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thefreshloaf.com

news and information for artisan bakers and amateur bread enthusiasts

breadtopia.com

It can be disheartening when your new (or longstanding) starter does nothing after you feed it. Maybe it has no bubbles at all. Maybe it expands just a tiny bit. Maybe it separates into layers of…

breadstalker.com

I teach people how to bake open crumb sourdough bread. I help them make a strong and active sourdough starter. I offer sourdough baking classes.

gristandtoll.com

Unbleached cotton flour sack towel with our Grist & Toll logo. Perfect for lining bannetons or covering bread bowl while proofing.

ansonmillsdirecttochefs.com

Antebellum organic grains

carolinaground.com

Carolina Ground is a boutique flour mill in Western North Carolina offering local pastry, bread, and rye flour, whole grains, artisan salt, books & gifts.

dawghousebakery.com

When I first started making baguettes, I learned the pointage en bac method of making my baguette dough. To date, this is my most-used method for making baguettes. The slow rise significantly slows…

meadowlarkorganics.com

This is a versatile recipe, and can be riffed on endlessly. The idea is to season the cooking liquid to add layers of flavor. Vitamins and micronutrients are fat soluble, so adding a dollop of dairy is not only delicious but also increases absorption of the healthful side of beans.

centralmilling.com

We are the Farmer, the Miller, and the Baker working to preserve farmland for tomorrow and to provide premium flour and grains to the bakers of today.

saladinajar.com

Here at Salad in a Jar, you'll find plenty of how-to's, shortcuts, and tips about bread machines, homemade yogurt, and delicious recipes.