Sprouted rye, olives, and tarragon are harmonized in this super-tasty sourdough bread recipe. I made a double batch to test how this slightly floppy dough (15% rye, 76% hydration) bakes up in two differently shaped clay bakers. Recipe:

Enjoy crispy, chewy baguettes with the unique flavor and aroma of ancient einkorn wheat. We tested two ratios of strong bread flour and einkorn whole grain flour. Both options yield easy to handle dough and an open crumb. Give our recipe variations a try:

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I explored adding buckwheat to whole wheat sourdough in two ways, as milled flour and as cooked groats. The combo of hard white spring wheat and buckwheat is so tasty and the crumb is soft and pliable in both scenarios. Choose your own bread adventure:

Attending the Kneading Conference in Maine was an amazing experience. Thank you to the organizers, the other presenters and attendees, the super helpful work study volunteers, and the generous sponsors of the event. Photo: Kennebec River in Skowhegan, Maine.

Try this sourdough variation on aloo paratha, a delicious potato-and-chili pepper stuffed flatbread from India. Recipe on the Breadtopia blog: .Video showing how to fill the dough and fry it:

Learn about the categories of ancient and heritage wheat in this recipe that combines the buttery sweetness of a golden wheat (Kamut, khorasan, durum) with the fragrant nuttiness of a hard red winter wheat (red fife, turkey red, rouge de bordeaux):

Grilled Deep Dish Pizza, inspired by a recent heat wave, with a droolworthy crispy-fried crust base. The recipe has tasty aspects of Chicago-style pizza e.g. a spectacular sauce. You can use sourdough or yeast and your oven if you want. Recipe:

Lower hydration dough is often recommended for beginners because it's easier to handle, but as an experienced baker I also love the results. Check out this approach in our latest recipe on the blog:

We're passionate about sourdough at Breadtopia and find yeast delicious, fun, and challenging to work with. Read about my learning curve on this bread style and try a tasty recipe with organic bread flour, nutty ancient emmer wheat, and grassy-earthy rye:

Baked French toast is a fabulous make-ahead breakfast. Our recipe isn't particularly sweet, so the bursts of blueberry flavor and hints of cinnamon stand out, and of course, you can drizzle or drench it with maple syrup to your taste. Recipe:

Interview with several Iowa farmers, bakers, chefs and restaurateurs:

Make your own burger buns with an easy yeast recipe from our archives. About 3 hours start to finish and it makes ~18 buns. Details on the Breadtopia blog:

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--the process is fast and easy. Recipe:

Can this dough be saved? Yes! You can make delicious, even pretty, bread from dough accidents. Check out our blog post with tips for salvaging over-fermented dough:

Recipe link is in the video description🌾.

Heirloom wheat flour makes a delicious sourdough pizza crust to pair with tender asparagus (in season now), shallots, preserved lemon slices and the delectable cheese duo of mozzarella and manchego. 🌾 Recipe: 🌾

A unique mixing and baking approach for a lofty tender-crusted bread🌾We tried the methods of @homebreadbaker in this recipe for 100% whole grain yecora rojo and Kamut sourdough bread and we loved the the result. Learn more here:

Here's a scalable and scrumptious cracker recipe for whatever amount of sourdough discard you have. The spreadable batter transforms into crispy crackers fragrant with herbs and pecorino romano cheese. Recipe:

What's the best water to use to create a sourdough starter? We tried to answer this question in a controlled experiment. Wild yeast and human fallability made this a super tricky endeavor but we learned a lot along the way and did a bonus experiment too:

"Baking soda, baking powder, and yeast are the most commonly used leaveners in most home kitchens, but in some senses, the most significant leavener is time.".Breadtopia's spelt matzo recipe: