Every once in a while, we forget we have a dough rising in the kitchen. Maybe you fall asleep or leave the house without refrigerating your dough, or you lose track of time, or the summer heat catches you by surprise. Regardless of how, there’s always something great you can do with overproofed dough.
Soft, nutty, and slightly tangy, this einkorn sourdough sandwich bread offers the delicious flavor and nutritients of einkorn wheat and the easy handling and pliable texture of bread flour. Bonus -- it's also so easy to make with all-in mixing and no additional gluten development required.
Yecora rojo hard red and golden Kamut wheats make a nutty smooth 100% whole grain bread, and the unique mixing and baking approach outlined here encourage excellent oven spring and a tender crust.
https://breadtopia.com/yecora-rojo-and-kamut-sourdough-bread/
Heritage wheat flours make a delicious sourdough pizza crust to pair with tender asparagus, shallots, preserved lemon slices and a cheese duo of classic mozzarella and robustly flavored manchego.
Strawberry scones made with rouge de bordeaux flour are deliciously aromatic with bright bursts of strawberry flavor whether you use fresh or freeze-dried strawberries. Drizzle with strawberry glaze or enjoy them as-is, hot out of the oven.
The internet is full of both debate and certainty about the best water to use to create a sourdough starter. Over the years, we’ve observed that chlorine kills microbes and that sourdough starter seems to thrive in mineral-rich and lower pH environments, but we haven’t tested these observations in a controlled experiment until now. This experiment doesn’t arrive at a definitive answer to the question asked, but we learned so much while doing it that we want to share the information and insights.
https://breadtopia.com/what-kind-of-water-should-i-use-to-make-sourdough-starter/
These crackers are an easy and scrumptious way to use up sourdough discard. They're crispy and flavorful, with fragrant herbs and a tantalizing hint of pecorino romano cheese.
https://breadtopia.com/easy-delicious-sourdough-discard-crackers/
Here's a sourdough-leavened take on Boston Brown Bread, a colonial New England classic with rye, corn, and wheat flours. This variation is baked in a loaf pan and the texture is very tender and moist. Enjoy with baked beans, slathered with butter, or with a piece of sharp cheddar.
This chocolate porter sourdough bread is a decadent yet-not-sweet experience. The roasted-malt porter beer, chocolate, sourdough tang, and hint of rye are balanced and also deeply flavorful. Enjoy a slice or two for breakfast, snack, or even dessert.
Take your soup and lasagna to another level with fresh, tasty homemade noodles. This recipe is simple and can be scaled for more or less servings (double it for a 9x13" pan of lasagna) and you can try different flours for enhanced flavor, nutrition and texture.
Saffron infused milk bread with spices, currants, and candied orange peel is ultrasoft, fragrant and flavorful. Make it with yeast or sourdough and enjoy the bread for a week or longer as the tangzhong method makes it resist staling.
Jane Grigson's classic bread recipe featured in the book Beard on Bread gets a new twist here with high extraction stoneground flour and sourdough leavening. Enjoy the aromatic walnut and onion flavors, tender crumb, and crispy crust of this bread from Burgundy, France.
https://breadtopia.com/jane-grigsons-walnut-and-onion-bread-with-sourdough-or-yeast/
The combination of flavors and textures in this olive and herb fougasse is simply exceptional. The golden crust is crispy from olive oil and caramelized from the hot bake, and the green olives, rosemary, oregano, black pepper and aromatic rouge de bordeaux wheat work together to create a bread you won't want to stop eating.
This bread is adapted from a recipe (presented in Joe Ortiz's The Village Baker) used by baker Kurt König, a self described “organic grain madman” in a Bavarian bakery with a history that dates back to 1650. He used a multi-stage dough and combined rye flour, sesame seeds soaked in soy sauce, and pumpkin seeds. I had to try it. My verdict? It’s fantastic.
https://breadtopia.com/bavarian-village-rye-bread/
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These baked donuts are a fresh combination of tasty ingredients, from the home-milled red corn flour to the icing that is tinted pink with raspberry juice. Try the recipe as is or make variations with different colored corn and other fruits like blueberries or strawberries.
https://breadtopia.com/raspberry-corn-donuts/
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Something as delicious as pizza rolls aka mini calzones doesn't have to be an ultra processed food. Try this iconic 20th century snack using fresh, simple ingredients and including whole wheat flour in the dough.
https://breadtopia.com/homemade-pizza-rolls/
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The traditional Eqyptian flatbread Aish Baladi is a uniquely fluffy pita with aromatic oven-toasted bran flakes on the exterior. Made with emmer whole grain wheat or all purpose flour, this bread is delicious for both sweet and savory applications, and the high hydration dough and unique shaping and proofing setup are fun challenges for the home baker.
https://breadtopia.com/sourdough-aish-baladi-egyptian-flatbread/
The delicious and bright flavors of this cranberry orange tart are a lovely contrast to the rich, heavy foods typical of Thanksgiving. The curd is silky and tart and the crust is nutty and accented with ginger and clove.
https://breadtopia.com/cranberry-orange-tart-with-a-spelt-crust/
Gingerbread spice cake is an elegant and satisfying addition to your winter baking repertoire. The warm spices, including fresh ginger, and flavorful wheat options make it a unique and special dessert -- or breakfast or snack!
Tart and sweet currants are packed into this delicious sourdough bread inspired by a classic from Poilâne Bakery in France. The rye and buckwheat flavors are complex and earthy, and the crumb is wonderfully chewy.
https://breadtopia.com/rye-and-buckwheat-bread-with-currants/