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That sweet, beautifully full aroma that permeates your sense of smell, tantalizes your palate and piques your interest is the scent of homemade bread baking in your oven. How did it get there? Is it a dream? It may be now, but it doesn’t have to be. Making bread is simple with quality ingredients, fine baking tools and help from your friends at Breadtopia.

We suggest if you’re new to the rewarding world of bread making that you consider utilizing the no knead method, which involves virtually no “hard labor,” yet yields superior results. After you get started, you may want to expand your repertoire by creating a traditional European style whole grain sourdough or other more challenging breads.

We offer recipes, baking classes on video, premium ingredients and much more for those wishing to create bread that a connoisseur of fine baking would find superior in every way.

Video instruction is one of the most useful teaching tools we can offer. To get instant notification of our newest video, please take a moment to fill out our short “Newsletter” form located on the top right margin of this page. The videos are free, the benefits are great.

Here at Breadtopia, you will find everything that you require to ensure successful bread baking and more. Our site is designed to make bread baking easy, fun and healthful. Baking perfect bread has never been easier.


24 thoughts on “Bread

  1. Joe Delasko

    I have a question. The Sicilian bread recipe calls for durum flour, which is impossible to find… even in the 4th largest city in the US. Would it be possible to run semolina flour through a grain mill to get the finer grind of durum flour? …. or is that a silly idea? Semolina is pretty easy to find.

    • Hi Joe,

      It’s a great question. Semolina is durum wheat so double milling it to get a finer grind is a good idea. But if you really want a nice flour for the Sicilian bread recipe, double mill the semolina and then bolt it by sifting it through a 30 then 50 mesh sifter http://breadtopia.com/product-category/bread-baking-supplies/flour-sifters/.

      I do this with Kamut berries (close relative of durum) for truly amazing results.

  2. Virginia DuVall

    Please add me to your blog-

    • Looks like you’re all set, Ginny. Thanks for signing up and welcome.

  3. Dave

    I am a novice home bread baker and happy I found your site. I have tried many bread recipes / formulas yet each one never works as advertised. I always have to modify and or adjust to get it to look and taste as advertised. I am guessing that it’s something to do with the, water, weather and or location where I live. I guess that’s why baking is considered an art. I am interested in “hearth loaves” but when I make them they seem to not hold their shape so I continue to use the bread pan and the bread is great but still not the artisan loaf I’m looking for. Here’s hoping I find your advice and methods helpful in my quest. Thanks for being there.

  4. Linda

    Thank you so much for your sourdough starter video. I didn’t think I could do it, but today it took life. I hope it’s as easy to keep going as it was to start. My question: Do I need to keep it covered airtight? Loose lid? Or just cheesecloth to keep bugs out?

  5. Joe Delasko

    Great, informative website! Thank you for all the time and effort you have put into building this site. I have learned a lot in a short time, thanks to your expert tutelage. Because of this site, even my worst screw ups have turned out OK in the end. Keep up the good work…. it is sincerely appreciated!

  6. Carlos

    Hi Everyone …Merry Christmas ! The new site looks great and I hope I am leaving this question in a relevant area ?! I am wondering if I should leave my starter jar ( the one with the locking lid making it airtight) slightly open and not secure the clasp with my starter inside ….or is it okay to close it completely after daily feedings ? I keep it out at room temp. Thanks for any help ! I will only keep enough starter in the jar to the 3/4 full level.

  7. Matthew Delay

    Attention all bakers! Now is the time to be assembling the ingredients to make stollen. The recipe Eric has given us from Emmanuel Hadjiandreou is easily the best stollen I have ever had. I cannot say enough thanks for this recipe as it added tremendously to the holidays last year. Thanks!!

  8. Donald D'Alessandro

    Great site with wonderful instructions!!

  9. Cory Clay

    To Whom It May Concern,
    What is the difference in your whole wheat durum grains / flour and the traditional semolina whole wheat flour found in Italy? Are they the same?

    Please advise.


    Cory Clay

    • I’d have to see whatever flour I’m comparing to and know if it’s truly whole or not in order to make a somewhat meaningful comparison.

  10. Daniel

    Finally made my first ever sourdough bread usind breadtopia starter and recipe, the result was not good looking (my fault) but the taste fabulous.


  11. Sandra

    The new website looks very nice, I shall say “clean”, not sure how to describe. Looks wonderful and all the best to you!

    • Thanks Sandra, and everyone else, for your welcome feedback.

      “Clean” is good :-).

  12. sherry :0)

    Love the new website … Rock on Breadtopia!!

  13. Karen

    Lovely new site!

  14. Susan D

    Wonderful web design. Congratulations Eric!! I am thoroughly enjoying all of your wonderful products and look forward to your postings.

  15. Jim Francis

    I would like to receive the tutorials from Breadtopia—please advise what I can do to get them.
    Thank you,
    Jim Francis

  16. Diane Millar


    Thanks for sending e-mail about you new web page and exciting new available products. I love the new
    round clay baker…on my wish list.

    Cheers Diane

  17. Reuben Ware

    New website looks really good.

  18. Richard Port

    Just received my order.Thank you thank you! Great customer service.

    • Thanks Richard!

Comments are closed.