From the same vendor of our massively popular beeswax bread bag, we bring you the XL linen wrap spanning 14 by 18″ in a lovely navy color. The reason we love this vendor so much is because she does the cutting, sewing, wax-rolling, and assembly — everything all by hand. Besides being the best quality of …
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Emmer Whole Grain Flour
Stone milled fresh on demand from the whole emmer berry – Breadtopia receives the whole emmer berries and stone mills the whole grain into flour as needed to fill customer orders. Our customers are assured of receiving freshly milled whole emmer flour every time. Emmer (German for “hulled grain”) is one of the earliest forms …
Walnut Roll Pastry
Perfect to serve with tea or coffee, as a breakfast treat, or for dessert; this walnut roll pastry’s dough is soft, slightly sweet, and fragrant with nutmeg, while the ground walnut filling is rich with butter and sugar, and perfectly swirled throughout.
How to reactivate dehydrated starter
Each package of Breadtopia dry starter contains enough for three tries. You’ll want to use white flour (white bread flour or all purpose flour) and filtered or spring water (not chlorinated tap or reverse osmosis water). Any reasonable (read not extreme) room temperature will work just fine. To ⅓ of the dry starter included in …
Breadtopia Hearth Baker
The Breadtopia Hearth Baker creates a traditional domed bread oven within your standard home oven, trapping the dough’s own moisture to create all-important steam during the early part of the baking cycle that is crucial for a good rise and a crispy, artisan crust. Its size and proportions are designed to let you bake either …
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.
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.
Hydration
The amount of water in a dough relative to the amount of flour. Hydration is calculated by dividing the water weight by the flour weight, e.g., 350/500 = 0.70, and multiplying by 100 to get the percent: 70%.
How can I calculate the right amount of Pizza Dough to make?
I’m having 6 people over for dinner and I want to make a sourdough pizza for each person. How do I make the right amount of dough? You could search the internet for a recipe for six pizzas or find a recipe for say, four pizzas, and multiply it by 1.5 or download an app …
Experiment with Diastatic Barley Malt Powder
Breadtopia’s bread flour has no additives but some bread flours have diastatic barley malt powder added. This increases enzymatic activity in the dough, which can result in faster fermentation, moister crumb, crust with more color, and better oven spring. We did a simple experiment comparing with and without diastatic barley malt powder to assess the difference it makes.
Small Round Rattan Proofing Basket
Compatible with our SMALL round rattan 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.”
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.
Reviving a Dried & Live Sourdough Starter
Reviving a Dried & Live Sourdough Starter Jump to: Activating Your DRIED Sourdough Starter Reviving Your LIVE Sourdough Starter Managing Your Sourdough Starter Activating Your DRIED Sourdough Starter (Scroll down page to find video and written instructions for reviving your LIVE sourdough starter, or click above link) Reviving a dried sourdough [...]
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.
Whole Grain Sourdough Pizza
This whole grain sourdough pizza is nothing less than amazing. The hard red winter wheat flour yields a fiber-full nutritious pizza with a lovely, airy texture and a richer, fuller, less generic flavor than most white flour pizzas.
Breadtopia Policies
Shipping We process and ship orders M-F and excepting major holidays, most orders are processed and shipped the same day or the next business day as received. A few of our products are drop shipped from other locations and delivery times for those vary. If your order is time critical, please check with us before [...]
How to feed starter
When working with a new starter or one that requires reviving, it’s best to use white flour (white bread flour or all purpose flour) to strengthen it and get it to a really healthy state. Once it’s robust, feel free to switch to using the flour of your choice (einkorn, rye, whole wheat, spelt, etc) …
Oklahoma Pastry Cloth
The Oklahoma Pastry Cloth was created by Mary Beth White, a home baker who was frustrated with doughs sticking to counter tops and the messy cleanup that follows. It’s an invaluable tool for quick and easy cleanup. Made of heavyweight 100% cotton canvas, it offers a large flat work area that, after rubbed with flour, …