Sütlü Ekmek
Yumuşacık ekmek tarifi. 2 su bardağı ılık süt2 tatlı kaşığı şeker1 tatlı kaşığı Tuz1 paket tozmaya (veya yarım…
Focaccia with rosemary and Garlic
Italian focaccia bread is a fantastic gateway to the the world of bread making.
Good Old Fashioned Pancakes
Pancake lovers, get closer. Here is an easy recipe for your Sunday breakfast.
Faster No Knead Bread
It is a very fast, no knead bread recipe. Easy to make...
Ramazan kahkesi
Gaziantep'in her Ramazan ayında fırınlarda yapılan, mis gibi mahlep kokan kahke tarifi. Sadece Ramazan ayında yapıldığı için üzülürdüm. Artık tarifi var, istediğim zaman yapabilirim. Herkese hayırlı Ramazanlar...
Poilane – Style Miche
First time I got intimated by a recipe! Maybe this bread is in the cover of the BBA…
Sourdough Bread
So far this is my best sourdough bread! I still have to work on having big holes inside…
Pita Bread
Pita bread fresh from the oven, very tasty… When they cool, can be cut in half and used…
Breadsticks
Breadsticks never go out of favor and may be peeking at an all-time popularity. Long, thin ones known…
Pane Siciliano
The loaf has a beatiful blistered crust, not too crackly, and a crumb with large, irregular holes. The…
Pain de Campagne
This is the perfect dough for creative shaping, and the one used throughout France for many types of…
Farmstead Sourdough Bread
While most sour dough breads are free-form, this recipe is designed to be baked in two large loaf…
Pain a l’Ancienne
The unique delayed-fermentation method, which depends on ice-cold water, releases flavors trapped in flour in a way different…
Robin’s Whole Wheat Bread
Cookbook author Naomi Duguid named these moist, tender loaves for her mother, Robin, whose baking during Duguid’s childhood…
New York Deli Rye
The best rye breads are made with a mix of wild-yeast starter and commercial yeast. This is what…
Basic Sourdough Bread
This dough is made with a 3-build method: barm to firm starter to final dough. You can substitute…
Barm
The full flavor of barm will not develop until it has been refreshed until it has been refreshed…
Seed Culture
“Seed Culture” is the first step of making a great sourdough bread. It takes 4 to 5 days.…
Pate Fermentee
The very presence of “pate fermentee” in a formula immediately improves most bread, quantum leaping it in maturity…
Poolish
Poolish, a wet sponge, is easy to make and is best when made fresh each time you need…