Your Questions About Sourdough Bread Ingredients

Paul asks…

What kind of yeast is “green yeast”?

It is an ingredient in my Multigrain Rye Sourdough bread by the Natura Company. On its website, the company states that its bread is made using an “exclusive multi-step, multi-part sour-dough fermentation process.” I thought that this means that the product does not contain isolated yeast? So then what is the green yeast?

sourdough answers:

It’s scientific name is “Chlamydomonas”. Here’s a link to a website that will tell you all about it:

Mark asks…

Where can I find a meatloaf recipe that uses bread soaked in milk?

I found one once online. I just remember I had to crumb a few slices of bread then soak the bread crumbs in milk and there was Worcestershire sauce other than the meat I forget the rest. Any ideas?
That’s in the first one: AMERICAN HEART MEAT LOAF!

Thank you. I would mark you as best answer, but the best answer button has vanished. As soon as I comes back I’ll click it!

sourdough answers:

Here are some recipes that call for both Worcestershire and soaking the soft bread crumbs in milk. Perhaps one of them will sound familiar.


2 lbs. Lean ground beef
1 tsp. Salt
1/2 tsp. Seasoned salt
1/2 tsp. Freshly ground black pepper
3 slices bread, soaked in 1/2 c. Skim milk
1 lg. Onion, grated
1 clove garlic, minced
2 tbsp. Worcestershire sauce
3 tbsp. Chili sauce
1 tsp. Dry mustard

Preheat oven to 375 degrees. Combine all ingredients and mix well. Pat the meat mixture into a loaf shape, and place on an oiled, flat baking dish. Bake 50 to 60 minutes.


1 1/2 lbs. Hamburger
2 to 4 tbsp. Onion, chopped
1 tsp. Salt
1/8 tsp. Garlic powder
1/4 tsp. Poultry seasoning
1/8 tsp. Dry mustard
1/8 tsp. Black pepper
2 tsp. Worcestershire sauce
3 slices bread, soaked in 1 c. Warm milk
2 eggs, beaten
2 to 3 tbsp. Brown sugar
1/4 c. Catsup
2 tbsp. Water
1/8 tsp. Nutmeg
1/2 tsp. Dry mustard

Mix hamburger, onion, salt, garlic powder, poultry seasoning, dry mustard, black pepper and Worcestershire sauce. Add slices of bread and eggs. Shape and place in baking dish. Cover with sauce. Bake at 350 degrees for 45 minutes to 1 hour.


2 lbs. Ground beef
2 eggs
1/2 env. Onion soup mix
1/4 c. Minced green pepper
1/4 c. Catsup
1/2 c. Sour cream
1/2 tsp. Garlic salt
1 tsp. Salt
1/2 tsp. Pepper
2 tsp. Worcestershire sauce
3 slices bread, soaked in 1/2 c. Milk
1 1/2 c. Catsup
1 c. Brown sugar
3 tbsp. Dijon mustard

Preheat oven to 350 degrees. Combine the first 10 ingredients and mix well. Add the bread and pack into a loaf pan. Bake for 1 hour. Spread with topping and bake for 15 minutes longer.


Serves 8.

3 slices stale sourdough bread, crusts removed
3 tablespoons milk
3 pounds meatloaf mix or equal parts ground beef chuck, pork and veal
3 tablespoons minced onion
1 egg
2 tablespoons Worcestershire sauce
2 tablespoons ketchup

1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
heavy dash of garlic powder
salt and pepper to taste
dried Italian seasoning to taste
1 8-ounce can Italian-style tomato sauce
1 4-ounce can sliced mushrooms, drained

Preheat oven to 350 degrees. Soak bread in milk until mushy.
Place remaining ingredients except tomato sauce and mushrooms in a large bowl, add the milk-soaked bread, and mix lightly.
Form the mixture into a loaf, put it into a baking pan and bake for 1 1/2 hours.
Remove meatloaf from oven and top with tomato sauce and mushrooms. Return to the oven for 5–10 minutes, or until tomato sauce is heated through.

This one is a little different, as there isn’t much “soaking” time.


3 slices of soft bread
1 c. Milk
1 egg
1/4 c. Minced onion
1 tbsp. Worcestershire sauce
1 1/2 lbs. Ground beef
1/4 tsp. Each: pepper, mustard, sage, celery salt and garlic salt

Preheat oven to 350 degrees. Tear bread into large mixing bowl – add milk and egg. Add meat and seasonings – mix thoroughly. Form lightly into loaf and place in shallow pan. Bake 1 hour.

Robert asks…

whats the best brand of ingrediants for balsimac vinegar, bread, olive oil, garlic and bread for dipping?

i have had some great vinegar and olive oil dipping mixtureswith garlic at restaurants, but cant seem to find the same best ingrediants at stores to dip my sourdough bread in with garlic……..whats the best brand?, and a good garlic mixture…it seems the sweeter vinigar taste better, but there are soooooo…..many brands to choose from……thanks.

sourdough answers:

This is a copycat recipe from Olive Garden for their Bruschetta: (Plus a few more) doesnt specify brands tho. I use Antolina brand Balsamic Vinegar. It has a good taste. When in doubt about ANY brand I always use a name brand. Quality is usually better than a store or generic I never heard of.


3 firm Roma tomatoes, finely diced (about 1 1/2 C.)
1 Tbs. Minced fresh basil
2 tsp. Minced garlic
1 tsp. Extra virgin olive oil
1 tsp. Balsamic vinegar
1/4 tsp. Salt
9-10 slices ciabatta bread (or Italian bread)
1 Tbs. Grated parmesan cheese
Pinch dried parsley flakes


Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450F. Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.
Olive Garden Tomato/Basil Crostini

2 6″ Boboli bread shells or — Similar Italian flat
2 tb Ex-virgin olive oil with 10 ml Garlic
2 tb Fresh parmesan — grated
1 1/2 c Roma tomatoes — seed — Diced
1 tb Fresh basil — chopped
1 tb Extra virgin olive oil
1/4 ts Salt
Preheat oven to 400~.
GARLIC-OIL-Let 1 clove garlic soak in 2 tb olive oil for 1 hour before using.
Line a sheet pan or cookie sheet with foil. Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut the Boboli into 6 wedges or 2×2″ squares. Remove to a serving plate and cover, generously, with a cold tomato/basil topping, serve immediately.
TOPPING-Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid. (My Note: I would prefer minced garlic mixed with the olive oil)

Ruth asks…

What bread (as opposed to pastries and cakes) originated from Australia?

I would like to build a website of food items around the world, and
would like to compare the types of bread (as opposed to pastries and cakes)
originated from each country.
Is there any bread originated from Australia?
I’ve learned about damper bread so far.

sourdough answers:

Miche an Aussie Miche because all of the ingredients are Aussie origin.
Fairy bread is sliced white bread cut into triangles, spread with margarine or butter, and covered with hundreds and thousands which stick to the spread.

Fairy bread is commonly served at children’s parties in Australia and New Zealand.

The origin of the term is not known, but it may come from the poem ‘Fairy Bread’ in Robert Louis Stevenson’s A Child’s Garden of Verses, published in 1885.

George asks…

How much should I charge for a loaf of sourdough?

I’m not a professional baker or anything, but I enjoy cooking. Apparently a loaf of sourdough I brought in to work impressed a coworker so much that he’d like to buy some. I don’t really want to rip him off but the idea of making some money sounds pretty good too!

Its about a two pound loaf, circular with slashes across the top.

sourdough answers:

Well, if I were to go to a bakery for a 2 pound loaf of sourdough, I’d expect to pay about $5-$6.

Cost of ingredients for bread isn’t very expensive. Cost of fuel for the oven is variable. So figure that in, and a few dollars for your labor.

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