111 purpose flour recipes

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.

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.

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

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.

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.

Nothing can beat a freshly baked loaf of bread. It's freshly delicious.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Authentic Italian potato gnocchi uses just three ingredients, hand-kneaded into soft pillows and rolled against fork tines for ridges. Tender pasta ready to sauce with brown butter, ragù, or pesto.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Homemade tomato pasta dough tinted a gorgeous rosy-orange from tomato paste, with optional fresh basil kneaded right in. Make it by hand or food processor, then roll into fettuccine, ravioli, or any shape you like.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.