Breadtopia is dedicated to sourcing grains from small and mid-sized farms that grow food sustainably. If you share our passion for a better food future, consider donating this Giving Tuesday to Zero Foodprint or shop ZFP's Holiday Gift Guide: www.zerofoodprint.org/gift-guide

Take 10% off your order now through midnight CST on cyber Monday, Dec 1. Excludes items already on sale, mixers, mills, and flakers.
Looking for gift ideas? Check out our 2025 Gift Guide: b7p.org/9MIls

Grand Prize: a gorgeous Zassenhaus Vintage Chrome Bread Slicer! Plus five additional winners receive Teiger Dough Cloths.
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Enter to win Breadtopia's annual ThanksGIVEAWAY in our forum via this link: b7p.org/u9TCB
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Open to US shipping addresses only. Contest closes at midnight CST Monday, Dec 1.⁠

Packed with flavor, texture, and nutrients from chia and hemp seeds, this is a perfect everyday bread for sandwiches or toast. The recipe is scaled to fill the Emile Henry Pullman Loaf Pan (720g flour) and has a cold-start to the bake.
Recipe🌾 b7p.org/wrjK7

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...

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...

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.

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...

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...

Testing the fermentation of regular and Dutch processed cocoa powders, with an only-AP-flour starter for comparison. Some inhibition with both cocoa powders, the Dutch processed (higher pH) lagging most, then catching up.
Feeding ratio 1:2:2:0.3
Prev post for the bread that inspired this experiment.

I focaccia-ed last week’s fougasse dough instead of fougasse-ing a sweet cranberry pecan soudough -- which is still on my to-bake list. It came out tasty and pretty aerated for a 50% whole wheat dough packed with spiky herbs and olives.

Midweek bread🌾Mixed with a small amount of refrigerated desem starter that was three weeks since the last refreshment. Gluten developed via one round of stretching and folding, TIME, and an aggressive pre-shape.
Baker's Percentages
100% bread flour
75% water
3% desem starter
2% salt

🌾Wishing you happy holidays filled with peace, joy and delicious freshly baked bread🌾⁠These loaves are a mix of bread flour, durum flour, and red corn flour, and the leaven was desem, a Belgian-style sourdough starter you can learn about on our blog: breadtopia.com/how-to-make-...

Here's a recipe for a simple, elegant and delicious gingerbread spice cake to celebrate the arrival of a new harvest of rouge de bordeaux -- back in stock!⁠

breadtopia.com/gingerbread-...

(You can substitute another flour in the recipe, but RdB or Red Fife will add their own spice aromas.)