Dear Fellow Baker,

We hope you enjoy and benefit from our recipes, videos and occasional special offers. Our desire is to create about one video per month and possibly two. We will send out an email notification to all subscribers as soon as they’re posted to this site.

While you will not be bombarded with annoying emails, you can still easy unsubscribe at any time.

Enjoy!

Eric & Denyce Rusch
Breadtopia

 

 

 

 

210 thoughts on “Thanks For Subscribing

  1. liz

    hi .. love your videos. you make breadmaking so easy. i am gonna try the spelt bread. as i do not have a sourdough starter, i will be using instant yeast. could you tell me the amount of instant yeast to a 1/4 cup of the starter ? thank you !

    • Hi Liz. You could try 1/2 teaspoon and see how it goes. There’s no formula that translates perfectly.

  2. kofi

    thanks for reviving home breadmaking on vedio.thankx.

  3. Joseph

    Sourdough Baguette!!!
    Thanks to all those who post here for the inspirations! Love this site!!!

    • Carlos

      Good job buddy!

  4. Richard

    how can the volume of a loaf of bread be measure.

    • John

      length x width x height = volume

  5. Phil

    Today is the 5th day and I found what looks like mold on top. Looks like tiny little hairs or a spider web.

    Is is spoiled? Do I need to try again?

    • John

      Sounds like there was not enough air getting to the bread. An air tight container will make the bread “sweat”. Water (sweat) and the bread will give you mold.

  6. Matt

    What is the equivalent for sourdough starter and active dry yeast? Is a approximate rule of thumb for 3 to 3.5 cups of flour, about 1/4 cup starter?
    Please help.

    • Hi Matt,

      There are no rules for this. Too many variables. I take a guess and if it works, then it was a good guess.

  7. Steve

    Hello Eric. Just a note to say thanks for the excellent sourdough starter.
    In the past I tried starting my own starter but never got close to your mail-order starter in activity and rise.
    So with your starter, I just baked my first sourdough boule and I am happy. My dutch oven was too big and the loaf did not touch the sides. The bottom just burned because I forgot to turn down the oven after the 20 minutes with lid on. When docking there was a considerable skin so I butchered the top but it came out ok to me.

    Thanks again.

  8. Hi Eric, I just watched your video on sourdough starter from scratch. I will attempt to make it with emmer flour, since, at least for now, I am not eating regular wheat. I’m hopeful that it will “do it’s thing”! Though, with lower gluten, it may take longer, I am guessing.

    Thanks for the video instructions. A picture is worth a thousand words.

    ~ Erika

  9. Leo

    The sourdo.com website says you need to activate a new starter at 90 degrees for 24 hours. How important is it to do that vs. keeping it at room temp?

    Thanks,

    Leo

    • I’ve never done that . I imagine it accelerates the process but it’s certainly not necessary.

  10. Yvette

    I’ve decided that baking would be my new hobby, as a mother of two under 3 all the down time between resting, rising, laminating and whatever else the recipe calls for is perfect. And knowing that my children are snacking on foods that are as healthy as I can make them removes all the guilt from my mind when they are gobbling down chocolate chocolate whole wheat veggie pancakes. Thank you for sharing your talents, I will be posting the bread recipes I take from your website. I’m excited winter is around the corner I will be making the Croissants. Have you tried making Whole wheat Kouign Amann???

    • Hi Yvette,

      I haven’t yet tried Kouign Amann using whole wheat, but they’re on my (exceedingly long) list. I think they’d be incredible.

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