Imagine a new type of grain with a sweet nutty taste that has a positive impact on sustainable agriculture and climate change. Kernza is harvested from a perennial wheatgrass that...

(By Hannah Dela Cruz, blogger and cookbook author) High hydration dough results in bread with a thin and crackly crust and a tender, evenly open crumb. When done right, the...

This sourdough porridge bread is one of our all-time favorites. Combining a moist open crumb under a beautiful crisp crust, it pairs well with everything from butter to main courses....

No-Knead Bread No-Knead bread is justifiably popular due to its ease and good results. In side-by-side tests, we discovered that 90 seconds of extra work is all it takes to...

This recipe uses the Folding Proofer to create a perfect rise and mild acidity in wild yeast-leavened bread.This wonderful bread gets complex flavor and a mild, delicious tang from a...