An experiment in whole grain sourdough bread baking showing the results of two otherwise identical loaves of bread; one using a long, cold autolyse and the other a warmer, faster autolyse.
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Should I autolyse my dough?
Autolysing is combining the flour and water for a period of time before adding the sourdough starter and salt. It has a few benefits: enzymes are released that make the sugars more available for when you add the starter, it softens the bran in a whole grain dough, and it gets the gluten development going. …
Sourdough Technique Experiment: No Knead vs. The Works
Experimenting with different baking techniques can yield surprising results. In this case, Breadtopia Select Bolted Organic Bread Flour performed as well with the no knead technique as it did with more elaborate gluten developing steps.
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.
Eppicotispai Auto Ejector Ravioli Stamp — Round
Make authentic homemade ravioli with the Eppicotispai Auto Ejector Ravioli Stamp. This very nice quality Italian made cast aluminum 1 7/8″ (45mm) square ravioli stamp has a solid beechwood handle and would also make a great pastry cutter for pieces with a crinkle cut edge. There is a low pressure spring inside the casing that …
Eppicotispai Auto Ejector Ravioli Stamp — Square
Make authentic homemade ravioli with the Eppicotispai Auto Ejector Ravioli Stamp. This very nice quality Italian made cast aluminum 45mm square ravioli stamp has a solid beechwood handle and would also make a great pastry cutter for pieces with a crinkle cut edge. There is a low pressure spring inside the casing that automatically ejects …
Autolyse
Pre-mixing the flour and water in a bread dough recipe to begin the process of starch breakdown, bran softening, and gluten development before introducing the leavening (sourdough starter or yeast). See also saltolyse.
Breadtopia Rewards Program
Breadtopia Rewards A no muss, no fuss loyalty program How does it work? Our rewards program is very simple. If you have an account here at Breadtopia, then as long as you are logged in to your account when you place an order, every dollar you spend (excluding shipping and taxes) in our [...]
Challenging Sourdough Starter Convention
We evaluate whether the robust, often complex, sourdough starter refreshing protocol of most home bakers actually results in a better loaf of bread than using a small amount of cold, essentially neglected starter.
Brod & Taylor High Capacity Kitchen Scale
From the brains that brought you the proofer and slow cooker and the holy grail of dough whisks, we are happy to now carry the Brod & Taylor High Capacity Kitchen Scale. High capacity precision scale; weigh up to 15kg / 33lbs (batteries included). 1-gram accuracy; maintain high precision when weighing heavy objects. Units in …
How to Get an Open Crumb with Whole Grain Sourdough Bread
Whole grain sourdough bread has phenomenal flavor and nutrition. The character of the wheat comes through with a full range of vitamins, minerals, fiber and protein. The ingredients and instructions in this recipe can help you achieve a tender and relatively open crumb in a beautiful artisan style, naturally leavened whole wheat bread.
ThermoPop® 2
The first rotating-display pocket thermometer reads in only 2 to 3 seconds. Super-fast readings on a huge, backlit 1 ¼-inch, auto-rotating screen. Accuracy to within ±1°F (±0.5°C). Hold the ThermoPop in either hand — auto rotate feature makes any angle convenient! Fully waterproof design outlasts other brands. Reads from -58°F to 572°F. Super thin probe …
Experiments with Laminating Lean Dough
Laminating is a method of gluten development, like stretching and folding, coil folding, hand-kneading, slapping and folding, Rubaud mixing, and stand-mixer mixing.
Gluten Intolerance and Bread
Is There Hope For The Gluten-Sensitive Bread Lover? In this article the author, Liza Saturley, discusses the gluten intolerance issue and how it relates to bread. It shows how the use of heirloom varieties of wheat, home (or stone) milling, and natural sourdough starter leavening may offer bread consumption hope to gluten sensitive people. What …
Flavored Butter
Flavored Butter Recipes From The Nation’s Top Chefs These recipes from the nation’s most noted chefs, give you a special way to serve butter to family and friends especially for holidays and special occasions. Flavored butters are easy to make and wonderful for grilled meats, fish, poultry or vegetables, and of course, as a spread …
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 [...]
How to Bake a Weekday Sourdough Bread
A set of tips and ideas for making fresh-baked sourdough bread a part of any (or every) weekday.
Whole Grain Sourdough Bagels
These whole grain sourdough bagels have the most important characteristic of bagels; they’re chewy. The inside has just the right density and texture, and the “skin” is thick and malty. On top of that, the bagels are full of the fiber, flavor, and nutrients of whole grain heritage wheat flours.
Sourdough Glass Bread (Pan de Cristal)
Glass bread or “pan de cristal” from Spain is a fun high hydration challenge for bakers and it rewards your courage with crusty, scrumptious loaves for perfect Catalonian tomato bread aka “pan con tomate,” as well as bruschetta, garlic bread, and any sandwich you want to be crispy and never soggy or leaky.
Sweet Tamales with Figs and Red Corn Masa
Sweet tamales are unique, delicious, and a fun project for holiday desserts or breakfasts. Using fresh red corn masa flour, the flavors of heirloom corn come through beautifully and compliment the sweet fruity filling.
Sourdough Pan Pizza (Detroit & Sicilian Styles)
These Detroit- and Sicilian-style pizzas are spectacular creations born of hot metal, delicious sourdough, multiple cheeses, savory sauce, pepperoni and so much more. Dough prep is easy and the toppings and methods can be tailored to your tastes.
