Enjoy this traditional French country sourdough loaf with a lovely blend of red fife, rye and bread flours. The recipe is easy to follow and employs best practices from some of our bread experiments here at Breadtopia.
Enjoy this traditional French country sourdough loaf with a lovely blend of red fife, rye and bread flours. The recipe is easy to follow and employs best practices from some of our bread experiments here at Breadtopia.
Broa de milho is a hearty corn and rye bread that’s perfect for dipping in stews and for avocado toast. This bread is “no-knead” and has no final proof. The baking approach is simple and it tastes delicious.
Many thanks to Margaret for this well detailed outline of her no-knead baking techniques. Perhaps the best thing about the no-knead method is that it makes quality home bread baking possible for so many more people who would otherwise not have the time or inclination to bother or venture past the bread machine. Margaret notches …
Experimentation on how different sourdough starters can affect the appearance and flavor of sourdough bread.
Laminating is a method of gluten development, like stretching and folding, coil folding, hand-kneading, slapping and folding, Rubaud mixing, and stand-mixer mixing.
Wolfgang Mock’s latest creation sets a new standard in design, price and performance for freshly rolled oats and more. Fresh is key. Enjoy a taste of oat flakes heaven with Wolfgang’s muesli or search “Bircher Muesli” on Youtube for awesome snack recipes. Good ‘ol granola and hot oatmeal cereal can’t be beat with freshly flaked …
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 …
Chocolate peppermint chunk cookies made with sourdough starter are a delicious way to use sourdough discard and whole grain wheat ups the nutritional value of this treat.
Sourdough bomboloni — aka deep fried donuts — sound decadent to the extreme, but actually they’re quite delicate in flavor and texture.
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.
NOTE: The Breadtopia free screening for Real Bread Bakers has now expired, but you can still watch the film by making a small donation HERE. Breadtopia is happy to present an exclusive weekend-long free screening of Zev Robinson’s documentary, Real Bread Bakers. Zev Robinson is a Canadian-British filmmaker who has been making documentaries on food and related …
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.
For nearly a quarter century, Steve Sullivan’s Acme Bread has been baking nationally acclaimed artisan breads. Based in the San Francisco Bay Area, Acme works closely with farmers each year in selecting its organic grains. Working in three shifts around the clock, their bakers turn out 7,500 sourdough loaves by hand every day to meet …
Well, how about this. I received an email from Saveur yesterday informing me that Breadtopia has been nominated in their 1st Annual Best Food Blog Awards (Most Innovative Video Content category)! Saveur is a hugely popular foodie site, so I figured I’d embark on a shameless self promotions campaign and see how I fare. If …
The Breadtopia baguette recipe and video tutorial for almost no-knead baguettes. Easier than you thought, as delicious as you hoped.
Hi Everyone, Yesterday, the winners of Saveur’s best food blog awards were announced and Food Wishes took top honors in the category of most innovative video content. I’ve long been an admirer of Chef John, Food Wishes creator and video host. He has a great style and the quality of his productions is always top …
In 2022 we completed the installation of a large solar power array allowing us to generate 100% of our electricity needs with sustainable solar power.
Aug. 4 2008 Home-baking makes comeback as families cut shopping bills – Telegraph This story is currently running in papers across the UK. Bread baking author Peter Reinhart, has long spoken of a home baking renaissance as the interest in home cooking in general has grown in recent years. This trend is gaining added momentum …
Recent research shows that fermentation (as in the process of making bread) of whole cereal grains (like wheat) increases the levels of antioxidant compounds and activity in whole grains.
How much do you know about the olive oil you serve with your bread? Did you know that researchers at UC Davis have confirmed that almost 70% of “extra virgin olive oil” doesn’t even meet the actual standard? In fact, the New York Times even exposed that most of your olive oil doesn’t even come …
Bread crust can help fight bowel cancer, according to a new study in the European Journal of Cancer Prevention. “Pronyl-lysine, a product obtained from bread crust, is a potent free radical scavenging antioxidant exerting chemopreventive activity by reducing oxidative stress.” I hope this counters the massive amounts of butter I slather on every slice.
Some basic ideas and guidelines on how to store home baked bread, along with a few practical tips on mailing bread.
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