10,000 flour recipes

Feed this sweet, yeast-based starter with flour, sugar, and milk every few days to keep it alive. Use it for Amish friendship bread or share with friends to start the tradition.

Homemade squid ink pasta made from scratch with just flour, eggs, olive oil, and squid ink. The dough kneads up jet-black, elastic, and silky, ready to cut into any shape you like.

Olive ladder bread: a rustic loaf studded with briny black olives and a touch of nutty buckwheat flour. An easy bread-machine dough with the chewy crumb and savory bite of a Mediterranean fougasse.

When you make some afternoon tea, this recipe is excellent matching!

Classic whole wheat sandwich bread made with active dry yeast, producing three golden loaves with a tender crumb and nutty flavor. The reliable recipe you'll turn to for weekly bread baking.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Tangy sourdough pancakes with a tender crumb and subtle fermented flavor, made from active sourdough starter for fluffy breakfast hotcakes.

This is the second recipe I'll post tonight--promised it to AH earlier tonight. My mother found this recipe 35 or so years ago in a magazine and it has become a family favorite. For years she only made it at Thanksgiving until I took over the baking reigns in the family; now she makes it more often especially when my brother, Lewis, is going to be in.

A basic muffin mix, great plain or dress it up with fruit or gasp... chocolate chips.

Savory baking powder biscuits with sauteed onion and shallot mixed into the dough. A food processor method for flaky, tender biscuits with a sweet onion flavor.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Ossi di Morti (Bones of the Dead) Italian cookies flavored with cinnamon and clove oil, baked hard and meant to be dunked in coffee or tea. A traditional Italian All Souls Day treat.

Irish whole wheat soda bread with buttermilk, no yeast, and no rising time. A rustic round loaf with a signature cross on top that bakes in under an hour.

Old-fashioned brown sugar crumb cake uses a single mixture for both the cake and the crumb topping. A coffee-cake classic with cinnamon spice and a streusel-like crown, dusted with powdered sugar.

Sweet roll and doughnut dough is a versatile yeasted sponge that can be fried into glazed doughnuts or baked into soft dinner rolls. Two desserts from one dough.

Pineapple pecan bars with a shortbread crust topped with a crushed pineapple, brown sugar, and pecan custard filling. A chewy tropical bar cookie that cuts cleanly into 32 pieces, perfect for cookie trays.