Yes I'm going to be that cocky and say that literally.. you will never have to spend long, sleepless nights scouring pinterest again for the perfect bread recipe.  Then spend the better half of the next day making it, only to discover it is definitely not worth the wasted flour.  I've already done the work…

The story of salt-rising bread

So far , I've wasted about 2 kilos of flour since I started making bread . The good thing is , flour here is cheap so I'll just count t...

This Lebanese bread is absolutely delicious with its crispy sesame-seed coating and tender texture. Often enjoyed as an afternoon snack, the pocket can be stuffed with sweet or savory fillings, everything from from za'atar and cheese to nutella.

Little Building

No-knead einkorn sourdough bread is crispy on the outside with a chewy, rich texture on in the inside. This simple tutorial shows you how.

A Detroit-style pizza with crispy, caramelized edges and a thick layer of sauce and cheese.

Manna Sandwiches: A divine mystery with a devoted local following

Have you ever wondered how to make sourdough starter? It's easier than you think — here's how to do it.

What do you get when you combine softened ice cream and self-rising flour? Ice cream bread! Ice cream is made of cream, sugar, and eggs, and self-rising flour consists of flour, salt, and baking powder.

30min · 2 servings INGREDIENTS • 375 g of bread flour • 1 Packet of fast rising yeast • 1 3/4 teaspoon of fine salt • One and 1/2 cups of lukewarm water Bake a 500°F for 28 to 30 minutes allow to cool for 20 minutes

(Good Things Utah) We had the fun and Fabulous Lindy Davies in studio to bake up some YUMMY goodness today… Check out these recipes! First, we are talking about Ice-Cream Bread! Ingredients: 1 pint of ice-cream 1 1/4 cup self-rising flour 1/2 tsp of salt 1 tsp of vanilla  Directions: Preheat oven to 350 * […]

With all the Hungry Reader nostalgia going on, we couldn’t help but run to the bookshelf for our copy of Little House in the Big Woods. Whether it’s hasty pudding or salt-rising bread, Ma’s always got something special cooking away on her wood-fired stove!

This Artisan Sourdough Bread recipe produces a crusty, chewy loaf with a complex flavor that comes from the slow fermentation process. Perfect for beginners and experienced bakers alike, it’s an ideal recipe to elevate your bread-making skills. Preparation Time: 20 minutes (active) Resting Time: 15-18 hours Baking Time: 35-40 minutes Total Time: 16-19 hours Ingredients 400 grams (3 cups) bread flour 300 grams (1 1/4 cups) water 11 grams (2 teaspoons) sea salt 100 grams (1/2 cup) sourdough starter Brown rice flour, for dusting Instructions 1. Feed the Starter: Feed your sourdough starter 3-4 hours before starting the bread to ensure it’s active and bubbly. 2. Mix the Dough: In a large bowl, mix the water and sourdough starter using a dough whisk or your hands. Add the bread flour to the starter mixture and mix until it forms a shaggy dough. 3. Add Salt and Rest: Sprinkle salt over the dough and use the pincer method to incorporate it. Pinch and fold the dough until the salt is evenly distributed. Cover and let the dough rest for 20-30 minutes. 4. Stretch and Fold: Perform two sets of stretch and folds, spacing them 30 minutes apart. Cover the dough and allow it to ferment at room temperature (75°F) for 1 ½ to 2 hours until it becomes puffy and slightly risen. 5. Shape the Dough: Gently shape the dough into a boule (round loaf) or batard (oval shape). Dust a bread proofing basket (banneton) with brown rice flour. Place the shaped dough into the basket, seam-side up. Dust the top of the dough with more brown rice flour and cover with plastic wrap. 6. Cold Proof: Place the dough in the refrigerator and cold-proof it for 12-18 hours. 7. Preheat the Dutch Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. 8. Bake the Bread: Remove the dough from the fridge and turn it onto a piece of parchment paper. Score the top of the dough with a sharp blade or lame. Carefully transfer the dough to the preheated Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crisp. 9. Cool the Bread: Remove the bread from the Dutch oven and place it on a cooling rack. Let it rest for 30-60 minutes before slicing. Serving Suggestions Serve with butter, olive oil, or a spread of your choice. Pair with soups, stews, or salads for a hearty meal. Use for sandwiches or toast with your favorite toppings. Cooking Tips Use a kitchen scale for accurate measurements, as bread-making requires precision. Ensure your sourdough starter is active and bubbly for the best rise and flavor. Keep the dough hydrated by covering it during resting periods to prevent drying out. Nutritional Benefits Fermented dough: Easier to digest and may have improved nutrient absorption. Homemade bread: Free of preservatives and additives. Dietary Information Vegetarian-friendly. Can be made vegan by using a plant-based starter. Nutritional Facts (per slice, based on 10 slices) Calories: 150 kcal Protein: 4 g Carbohydrates: 28 g Fat: 1 g Fiber: 1 g Sugar: 0 g Storage Store at room temperature in a bread bag or wrapped in a clean kitchen towel for up to 3 days. Freeze slices in an airtight container or bag for up to 1 month. Reheat in the oven or toaster. Why You'll Love This Recipe Creates a bakery-quality loaf with minimal ingredients. Slow fermentation enhances flavor and texture. Perfect for beginners and pros, thanks to its detailed steps. Versatile for pairing with various meals and spreads. Conclusion This Artisan Sourdough Bread is a timeless recipe that yields a rustic, flavorful loaf with a perfectly crisp crust and soft interior. The long fermentation process allows the flavors to develop, making every bite worth the wait. Whether you’re an experienced baker or a beginner, this recipe will elevate your bread-making game. Frequently Asked Questions Do I need a sourdough starter for this recipe? Yes, the starter is essential for fermentation and rising. Can I use all-purpose flour instead of bread flour? Yes, but bread flour provides better structure and chewiness. What if I don’t have a Dutch oven? Use a baking stone and cover the bread with an inverted oven-safe bowl or foil for the first 20 minutes. How do I know my dough is ready to bake? It should be slightly puffy and hold its shape when poked gently. Why is my bread dense? It could be due to an underfed starter, under-proofing, or not enough stretch and folds. Can I skip the cold proof? While not recommended, you can shorten the proofing time to 4-6 hours at room temperature. How do I store my sourdough starter? Keep it in the fridge and feed it weekly to maintain its activity. Can I add mix-ins like nuts or seeds? Yes, add them during the second stretch and fold for even distribution. Why do I need to preheat the Dutch oven? Preheating ensures the bread gets an initial steam boost, resulting in a better crust. Can I make this gluten-free? No, sourdough relies on gluten structure for its texture and rise.

artist bakery in seoul

3 ingredient High Protein Cheesy Garlic Naan 🤯 (recipe 👇🏽) Ingredients: 1 3/4 cup self rising flour 1 cup Greek yogurt A pinch of salt Low fat Mozzarella cheese, 1 cup (or more if needed) Garlic butter (to lightly brush on naan): 1 stick of butter melted 2-3 cloves of garlic, crushed 2 tbsp parsley 1-2 tsp Chilli flakes Salt/pepper, to taste 6. Enjoy 😍 Macros per 1 Naan Bread: (makes 8) #icekarim #easyrecipe #healthyrecipes

Looking for a low-salt bread recipe for the bread machine? This recipe makes low-salt bread that has a great texture. No special bread machine course is needed.

3 ingredient High Protein Cheesy Garlic Naan 🤯 (recipe 👇🏽) Ingredients: 1 3/4 cup self rising flour 1 cup Greek yogurt A pinch of salt Low fat mozarella cheese, 1 cup (or more if needed) Garlic butter (to lightly brush on naan): 1 stick of butter melted 2-3 cloves of garlic, crushed 2 tbsp parsley 1-2 tsp chili flakes Salt/pepper, to taste Macros per 1 Naan Bread: (makes 8) 153 calories 9g Protein 21g Carbs 3.75g Fat #icekarim #easyrecipe #healthyrecipes

Если верить аннотации, то это рецепт пекарей 19 века, когда делали хлеб, поднимавшийся без дрожжей :) Но для верности авторы всё-таки советуют положить дрожжи чтобы гарантировать результат :)))) Хлеб делать очень интересно и получается он очень-очень мягким, практически без хрустящей…

The Science Of Bread Baking - it's an edible experiment! Learn how to become a scientist in everyday lives.