304 purpose flour recipes

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

This basic recipe requires a carefully scalded container.

Homemade flour tortillas made with just flour, salt, lard, and water. Soft, blistered tortillas in three sizes from a 4-ingredient dough that beats anything store-bought.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Knead berbere spice into stiff dough, roll into thin strips, cut into bite-sized pieces, and bake until crunchy for these addictive Ethiopian snack bites.

Hungarian meatballs simmer in a paprika-rich onion and red wine sauce, fragrant with caraway and marjoram, then thickened into a glossy gravy. Spoon over buttered noodles or boiled potatoes for a cozy main.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

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

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.

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.

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.

Nach Waxman's legendary slow-roasted beef brisket with a mountain of caramelized onions and a smear of tomato paste. Four hours in the oven, no liquid added, just pure beefy flavor.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.