Breadtopia

A compendium of techniques for baking great bread in your home kitchen. Covers everything from dough leavening to shaping and scoring to working with whole grain flour and more. With tips, tricks, and troubleshooting from many different sources.

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Not only will baking and eating real bread help make your body healthier, it also tastes way, way better than the starch blobs with their dozens of unpronounceable ingredients waiting on the grocery store shelves to optimize some quarterly corporate spreadsheet's cost / revenue equation. So real bread is a win-win for real people, if not so much for Big Food corporations (sorry,...

This moist cake is decadent and perhaps a bit healthy too, combining the nutrients and delicious flavors of soft white whole wheat flour, olive oil, ricotta, lemon, mangos and strawberries. Arrange fruit on the base of your baking dish—a pie pan if possible—then turn the cake upside-down after baking to reveal your beautiful and delicious topping.

Lepinja or Somun is a flatbread from the Balkan region of Southeastern Europe. Fluffier and thicker than pita bread, lepinja is perfect for a hearty sandwich. Try this unique recipe with sourdough leavening and buttery-sweet white Kamut flour, along with the traditional three stages of dough rising and extra hot baking method.