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Articles
Science-backed guides on sourdough, technique, equipment, and the craft — cross-referenced across five authoritative sources.
Latest
Science
Sourdough and Phytic Acid: What Fermentation Does to Minerals
Whole grains bind minerals with phytic acid. Long sourdough fermentation can reduce phytate and improve mineral solubility in lab studies — though evidence for better absorption in people remains limited.
Styles
Injera: Teff, Ferment, and Ethiopia's Bread Culture
Why Ethiopian injera looks the way it does — teff (Eragrostis tef), the three-day wild ferment with ersho starter, and how 180-plus Ethiopian Orthodox fasting days shaped a deeply vegetarian cuisine built on bread that is also a plate.
Equipment
Best Bread Couche 2026: Linen Proofing Cloth Guide
The best bread couches for baguettes and batards. Flax linen vs cotton, weight, sizing, and how to season and care for a proofing cloth.
Technique
Boule vs Batard: How to Choose the Right Shape
Boule vs batard, settled: how to choose between the round and oval loaf shapes — crust-to-crumb ratio, oven fit, slicing, and scoring patterns, from the same dough.
Styles
Bolillo: The Crusty Mexican Bread Recipe (French Origin)
Bolillos the way Mexican panaderias make them. Lean dough at 60% hydration, long bulk ferment, football shape, single deep score, and a 450F home-oven steam bake for the signature crackly crust.
Equipment
Best Gluten-Free Bread Brands: 9 Ranked for 2026
The best gluten-free bread brands, ranked: 9 compared on taste, texture, and celiac-safe certification — Schar, Canyon Bakehouse, Bread SRSLY, and more. What to actually buy.
Equipment
Best Flour Storage Containers for Bread Bakers (2026)
The best flour storage containers — Cambro 6qt, OXO POP 4.4qt, Rubbermaid Brilliance 12-cup, Progressive ProKeeper+, and Le Parfait. Airtight seal, capacity, and how to keep flour fresh.
Science
History of Sourdough: From Ancient Egypt to Modern Renaissance
The history of sourdough bread — from an 8,600-year-old fermented dough at Çatalhöyük and Egypt's Old Kingdom bakeries through Roman panis, French levain, San Francisco Gold Rush wild yeast, and the modern revival.
Equipment
Best Instant-Read Thermometer for Bread Baking 2026
The best instant-read thermometers for bread baking — Thermapen ONE, Lavatools Javelin PRO Duo, ThermoWorks DOT, and the RT600C. Speed, accuracy, and the readings that actually matter for DDT and doneness.
Styles
Paratha: Flaky Layered Indian Flatbread Recipe
Whole-wheat atta dough laminated with ghee, shaped by triangular fold or spiral coil, cooked on a hot tava until the layers separate and puff.
Styles
Roti and Chapati: The Everyday Indian Flatbread Recipe
Roti and chapati the way Indian home cooks make them. Atta whole-wheat dough, 20-minute rest, thin disc on a hot tava, finished with a direct-flame puff.
Equipment
Best Bread Knife 2026: 5 Serrated Knives Tested
The best serrated bread knives for crusty artisan loaves — Tojiro, Wusthof, Mercer, Victorinox, and Dalstrong compared. Tooth geometry, blade length, and honest pros and cons.
Styles
Multigrain Seed Bread Recipe (Soaker Method)
A hearty multigrain bread loaded with seeds. Soaker technique, flour blending ratios, and hydration adjustments for a loaf that's genuinely nutritious without being dense.
Science
Water for Bread Baking: Hardness, Minerals, and Why It Matters
The chemistry of water in bread baking -- calcium, magnesium, chlorine, chloramine, pH, and when filtered water actually helps your dough.
Technique
10 Stale Bread Recipes That Beat the Original Loaf
Stale bread recipes that actually work: croutons, panzanella, French onion soup, bread pudding, ribollita, strata, French toast, breadcrumbs, and more.