If your proofing basket or basket liner is new or just washed, make sure you flour your dough thoroughly before placing it in the basket, and that you flour the basket/liner quite thoroughly, too, even rubbing flour into the basket/liner surface. Rice flour is especially resistant to sticking, and many bakers use it in their …
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Sourdough Pretzels
Chewy and malty, with a touch of whole grain flour to boost the flavor, these sourdough pretzels make a delicious snack. The dough mixes up quickly, the shaping is fun, and boiling and baking are take less time than you might think.
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.
Rookie Leftovers
So, what’s left over from my first foray into baking bread? A few more rookie tips, some crust to deal with, and a discussion of mindshare, or breadshare in this case. First of all I finally solved the “get the dough in the center of the cloche” problem that I mentioned in my one post …
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.
Naturally Leavened Khorasan Sandwich Bread
This soft sandwich bread has a beautiful golden color and a buttery and very slightly sweet flavor. It’s perfect for sandwiches and toast. The dough uses ancient khorasan wheat high extraction flour, which means it is stone ground and sifted to be midway between “white” and whole wheat.
Scottish Bannocks with Oat and Sprouted Wheat Flours
Scottish bannocks with oat flour and sprouted wheat flour plus sourdough discard are amazingly scrumptious while also being a healthy whole grain quick bread. The oat and sprouted flours have a light natural sweetness that is perfect for both sweet and savory applications. In about 30 minutes, you’ll have a delicious nutrient- and fiber-rich breakfast or sandwich bread.
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 …
Fresh-Milled Corn and Wheat Sourdough Tortillas
Fresh-milled corn has spectacular flavor, and when combined with the smooth texture of organic all purpose flour and fermented with sourdough starter, you get a super tortilla. This recipe gives you tortillas with amazing flavor, texture and digestibility.
Flax Linen Baker’s Couche
Now in 2 sizes – Standard – 24″ x 36″ (suitable for most home bakers) or Large – 28″ x 36″ Professional grade flax linen baker’s couche for supporting proofing bread dough, especially baguettes. Placing dough between couche folds help shape the dough and prevents the dough from proofing into each other. It also wicks …
Gluten Free All Purpose Flour
Use Breadtopia Gluten Free All Purpose Flour as a 1:1 replacement for standard white APF in all your non-bread recipes.
Make delicious gluten free cookies, cakes, brownies, muffins, etc.
See the Recipes tab below for some great ideas.
Ingredients:Â brown rice flour, sorghum flour, potato starch, tapioca flour, non-GMO xanthan gum
Sourdough Pizza
Homemade sourdough pizza is an eye-opening experience, with so much flavor in the dough and a crispy chewy texture to the crust.
Gluten Free Biscotti
Biscotti are one of my favorite cookies, and this Gluten-Free version has a wonderful flavor and ideal texture. They’re incredibly easy to make and the abundant nuts, dried fruit and aromatics make these biscotti a satisfying and beautiful gift for a friend or treat for yourself.
How to Make Desem (Belgian style sourdough starter)
Breadtopia invited Jennifer Lapidus, founder of Carolina Ground flour mill and author of the award-winning book Southern Ground, to share her method for creating desem, a Flemish sourdough starter with a delicious fruity aroma and a distinctive approach for nurturing compared with typical sourdough starter. Give desem a try! Its low-key cold feeding schedule is great for beginners and experts alike — perfect as your only starter or for a second option in your refrigerator.
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.
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).
Khorasan Wheat Sourdough Bread
Khorasan (AKA Kamut®) wheat has a smooth and rich, buttery flavor, and the high extraction flour used in this bread is midway between whole wheat and white flour. This dough is wonderfully manageable, and the final bread has a beautiful golden color, soft texture, and delicious flavor.
Flour Sifter Set (40 and 50 mesh)
Make your own high extraction flour and save $2 by purchasing the 40 mesh and the 50 mesh sifter together. High extraction (or bolted) flour is whole grain flour with some percentage of the bran sifted out. Great for achieving a light loaf without compromising the nutrition found in the germ. It’s amazing how much coarse …
Artistic and Flavorful Focaccia Topping
Focaccia is such a fun bread to make. The fermentation doesn’t have to be precise and the dough shaping is squishy-fun. Moreover, focaccia offers you a canvas for artistic expression with toppings. Sometimes just salt and olive oil are what you want, but other times you can let your imagination run wild and create a beautiful showpiece with flavorful herbs and vegetables baked into the top of the bread.
Sourdough Starter (Live)
This sourdough starter is taken directly from our batch in its live form and not dehydrated.
Note: As a living culture, your sourdough starter should be fed upon delivery. If this is purchased as a gift and may not be tended to within a day or two of delivery, or if you live outside of the US, please order our dehydrated sourdough starter instead.
See instructions for reviving your starter HERE.
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.
Breadtopia wins SAVEUR’s Best How-To Food Blog Award
WINNERS ANNOUNCED: First Prize: Kim H. Second Prize: Susan H. Third Prize: Valerie T. Congratulations Kim, Susan, and Valerie and thanks to all the Breadtopians, old and new, who entered the drawing. On Spetember 27, SAVEUR magazine named Breadtopia as the Reader’s Choice Winner of their annual Best How-To Food Blog for 2016. ! The only response …