This 100% whole grain bread has a light maple sweetness along with tasty oat and wheat flavors and the rich complexity of natural sourdough leavening.
This 100% whole grain bread has a light maple sweetness along with tasty oat and wheat flavors and the rich complexity of natural sourdough leavening.
NY deli rye (“Jewish rye”) is aromatic, chewy, and delicious. The caraway seeds and rye flour make this bread a wonderful part of big-flavor sandwiches like the reuben and pastrami on rye, and it’s also delicious as toast with butter and even topped with marmalade.
Kernza has a nutty, herbal flavor that is delicious by itself or paired with other flours. For bread baking, it performs similar to einkorn and rye, making beautiful airy loaves when paired with stronger flours, and delicious closed crumb breads when used alone. Kernza has more fiber and protein than conventional wheat, and more fiber and about the same protein as ancient einkorn wheat.
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 …
Made in USA from an advanced, eco-friendly material composed of 30% recycled maple wood fiber and 70% certified food-safe, BPA and phthalate free polypropylene.
Compatible with our ROUND proofing basket liner.
Made in USA from an advanced, eco-friendly material composed of 30% recycled maple wood fiber and 70% certified food-safe, BPA and phthalate free polypropylene.
Compatible with our OVAL proofing basket liner.
This Malted Barley Powder is 100% pure diastatic malted barley flour which has been milled from the whole malted barley kernel — the husk, endosperm and germ. Nothing else is added, no sugar or fillers of any kind. Diastatic Malt Flours contain naturally occurring active enzymes that function as natural dough conditioners in yeast fermented dough. …
JK Adams French Rolling Pin This French Rolling Pin features the classic French handleless design with tapered ends for easy grasping, providing balance when rolling, to create the perfect pie crusts, pizza dough, cookies or other pastries. The unfinished wood is naturally less sticky than finished pins as it takes on flour over time. 20.5″ …
Prized by everyone in the kitchen – from the everyday cook to the pastry chef. Great for rolling out pie, tart, pizza or cookie dough. The unfinished wood is naturally less sticky than finished pins as it takes on flour over time. 19″ long x 2″ diameter Made in USA of Hard Rock Sugar Maple …
It can be disheartening when your new (or longstanding) starter does nothing after you feed it. Maybe it has no bubbles at all. Maybe it expands just a tiny bit. Maybe it separates into layers of sludge and watery liquid. None of these are ideal scenarios when you’re hoping your starter will double in size …
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.
Using a scale to weigh ingredients, particularly flour, is more accurate than measuring volume. The same amount of flour can have a very different volume depending on how it is stored and scooped. One baker might scoop a 120 gram cup of flour while another baker scoops a 150 gram cup of flour. This is …
Don’t let sourdough versus commercial yeast stop you from trying a recipe. As long as you’re willing to pay attention to the dough and ignore the recipe’s rising-time recommendations, you can make a yeast recipe with sourdough starter and vice versa. I’m going to use the term “starter” throughout these instructions to refer to mature …
Sourdough Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread.
Cinnamon, plump juicy raisins, and slightly sweet and nutty emmer wheat make this pan bread so tasty. It’s perfect for breakfast toast or sweet-and-savory sandwiches. The ingredient list and process are simple, yet with a little oil and sugar in the dough, the bread stays soft for days.
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Sprouting grains and legumes increases the availability of nutrients, and may make them more digestible. It’s surprisingly easy, takes at most a few days (often less) and doesn’t require specialized tools.
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.
These are whole unmilled White Sonora Wheat berries received directly from Ramona American Indian Farms in Arizona. White Sonora Wheat is considered to be the oldest wheat in the Americas. It is an ancient heritage wheat brought to the Sonoran desert by a Jesuit Missionary, Padre Eusebio Kino, and introduced to the Pima people circa …
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…
Milling whole grains in my Mockmill meshes perfectly with my three intertwining goals as a baker/cook: great flavor, high nutritional value, and convenience.
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.
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