Perfect alongside stew or chili, for sandwiches or with eggs for breakfast, this sprouted wheat berry maple beer sourdough loaf is delicious and versatile.
Perfect alongside stew or chili, for sandwiches or with eggs for breakfast, this sprouted wheat berry maple beer sourdough loaf is delicious and versatile.
Bialys are delicious, chewy bread circles with a depression in the center that’s traditionally filled with onion and poppyseeds. Ours have a hearty whole grain component and a large sourdough pre-ferment.
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.
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.
Our original contribution to the no-knead bread revolution: substitute live sourdough starter for instant yeast to create the ultimate no knead artisan bread loaf.
Bread developed slowly – with a long, slow fermentation period – tastes better. Similar to making cheese, or cooking a stew or chili, or maybe the traditional American south’s method of barbecuing pork. In all these cooking methods, one of the primary ingredients is time. Time for invisible good things to happen. Time for transformation. Molecular stuff. Magic.
Blue corn flour gives this sourdough bread a lovely purple color and delicious flavor. Paired with soft white whole grain wheat and strong bread flour, the dough is a bit of a challenge to handle but it bakes up beautifully with good aeration and pliability.
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.
This is a great recipe to make, and later enjoy, with kids. Adapted from The Smitten Kitchen’s recipe, based on Nancy Silverton’s Pastries from the La Brea Bakery.
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 …
Ever notice that you seem to get a more open crumb with smaller loaves? In this series of experiments, we made large batches of dough and then divided them into differently sized and shaped loaves while otherwise striving to treat them as close to identically as we could to see how these size and shaping differences affect the resulting crumb.
Barbari bread is a traditional Persian flatbread with an extra crispy crust from a special glaze as well as tasty sesame and nigella seeds. Try this version with the added flavors of sourdough fermentation and khorasan wheat or turkey red whole grain flours.
This black rye bread has a delicious sweet-and-sour flavor with citrus and licorice notes. It’s soft, chewy, and wonderfully dense — perfect to eat solo, with butter or cheese, alongside soups or as part of a delicious sandwich. The recipe is Breadtopia’s take on The Rye Baker’s Lithuanian black rye bread or “juoda ruginė duona,” using toasted sprouted rye flour instead of red rye malt.
Cloche Bread Baker — The real secret to great bread every time. By simulating a hearth oven in your kitchen, the round cloche style of bread baker helped usher in an era of quality artisanal bread baking at home. We’ve been using one in our kitchen for over 20 years and the oblong style for …
This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout the final bread. This loaf makes a great appetizer or snacking bread.
Dough with gluten development can hold more and bigger air bubbles without them popping and collapsing. It can be easier to shape and have more oven spring, and gluten development can result in a more chewy and pliable crumb.
Emmer wheat (aka farro) is so tasty and also high in protein. Paired with bread flour and plenty of water, the dough is manageable and yields a lovely crumb. You can try a textured crust by rolling the shaped dough in flaked emmer or leave the crust smooth.
Try this soft nutty whole grain sourdough bread made with white sonora wheat, a heritage soft white wheat grown in the American desert southwest. The flour is known for its use in tortillas and as a grain to cook whole, but it makes a lovely bread as well, especially with a couple of easy additions.
Milled Fresh — Our turkey red whole grain flour is milled fresh upon order, using grain organically grown by family-owned farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations. We use granite stone mills and mill at low temperature within a day or two of shipping …
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 …
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