(3 tablespoons) sugar. 7 grams (1 teaspoon) yeast 600 grams (2 cups) plain flour 5 grams (1/2 teaspoon) salt. Mix thoroughly.

Nothing tastes better than when sweet balsamic vinegar meets fresh, juicy, ripe tomatoes at the height of the season. In this super-simple but very elegant recipe, I used lots of ripe summer tomatoes ...

Cozy homemade bread is one of the best comforts on a cold night. The smell alone can make your home feel warmer and more ...

Saturday has become Bread Day in my kitchen. I have made bread in various forms for years, and I love the crunch of a fresh baked loaf, roll, bagel, etc. But the process of kneading dough can be ...

I didn’t want to get my heart broken again. I’ve been hurt too many times by bread. I’ve been hurt by starters that would never become sufficiently foamy, by doughs that sullenly refused to rise, by ...

The cool, crisp autumn season brings with it hearty appetites that call for hearty recipes. This year, serve your favorite meal with a loaf of the Culinary Institute of America's rustic olive bread.

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. “Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories and More.” ...

This recipe from San Francisco Baking Institute's Michel Suas starts with a poolish, which is a starter that develops flavor, helps in shaping and gives the dough an open and tender crumb as well as a ...