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Eric & Denyce Rusch

{ 211 comments… read them below or add one }

kofi March 12, 2014 at 9:43 am

thanks for reviving home breadmaking on vedio.thankx.

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Joseph January 7, 2014 at 9:52 pm

Sourdough Baguette!!!
Thanks to all those who post here for the inspirations! Love this site!!!

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Carlos February 17, 2014 at 12:23 pm

Good job buddy!

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Richard January 5, 2014 at 9:09 am

how can the volume of a loaf of bread be measure.

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John January 7, 2014 at 3:43 pm

length x width x height = volume

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Phil January 4, 2014 at 5:04 pm

Today is the 5th day and I found what looks like mold on top. Looks like tiny little hairs or a spider web.

Is is spoiled? Do I need to try again?

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John January 7, 2014 at 3:45 pm

Sounds like there was not enough air getting to the bread. An air tight container will make the bread “sweat”. Water (sweat) and the bread will give you mold.

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Matt December 8, 2013 at 2:23 pm

What is the equivalent for sourdough starter and active dry yeast? Is a approximate rule of thumb for 3 to 3.5 cups of flour, about 1/4 cup starter?
Please help.

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Breadtopia December 11, 2013 at 5:58 am

Hi Matt,

There are no rules for this. Too many variables. I take a guess and if it works, then it was a good guess.

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Steve November 3, 2013 at 5:21 pm

Hello Eric. Just a note to say thanks for the excellent sourdough starter.
In the past I tried starting my own starter but never got close to your mail-order starter in activity and rise.
So with your starter, I just baked my first sourdough boule and I am happy. My dutch oven was too big and the loaf did not touch the sides. The bottom just burned because I forgot to turn down the oven after the 20 minutes with lid on. When docking there was a considerable skin so I butchered the top but it came out ok to me.

Thanks again.

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Breadtopia November 3, 2013 at 7:10 pm

It came out great!

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Erika October 15, 2013 at 10:09 pm

Hi Eric, I just watched your video on sourdough starter from scratch. I will attempt to make it with emmer flour, since, at least for now, I am not eating regular wheat. I’m hopeful that it will “do it’s thing”! Though, with lower gluten, it may take longer, I am guessing.

Thanks for the video instructions. A picture is worth a thousand words.

~ Erika

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Breadtopia November 7, 2013 at 6:45 am

Hi Erika,

Just a quick note, in case you didn’t know, we’re now carrying organic emmer flour and emmer berries in our store. We’ve had einkorn for some time, but the emmer is new: http://www.breadtopia.com/store/organic-grain.html

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Leo September 6, 2013 at 8:01 pm

The sourdo.com website says you need to activate a new starter at 90 degrees for 24 hours. How important is it to do that vs. keeping it at room temp?

Thanks,

Leo

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Breadtopia September 6, 2013 at 8:12 pm

I’ve never done that . I imagine it accelerates the process but it’s certainly not necessary.

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Yvette August 21, 2013 at 9:26 am

I’ve decided that baking would be my new hobby, as a mother of two under 3 all the down time between resting, rising, laminating and whatever else the recipe calls for is perfect. And knowing that my children are snacking on foods that are as healthy as I can make them removes all the guilt from my mind when they are gobbling down chocolate chocolate whole wheat veggie pancakes. Thank you for sharing your talents, I will be posting the bread recipes I take from your website. I’m excited winter is around the corner I will be making the Croissants. Have you tried making Whole wheat Kouign Amann???

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Breadtopia August 26, 2013 at 12:07 pm

Hi Yvette,

I haven’t yet tried Kouign Amann using whole wheat, but they’re on my (exceedingly long) list. I think they’d be incredible.

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