Learn how to make upcycled sourdough sandwich bread at home using stale or surplus loaves. Discover tips for circular baking, what breads work best, and where to buy sustainably made bread. Exploring the World of Upcycled Bread Bread is one of the most beloved — and most wasted — foods in the world. Millions of loaves end up in landfills each year, contributing to a
Pane Incamiciato- A Flower-Shaped Sicilian Bread for Spring Baking
Pane Incamiciato, or “bread in a shirt,” is a stunning Sicilian-style loaf made by wrapping a seeded boule in a thin layer of dough and scoring it to create dramatic, petal-like flaps that bloom open as it bakes. Traditionally served plain or stuffed with savory fillings, this rustic bread is as beautiful as it is delicious. Whether you use all-purpose flour alone or enhance the
Dollywood Cinnamon Bread with a Sourdough Twist
This homemade Dollywood Cinnamon Bread features a soft, pull-apart texture, a lightly crisped cinnamon-sugar crust, and a sourdough twist using an overnight levain for a rich, balanced flavor. Add up to thirty-five percent white whole wheat flour for a touch of wholesome nuttiness. For the bimonthly bake, the Bread Baking Babes are heading to the charming, cinnamon-scented hills of Tennessee with Dollywood Cinnamon Bread. Our
Sourdough Lemon Thyme Baguettes – Fresh Spring Flavors from the Garden
Enjoy Spring flavors with these Sourdough Lemon Thyme Baguettes—featuring garden-fresh thyme, zesty lemon, and your favorite sourdough starter. These Sourdough Lemon Thyme Baguettes bring together fresh, bright flavors that capture the essence of Spring. Fresh thyme adds a subtle, earthy warmth, while lemon zest provides a refreshing citrus contrast. Combined with the tangy depth of a well-fed sourdough starter, these ingredients create a baguette with
Sourdough Cheddar Herb Soda Bread – A Delicious Way to Use Discard
This Sourdough Cheddar Herb Soda Bread is the perfect way to use up sourdough discard while creating a rustic, flavorful loaf packed with sharp cheddar and fresh herbs. Unlike traditional sourdough, this bread relies on baking soda for its rise, meaning it can be baked right away or allowed to ferment for a deeper, tangier flavor. With this recipe, you have three options: Bake immediately
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