Cookies

• Lime-Coconut Macaroons
• Spicy Olive Oil Cookies
• Whole Wheat Cookies for a Washington Autumn

Breads made with a firm starter

• Apricot Loaf (80% whole wheat)
• Gérard Rubaud's Apprentice Loaf
• Hutzelnot Bread with cherries and cranberries
• JT's 85x3
• Pain campagnard
• Pain polka (Polka Bread)
• Peapod Bread
• Rustic Batards
• Seven Stars Bakery's Pumpkin Seed Bread
• Stenciled Miche
• The Meteorite
• Thom Leonard's Olive Bread
• Wild Rice Bread

Yeasted Breads

• Andrew Whitley's Spicy Buns
• Banana Feather Bread
• Blue Bird Farms No-Knead Emmer Bread
• Bread in a Box
• Chocolate Ciabatta with Dried Cherries and Roasted Hazelnuts
• Chocolate Torpedo (made with potato yeast)
• Essential Sweet Perrin (Pear Bread)
• Jim Lahey's No-Knead Peanut Bread
• Larry's Sprouted Spelt Bread
• No-knead garlic parmesan bread
• Pain de l'Abbaye Saint-Wandrille (also contains levain)
• Pear-Hazelnut Ciabatta (also contains liquid levain)
• Poppy seed twist
• Teff Sunflower Ciabatta (also contains liquid levain)
• Spring cleaning bread
• Sprouted Spelt Bread
• Swedish Thin Bread
• White Whole Wheat Laurel Wreath

Quick Breads & Muffins

• 10-Grain Irish Soda Bread
• Carrot-Zucchini Bread with Candied Ginger
• Giant Kabocha Scone
• Honey & Goat Cheese-Filled Muffins
• Nuke the Zuke Quick Bread 
• Pear-ginger-barley muffins on a bed of poppy seeds 
• Rhubarb, Ginger & Honey Muffins
• Seedy Quick Bread

Learning about bread at the San Francisco Baking Institute

• SFBI: baguette shaping - a photo tutorial
• Bread Flour: what to look for
• SFBI: hand-mixing demo
• How to obtain the desired dough temperature (DDT)?
• Keith Giusto's Power Bread
• Whole Grains Workshop
• Artisan III Workshop

Breads made with liquid starter

• 100% Whole Grain Spelt and Kamut Pavés
• Apple-Blueberry Spelt Bread with Chia Seeds
• Apricot Limoncello Ciabatta
• Blender Bread
• Blueberry Ciabatta
• Chad Robertson's Danish Rye Bread
• Chamomille, Cherry & Pistachio Crown
• Chestnut Flour Bread
• Chocolate and Currant Sourdough Bread
• Ciabatta Saga (cont'd): kamut and white whole wheat experiments
• Cliff Leir's 50% Red Fife Bread
• Curly Ficelles (Nancy Silverton's recipe)
• Double Fennel Loaf
• Drunken Ciabatta
• Fun Fougasses
• Hamburger Buns
• Hanne Risgaard's Real Rye Bread (see also Of Bread and Herons)
• Kamut Miche
• Kathy's Asiago-Onion Bread
• Kneadlessly Simple San Francisco Style Sourdough Bread
• Kouglof with Cherries & Saffron
• Larry's Buckwheat Batons
• Local Loaf (Hazelnut Cider Barley Bread)
• Lovebird Loaf
• Light Brioche with cherries, chocolate and hazelnuts
• Millet Bread
• Morning Cuddle Bread (with oats, plums and hazelnuts) 
• Nantucket Crown
• Noah Elbers' Maple-Oatmeal Bread
• Onion-Goat Cheese Foccacia
• Onion-Parmesan Twist
• Orange & Plum Miche with Two Pre-ferments
• Pain de l'Abbaye Saint-Wandrille
• Pan d'oro
• Pavé au levain
• Pear and Spelt Bread
• Pear-Hazelnut Ciabatta (also contains poolish)
• Poppy-seed Wreath
• Rustic Rye Mini-Loaves with Anise Seeds
• San Francisco Style Sourdough Bread
• Sourdough Corn & Spelt Rolls
• Sweet Potato Bread
• Teff Mash Bread
• Teff Sunflower Ciabatta (also contains poolish)
• Tweaked Ciabatta
• Vermont Apple Bread
• Vermont Feather Beds

Recipes

Various

• Appetizers
• Breads made with liquid starter
• Breads made with a firm starter
• Breakfast Pastries
• Cakes
• Cookies
• Flatbreads
• Holiday Breads
• Main courses
• Quick breads
• Savory breads
• Snacks
• Soups
• Thanksgiving Leftovers
• Yeasted Breads

Natural starters

• Building a levain à la Gérard (step 1)
• Building a levain à la Gérard (step 2, 3, etc.)
• Maintaining a rye starter and preparing for a bake
• Maintaining a white starter and preparing for a bake

Learning about bread with Gérard Rubaud

Ask the Baker
Meet the Baker
Revisiting Gérard
Gérard Rubaud: The Never-Ending Quest
Gérard Rubaud: The Movie (October 2011)
Baguette/batard shaping: Gérard's method
Building a levain à la Gérard: step 1
Building a levain à la Gérard: step 2 & 3...
Gérard Rubaud on working the levain
Troubleshooting dough hydration: a trick "à la Gérard"
Gérard Rubaud and the Three-Speed Levain

Paris in December

• 24 hours: from golden to blue
• If this is December, it must be Paris
• No bread no bakery: just the sky over Paris
• Place de la Madeleine by night
• Very cold in Paris
• Walking Paris

Holiday Breads

• Christine Ferber's Beraweka
• Gerry's Kringle
• Kouglof with Cherries & Saffron
• Leslie Mackie's Kugelhopf
• Light Brioche with cherries, chocolate and hazelnuts
• Pan d'oro

Soups

• Anyone for a slice of soup? (Pea soup recipe included)
• Clam Chowder in Bread Bowls
• Butternut Squash & Leek Soup with Sourdough Croûtons

Appetizers

• Camembert in a Sourdough Jacket
• Egg-in-a-cradle 
• Pear & Roquefort Babycakes

Learning about bread with Jeff Hamelman

• Baking with Locally Grown Grains
• Baking with Whole Grains
• Jeff Hamelman on Maintaining a Rye Starter
• Jeffrey Hamelman's Whole Wheat Scones
• Jeff Hamelman on Calculating the Friction Factor for your Mixer
• Jeff Hamelman on Friction Factor and Autolyse

Main courses

• Beet Quiche
• Egg-in-a-cradle
• Ricotta Gnocchi
• Salmon Koulibiac
• Summer Tortilla

Desserts

• Apple Sharlotka
• Apricot-Black Currant Upside-Down Cake
• Bûche de Noël (Yule Log)
• Chocolate Tarts with Salted Caramel
• Hazelnut Cake with Pears & Ginger
• Plum Yogurt Spelt Cake with butter crumb topping
• Sonora White Whole Wheat Jelly Roll

Breadspeak

• Autolyse: resting period following the incorporation of water and flour (and sometimes starter or yeast but no salt), allowing the gluten to start developing on its own prior to the beginning of the mixing process. This technique makes it possible to shorten the mixing, thus reducing the incorporation of oxygen into the dough which helps with the flavor and the crumb structure
• Poolish: a portion of water and flour mixed (usually in the same proportions) with a pinch of yeast and allowed to ferment before its incorporation into the final dough

Savory breads

Crêtes-de-coq (Oven-Baked Meat Patties)

Pear & Roquefort Babycakes

Risotto Bread with Basil

SFBI - Whole Grains Workshop

• Whole Grains Workshop - Day 1
• Whole Grains Workshop - Day 2
• Whole Grains Workshop - Day 3
• Whole Grains Workshop - Day 4
• Whole Grains Workshop - Day 5

Snacks and Treats

• Sourdough Chocolate Bars
• Sourdough Granola Bars
• Square Energy

Fresh from your ovens

Anne-Laure and Keith Giusto's sprouted wheat bread