Breadtopia

YouTube video by Breadtopia Sourdough Soba Noodles

I'd love to convince more people to make noodles from scratch -- that you don't have to be a rolling pin wizard to enjoy vibrant flavors, choosing ingredients, and the mindfulness practice of it all. Also, did you know that buckwheat is a complete protein, with all nine essential amino acids?

Sourdough Rye Country Bread This sourdough rye country bread is bursting with earthy notes and baking spice aromas alongside flavors that develop from the almost 24-hour fermentation process. It’s an ideal bread to pair with…

We played with the ratios of traditional French pain de campagne, using more rye. The results are tasty!

Apple Raspberry Pie Apple and raspberry complement each other so nicely in this pie filling, balancing sweetness, texture, and acidity. While you can use any flour for the crust, white Kamut adds a unique butteriness and...

Apple Raspberry Pie with a white Kamut crust for phyllo-like flaky layers, bridging the seasons with a little more texture and tartness than a classic apple pie.

Easy Refrigerator Dough No bandwidth for a complicated process? This easy dough mixes up fast and after rising once, it can be refrigerated and used all at once or in pieces throughout the next week. Make a loaf, rolls…

Easy Refrigerator Dough for when you're busy, new to bread baking, or both. Try the method yourself or send this to someone you know who believes homemade bread requires a lot of time, attention, and equipment.⁠ Recipe tested by an actual bread-baking novice with long work hours!

Sourdough pretzel buns and bagels are a scrumptious and convenient back-to-school breakfast or snack that might just beat out the costly, low-nutrient options in school vending machines and nearby mini marts. Check out our latest recipe on the blog: breadtopia.com/sourdough-pr...

Culurgiones, Sardinian Potato-Stuffed Pasta Culurgiones are a beautiful and delicious pasta from Sardinia that will awaken your taste buds with the combination of mint, cheese, and potato, as well as exercise your fine motor skills as you shape...

Sardinian culurgiones are shaped like wheat spikelets🌾So fun to make and worth the time commitment: a fresh durum pasta filled with potato, cheese, mint, and garlic for dinner and a big bag in the freezer for future meals.

Sprouted rye, olives, and tarragon are harmonized in this super-tasty sourdough bread recipe. It's written for one loaf, but 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: breadtopia.com/sprouted-rye...

Sourdough Baguettes with Einkorn Wheat 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 and both options yield easy to handle…

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 or use a different ratio of your choosing.

Buckwheat Porridge versus Buckwheat Flour in Bread This delicious whole grain sourdough bread contains a combination of buckwheat and hard white spring wheat. The buckwheat can be incorporated into the dough as a porridge partway through the first…

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 with more vs less blended flavor and texture.

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.

YouTube video by Breadtopia Sourdough Aloo Paratha -- Spicy Potato Stuffed Flatbread

There's a learning curve for forming Aloo Paratha (spicy potato-stuffed flatbread) but even your first one will be supremely delicious and fry up fine. Try our unconventionally-sourdough recipe for this classic Indian flatbread.
Recipe: b7p.org/7sAHE
Video: www.youtube.com/watch?v=EbSY...

Ancient and Heritage Wheat Sourdough Bread Combining the buttery sweetness of golden wheat with the aromatic nuttiness of a red winter wheat creates an incredibly tasty whole grain bread. We provide several different ancient and heritage…

Learn about the categories of ancient and heritage wheat in this recipe for a delicious whole grain sourdough bread.

It would have been cool to meet you!

I'm really excited to be attending and running a workshop--Sourdough Baking with Heritage Wheat--at the Kneading Conference this July 23-25. This event is for anyone passionate about baking, bread, and grains, and it's not too late to sign up. Learn more: kneadingconference.com/2025-kneadin...

YouTube video by Breadtopia Grilled Deep Dish Pizza

Here's a heat wave pizza recipe (grilled outside) that makes a crispy fried crust base. Link to the recipe in the video description.

High Hydration Turkey Red Sourdough Bread This challenging (to handle) high hydration dough is made with turkey red whole wheat flour and bread flour. It bakes up into a bread with lovely flavor and aroma, as well as a relatively open crumb…

This is a variation on last week's lower hydration formula. It's a bit challenging to shape, ferments a little faster, and yields a more open crumb that's perfect for dipping in olive oil and soup while still working for sandwiches.

Beginner Turkey Red Sourdough Bread Try this delicious bread made with a beginner friendly low-ish hydration dough that lends itself to impressive oven spring and ear. The combination of turkey red whole wheat flour and bread flour crea...

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:

Emmer and Rye Artisan Bread Nutty ancient emmer wheat, grassy-earthy rye — which also adds resistance to staling — and strong organic bread flour combine in this delicious yeast-leavened artisan-style bread.

We're passionate about sourdough at Breadtopia and also find yeast delicious, fun, and challenging to work with. Read about my learning curve on this bread style and try a tasty recipe that uses 1/8 tsp of yeast and still rises in <7 hours, perhaps due to the fresh whole grain flours in the dough.

Baked Blueberry French Toast Baked blueberry French toast is a healthy, delicious make-ahead breakfast. It’s so convenient, plus you get to use extra bread from your freezer or bread that is flavorful but didn’t quite come out as...

This baked French toast isn't particularly sweet, so the bursts of blueberry and hints of cinnamon really shine. Enjoy a delicious make-ahead breakfast and use up extra bread in your freezer at the same time.
breadtopia.com/baked-bluebe...

Celebrating 30 Years: Live from Iowa City It's our 30th-anniversary tour. Fourth stop, Iowa City!

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

Make Your Own Hamburger Buns There’s nothing like a fresh, soft, white bun for holding it all together…

I admit I sometimes buy burger buns when hosting a cookout but this yeast recipe from our archives is actually really easy. It makes ~18 fresh simple-ingredient buns in about 3 hours.

Einkorn Sourdough Sandwich Bread A soft and aromatic bread made with a mix of bread flour and whole grain einkorn flour

(Perfectly) fermented dough in this soft, tangy and nutty bread. See more photos in the recipe gallery:

Can this dough be saved? Yes, you can make delicious bread from dough accidents

Check out our blog post with tips for salvaging over-fermented dough and learn a bit about dough structure, microbes, sugar, and acid.

Whole Wheat Strawberry Scones 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 o...

Tips for making flaky, tender scones with whole wheat flour and fresh strawberries.

www.youtube.com/watch?v=ee5P...

I got a little bee in my bonnet this week about pizza being labeled junk food. It's not. Or at least it doesn't have to be. See our recipe for a sourdough heirloom wheat pizza dough and some tasty vegetable toppings: breadtopia.com/heirloom-whe...

Yecora Rojo and Kamut Sourdough Bread 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.

A unique mixing and baking approach for a lofty tender-crusted bread🌾We tried the methods of @homebreadbaker, a member of the Breadtopia community, in this recipe for 100% whole grain yecora rojo and Kamut sourdough bread and we love the the result.

Easy Delicious Sourdough Discard Crackers 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.

After generating more than 2kg sourdough discard in a recent experiment, this crispy easy cracker recipe was born:

What kind of water should I use to make sourdough starter? 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 seem...

Wild yeast and human fallability made this a super tricky endeavor but we learned a lot along the way that we share in a new blog post -- with a bonus experiment at the end of the article, feeding an established starter the different waters.

Everything You Ever Wanted to Know About Matzo Synonymous with Passover, the unleavened bread is both a symbol and a food

"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."

www.eater.com/23664920/mat...

Breadtopia's spelt matzo recipe: breadtopia.com/whole-grain-...

A dark brown ciabatta cut in two pieces, lengthwise, to show the crumb, which is very holey, on a white platter.

Three dark brown ciabattas stacked on a white platter.

Ciabatta to use up the starter from the cocoa powder experiment. ⁠With cocoa powder at 2.4% of the final dough, there's almost no discernible chocolate flavor, just some aroma and color. For a complete ciabatta recipe, try this one, substituting flours if desired: breadtopia.com/sprouted-whe...