Linda's Sourdough Bread

Is eating bread crust really good for you?

2009-12-04T18:19:00.000-05:00

Researchers at the German Research Center of Food Chemistry in Garching, Germany, experimented with an everyday sourdough bread mixture. Through analyzing the bread crust, bread crumbs from the paler inside of the bread and flour, researchers discovered that pronyl-lysine, an antixodant, was eight times more plentiful in the bread crust than in the other components of the bread.

http://health.howstuffworks.com/human-nature/health-myths/eating-bread-crust.htm

Eating more fiber

2009-09-18T11:35:00.000-04:00

I read in the Chicago Tribune we should be cautions against simply eating processed foods with added fiber. Dr. Slavin, one of the leading experts in the US on dietary fiber, advises to keep the focus on whole grains, fruits and vegetables. Technically one can reach the daily recommended fiber goal eating fortified foods / maybe a energy bar or two. The truth is, more calories and fewer vitamins, minerals and other essential nutrients are eaten.

Instead eating vegetables and whole grain bread will give you the fiber you need including vitamins, minerals and other nutrients in a natural form.

My question is to all of you, is there enough scientific research done on food fortified with fiber? What kind of fiber is it? White flour is refined, stripped of the wheat germ and then fortified with artificial nutrients they stripped it off in the first place. The germ is sold separately to make even more money. In the meantime people who eat products with white flour get sicker and sicker and spend more money on supplements.

I prefer to eat the food from my vegetable garden / fresh, with nutrients and fiber :))

I don't drink fruit juices, I rather eat the whole fruit / with the fiber.

Bottom line, I try to eat what God brought to the table.

Bon Appetite!

Bake Whole Grain Sourdough Bread / My Book

2009-07-21T14:17:00.002-04:00

I wrote an instruction book.
A Step-by-Step instruction book with images to every single step in the process of baking whole grain sourdough bread.
50 pages filled with the recipe and instructions for Wild Yeast Sourdough
as well as how to take care of it, and how to store it.
Step-by-Step instruction about the Sponge, the Dough, the Kneading process and how to bake bread.
Lots of recipes for German Style whole grain bread with only Water, Yeast, Sugar, Flour, and Sourdough.
Recipes for Rye bread, Whole Wheat bread, Muesli bread, Raisin bread.

Special section for the Homeschooling mother or busy person with recipes for 4 and 2 loaves at a time. Kneading it with the bread machine, but forming the loaf by hand.

If you are interested in purchasing my book, just send me an email lindasbread@gmail.com

Baking Class in Burlington, NC / March 2009

2009-03-15T10:12:00.000-04:00

I had a lot of fun demonstrating the art of baking with sourdough.

2009-01-04T14:05:00.000-05:00

My best Bread

ever!

2008-12-14T18:39:00.000-05:00

My new bread without a name.

It is Rye, Wheat, Barley, with Sourdough.

Fermentation time of 12 hours the 1. day and

4 hours the second day. It tastes very good.

Baking Class 6th Dec. 2008

2008-12-06T19:27:00.001-05:00

For Christmas the ladies will bake Sourdough bread for all the neighbors.

2008-11-17T10:11:00.000-05:00

Baking Class: The theme was - Bake Whole Grain Sourdough Bread-

Bread decoration

2008-11-09T18:54:00.000-05:00

My new Bread Decoration

I love it

I tried some new recipes

2008-10-10T22:05:00.000-04:00

Buttermilk Sourdough bread with Sunflower Seeds and Sesame Seeds on top.

Smoked Ham Sourdough Rolls

My son said, Mom, those are the best ham rolls - ever. :))
and last but not least
Swiss Cheese Sourdough Rolls.

Whole Grain French Baguette

2008-10-09T18:45:00.001-04:00

Today I baked French Baguette. I could have left it a little longer in the oven, but I couldn't wait - had to eat some right away. :))

Prezel Brezel Prezel Brezel

2008-09-29T21:33:00.000-04:00

Form a rope Twist it

Soak in Baking Soda - Water
Bake in Oven

Katie and Linda are baking

2008-09-28T15:43:00.000-04:00

Katie baked her first Raisin Bread

Milk and Wheat Bread

2008-09-11T08:53:00.000-04:00

My latest creation: Whole Wheat Bread with Milk. I need a name for it. Like - Whole Wheat, Whole Milk Bread.

My Milk Bread has a hard crust and a very soft crumb - just the way it is supposed to be. I used a little bit more Sugar and my secret ingredient. You have to slice it fairly thick, otherwise it falls apart because of the softness of the crumb. I baked it in the morning and after my children got a hold of it, it was gone in no time :))))

Cinnamon Raisin Rolls

2008-08-09T16:37:00.000-04:00

Today I made some delicious Cinnamon Raisin Rolls with Cane Sugar Icing. My family loves them.

2008-08-06T23:51:00.000-04:00

My best Sponge ever !!!!!!

New Creation

2008-08-04T14:21:00.001-04:00

Instead of baking Raisin Bread, I tried a new recipe - Wheat, Barley, Rye, more Sourdough, more proof time. And guess what, I forgot to add the salt, had to knead the dough again.
Well, I will take a picture for the world to see my new Rye Bread Version II.

Raisin Bread

2008-07-31T09:23:00.000-04:00

Today I will bake Raisin Bread with lots of Cinnamon. In my Book "Meet Herman" I listed the recipe with Milk as ingredient. Today I will bake it with Water.