The buttery-nutty flavor of this durum sourdough bread is unique, delicious, and slow to stale. Enjoy it as a snack all by itself, dipped in olive oil or stews, or for making sandwiches.
Homemade spiced sausage, sweet potato, peppers, onion, sage and more comprise the scrumptious filling for this simple whole wheat dough. Make a woven or rolled bread or an abundance of empanadas, and enjoy as a side-dish, an appetizer or as a meal on its own.
If you’re new to sourdough starter, how can you understand what’s happening in your starter jar? This article explains how sourdough starter and fermentation work, provides a sample sourdough starter recipe, and offers a thorough troubleshooting guide with descriptions and photos to help you get your sourdough starter on track.
Pan de muerto (“bread of the dead”) is arguably one of the most delicious enriched sweet breads you can make. It plays a central role in the Mexican holiday El Día de los Muertos (November 1-2) which honors the memory of family and friends who have passed.
These fluffy chocolate, coffee and rye donuts are filled with vanilla custard and topped with dark chocolate ganache and caraway seeds. The blend of flavors and textures is extravagant yet refined, and dangerously delicious. You can also multipurpose the custard recipe as a crème anglaise to drizzle on cakes or as a pudding to serve with fruit.
Wheat stalk baguettes (pain d'épi or épi de blé in French) are beautiful pull-apart breads you can share over dinner. With more surface area from the cuts, these baguettes offer plenty of crispy, deep golden crust, along with an airy crumb and tasty fermentation flavors.
https://breadtopia.com/sourdough-wheat-stalk-baguettes-pain-depi/
Chickpea flour in the sourdough preferment of this bread adds a delicious creamy-nuttty flavor that goes well with the toasted sesame seeds on the crust. This bread is ideal for dipping in olive oil and soups.
Inspired by our chocolate chip walnut muffins, this bread drops the sugar, milk, oil, and egg of the muffins and adds delicious sourdough fermentation flavors. Your toast will be decadently delicious without actually being sweet (…or, you can swap in milk chocolate chips for the dark chocolate if you want more sweetness).
https://breadtopia.com/sourdough-bread-with-chocolate-chips-walnuts-and-flaxmeal/
These chocolate chip muffins are packed with flavor and nutrients from whole wheat flour, flaxmeal, sourdough starter, walnuts and dark chocolate. Try them as jumbo muffins or bake them in a standard muffin pan.
In just three hours, you have fresh fluffy bread that is 50% whole wheat. This sandwich bread is perfect for beginners and experienced bakers alike who are looking for a quick and easy process that uses instant yeast.
Try this super-quick, easy recipe for flavorful, chewy sourdough ciabatta rolls. With a touch of fresh whole grain flour and a long overnight refrigeration, this bread is delicious on its own but also perfect for sandwiches of all sorts: tomato, basil and olive oil; chicken salad; BBQ pork; prosciutto and other deli meats; even butter and jam for breakfast.
Vollkornbrot is a German whole grain bread with complex fermentation flavors and plenty of nutrients and texture. This version has spelt and rye flours, a cracked rye soaker, and sunflower seeds, which all combine to give the bread a tasty fruity-and-nutty flavor that pairs well with cheese and butter.
https://breadtopia.com/german-vollkornbrot-with-rye-and-spelt/
These sourdough leavened olive baguettes are kind of spectacular. They have a touch of rye flour and so much crispy golden crust to enjoy with the bursts of olive flavor. The airy crumb can hold plenty of olive oil, and the baguettes also pair well with soft cheeses like ricotta and burrata, or shavings of hard cheese like pecorino romano and grana padano.
Chocolate spiced hot cross buns are a delicious alternative to traditional dried fruit filled buns. Enjoy them warm and melty and feel free to play with other tasty additions to the dough, such as dried cherries or candied orange peel.
Here we compare Kamut®, khorasan, and durum wheats for taste and performance differences in bread baking. The quick summary is that there seemed to be more terroir difference than species difference in the loaf appearance, and taste testers didn’t have consistent opinions about the flavors of all three breads. Some found durum more buttery, others found khorasan and Kamut more buttery. Same with sweetness.
This braided bread is both beautiful and scrumptious. The texture is squishy-tender from the milk and all purpose flour; and the flavor is balanced and interesting with some whole wheat flour, plus the toasted pecans, dried cranberries, and hint of honey. It makes an impressive gift bread, but you'll want to make yourself one too.
https://breadtopia.com/cranberry-pecan-milk-and-honey-bread/
We experiment with “double scoring” which is a technique meant to increase the “bloom” (or opening) of the loaf during baking. With this technique you score normally before the dough goes into the oven, and then again 5-7 minutes into the bake.
https://breadtopia.com/experiment-scoring-dough-once-versus-twice/
Here’s a recipe for when you’re feeling playful or want a visually striking slice of bread. It involves mixing two doughs, one of which is hydrated with butterfly pea flower tea to create a bright, blue-violet crumb. Folding together the white and violet doughs is fun, and cutting into the final loaf to see how they ended up swirling together even more so.
https://breadtopia.com/butterfly-pea-flower-swirl-sourdough-bread/
Enjoy this basic sourdough sandwich bread made with all purpose flour. The bread has a soft, tender texture and is buttery, with a hint of sweetness and a subtle complexity that you will never find in bread from a grocery store. It works great for toast, and of course, sandwiches.
https://breadtopia.com/basic-all-purpose-sourdough-sandwich-bread/
This is a guide to baking bread without special, dedicated equipment, whether you’re a new bread baker who isn’t sure yet if you want to commit to the hobby, or an experienced baker who wants to bake bread in another kitchen–when visiting friends and family or staying in an vacation rental. This article is intended to help you make tasty, attractive bread with tools that are in most any kitchen.
https://breadtopia.com/artisan-bread-baking-without-special-equipment/