[dredmorbius]

For sourdoughs, the story's roughly similar. Soda breads use alternate leavening, chemical (baking soda) rather than biological (yeast).

Flatbresds remove leavening entirely.

And alternative (gluten free) flours require either forgoing the gluten-based network structure providing dough integrity (say, with cornbread and some ricecakes), or substituting alternative binding agents (as with xanthan gum), also mentioned.

The piece does. not discuss much of proportions -- baker's percentages, measuring by weight rather than volume, hydration), dough working and formation (kneading vs. stretch and fold or slap and fold), fermentation and proofing methods, steaming, baking temps, covered vs. uncovered baking, scoring, all of which I've been playing with for the past week or so.

But it's a good quick intro.