A bunch of our all-time favorite bread baking books in no particular order.
A bunch of our all-time favorite bread baking books in no particular order.
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One baker’s attempt to take some of the mystery out of sourdough bread baking.
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.
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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 …
Understanding the differences between the various types of flour that are used to bake bread can mean the difference between an airy, lofty loaf of bread and a dense, un-risen “frisbee”.
Performs similarly to and can be use in place of modern Hard Red Winter wheat. Turkey Red Wheat, once the dominant variety of hard red winter wheat planted throughout the central U.S., is back in production in Kansas. “Turkey” variety hard red winter wheat was introduced to Kansas in 1873, carried by Mennonite immigrants from …
About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the …
These are whole unmilled wheat berries. Performs similarly to and can be use in place of modern Hard Red Winter wheat. Turkey Red Wheat, once the dominant variety of hard red winter wheat planted throughout the central U.S., is back in production. “Turkey” variety hard red winter wheat was introduced to Kansas in 1873, carried by …
Milling whole grains in my Mockmill meshes perfectly with my three intertwining goals as a baker/cook: great flavor, high nutritional value, and convenience.
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 …
My easy bake series attempts to distill bread baking to its bare essentials and focus on what I think is all you really need to know to make good bread for you and your family.
Welcome to Bageltopia; the Breadtopia bagel recipe and video tutorial for making genuine Vermont sourdough bagels (i.e. the best bagels in the world).
Gourmet.com produces fabulous videos. This one will take you on a romantic and sumptuous bread vacation to further your appreciation for the fundamental role bread plays in so many cultures.
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.
Chilean marraquetas are crusty on the outside and soft and tender on the inside. They are shaped into four segments, so you might eat half with the traditional filling of mashed avocado and a pinch of salt. Later in the day, the other half will call out to be enjoyed with cheese and quince jelly alongside a hot cup of tea. Finally at dinnertime, choripán, a grilled sausage sandwich perhaps with Argentinian chimichurri, may start to look really appetizing. Suddenly you’ve had marraquetas at every meal!
JK Adams French Rolling Pin This French Rolling Pin features the classic French handleless design with tapered ends for easy grasping, providing balance when rolling, to create the perfect pie crusts, pizza dough, cookies or other pastries. The unfinished wood is naturally less sticky than finished pins as it takes on flour over time. 20.5″ …
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