10,000 flour recipes

Pork schnitzel pounded thin, breaded with paprika-spiked crumbs, and pan-fried golden, then served with a creamy sour cream and dill pan sauce. A weeknight take on the German tavern classic with an Eastern European twist.

Quinoa corn pasta blends quinoa flour, cornmeal, and tapioca flour into a gluten-free fresh pasta dough. Roll into thicker shapes like fettuccine for the best texture.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

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

Thin, crispy lacy almond cookies with just five ingredients: blanched almonds, sugar, butter, flour, and milk. Delicate, caramelized, and ready in under 30 minutes.

Melting moments cookies made with just 4 ingredients: flour, cornstarch, powdered sugar, and margarine. Baked low and slow, they crumble and dissolve on your tongue.

Lanarkshire cheese soup: a traditional Scottish milk-based soup thickened with flour and finished with Stilton. A humble, comforting recipe with roots in the Scottish Lowlands.

Yeast-free brown rice bread made with whole wheat flour and cooked brown rice. Hand-kneaded 300 times and naturally leavened overnight. Dense, hearty, and vegan.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Cheesy cheddar potato casserole: thin-sliced potatoes layered with cheddar and a dusting of flour, baked under milk into creamy, bubbling scalloped potatoes with a golden top.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.