• Kamut, Khorasan, and Durum Wheats Comparison

    Here we compare Kamut®, khorasan, and durum wheats for taste and performance differences in bread baking. The quick summary is that there seemed to be more terroir difference than species difference in the loaf appearance, and taste testers didn’t have consistent opinions about the flavors of all three breads. Some found durum more buttery, others found khorasan and Kamut more buttery. Same with sweetness.

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  • Cranberry Pecan Milk and Honey Bread

    This braided bread is both beautiful and scrumptious. The texture is squishy-tender from the milk and all purpose flour; and the flavor is balanced and interesting with some whole wheat flour, plus the toasted pecans, dried cranberries, and hint of honey. It makes an impressive gift bread, but you’ll want to make yourself one too.

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  • Experiment: Scoring Dough Once versus Twice

    We experiment with “double scoring” which is a technique meant to increase the “bloom” (or opening) of the loaf during baking. With this technique you score normally before the dough goes into the oven, and then again 5-7 minutes into the bake.

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  • Butterfly Pea Flower Swirl Sourdough Bread

    Here’s a recipe for when you’re feeling playful or want a visually striking slice of bread. It involves mixing two doughs, one of which is hydrated with butterfly pea flower tea to create a bright, blue-violet crumb. Folding together the white and violet doughs is fun, and cutting into the final loaf to see how they ended up swirling together even more so.

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  • Basic All Purpose Sourdough Sandwich Bread

    Enjoy this basic sourdough sandwich bread made with all purpose flour. The bread has a soft, tender texture and is buttery, with a hint of sweetness and a subtle complexity that you will never find in bread from a grocery store. It works great for toast, and of course, sandwiches.

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  • Artisan Bread Baking without Special Equipment

    This is a guide to baking bread without special, dedicated equipment, whether you’re a new bread baker who isn’t sure yet if you want to commit to the hobby, or an experienced baker who wants to bake bread in another kitchen–when visiting friends and family or staying in an vacation rental. This article is intended to help you make tasty, attractive bread with tools that are in most any kitchen.

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  • Sourdough Cottage Loaf

    Cottage loaves have a fun shape and are crusty on the outside and soft inside. Inspired by Paul Hollywood’s recipe on the “Great British Baking Show,” this sourdough version has a slow fermentation and a lot of flavor. It also likely harkens back to how the bread would have been made before the advent of commercial yeast.

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  • Lemon Spelt Crinkle Cookies

    These lemon crinkle cookies with spelt flour and sourdough starter are a delicious fiber-filled treat to brighten your day. If you have lemons to spare, try the preserved lemon recipe in the notes.

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  • Soft Sprouted Wheat Sourdough Sandwich Bread

    Try this sprouted wheat sourdough bread recipe for a soft, stale-resistant sandwich loaf. The tangzhong method adds just a few minutes to the process and the delicious results are well worth that investment of extra time.

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  • Kanelbullar Swedish Cinnamon Buns

    Kanelbullar are Swedish cinnamon buns made with a cardamom-spiced dough and twisted into knots rather than rolls. The cardamom and cinnamon combination is absolutely delicious and they tend to be a bit less sweet than American cinnamon buns even before icing is factored in. We experimented with making these buns using sourdough versus instant yeast, as well as 100% whole grain flours versus 25% whole grain flour and 75% all purpose flour. The results were delicious across the board but indeed quite different.

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  • Grissini Italian Breadsticks

    Grissini are delicious Italian breadsticks, and this recipe makes them extra flavorful and crispy with a mix of durum whole grain flour and extra-fine tipo 00 flour. Coated with sesame seeds, nigella seeds, and rosemary, they’re perfect for snack or as a beautiful accent to a dinner table spread.

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  • Sourdough Buckwheat Couronne

    This couronne bread has rustic appeal and complex delicious flavors from buckwheat and turkey red flours as well as sourdough fermentation. Enjoy it sliced vertically for dipping or topping with jam or cheese, or slice it horizontally to make sandwiches. The shape gives you a lot of wonderful crispy crust.

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  • Kernza® Sourdough Ciabatta

    Kernza perennial grain gives this sourdough ciabatta a delicious herbal and nutty flavor. This crusty bread is fantastic for sandwiches and perfect for sopping up olive oil, being inundated with tomatoes, and generally holding a diverse array of drippy sandwich contents.

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  • Raspberry Pistachio Pinwheel Cookies

    Try these tasty cookies with buttery-sweet khorasan flour and a striking raspberry and pistachio filling. It is so fun to slice the tube of dough and reveal the pretty swirls, and satisfying to watch the cookies fly off a platter because they’re that delicious.

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  • Turkey Red Turkey Bread

    Turkey-shaped sourdough bread is a playful addition to your Thanksgiving table. Check out our shaping video for instructions on how to form this bread and try our recipe, which uses heirloom turkey red wheat.

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  • Canadian Butter Tarts

    Butter tarts are an iconic Canadian dessert that’s perfect for Thanksgiving or any other holiday or special dinner. With a tender flakey crust and a gooey buttery filling, the prep work is surprisingly easy and they bake up in just 18 minutes.

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  • Knekkebrød — Norwegian Crisp Bread

    Norwegian Crisp Bread aka “Knekkebrød” is a thoroughly enjoyable flatbread. The crisps are packed with nutrients and fiber, delicious by themselves or topped with anything from smoked fish to berry jam, and as for staling / shelf life, they will stay fresh a lot longer than you will resist eating them.

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  • Purple Sweet Potato Buns

    Purple sweet potato or ube filled milk buns make a delicious and beautiful breakfast, snack, or dessert. The filling is sweet, nutty, and fragrant with hints of vanilla and cinnamon; and the yeast-leavened dough is simple, quick, and delicious.

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  • Purple Sweet Potato Sourdough Bread

    This vibrant purple sweet potato sourdough bread has a nutty sweet flavor with hints of vanilla and a soft moist crumb. The crumb of this sourdough bread is quite moist and it needs a little longer to bake than similar weight dough without mashed purple sweet potato, but the moisture also makes it very slow to stale. Try this delicious eye-catching bread toasted or sliced fresh, for sandwiches or for dipping.

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  • Whole Grain Desem Bread

    Here is a recipe for whole grain bread leavened with the Belgian style sourdough starter called desem. Created with stone-milled whole grain flour at cool temperatures, desem is a dry starter with deep fruity notes.

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  • How to Make Desem (Belgian style sourdough starter)

    Breadtopia invited Jennifer Lapidus, founder of Carolina Ground flour mill and author of the award-winning book Southern Ground, to share her method for creating desem, a Flemish sourdough starter with a delicious fruity aroma and a distinctive approach for nurturing compared with typical sourdough starter. Give desem a try! Its low-key cold feeding schedule is great for beginners and experts alike — perfect as your only starter or for a second option in your refrigerator.

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  • Tips and Tools for Stenciling Bread

    Stenciling bread is a fun way to add a decorative finishing touch to your bread masterpieces. In this post we detail various tips, tricks and ingredients you can use to make your stencils come out clearer and with nice color and contrast.

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  • Sprouted Wheat Pumpkin Pasta

    Here’s a fall-themed pasta dish that’s full of flavor and whole grain fiber. It’s also a vegan dish as written, but you can use butter instead of olive oil in the sauce if you want. The pasta dough is made with sprouted hard red wheat flour and roasted pumpkin puree, and the sauce is a simple but delicious mix of sage, garlic, olive oil, salt, and pepper.

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  • Sourdough Challah

    Challah is a popular Jewish bread typically enjoyed on the Sabbath and holidays. The dough is enriched with eggs, oil, and sugar and it’s often braided. There are many different and beautiful ways to braid dough and one of the easiest shapes is the round four-strand braid, often served at Rosh Hashanah, the Jewish new year, to signify the cyclical nature of the year and seasons.

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