Aug. 4 2008 Home-baking makes comeback as families cut shopping bills – Telegraph This story is currently running in papers across the UK. Bread baking author Peter Reinhart, has long spoken of a home baking renaissance as the interest in home cooking in general has grown in recent years. This trend is gaining added momentum …
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2010 Kneading Conference
Enjoy a bake-ation in Maine this Summer The 4th annual Kneading Conference in Skowhegan Maine promises to be a great time again this summer. Last summer’s event was a blast so Denyce and I are heading back. It’s July 29th & 30th followed by the Artisan Bread Fair on the 30th. Conference attendance requires registration …
Naturally Leavened Christmas Panettone
Naturally leavened panettone is an epic adventure in baking, worth mastering and repeating even outside the holiday season. With this recipe’s clear instructions and well-tested strategies, you can enjoy the airy soft crumb and scrumptious fruity flavors of homemade panettone.
Baking Bread with Kernza® Perennial Grain
With our commitment to supporting regenerative agriculture, offering Kernza® perennial grain in our shop makes perfect sense. This grain derived from intermediate wheatgrass was developed by the Land Institute and we source it from A-Frame Farm where it’s grown organically. We’re hopeful that Kernza and other perennial grain crops will help global food security in the long run.
Local Customer
If you currently pick up your orders at our Fairfield, Iowa location, or would like to, we can now designate you an official "Local Customer" (see “Registering as a Local Customer” below). This allows you to place your orders online without paying a shipping charge. You pay for your order by credit card online. Picking [...]
Bread Lame
Rated #1 Lame by Serious Eats (November, 2022)
Rated #1 Lame by America’s Test Kitchen (September, 2015)
Experimenting with Different Flours in Sourdough Starter
An experiment with sourdough starters made with three different types of flour shows differences in proofing times, crumb and oven spring, and flavor in the resulting loaves.
Sourdough Starter and Maillard Reaction in Enriched Doughs
When baking bread that calls for enriched dough (additions like eggs, milk, sugar), sourdough leavening (as opposed to commercial / instant yeast) can often result in a lack of desired crust browning (AKA “the Maillard reaction”) leaving you with a pale bread that looks bland and underbaked. In this post we go over reasons for this and provide a solution in the form of a sweet, stiff levain that gives results much closer to yeast alone.
Chocolate Hazelnut Babka
Make this picture-perfect chocolate hazelnut babka with hints of orange and amazing texture. This award-winning recipe has a silky enriched dough, gobs of Nutella or homemade chocolate-hazelnut spread, chopped hazelnuts inside and out, and a beautiful twisted presentation.
Baking Bread with Low Gluten Wheat
Baking bread successfully with lower-gluten, heritage and ancient grains usually requires some adjustments to your process and ingredients. This post details how to achieve an open crumb and good oven spring with these more challenging grains.
Regenerative Agriculture
saving the world throughRegenerative Agriculture What is Regenerative Agriculture? There’s a lot embedded in the phrase “regenerative agriculture” (RA) and below we’re going to present some excellent resources for understanding this revolution that’s really just a return to the most basic, natural principles of life on earth. But perhaps one of the best ways to [...]
Cheap Thrills
Okay, so if you are a purist you might not like what I did to the Parmesan Olive bread recipe on the No-Knead Bread Variations page, since I cheaped out on some of the ingredients and still got a sort of astonishingly datable loaf of bread: First of all, I didn’t get the good parmesan …
Oblong Rattan Proofing Basket
Compatible with our OBLONG proofing basket liner
America’s Test Kitchen says: “Our favorite round and oval bannetons and their corresponding round and oval liners are made by Breadtopia.”
Round Rattan Proofing Basket
Available mid to late May.
Compatible with our ROUND proofing basket liner
America’s Test Kitchen says: “Our favorite round and oval bannetons and their corresponding round and oval liners are made by Breadtopia.”
Oval Rattan Proofing Basket
Compatible with our OVAL proofing basket liner
America’s Test Kitchen says: “Our favorite round and oval bannetons and their corresponding round and oval liners are made by Breadtopia.”
ThermoWorks DOT Thermometer with Probe
Simple. Reliable. Nice looking. The ThermoWorks DOT Thermometer with Probe is a professional tool featuring molded-in, splash-proof seals and commercial grade plastic body that will survive messy kitchen hands. Includes a tilt-out stand for counter use and strong magnets for metal surfaces. To use, simply set your target temperature with the up or down buttons, …
100% Whole Wheat Bread
This recipe not only produces amazingly light, tender and moist bread, but is fairly simple and quick to make and has a unique flavor all its own.
Mockmill 100 Speed Test
Jade Koyle of einkorn.com clocks einkorn berries through a Mockmill 100 grain mill.
First shipment of Mockmills will be arriving in a day or two. Yay!
Basic All Purpose Sourdough Bread
You can make this basic all purpose flour sourdough bread recipe into beautiful crusty artisan-style bread or a soft and tender sandwich bread. You can choose either a 1-day process baking in the evening or an overnight refrigeration of the dough for a morning bake. It’s simple, easy to follow, and the results are delicious.
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.
OxyFree Oxygen Absorbers — 1000cc (10 pack)
OxyFree oxygen absorbers are a must-have for long term food storage. This ten pack of 1000cc sachets can keep up to 500lbs of grain fresh for up to 25 years. They can also prolong the life of whole wheat flour for 10 years and white flour for up to 13 years. Here’s how: put one 1000cc …