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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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 [...]
Rookie: 15 minutes of fame
Once your bread has risen the requisite 40 days and 40 nights (actually only 18 hours – but no matter what you call it, for those of us with a short attention span, it’s: Still. A. Long. Time.), you are supposed to beat it into submission, or at least spread it out with floured fingers …
Homemade Granola
Make delicious, fresh granola using a variety of ingredients with this framework of a recipe. Pick the oil and sweetener you prefer, and use fresh nuts, seeds, oats, and sprouted grains. Whether you flake your own oats and grains or you buy rolled oats, this granola is full of flavor and fiber. Say goodbye to the one-dimensional sweetness of so many storebought granolas.
Basic All Purpose Sourdough Sandwich Bread
Enjoy this basic sourdough sandwich bread made with all purpose flour. The bread has a soft, tender texture and is buttery, with a hint of sweetness and a subtle complexity that you will never find in bread from a grocery store. It works great for toast, and of course, sandwiches.
No Knead Bread Recipes Using Instant Yeast*
► Denali’s No Knead Bread
► Malcolm’s No Knead Method
► Rick’s No Knead Variation
► Rick’s No Knead Rye
► Mark’s Caramelized Onion Loaf
► Rick’s Whole Wheat & Rolled Oats No Knead Recipe
UFO Lame (Bread Journey) by Wire Monkey
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 …
Goose Lame by Wire Monkey
Breadtopia in Fairfield, IA has teamed up with Wire Monkey in Fairfield, CT to bring you one of the most functionally gorgeous lames we’ve ever used: the Goose Lame The Goose Lame’s sexy curves give you better handling over your scores. Curved side in your palm for a comfortable cut or place the curved side …
2010 Kneading Conference
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 …
Gluten Free Pizza
Homemade pizza with fresh dough and the quality toppings of your choice isn’t just for people who can eat gluten. Breadtopia’s gluten free bread flour makes an amazing pizza that doesn’t require a lot of time or advanced baking skills. Our recipe has just four ingredients and a few simple steps to arrive at delicious gluten free pizza.
How to dry sourdough starter for long term storage
There’s not much to this process. Just smear some fresh sourdough starter in a thin layer over a piece of parchment paper and let dry. Once dry, the starter will easily separate from the paper and can be ground up into small pieces and placed in a plastic ziplock bag. Store your starter in the …
About Breadtopia
About Breadtopia If there is a better smell in the universe than baking bread, I'd really like to know what it is. And the flavor and texture of warm, home-made bread, fresh from the oven, feeds your body and your soul like no other food. Not only does the aroma of bread in the oven [...]
Whole Wheat Croissants
Pastry Heaven. Imagine enjoying a fabulously decadent croissant where you actually feel nourished instead of dazed by a refined sugar and flour induced stupor. Well, here you go…
Drying Sourdough Starter For Long Term Storage
Video showing how to store your starter in the freezer for as long as you like. This is not a bad idea, as a routine measure, in order to backup your working batch of starter in case it meets with an unexpected demise.
How To Make Bagels
Welcome to Bageltopia; the Breadtopia bagel recipe and video tutorial for making genuine Vermont sourdough bagels (i.e. the best bagels in the world).
Home Milling with my Mockmill
Milling whole grains in my Mockmill meshes perfectly with my three intertwining goals as a baker/cook: great flavor, high nutritional value, and convenience.
Bread Baking and Flour Substitution Tips
A lot of people are baking sourdough bread for the first time because of Covid-19 stay-at-home orders. Meanwhile, near-empty baking aisles in grocery stores are giving new and experienced bakers alike the challenge of substituting different flours into recipes they want to follow. Here are some tips and tricks for new and not-so-new bread bakers.
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.
Gluten-free Free
There is an increasing body of evidence that (aside from Celiac disease) many of the health issues related to eating wheat and gluten are more specifically related to the consumption of modern wheat processed via a roller mill into white flour and baked through a very rapid, mechanized process utilizing commercial yeast.
Sourdough English Muffins
This Sourdough English Muffin recipe is low effort and high satisfaction. It’s made with ancient grain wheat and has plenty of nooks and crannies to hold butter and jam.
What can I do with bread that comes out bad?
Sometimes you know something is off with your dough, but you cross your fingers and bake it anyway only to have your suspicious confirmed when you lift the lid on your baking vessel. You’ve got a brick, a doorstop, a frisbee. Whatever nickname you give it, this isn’t something you can simply toast and make …
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