and from the equinox to the summer solstice. It is followed by reliefs showing Vishnu defeating asuras, which was a 16th-century addition. The northern gallery shows Krishna's victory over Bana.

Angkor Wat is decorated with depictions of apsaras and devatas with more than 1,796 documented depictions of devatas in the research inventory. The architects also used small apsara images (30-40 cm) as decorative motifs on pillars and walls. They incorporated larger devata images (full-body portraits measuring approximately 95-110 cm) more prominently at every level of the temple from the entry pavilion to the tops of the high towers. In 1927, Sappho Marchal published a study cataloging the remarkable diversity of their hair, headdresses, garments, stance, jewellery, and decorative flowers depicted in the reliefs, which Marchal concluded were based on actual practices of the Angkor period.

Construction techniques
By the 12th century, Khmer architects had become skilled and confident in the use of sandstone rather than brick or laterite as the main building material. Most of the visible areas are sandstone blocks, while laterite was used for the outer wall and hidden structural parts. The binding agent used to join the blocks is yet to be identified, although natural resins or slaked lime has been suggested. The monument was made of five to ten million sandstone blocks with a maximum weight of 1.5 tons each. The sandstone was quarried and transported from Mount Kulen, a quarry approximately 25 mi northeast.

The route has been suggested to span 35 km along a canal towards Tonlé Sap lake, another 35 km crossing the lake, and finally 15 km against the current along Siem Reap River, making a total journey of 90 km. In 2011, Etsuo Uchida and Ichita Shimoda of Waseda University in Tokyo discovered a shorter 35 km canal connecting Mount Kulen and Angkor Wat using satellite imagery and believe that the Khmer used this route instead.

Most of the surfaces, columns, lintels and roofs are carved with reliefs illustrating scenes from Indian literature including unicorns, griffins, winged dragons pulling chariots, as well as warriors following an elephant-mounted leader, and celestial dancing girls with elaborate hairstyles. The gallery wall is decorated with almost 1,000 sqm of bas reliefs. Holes on some of the Angkor walls indicate that they may have been decorated with bronze sheets which were highly prized in ancient times and were prime targets for robbers. Based on experiments, the labour force to quarry, transport, carve and install so much sandstone probably ran into the thousands including many highly skilled artisans. The skills required to carve these sculptures were developed hundreds of years earlier, as demonstrated by some artefacts that have been dated to the seventh century, before the Khmer came to power.

Symbolism and popular culture
Due to the global attention that it has received and the millions of visitors it attracts, the Angkor Wat has become a prominent image that is associated with Cambodia, and in this way has become a symbol of Cambodia itself. A depiction of Angkor Wat has been a part of Cambodian national flag since the introduction of the first version in 1863.

From a historical and trans-cultural perspective, however, the temple of Angkor Wat did not become a symbol of national pride by itself but had been inscribed into a larger politico-cultural process of French-colonial heritage productions. Angkor Wat caught the attention and imagination of a wider audience in Europe when the pavilion of French protectorate of Cambodia, as part of French Indochina, recreated the life-size replica of Angkor Wat presented in French colonial and universal exhibitions in Paris and Marseille between 1889 and 1937. It was on display in the plaster cast museum of Louis Delaporte called musée Indo-chinois which existed in the Parisian Trocadero Palace from c.1880 to the mid-1920s.

Myths
According to the 13th-century Chinese traveller Zhou Daguan, some believed that the temple was constructed in a single night by a divine architect. In 1622, The Poem of Angkor Wat composed in Khmer language describes the beauty of Angkor Wat and propagates a legend around the construction of the complex, supposedly a divine castle built for legendary Khmer king Preah Ket Mealea by Hindu god Preah Pisnukar (or Braḥ Bisṇukār, Vishvakarman). In the 17th century, the Japanese believed that the temple was the location of the famed Jetavana garden of the Buddha, which was originally located in the kingdom of Magadha, India. According to another myth, the construction of Angkor Wat was ordered by Indra to serve as a palace for his son Precha Ket Mealea.

Tourism

Since the 1990s, Angkor Wat has become a major tourist destination. In 1993, there were only 7,650 visitors to the site and by 2004, government figures show that 561,000 foreign visitors had arrived in Siem Reap province that year, approximately 50% of all foreign tourists in Cambodia. The number reached over a million in 2007 and over two million by 2012. Angkor Wat received over two million foreign tourists in 2013 and 2.6 million by 2018.

The site was managed by the private SOKIMEX group between 1990 and 2016, which rented it from the Cambodian government. The influx of tourists has caused damage such as graffiti on the walls. Ropes and wooden steps have been introduced to protect the bas-reliefs and floors, respectively. Tourism has also provided some additional funds for maintenance—as of 2000 approximately 28% of ticket revenues across the entire Angkor site was spent on the temples—although most work is carried out by teams sponsored by foreign governments rather than by the Cambodian authorities.

Since Angkor Wat has seen significant growth in tourism throughout the years, UNESCO and its International Co-ordinating Committee for the Safeguarding and Development of the Historic Site of Angkor (ICC), in association with representatives from the Royal Government and APSARA, organised seminars to discuss the concept of "cultural tourism", emphasising the importance of providing high-quality accommodation and services to the tourists and for the Cambodian government to benefit economically, while also incorporating the richness of Cambodian culture. In 2001, this incentive resulted in the concept of the "Angkor Tourist City" which would be developed about traditional Khmer architecture, contain leisure and tourist facilities, and provide luxurious hotels capable of accommodating large numbers of tourists.

The prospect of developing such large tourist accommodations has encountered concerns from both APSARA and the ICC, claiming that previous tourism developments in the area have neglected construction regulations and that more of these projects have the potential to damage landscape features. Also, the large scale of these projects have begun to threaten the quality of the nearby town's water, sewage, and electricity systems. It has also been noted that such high frequency of tourism and growing demand for infrastructure has had a direct effect on the underground water table, subsequently straining the structural stability of the temples at Angkor Wat. Locals of Siem Reap have also voiced concern that the atmosphere of their town have been compromised to entertain tourism. Since this local atmosphere is the key component to projects like Angkor Tourist City, the local officials continue to discuss how to successfully incorporate future tourism without sacrificing local values and culture. At the ASEAN Tourism Forum 2012, it was agreed that Borobudur and Angkor Wat would become sister sites and the provinces sister provinces.

In 2020, the COVID-19 pandemic led to travel restrictions being introduced across the world, which had a severe impact on Cambodia's tourism sector. As a result, visitors to Angkor Wat plummeted, leaving the usually crowded complex almost deserted. Cambodia, including Angkor Wat, reopened to international visitors in late 2021, but as of the end of 2022 had only received a fraction of its pre-pandemic traffic: a total of 280,000 tourists visited the complex in 2022, versus 2.6 million in 2018. In 2023, the temple saw an increase in numbers over the previous year, having over 400,000 tourists by late July.

title: Angkor Wat


text:
Talk:February 27

Lawrence Durrell - "Indian-French author"?
The Births section says, "1912 – Lawrence Durrell, Indian-French author, poet, and playwright (d. 1990)", but "Indian-French" isn't stated in the Lawrence Durrell article? JezGrove (talk) 16:41, 27 February 2021 (UTC)
 * The idea that LD could be in any way Indian or French is really weird: he was born in India, yes, but of Anglo-Irish parents and grew up in a very Anglo culture, never revisiting India after, I think, the age of 12 or less; and French? Because he lived there? I don't think so. Achar Sva (talk) 09:47, 4 March 2021 (UTC)
 * Indeed! Though he seems to have had some problems with his British citizenship. JezGrove (talk) 18:41, 4 March 2021 (UTC)
 * Unfortunately, there was nothing in the linked article to support this DOB. I have removed the entry.  Toddst1 (talk) 19:01, 4 March 2021 (UTC)

second day of Ayyam i Ha
as far as I can tell this is a moveable feast and should not be here 142.163.195.88 (talk) 04:17, 27 February 2023 (UTC)

 * Yes, it shouldn't be included as per WP:EVENTDOY so I've removed it from the list. Thanks for noticing it, Suonii180 (talk) 13:17, 27 February 2023 (UTC)

Gérard Latortue
Could someone please add Gérard Latortue. Blangland (talk) 15:17, 28 February 2023 (UTC)

title: Talk:February 27


text:
Talk:Captain Underpants

George Bunny and Harold Hare
i think george and harold are bunnies i think i remember reading this once

That was the "Dumb Bunnys." It was also written by Dav Pilkey, but I know G&H are not bunnys. --Wack'd About Wiki 11:34, 21 Jun 2005 (UTC)

I feel i have a personal interest in this page ;)Capt underpants 18:45, 21 November 2006 (UTC)

The Revenge of the Ridiculous Robo-boogers
when is the second part of "the big bad battle of the bionic booger boy" going to be released

It already has been as of months ago. --Wack'd About Wiki 11:34, 21 Jun 2005 (UTC)

By now, YEARS ago (2008). —Preceding unsigned comment added by 96.242.123.215 (talk) 23:50, 1 June 2008 (UTC)

By now, a DECADE ago (2018) Mystic Moore (talk) 01:45, 17 November 2018 (UTC)

Book-o-Funs and Diaper Baby
Why weren't these included in the titles list? --Wack'd About Wiki 18:36, 23 Jun 2005 (UTC)

This is because they are kind of spin-off books, not actually part of the series. You have a point, though. HyperHobbes 14:47, 25 September 2005 (UTC)

Wrong!
The books do not encourage disobedience to authority. George and Harold just suffer from IBSS (Incredibly Boring School Syndrome). And anyway, the teachers aren't so great either. HyperHobbes 16:11, 2 October 2005 (UTC)

Jerome Horwitz Elementary, where most of the story takes place is a school that condemns any comedy and pranking, yet it is named after Curly of the Three Stooges.
The above quote is inaccurate. The school isn't called Curly Elementary or anything like that.
 * Curly's real name was Jerome Horwitz, so the name is correct. 66.108.4.183 21:10, 29 October 2006 (UTC)

 * ? 203.221.152.128 (talk) 03:29, 30 July 2023 (UTC)

Book covers
We should have book covers for all of the books in the series (or the books that already have articles, at least). I've already added one to The Adventures of Captain Underpants, so here are the other book covers for the main series:

Captain Underpants and the Attack of the Talking Toilets Captain Underpants and the Invasion of the Incredibly Naughty Cafeteria Ladies from Outer Space Captain Underpants and the Perilous Plot of Professor Poopypants Captain Underpants and the Wrath of the Wicked Wedgie Woman Captain Underpants and the Big, Bad Battle of the Bionic Booger Boy Part 1 Captain Underpants and the Big, Bad Battle of the Bionic Booger Boy Part 2 Captain Underpants and the Preposterous Plight of the Purple Potty People - NES Boy 20:16, 3 March 2006 (UTC)

Captain Underpants Movie?
Also, why is a blurb listed for a future Captain Underpants movie? Dav Pilkey (the author) says that he doesn't want any Captain Underpants movies, TV shows, or video games.

I am guessing there will probably not be a movie on that, especially since that aside from your above mention, already 2 years have passed since the release date was mentioned (2008) and there has been no film on this released at all. An article on it was deleted as well. trainfan01 19:03, October 6, 2010 (UTC)

It was confirmed by Dreamworks Animation last year! 50.15.207.11 (talk) 22:22, 5 September 2012 (UTC)

Where'd this title come from?
"Captain Underpants and the... something about Poopers. Poopy People. Something." It's listed for release in 2007. Where'd this information come from? Ditto for Super Diaper Baby 3. Kaoskastle 22:14, 10 March 2007 (UTC)

You mean "Captain Underpants and the Preposterous Plight of the Purple Potty People". It came out in 2006. —Preceding unsigned comment added by 96.242.123.215 (talk) 23:53, 1 June 2008 (UTC) No, you must mean Captain Underpants and the Perilous Plot of Professor Poopypants or what the paragraph above this one says. — Preceding unsigned comment added by 96.231.60.133 (talk) 22:47, 12 April 2013 (UTC)

WikiProject class rating
This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class. BetacommandBot 13:32, 9 November 2007 (UTC)

Fair use rationale for Image:Captainunderpantscover.jpg
Image:Captainunderpantscover.jpg is being used on this article. I notice the image page specifies that the image is being used under fair use but there is no explanation or rationale as to why its use in this Wikipedia article constitutes fair use. In addition to the boilerplate fair use template, you must also write out on the image description page a specific explanation or rationale for why using this image in each article is consistent with fair use.

Please go to the image description page and edit it to include a fair use rationale. Using one of the templates at Fair use rationale guideline is an easy way to insure that your image is in compliance with Wikipedia policy, but remember that you must complete the template. Do not simply insert a blank template on an image page.

If there is other fair use media, consider checking that you have specified the fair use rationale on the other images used on this page. Note that any fair use images lacking such an explanation can be deleted one week after being tagged, as described on criteria for speedy deletion. If you have any questions please ask them at the Media copyright questions page. Thank you.

New Books
What is taking Pilkey so long to make new books? Book 9 was suppose to be realeased in May, but it is nowhere to be found. Did Pilkey cancelled it for no reason? Was there a delay? I DON'T KNOW. What is going on?! —Preceding unsigned comment added by 68.60.71.82 (talk) 01:54, 7 October 2009 (UTC) No. It will be released this year. And was Captain Underpants and the Brainy Bramboozle of Black Cheetah Man a comfirmed book? Or was it made up? —Preceding unsigned comment added by 70.72.28.210 (talk) 00:59, 4 February 2010 (UTC) Well, I am going to assume iy was made up. When the ninth book comes out, I will check to see which book is next. --70.72.28.210 (talk) 15:22, 1 March 2010 (UTC) That's what I am doing too. --70.72.28.210 (talk) 23:49, 16 March 2010 (UTC)

The book has to be released soon. It can't be released in the far-off future, say, 2017. Komodo boy  16  20:15, 22 March 2010 (UTC) It is already released, and Dav Pilkey will release the final book of Captain Underpants on January 15th. — Preceding unsigned comment added by 24.58.34.122 (talk) 13:24, 9 October 2012 (UTC)

Super Diaper Baby 2 and Terrifying Return of Tippy Trousers?
Okay- it's been four years since talk of the next Captain Underpants book and nearly eight years since word of Super Diaper Baby 2! Where are they?

Super Diaper Baby 2 has been confirmed at the Pilkey official site (the ref for it is in the article). It is to be released on June 28th, 2011. trainfan01 talk 7:40, March 14, 2011 (UTC)

As for the other one (Terrifying Return of Tippy Tinkletrousers), I have still not found any info on the Pilkey site when it will be released (or any other reliable news sites). I have been constantly reverting unreferenced edits about various speculatuve release dates. trainfan01 talk 18:45, March 26, 2011 (UTC)

George and Harold's grades
In the paragraph describing George and Harold, it says:

"Ironically, it is revealed in the Wrath of the Wicked Wedgie Woman that they perform fairly well overall in school, as their grades range from B to C."

However, there is another one of the books (I forget which one) which says near the beginning something along the lines of:

"George and Harold's grades in school were rather like whales in the ocean - they rarely rose above C level."

Should there be something in the article pointing out this inconsistency? Or should the sentence I quoted simply be removed? — Preceding unsigned comment added by 75.134.169.13 (talk) 15:57, 19 December 2011 (UTC)

My favorite series
At least it is one of my favorite series. I like Big Nate, too. And the 11th book (which will be out in 2014) is called Captain Underpants and the Tyrannical Retialation of the Turbo-toilet 2000. Do you know when Big Nate In the Zone will be out? I have Big Nate Flips Out at home but no other ones. My favorite part in The 10th book (The Revolting Revenge of the Radioactive Robo-boxers) is when Tippy's Robo pants was holding the bomb, the arm that was holding it came from tise Robo Pants' buttocks! And once I went to Wikipedia and I typed in captain underpants and it said that either George or Harold had a gee-i-are-el-ef-are-i-en-dee! — Preceding unsigned comment added by 96.231.60.133 (talk) 23:04, 12 April 2013 (UTC)

Film?
I thought that Dav Pilkey said he didn't want a film adaptation of these books. DudeWithAFeud (talk) 13:28, 17 September 2015 (UTC)

Billy
I removed the bit about Old Harold's husband being named Billy since the cited FrontiersMedia source did not mention that name, but did add the names of their twins because those are mentioned.

If Billy is mentioned in another article or later in the book then that needs to be properly cited before it is restored. Ranze (talk) 09:23, 2 November 2015 (UTC)

Add movie page
Can we make a page for the movie and add the poster already Jstar367 (talk) 02:38, 30 October 2016 (UTC)

External links modified
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Protected
Howdy, I've protected further edits on this article until a consensus can be determined. Please let me or any other admin know when a consensus has been determined and we will remove the protection. Thanks, Nakon  03:55, 10 January 2018 (UTC)

Coming soon or not coming at all?!!?
Howdy! Do you guys remember at the end of those two books, Captain Underpants and the Preposterous Plight of the Purple Potty People and The Adventures of Ook and Gluk: Kung-Fu Cavemen from the Future (NO, I'm not giving you any spoilers), when a few upcoming books were said to be "coming soon-ish"? Those books were The Captain Underpants Cartoon-O-Rama Book #1: Heroes, Villains and Supercreeps, FrankenFart vs. The Bionic Barf Bunnies from Diarrhea Land, and The Adventures of Ook and Gluk Jr: Kung-Fu Cavekids in Outer Space. When I first got those two books in 2010, I was really excited about those upcoming books, but after I got the final book in the main series Captain Underpants and the Sensational Saga of Sir Stinks-A-Lot, I realized that those upcoming books will never happen. I didn't freak out or anything, I just accepted it and moved on, hoping for the new Dog Man books to be as awesome as the Captain Underpants series. Well apparently, some of you guys are in denial and really want Dav Pilkey to publish those books even though they're most likely canceled at this point, because whenever someone tries to delete those books from this article, you guys keep reverting them back. Seriously guys, just let it go! (no Frozen reference intended) Those upcoming books are never going to happen! Dav Pilkey has moved on to making Dog Man books! I'm sure if you contact Mr. Pilkey and ask him to make those upcoming books, he will most likely say NO. I had to accept the fate of those books, and you guys should too. I'm going to delete those upcoming books from this article again, then I'll ask an admin to semi-protect this page. A few days wasn't enough for this page to be protected, so I'm going to request this page to be semi-protected again, but this time indefinitely. Have fun with that, unregistered users! ;) P.S. Let me tell something to Mr. Pilkey: Happy week before 52nd birthday!!!!SirZPthundergod9001 (talk) 11:29, 26 February 2018 (UTC)

Please guys, just let it go and move on! Those "upcoming" books, The Captain Underpants Cartoon-O-Rama Book #1: Heroes, Villains and Supercreeps, FrankenFart vs. The Bionic Barf Bunnies from Diarrhea Land, and The Adventures of Ook and Gluk Jr: Kung-Fu Cavekids in Outer Space, are never going to happen. I know you really want to see those books, but Dav Pilkey has moved on to the Dog Man books. He has probably forgotten them by now, but if he didn't, then he would certainly say NO to the question, "Are you ever going to release those books you said were 'coming soon-ish'?" I was disappointed too, but I had to face the highly possible cancellation of those books. I've asked this admin named Nakon as politely as I could to semi-protect this article indefinitely like he did last time for a few days, but he didn't! I'm still stuck in this ridiculous conflict. Seriously, I've had it with your insolence and denial. You want to report me for harassment? Fine, but look at what you've been doing! You're the harasser who keeps reverting back my edits. If I ever get promoted to an admin, first thing I would do is indefinitely semi-protect this page, block all your IP addresses, and disable your account creation. You may have won this round, but I swear I'll one day try to find an end to this edit war and bring back justice to this wiki. Just you wait and see....SirZPthundergod9001 (talk) 09:45, 15 August 2018 (UTC)

Upcoming Books Part 2
Okay people, this needs to end! I am getting sick of the way I am being treated on Wikipedia! The Captain Underpants Cartoon-O-Rama Book #1: Heroes, Villains and Supercreeps, FrankenFart vs. The Bionic Barf Bunnies from Diarrhea Land, and The Adventures of Ook and Gluk Jr: Kung-Fu Cavekids in Outer Space books DO EXIST AND WILL BE RELEASED EVENTUALLY! The reason why it hasn't happened yet is because Dav Pilkey took a break to care for his father resulting in those books being put into development hell and this something you people need to understand about that term. When something is in development hell, it doesn't necessarily mean that it has automatically been cancelled. A cancellation must be decided and fully announced by either the author or the publisher themselves. If you want to contact Pilkey and ask about those books do so, though it will probably be difficult due to him not using social media that much, but don't make assumptions yourselves. So please leave my edits alone and STOP accusing me of vandalism! — Preceding unsigned comment added by 2601:406:8380:4828:3DE3:913:C9E3:6BF9 (talk) 05:48, 30 November 2018 (UTC)

I understand your frustration. There was a time where I was disappointed by them not coming but I accepted it not too soon after. These books were teased almost a decade ago and not a single word has been said about them. I'm sure it wasn't the editors intention to 'harass' as they, just like me feel the need to change something if it is wrong. Dav Pilkey has shown a clear interest in continuing the Dog Man series but these books would be better left from the page to stop confusion. A compromise would be to have a 'Potentially Cancelled' section and put them in there. Mystic Moore (talk) 07:00, 24 December 2018 (UTC)

George
hes a black N iG ga — Preceding unsigned comment added by 2600:6C5E:5B3F:3E1C:2951:5F3:E495:55C4 (talk) 09:20, 6 October 2021 (UTC)

 * !! 86.8.119.252 (talk) 13:11, 21 October 2023 (UTC)

Wiki Education assignment: WRIT 015- Writing for Others
Hello, I am planning on making some changes on this article in the coming weeks. First off, I plan on reworking the controversy section into a reception section. I also will be adding a background section into this article with in depth analysis and facts on the series. Lastly, I will implement a genre section where I will go into deep detail about Dave Pilkey's style, illustrations, and any discussions on the nature of the novel. — Preceding unsigned comment added by 141.161.133.233 (talk) 23:30, 14 April 2022 (UTC)

Dog Man
I feel like Dog Man should have its own page. It's already as if not more successful than Captain Underpants, and I just feel like it would be better and neater to just have the Dog Man parts shortened and moved to another page. Sky.chicken05 (talk) 15:28, 6 May 2023 (UTC)
 * It did have a page before, but was removed and turned into a redirect due to a lack of sources. Harryhenry1 (talk) 03:23, 31 January 2024 (UTC)

I wonder…how many accurate sources to make it into a page? Just very curious since I’m interested in helping Wikipedia.

title: Talk:Captain Underpants