1,104 broad recipes

Fat-free homemade bagels made in a bread machine: flour, yeast, water, and egg white kneaded, shaped, boiled, and baked for a chewy crust and soft interior.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Homemade pasta from just two ingredients, flour and eggs, kneaded smooth, rested, then rolled and hand-cut into silky fresh strips. No machine needed, and a world apart from anything dried in a box.

Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Crispy rye breadsticks flavored with caraway and molasses, rolled in sesame seeds. Dense, chewy interior with a crunchy crust.

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Irish barmbrack is a traditional yeasted fruit bread studded with raisins, currants, allspice, and lemon zest. Soft, lightly sweet loaves often baked for Halloween and All Saints' Day.

Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Simple sourdough starter made with unbleached all-purpose flour and warm milk instead of water. A two-ingredient base for homemade sourdough bread.

Dak's sourdough starter cultured from yogurt and milk before adding flour. A beginner-friendly starter that bypasses weeks of wild-yeast capture. Ready in 5 days.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.