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  • Breadtopia Sourdough Thanksgiving Feast

    Breadtopia family Thanksgiving meals are usually pretty heavy on sourdough leavened… well, nearly everything but the turkey, and we thought it would be nice to formally assemble many of our favorite Thanksgiving meal accompaniments in one place.

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  • The Best Sourdough Stuffing

    This is the best Thanksgiving stuffing I’ve ever made or eaten. The cubed sourdough bread and bountiful herbs impart such delicious flavors that you’ll want to make it year-round.

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  • Pumpkin Pie with Sourdough Crust

    This spice-filled pumpkin pie with a sourdough crust is mostly decadent and a little bit nutritious. It has a tasty sourdough crust made from high extraction hard red winter wheat which adds fiber and additional nutrients. More flavor too.

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  • Sourdough Crackers with Rye Flour and Black Sesame Seeds

    Sourdough crackers are perfect with cheese or dipped in hummus, and they’re tasty and interesting enough to have by themselves too. This recipe uses rye flour and black sesame seeds for an earthy and nutty cracker that pairs especially well with interesting cheeses.

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  • German Souls Bread (Schwäbische Seelen)

    From the Swabian region of Germany, seelen or “souls” bread was recently added to Slow Food’s Ark of Taste. Hand mixed and rough shaped, sprinkled with coarse salt and caraway seeds, and thrown into a hot oven, they emerge with a hard thin crust and moist interior. Perfect for serving with tomatoes and arugula, enjoying with cheese or an herbed butter, making into sandwiches, or tearing and dipping into hearty soups.

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  • How to Nixtamalize Corn for Tortillas, Tamales, Posole and More

    Nixtamal is corn that has been treated with calcium hydroxide through boiling and soaking. The nixtamalized corn is softer and super flavorful, and when ground, the masa or dough has nice binding properties making fantastic corn tortillas or tamales.

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  • Fainá (Chickpea Flour Pancake)

    This simple and so delicious chickpea pancake or fainá is popular in Argentina and Uruguay but originated in the Liguria region of Italy.

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  • Halloween Spider Bread

    Here’s a fun Halloween bread. The spider legs are creepy and yummy, and can be filled with a little or a lot of cheese. The marinara bowl and spider head can be shared by all or made into a sandwich and a soup bowl the next day.

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  • Corn Cheddar Jalapeño Sourdough Breads

    These tasty corn cheddar jalapeño sourdough breads have hints of spicy and cheesy cornbread overlaying the artisan-style sourdough bread flavor and pliable bread texture.

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  • Apple Almond Raisin Sourdough Babka

    With this delicious babka, you’ll leave the well trodden path of chocolate and cinnamon, and enter into the aromatic world of apples, almonds, raisins, orange zest, orange blossom water and rum.

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  • Panis Quadratus: Ancient Bread of Pompeii

    A delicious whole wheat, seeded, pull-apart sourdough bread from about 2000 years ago whose characteristics have been reconstructed by food historians and archaeologists using ancient texts, depictions in art, and the analysis of intact bread loaves preserved in the volcanic ash of the eruption of Mount Vesuvius in 79 AD.

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  • Ten of One; One of Another

    Bread dough is versatile, and a big batch can be used in many ways. This recipe shows you how to make 10 chewy sourdough rolls one day, and from the same batch of dough, a crusty sourdough artisan loaf the next day.

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  • Almost Granola Bar Cookies

    We go all in on flavor and texture with these cookies, using whole grain Pima club soft wheat flour, rolled oats, walnuts, dark chocolate, and tart cherries.

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  • Sourdough Breads with Einkorn Flour

    Here are three options for using einkorn wheat, a delicious ancient grain, in artisan-style freestanding sourdough breads.

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  • Za’atar Sourdough Pasta

    This unique and beautiful pasta recipe is an inspiration that came to me when I was kneading a ball of za’atar cracker dough. As I was smelling the delicious combination of herbs, olive oil, and sourdough starter, it dawned on me that cracker dough is essentially an eggless pasta dough, and I had a formula for something amazing in my hands.

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  • Rouge de Bordeaux Sourdough Breads

    Rouge de Bordeaux wheat is delicious, aromatic, and high in protein. This fresh-milled flour makes wonderful sourdough breads that pair well with cheese, soup, and more.

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  • Whole Grain Kamut Sourdough Bread

    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.

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  • Birotes Salados (Mexican Sourdough Bread)

    Birote Salado is a crusty delicious Mexican bread with a fascinating history that dates back to Napoleon and a unqiue sourdough starter fed with beer, lime juice, egg and more.

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  • Panzanella (Bread and Tomato Salad)

    Panzanella is a zingy and delicious tomato-and-bread salad that’s perfect for summertime.

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  • Bolted All Purpose Flour Sourdough Bread

    Simple nutritious and delicious sourdough bread made with stone ground bolted (high extraction) all purpose flour has good oven spring and an open crumb.

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  • Naturally Leavened Turkish Poğaça

    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.

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  • Sourdough Bomboloni (Donuts)

    Sourdough bomboloni — aka deep fried donuts — sound decadent to the extreme, but actually they’re quite delicate in flavor and texture.

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  • Better Best Blueberry (and Raspberry) Muffins

    These blueberry-and-raspberry muffins are mini cakes of flavor explosion and fantastic texture. The different components—high extraction flour, sourdough discard, lemon zest, sweet blueberries, and tart raspberries—all come together perfectly into a moist and delicious treat.

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  • Home Milled Cornbread

    This fresh-milled whole grain cornbread uses heirloom mushito corn and pima club soft white wheat for deep and delicious flavors and a wonderful soft texture.

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