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.
Chilean marraquetas are crusty on the outside and soft and tender on the inside. They are shaped into four segments, so you might eat half with the traditional filling of mashed avocado and a pinch of salt. Later in the day, the other half will call out to be enjoyed with cheese and quince jelly alongside a hot cup of tea. Finally at dinnertime, choripán, a grilled sausage sandwich perhaps with Argentinian chimichurri, may start to look really appetizing. Suddenly you’ve had marraquetas at every meal!
https://breadtopia.com/chilean-marraquetas-sourdough-or-yeast/
Pi day is coming up (3.14) and emmer wheat makes a nutty, flavorful, flakey pie crust that’s full of fiber and nutrients. It's so tasty and pairs perfectly with fruit fillings like blueberries.
https://breadtopia.com/emmer-wheat-pie-crust-blueberry-filling/
What are your favorite bread coatings? Different crusts are fun and a great way to deal with an extra sticky dough. This bread is covered in chia seeds, but rolled oats and sesame seeds are also great options.
Bluebird Grain Farms is a regenerative, organic farm we're working with:
Learn about a zero-discard sourdough starter method. Maybe it fits your baking style, or maybe some elements of it e.g. the snack feed, will work within your existing system. There's no one right way to manage starter but there's always more to learn!
https://breadtopia.com/sourdough-starter-management-a-zero-discard-method/
Here's Breadtopia's take on French pain de mie, a bread that is super soft inside and out. We use soudough leavening, 50% fresh-milled whole grain flour, and a scald for extra softness and also resistance to staling.
https://breadtopia.com/sourdough-pain-de-mie-with-scalded-flour/