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That sweet, beautifully full aroma that permeates your sense of smell, tantalizes your palate and piques your interest is the scent of homemade bread baking in your oven. How did it get there? Is it a dream? It may be now, but it doesn’t have to be. Making bread is simple with quality ingredients, fine baking tools and help from your friends at Breadtopia.

We suggest if you’re new to the rewarding world of bread making that you consider utilizing the no knead method, which involves virtually no “hard labor,” yet yields superior results. After you get started, you may want to expand your repertoire by creating a traditional European style whole grain sourdough or other more challenging breads.

We offer recipes, baking classes on video, premium ingredients and much more for those wishing to create bread that a connoisseur of fine baking would find superior in every way.

Video instruction is one of the most useful teaching tools we can offer. To get instant notification of our newest video, please take a moment to fill out our short “Video Notification” form located near the top left column of this page. The videos are free, the benefits are great.

Here at Breadtopia, you will find everything that you require to ensure successful bread baking and more. Our site is designed to make bread baking easy, fun and healthful.

Baking perfect bread has never been easier.

{ 56 comments… read them below or add one }

John April 30, 2014 at 6:25 am

To boost the whole grain content of my bread, I have been experimenting with cooked cereals to the dough. Yesterday, I baked a couple of loaves that included quinoa and teff and the result was quite satisfactory.

The evening before, I cooked 1/4 cup of teff in 1 cup of water and 13/cup of quinoa in 2/3 cup water (package instructions). To the cooked cereal, I added 1 1/4 cup water, stirred to eliminate the lumps in the cooked cereal, then stirred in 1 cup starter and 1 cup bread flour. This mixture fermented at room temperature for 12 hours. I then stirred in 3 T honey, a splash of olive oil, and about 2 1/2 cups whole wheat flour, added in increments (I work more by feel than exact measurements), at which point the dough was still a bit sticky. At that point, I added about 1/2 cup white bread flour, at which point that dough was dry enough to remove from the bowl and knead. After kneading, the dough went back into the bowl to rise – it doubled in about 1 1/2 hours. The dough was divided and formed into two loaves, placed in metal loaf pans and proofed for about 2 hours. The loaves were baked at 425 for 35 minutes.

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irwin February 28, 2014 at 12:46 pm

Re: Clay bakers. What are the advantages and disadvantages of using the baker wet vs. dry? How do they compare to a dutch oven. I have been making a variety of breads using dutch ovens exclusively. thanks, Irwin

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Steve January 2, 2014 at 9:56 pm

I used Breadtopia.com as a primary resource as I began baking bread a few years ago. Eric, you have been invaluable to me as I made my own sourdough starter and for several tasty recipes for which my 9-year-old children clamor. I would encourage anyone who is interested in baking bread to explore this website thoroughly, and more importantly to experiment since bread is more of an art than a science (although surely there is science involved). Eric and Denise provide a tremendously solid foundation upon which you can build. Last, I would say that any bread baker should shop around for supplies and equipment — I’ve found that this site offers prices that are substantially better than anything I can find in Washington DC-area retail stores. Long live Breadtopia! And many thanks to Eric and Denise for the expertise they share on this website.

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wizard February 15, 2013 at 9:45 am

MOLD! I have some starter that I have maintained for over a year now with varying results. I haven’t fed it in about a month…okay, maybe two. I went to feed it this morning and noticed an abundant amount of blue mold. I can easily scrape or remove it but am wondering if my starter is now “finished!” Seems like just maybe, because we are dealing with “Sour” dough, that this is something that can be managed through.

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