Bread | FrogenYozurt.Com - Literature & Entertainment

Panasonic SD-YD250 Automatic Bread Maker

On September 7, 2011, in Cooking & Baking, Lifestyle, by Wilfried F. Voss

Providing myriad options, this automatic bread maker embodies the marvels of 21st century electronic convenience and choice. Yes, it mixes, kneads, rises, and bakes bread in three loaf sizes up to 2-1/2 pounds. But its digital controls go much further, offering settings for white, whole wheat, multigrain, and French (crisp crust, open texture) breads, each made according to what’s best for that particular style.

Greenfield Sourdough – Standard Recipe

On September 30, 2010, in Greenfield Sourdough, Sourdough Recipes, by Wilfried F. Voss

The following explains my Greenfield Sourdough Standard Recipe step by step. I use this recipe as a basis to develop more variations of sourdough bread. Before we go there, let me explain some “oddities” of my baking: First, I don’t use any yeast in my recipes. You may find other sourdough recipes somewhere else, and they usually use yeast on top of the sourdough to speed up the rising process. I know that my sourdough is strong enough that it does not need any yeast for the rising process.

Create Your Own Sourdough Starter

On September 30, 2010, in Greenfield Sourdough, Sourdough Basics, by Wilfried F. Voss

There is a great number of myths about baking with sourdough. Yes, baking with sourdough requires time, but the actual efforts are minimal. Over the years (since October 2006) I have learned to bake the most wonderful loafs of bread by ignoring the tips of the so-called professionals. I use regular ingredients that I buy in the supermarket. I use a minimum of tools, and I bake in a standard propane oven. Baking with sourdough is fairly easy. In the same sense, creating your own sourdough is easy as well.

Baking – Parker House Rolls

On March 1, 2010, in Cooking & Baking, by Wilfried F. Voss

Well, as a passionate bread eater I prefer my hearty German rye-sourdough bread filled with wheat and rye grains, but every now and then I bake something to satisfy the common American taste for soft wheat-based bread. I received raving comments about the Parker House Rolls I made yesterday, and I have to admit I enjoyed them thoroughly, too.

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