This little red basting brush is perfect for oiling pans, basting meat and applying egg wash on pastries and pie crusts. Measuring 8 inches in length with a 1 1/2″ wide brush. the handle is reinforced with a metal core and its seamless design makes it super hygienic and easy to clean. Feels great in …
Nixtamal is corn that has been treated with calcium hydroxide through boiling and soaking. The nixtamalized corn is softer and super flavorful, and when ground, the masa or dough has nice binding properties making fantastic corn tortillas or tamales.
The USA Pan Cake Pan is constructed of heavy-gauge aluminized steel, the preferred material in professional kitchens. The heavy-gauge aluminized-steel bakeware by USA Pans helps ensure remarkable durability and consistent distribution of heat for the life of the cake pan. An important and unique feature of this pan is its corrugated surface design. Corrugation maximizes …
An experiment with sourdough starters made with three different types of flour shows differences in proofing times, crumb and oven spring, and flavor in the resulting loaves.
At Bluebird Grain Farms our goal is to cultivate and mill the most irresistible, nutrient-rich ancient grains we can while leaving this land healthier for the next generation.
Bakers, Farmers Hail Grant to Boost Local Organic Wheat Production. There was good news today for those who like to buy locally-made organic bread, and for the farmers who grow the wheat. The U.S. Department of Agriculture has awarded well over a million dollars in grant money to researchers at the University of Maine, as …
This loaf of 100% whole grain, sourdough leavened bread is the perfect “daily driver” for me; it’s exactly what I want to experience when I make some toast or a hearty sandwich. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.
Perfect alongside stew or chili, for sandwiches or with eggs for breakfast, this sprouted wheat berry maple beer sourdough loaf is delicious and versatile.
These energy dense and fiber-filled breakfast bites are Breadtopia’s take on the popular snack Aussie Bites. They’re absolutely delicious and packed with nutritious oats, quinoa, seeds, and dried fruit. Make them gluten free or use some sourdough discard in the batter.
Here’s a fun Halloween bread. The spider legs are creepy and yummy, and can be filled with a little or a lot of cheese. The marinara bowl and spider head can be shared by all or made into a sandwich and a soup bowl the next day.
The mash process is traditional in the bread baking of countries where rye is a dominant grain such as, but not limited to, Russia, Finland, and Germany. Combined with sourdough leavening it brings out complex and delicious flavors in whatever grain or spice additions you choose, and the bread texture is wonderfully soft, moist, and resistant to staling.
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.
Fits the USA Pan Half Sheet Baking Pan. Cooling rack has tight crosswire design and six raised feet for enhanced stability and uniform cooling Nonstick Americoat® coating – a patented silicone coating which is PTFE, PFOA and BPA free – provides easy release of baked-goods and easy clean up; wash with hot water, mild soap …
On the way to visit our new idyllic grandchild in New Hampshire, we visited this idyllic grain mill in Sudbury, MA, near Boston. Rich, the miller and historical custodian, answered our questions and gave us a quick tour. We left with a couple small bags of flour, whole wheat and “white” flour. Their white flour …
These sourdough baguettes have a tender crumb and the poppyseed crust is crisp and shatters when you bite into it. Detailed instructions and videos guide you through the baguette making process from beginning to end: three flavorful gorgeous baguettes.
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.
Here are two versions of a no knead whole wheat sourdough bread recipe. One uses less water, making a dough that is easy to shape and a bread that is great for toast or drip-prone sandwiches. The other uses more water, making a more challenging dough and yielding a flatter bread with a more moist, airy interior and thinner crust. You can follow either recipe or split the difference in water (452g) to find an excellent middle ground on the various bread characteristics.
Demi baguettes are the perfect solution for the home baker who wants the airy, crispy deliciousness of a baguette without the traditional length.
This Lebanese bread is absolutely delicious with its crispy sesame-seed coating and tender texture. Often enjoyed as an afternoon snack, the pocket can be stuffed with sweet or savory fillings, everything from from za’atar and cheese to nutella.
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.
Quantity: 2 cloths per order.
Size: about 12″ square
Serious Eats says: “…might just be the best thing to happen to kitchen cleanup tools in ages, especially (but not only) for bread bakers.”
Hokkaido milk bread is soft and delicious with an amazing feathery crumb. Usually made with refined white flour, this recipe makes a lofty and soft milk bread using whole grain wheat flour for more nutrition and flavor.
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