Greenfield Sourdough

Est. October 2006

Greenfield Sourdough is a column on this website dedicated to baking sourdough bread. We will share sourdough basics, recipes, baking tips & tricks, and more.

Our sourdough was created in Greenfield, Massachusetts in October of 2006, and we will show you how to easily create your own sourdough starter and baking wonderfully smelling and tasting sourdough bread.

Want to Share Your Recipe?

We will publish your recipe, tips & tricks, etc. on this website. Please feel free to contact us through our article submission form on this website.

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Classic Sourdoughs, Revised: A Home Baker’s Handbook

This authoritative sourdough baking classic is updated with new recipes and the authors’ recent discovery of a technique that allows the baker to control sourness while ensuring consistently leavened loaves.

Renowned sourdough authority Ed Wood has traveled the world capturing wild sourdough cultures and experimenting with baking methods. This new edition of his baking tome reveals his latest discovery: proofing the sourdough culture before use gives the baker control over the leavening and taste. Wood builds on this technique with 100 recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, No-Knead Kamut Bread, and Malt Beer Bread, along with recipes for pancakes, bagels, English muffins, breadsticks, and more.

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Classic Sourdoughs: A Home Baker’s Handbook

Bread lovers and baking enthusiasts who covet the mouthwatering aroma and tantalizing taste of the most esteemed of breads, sourdough, will delight in CLASSIC SOURDOUGHS, an updated version of our essential baker’¬?s companion, WORLD SOURDOUGHS FROM ANTIQUITY. Author and sourdough aficionado Ed Wood describes the basics of preparing a sourdough culture, and then moves on to building, shaping, and baking these storied loaves from the ground up. En route, Wood mixes hard science with a profound respect for baking traditions, emphasizing the importance of ingredient selection and paying homage to the baking techniques practiced by the ancient Egyptians. Baking, history, chemistry, cultural anthropology-this is truly a sourdough magnum opus, an engaging, authoritative volume that, most importantly, will show you how to prepare these scrumptious breads in your own kitchen.‚Ä¢ Includes over 90 delicious recipes and an up-to-date chapter on baking authentic sourdoughs in bread machines. New information on Dr. Wood’s latest discovery-a culture considered to be the authentic San Francisco sourdough-that will allow you to re-create the world-famous taste of San Francisco bread in your own home.

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Build Your Own Earth Oven, 3rd Edition: A Low-Cost Wood-Fired Mud Oven; Simple Sourdough Bread; Perfect Loaves

Denzer, an artist and builder, creates beautiful wood-fired ovens using the most widely available building material: dirt. Some earth ovens are plain while others are formed into the shape of animals or human faces. Denzer offers an explanation of basic concepts such as material selection, oven location, and design and then guides readers through the construction of their own oven. Earth ovens could be produced most anywhere using Denzer’s instructions; he even shows how to build a weatherproof roof. A sourdough bread recipe is included. Appealing to a diverse audience of bakers, outdoor cooks, traditional crafts persons, and perhaps even homeschoolers looking for a project, this title should be part of most public library collections.

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Wild Bread – Handbaked sourdough artisan breads in your own kitchen

Have you ever wanted to bake San Francisco sourdough, crusty French artisan loaves, dense Russian ryes, Italian ciabatta, Indian naan, pita bread, great homemade pizza crusts, soft whole wheat sandwich bread, bagels, sweet doughs, Ethiopian injera crêpes and much more? This book explores what goes on inside dough as it is transformed from water, flour, wild yeast and probiotic bacteria into the kind of bread that makes your mouth water. You may never be satisfied with ordinary bread again. Once you learn what factors affect aroma, flavor, shape, crust and crumb, you too will be transformed into an artisan. Wild Bread encourages your creativity and provides the basic principles you need to bake any bread you desire without needing a recipe. Wild bread also explores baking bread sustainably in solar cookers and wood-fired earth ovens. Wild Bread teaches you how to make authentic whole grain sourdough artisan breads that are easy to knead by hand and make in the variable temperatures and humidities of an ordinary kitchen. * Part I explains the science and care of sourdough ecosystems, including how to capture your own sourdough culture from the air and where to buy authentic cultures from around the world. * Part II explains how to make bread, including how to grind your own wholegrain flours and bake artisan-style breads in a home oven. * Part III contains instructions for making a variety of artisan loaves, flatbreads, pan breads, batter breads, sweet rolls and more from wheat, rye and gluten-free whole grain flours. * Part IV introduces you to the world of sustainable bread baking, with an exploration of energy-efficient solar cookers and wood-fired earth and brick ovens. * Part V contains a variety of information to improve your bread baking, including commercial sources for authentic sourdough culture, bread troubleshooting tips, sources for sustainably-produced grains and flours, and books and DVDs on sourdough and artisan bread baking.

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Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers

After perusing the remarkable recipes in Leader’s compilation of the best of Europe’s artisanal breads, only the most resolutely self-controlled baker will be able to resist marching to the kitchen to reproduce one of these captivating loaves. Leader explains how to create a sourdough from airborne yeasts, and he uses that starter for many of these breads to yield superior, deep flavor and thick, crunchy crusts. Ranging from baguettes to chocolate croissants, from Italian ciabatta to dark Silesian rye, and from Czech country bread to potato pizza, these recipes give access to bread bakers’ highest art. For those lacking the courage and patience to ferment a real sourdough starter, Leader offers several different shortcuts to success. Line drawings guide the novice, and full-color photographs render ideals for Leader’s students to emulate. Question-and-answer sections throughout the book succinctly clarify potential problem areas. Leader’s Auvergnat blue cheese rye rolls alone make this book a must for devotees of the baker’s art.

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