3,798 flour recipes

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

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.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.

Baby shark fry coats fillets in flour and beaten egg, pan-fries them in corn oil, and tops with a simple tomato-onion pan sauce. A 20-minute Mediterranean-style fish dinner.

If you have to be addicted to snacks, this is a great one! I was introduced to these while "stranded" in an airport with a woman who came prepared! They're great to munch on anytime, but are really excellent with wine!! Try them!

Strawberry rhubarb custard pie suspends diced rhubarb and sliced strawberries in a silky egg-and-flour custard, baked into a single tender shell. The classic spring duo with creamy backbone.

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.

Casserole bread: a hearty quick bread baked in a casserole dish with whole wheat, oats, sunflower seeds, and orange zest. No kneading, no yeast required.

Three-ingredient barley flour pie crust for gluten-sensitive bakers. Press it in with your fingers for a tender, nutty base that bakes up crisp without rolling or chilling.

Traditional Italian egg cookies made with just three ingredients: eggs, sugar, and flour. Light, airy, and gently sweet with golden edges. A nonna-approved classic.

Italian spinach pasta (pasta verde): three-ingredient homemade green pasta of blanched spinach, eggs, and flour. Classic Emilia-Romagna technique for tagliatelle, lasagna, or ravioli.

A simple three-ingredient cheesecake crust starter: flour, sugar, and chopped nuts. The foundation for nutty, buttery cheesecake bases without relying on graham crackers or cookies.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.