For thanksgiving 2021, we’re giving away THREE of our new Breadtopia Hearth Bakers.
For thanksgiving 2021, we’re giving away THREE of our new Breadtopia Hearth Bakers.
Keeping the hydration low, limiting the fermentation, and chilling the dough before baking allow for a relatively tall bread given the low gluten strength of the dough. The result is a tasty and flavorful bread that’s great for toasts, dipping, and sandwiches.
Sourdough biscuits are buttery, tender, and crispy-flaky, using discard sourdough starter and taking only minutes to prepare.
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.
I still marvel at how anything this simple and easy can be so good. Herein lies the magic. Start with great ingredients and let nature, in the form of wild yeast and time, do its thing.
This Lebanese bread is absolutely delicious with its crispy sesame-seed coating and tender texture. Often enjoyed as an afternoon snack, the pocket can be stuffed with sweet or savory fillings, everything from from za’atar and cheese to nutella.
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture.
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.
If you could only have one type of bread to eat for the rest of your life, what would you pick? My answer would be, “Ciabatta.” Specifically, sourdough ciabatta, for the added complexity of flavor that natural leavening brings to the bread.
Flaxseed meal adds an aromatic and delicious nuttiness to this bread, and transforms the texture into something a little moist and spongy that begs for olive oil and tomatoes, or butter and jam. Flax seeds are high in omega-3 fatty acids, which contribute to cardiovascular health.
Here’s why we (and all bakers) love the UFO Lame: Ultimate fine control over scoring. Ambidextrous design. No more cuts for blade holders! Blade is easily stored inside for safety. No thumb nuts to snag on your dough. No more lost blades (if you are a blade holder, you know what I’m talking about). Designed …
Milling whole grains in my Mockmill meshes perfectly with my three intertwining goals as a baker/cook: great flavor, high nutritional value, and convenience.
These activated charcoal baguettes are strikingly beautiful and have a delicious aroma and flavor, with toasted sesame seeds in the crumb and sprinkled on top.
This bread art recipe has a big wow factor in terms of flavor and presentation, and it’s easy to make. With oozy decadence from cheese and an optional sugar-nut glaze, it’s great for a holiday party or dinner with guests.
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.
Classic Turkish poğaças, made with olive oil and yogurt, are like healthy cheese-and-herb scones. This variation uses natural sourdough leavening for an even healthier, more flavorful result.
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.
If the bottom of your loaf is burning in its baking vessel while the rest of the loaf is adequately baked, here’s what many people do: Place a baking sheet directly underneath or on a rack below your baking vessel about halfway through the bake. This will deflect direct heat from the element on …
My latest bread obsession involves trying to convert normally all white flour recipes to healthy and tasty whole grain versions while maintaining the light and soft texture typical of the originals. This challah recipe does the trick for me.
One of my frequent food-brain thought patterns goes like this: “Wow, I love this blend of flavors. Hmm. I wonder if it can it be made into a bread.” This recipe is bold on the spices and coconut, and subtle on the tea and wheat flavors.
Turkish pide for Ramadan is a delicious airy bread with crackling toasted seeds covering the beautiful quilt-like crust. This recipe is particularly flavorful due to the addition of whole grain flour and because of the extended sourdough fermentation.
8/7/2016 The Grain Gathering is held at the Washington State University-Mount Vernon Research Station. Many of the sessions were under tents amidst picturesque fruit orchards and a short walk to the test wheat fields. A truly lovely, bucolic setting and the July weather was perfect. Attendees had class options options to choose from. The first …
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