Breadtopia

Breadtopia https://breadtopia.com Here at Breadtopia you will find video tutorials; recipes; premium baking ingredients, Breadtopia-branded heirloom grains, flours, and sourdough starter; hand-picked, high-quality baking gear and supplies; and access to the friendliest, most dedicated baking community you could ever hope to meet.

As both an online store and active internet community, we're always around to help. If you find yourself in the neighborhood and want to visit the shipping warehouse, be sure to give us a call first — we'll be happy to set up a time that works for us both.

As both an online store and active internet community, we're always around to help. If you find yourself in the neighborhood and want to visit the shipping warehouse, be sure to give us a call first — we'll be happy to set up a time that works for us both.

Operating as usual

◦ Savory Stuffing Sourdough Bread for people who can't get enough of the herbs, onion, garlic etc. of stuffing and want ...
11/24/2021

◦ Savory Stuffing Sourdough Bread for people who can't get enough of the herbs, onion, garlic etc. of stuffing and want to be able to toast and butter a slice of this goodness. Happy #SourdoughThanksgiving !
Click here for the recipe: https://bit.ly/30WAHb7

◦ Savory Stuffing Sourdough Bread for people who can't get enough of the herbs, onion, garlic etc. of stuffing and want to be able to toast and butter a slice of this goodness. Happy #SourdoughThanksgiving !
Click here for the recipe: https://bit.ly/30WAHb7

◦ Whole Grain Cranberry Walnut Sourdough Bread for breakfast toasting and leftover turkey sandwich making, part of the B...
11/23/2021

◦ Whole Grain Cranberry Walnut Sourdough Bread for breakfast toasting and leftover turkey sandwich making, part of the Breadtopia #SourdoughThanksgiving feast.
I'm mixing up this dough today in fact.
Link to the recipe here: https://bit.ly/3nJPYoX

◦ Ginger Snap Cookies, a dessert (or snack) in the Breadtopia #SourdoughThanksgiving feast. Click on the link for the re...
11/22/2021

◦ Ginger Snap Cookies, a dessert (or snack) in the Breadtopia #SourdoughThanksgiving feast. Click on the link for the recipe and scroll down to this variation with sourdough starter and fresh ginger: https://bit.ly/33JoPrN

◦ Ginger Snap Cookies, a dessert (or snack) in the Breadtopia #SourdoughThanksgiving feast. Click on the link for the recipe and scroll down to this variation with sourdough starter and fresh ginger: https://bit.ly/33JoPrN

◦ Pumpkin Pie with a crust made from high extraction flour and sourdough starter 🥧 The pumpkin filling is well spiced an...
11/20/2021

◦ Pumpkin Pie with a crust made from high extraction flour and sourdough starter 🥧 The pumpkin filling is well spiced and just sweet enough. Bake it a day ahead because the filling tastes even better after 24 hours and you can always pop the pie in the oven for a few minutes before serving. #sourdoughthanksgiving Click here for the recipe https://bit.ly/3qTkhv8

◦ Pumpkin Pie with a crust made from high extraction flour and sourdough starter 🥧 The pumpkin filling is well spiced and just sweet enough. Bake it a day ahead because the filling tastes even better after 24 hours and you can always pop the pie in the oven for a few minutes before serving. #sourdoughthanksgiving Click here for the recipe https://bit.ly/3qTkhv8

◦ Whole Grain Potato Dinner Rolls are soft, full of flavor and fiber, and perfect for a #sourdoughthanksgiving feast. Yo...
11/19/2021

◦ Whole Grain Potato Dinner Rolls are soft, full of flavor and fiber, and perfect for a #sourdoughthanksgiving feast. You can use mashed regular or sweet potatoes you've made ahead of time.

Here's the recipe followed by comments and photos from the Breadtopia community http://bit.ly/37ERhvk

◦ The Best Sourdough Stuffing from the Breadtopia #sourdoughthanksgiving feast. You'll need about 1 1/2 loaves of sourdo...
11/18/2021

◦ The Best Sourdough Stuffing from the Breadtopia #sourdoughthanksgiving feast. You'll need about 1 1/2 loaves of sourdough bread, butter (oil), onion, garlic, celery, a lot of herbs, stock, eggs, salt, pepper, and mushrooms and roasted chestnuts if you want.

Find the recipe here https://bit.ly/3HAnMge

◦ The Best Sourdough Stuffing from the Breadtopia #sourdoughthanksgiving feast. You'll need about 1 1/2 loaves of sourdough bread, butter (oil), onion, garlic, celery, a lot of herbs, stock, eggs, salt, pepper, and mushrooms and roasted chestnuts if you want.

Find the recipe here https://bit.ly/3HAnMge

◦ Sourdough Biscuits, a tasty addition to the Breadtopia #sourdoughthanksgiving feast. Find the recipe here https://bit....
11/17/2021

◦ Sourdough Biscuits, a tasty addition to the Breadtopia #sourdoughthanksgiving feast.
Find the recipe here https://bit.ly/3nkCX4Q

◦ Sourdough Biscuits, a tasty addition to the Breadtopia #sourdoughthanksgiving feast.
Find the recipe here https://bit.ly/3nkCX4Q

◦ Brie Flower Bread Rolls with a brandy nut glaze, an eye-catching appetizer in the Breadtopia #sourdoughthanksgiving fe...
11/16/2021

◦ Brie Flower Bread Rolls with a brandy nut glaze, an eye-catching appetizer in the Breadtopia #sourdoughthanksgiving feast. Find the recipe here https://bit.ly/2YSEbLo

◦ Brie Flower Bread Rolls with a brandy nut glaze, an eye-catching appetizer in the Breadtopia #sourdoughthanksgiving feast. Find the recipe here https://bit.ly/2YSEbLo

◦ Sourdough crackers with rye and black sesame seeds, an appetizer in the Breadtopia #sourdoughthanksgiving feast. These...
11/14/2021

◦ Sourdough crackers with rye and black sesame seeds, an appetizer in the Breadtopia #sourdoughthanksgiving feast. These crackers are easy to make and perfect for pairing with interesting cheeses.⁠ Find the recipe here https://bit.ly/3Fgg2hm

◦ Sourdough crackers with rye and black sesame seeds, an appetizer in the Breadtopia #sourdoughthanksgiving feast. These crackers are easy to make and perfect for pairing with interesting cheeses.⁠ Find the recipe here https://bit.ly/3Fgg2hm

Presenting the first annual Breadtopia Sourdough Thanksgiving Feast, a guide to sourdough recipes for the holiday, from ...
11/13/2021

Presenting the first annual Breadtopia Sourdough Thanksgiving Feast, a guide to sourdough recipes for the holiday, from appetizers through desserts and beyond to bread for your leftover sandwiches. ⁠

https://bit.ly/3wVO1ZD

We’ve written new recipes and dug up some oldies but goodies, and plotted a schedule for you too. ⁠

Menu items include:⁠
◦◦ Sourdough Crackers with rye and black sesame seeds⁠
◦◦ Brie Flower Bread Rolls with a brandy nut glaze ⁠
◦◦ Sourdough Biscuits⁠
◦◦ Whole Grain Potato Dinner Rolls⁠
◦◦ The Best Sourdough Stuffing⁠
◦◦ Whole Grain Ginger Snaps with sourdough and fresh ginger⁠
◦◦ Pumpkin Pie with a sourdough crust⁠
◦◦ Whole Grain Cranberry Walnut Sourdough Bread⁠
◦◦ Savory Stuffing Sourdough Bread⁠

We’ll also be featuring theses #sourdoughthanksgiving recipes in the days to come.

Presenting the first annual Breadtopia Sourdough Thanksgiving Feast, a guide to sourdough recipes for the holiday, from appetizers through desserts and beyond to bread for your leftover sandwiches. ⁠

https://bit.ly/3wVO1ZD

We’ve written new recipes and dug up some oldies but goodies, and plotted a schedule for you too. ⁠

Menu items include:⁠
◦◦ Sourdough Crackers with rye and black sesame seeds⁠
◦◦ Brie Flower Bread Rolls with a brandy nut glaze ⁠
◦◦ Sourdough Biscuits⁠
◦◦ Whole Grain Potato Dinner Rolls⁠
◦◦ The Best Sourdough Stuffing⁠
◦◦ Whole Grain Ginger Snaps with sourdough and fresh ginger⁠
◦◦ Pumpkin Pie with a sourdough crust⁠
◦◦ Whole Grain Cranberry Walnut Sourdough Bread⁠
◦◦ Savory Stuffing Sourdough Bread⁠

We’ll also be featuring theses #sourdoughthanksgiving recipes in the days to come.

Souls or "Seelen" from the Swabian region of Germany were added to Slow Food's Ark of Taste because of their delicious f...
11/06/2021

Souls or "Seelen" from the Swabian region of Germany were added to Slow Food's Ark of Taste because of their delicious flavor and utterly distinctive form and process: a lot of dough development (see previous video post), long ferment, hand dividing, and no final proof. ⁠

The result is an open crumb inside a thin crust that's sprinkled with caraway seeds and salt. So tasty. All whole grain flour too.⁠

We're grateful to guest blogger Corvus Corax for sharing his souls bread know-how and three recipe variations on the Breadtopia blog.

Click here to learn more: https://bit.ly/3qdEM5E

Souls or "Seelen" from the Swabian region of Germany were added to Slow Food's Ark of Taste because of their delicious flavor and utterly distinctive form and process: a lot of dough development (see previous video post), long ferment, hand dividing, and no final proof. ⁠

The result is an open crumb inside a thin crust that's sprinkled with caraway seeds and salt. So tasty. All whole grain flour too.⁠

We're grateful to guest blogger Corvus Corax for sharing his souls bread know-how and three recipe variations on the Breadtopia blog.

Click here to learn more: https://bit.ly/3qdEM5E

11/04/2021

90% hydration and almost entirely whole grain spelt flour. Amazing strength though, from stretching and folding, bassinage (reserving some of the water to add later) and more stretching and folding.
Details to come this weekend.

I made a guide to nixtamalizing corn with photos at each stage and a printable recipe because I don't want anyone to mis...
10/30/2021

I made a guide to nixtamalizing corn with photos at each stage and a printable recipe because I don't want anyone to miss out on these deep flavors and aromas, nor the fresh tortillas, tamales, posole (stew), and champurrado (chocolate and corn drink) that you can make with nixtamal. The colors are also so beautiful.

The whole process is super simple actually. Check it out: https://bit.ly/3GCPvwc

I made a guide to nixtamalizing corn with photos at each stage and a printable recipe because I don't want anyone to miss out on these deep flavors and aromas, nor the fresh tortillas, tamales, posole (stew), and champurrado (chocolate and corn drink) that you can make with nixtamal. The colors are also so beautiful.

The whole process is super simple actually. Check it out: https://bit.ly/3GCPvwc

Breadtopia's new bannetons are here!  We set out to solve the problems of rattan proofing baskets (hard to clean, prone ...
10/26/2021

Breadtopia's new bannetons are here!

We set out to solve the problems of rattan proofing baskets (hard to clean, prone to mold if not dried before storing, sourcing issues) by designing and locally (USA) manufacturing a whole new concept in bread proofing baskets.

Made of a washable, eco-friendly composite material that's 30% recycled maple wood fiber and 70% polypropylene, certified food safe, BPA- and phthalate-free.

Learn more here: https://bit.ly/3jEiRjQ

Breadtopia's new bannetons are here!

We set out to solve the problems of rattan proofing baskets (hard to clean, prone to mold if not dried before storing, sourcing issues) by designing and locally (USA) manufacturing a whole new concept in bread proofing baskets.

Made of a washable, eco-friendly composite material that's 30% recycled maple wood fiber and 70% polypropylene, certified food safe, BPA- and phthalate-free.

Learn more here: https://bit.ly/3jEiRjQ

Slices of pain de campagne made with the converted rye sourdough starter from our sourdough microbiome experiment.Click ...
10/24/2021

Slices of pain de campagne made with the converted rye sourdough starter from our sourdough microbiome experiment.

Click here https://bit.ly/3nmlVSB to see the test bake of two loaves made at week 19, forty feeds after one rye starter was made from scratch and another was converted from all purpose flour.

You can also check out how different the pain de campagne recipe turns out with 60% dough expansion during the bulk fermentation (week 6 bake) compared to 120% dough expansion during the bulk fermentation (week 19 bake).

Slices of pain de campagne made with the converted rye sourdough starter from our sourdough microbiome experiment.

Click here https://bit.ly/3nmlVSB to see the test bake of two loaves made at week 19, forty feeds after one rye starter was made from scratch and another was converted from all purpose flour.

You can also check out how different the pain de campagne recipe turns out with 60% dough expansion during the bulk fermentation (week 6 bake) compared to 120% dough expansion during the bulk fermentation (week 19 bake).

To celebrate our website redesign, we're GIVING AWAY an Emile Henry Tagine. It's so elegant and beautiful, like our new ...
10/23/2021

To celebrate our website redesign, we're GIVING AWAY an Emile Henry Tagine. It's so elegant and beautiful, like our new website!
⁠⁠
Click here https://bit.ly/3m9KZNz to enter to win ...and then click around the website and explore the shop, recipes, blog, FAQs and more.

Open to US residents only. Contest closes midnight CDT on Friday, October 29th.⁠

To celebrate our website redesign, we're GIVING AWAY an Emile Henry Tagine. It's so elegant and beautiful, like our new website!
⁠⁠
Click here https://bit.ly/3m9KZNz to enter to win ...and then click around the website and explore the shop, recipes, blog, FAQs and more.

Open to US residents only. Contest closes midnight CDT on Friday, October 29th.⁠

10/20/2021

Music from the crusts of breads hot from the oven on a cool morning. These sourdough pain de campagne loaves are test bake #4 in our ongoing sourdough microbiome experiment using from-scratch and converted rye starters. Taste tests still in progress.

With just fresh-milled dried chickpeas, water, olive oil, salt and pepper, fainá is a mouth-wateringly addictive main co...
10/16/2021

With just fresh-milled dried chickpeas, water, olive oil, salt and pepper, fainá is a mouth-wateringly addictive main course, side dish, snack...or pizza topping. ⁠

You can make this thin chickpea pancake with various degrees of fermentation, and then enjoy it with a salad, in an Italian focaccia sandwich, or try it "a caballo," on top of a slice of pizza, like you might find in Argentina and Uruguay.

Click here https://bit.ly/3DMmj3z for the recipe and to learn more about this fascinating flatbread that goes by so many names: fainá, farinata, socca, torta di ceci and more.

10/14/2021

Turn up the volume to hear the lovely crackle of air being released in this fermented batter made from fresh-milled chickpeas. We've got a recipe coming soon (fermented and traditional versions) for this delicious pancake that originated in Italy and has flourished in South America.

For your Halloween festivities, a creepy spider bread stuffed with mozzarella cheese. The marinara dipping sauce represe...
10/09/2021

For your Halloween festivities, a creepy spider bread stuffed with mozzarella cheese. The marinara dipping sauce represents the red spot on the black widow spider's body, and our blog post gives you a bunch of other ideas for flavors and form https://bit.ly/3lp29pR

For your Halloween festivities, a creepy spider bread stuffed with mozzarella cheese. The marinara dipping sauce represents the red spot on the black widow spider's body, and our blog post gives you a bunch of other ideas for flavors and form https://bit.ly/3lp29pR

I've been having fun with colorful breads (just wait til you see what's coming this weekend!) ⁠⁠In the meantime, here's ...
10/07/2021

I've been having fun with colorful breads (just wait til you see what's coming this weekend!) ⁠

In the meantime, here's a purple sourdough bread I made with maqui berry powder. Maqui berries are from Chile and Argentina, a "superfood" with mild tartness and a lovely color.⁠

* 450g bread flour (scant 3 1/2 cups)⁠
* 350g water, feel free to reduce this for increased dough manageability (1 1/2 cups)⁠
* 80g sourdough starter, rye in my case (1/3 cup)⁠
* 10g maqui powder (1 Tbsp)⁠
* 9g salt (1 1/2 tsp)⁠

The process I used was essentially Eric's "No Knead Sourdough Bread" except I mixed in the morning, and for the final proof, I refrigerated the dough overnight after about 1 hour at room temperature. ⁠

Photos include the dough at the end of the bulk fermentation: on the counter and in the bucket.

Lots of fresh corn flour, cheddar cheese, and jalapeños in these two sourdough breads. Delicate doughs (25% corn flour -...
10/02/2021

Lots of fresh corn flour, cheddar cheese, and jalapeños in these two sourdough breads. Delicate doughs (25% corn flour - go for it!) and amazing flavors.

Pick between a whole grain "red" recipe (red corn and rouge de bordeaux wheat) or a bread flour recipe with yellow corn: https://bit.ly/3mfMgBn

Lots of fresh corn flour, cheddar cheese, and jalapeños in these two sourdough breads. Delicate doughs (25% corn flour - go for it!) and amazing flavors.

Pick between a whole grain "red" recipe (red corn and rouge de bordeaux wheat) or a bread flour recipe with yellow corn: https://bit.ly/3mfMgBn

We've got a new FAQ where we've broken down pizza math. Do you want 1, 4, 10 pizza pies? All you need are a few flexible...
09/28/2021

We've got a new FAQ where we've broken down pizza math. Do you want 1, 4, 10 pizza pies? All you need are a few flexible rules and to solve for x: https://bit.ly/3FajJpJ

We've got a new FAQ where we've broken down pizza math. Do you want 1, 4, 10 pizza pies? All you need are a few flexible rules and to solve for x: https://bit.ly/3FajJpJ

Learn more about pizza in this Splendid Table/Francis Lam interview with Nathan Myhrvold of Modernist Cuisine. If you're...
09/27/2021
Pizza: Origin, Culture and Making It with Nathan Myhrvold

Learn more about pizza in this Splendid Table/Francis Lam interview with Nathan Myhrvold of Modernist Cuisine. If you're in a rush for baking science, jump to minute 26:45 where they talk about infrared light, topping color, evaporation and leopard spots. All the info before and after is interesting too though.

It's all about pizza this week with Nathan Myhrvold, founder of Modernist Cuisine and our Family Kitchen Segment with Journalist, Liana Aghajanian

The recipe for this Apple Almond Raisin Sourdough Babka is up on the Breadtopia blog: https://bit.ly/3CCmDkS It turned o...
09/25/2021

The recipe for this Apple Almond Raisin Sourdough Babka is up on the Breadtopia blog: https://bit.ly/3CCmDkS It turned out so delicious and aromatic, and just lightly sweet with an optional rum simple syrup.

A good portion of the flour (30%) is whole grain durum wheat, giving the bread a beautiful gold color. Try the Babka as is, or use dark-colored dried fruit and spices for a more contrasting swirl.

The recipe for this Apple Almond Raisin Sourdough Babka is up on the Breadtopia blog: https://bit.ly/3CCmDkS It turned out so delicious and aromatic, and just lightly sweet with an optional rum simple syrup.

A good portion of the flour (30%) is whole grain durum wheat, giving the bread a beautiful gold color. Try the Babka as is, or use dark-colored dried fruit and spices for a more contrasting swirl.

Babka-fication of a sourdough bread recipe I created many autumns ago. Sourdough apple almond raisin bread (with orange ...
09/23/2021

Babka-fication of a sourdough bread recipe I created many autumns ago. Sourdough apple almond raisin bread (with orange blossom water!) was inspired by a Moroccan baked apple dessert I saw on Instagram. We'll see how it does in babka format. I'll report back with impressions and the full process soon.

Yum! We made our own version of Panis Quadratus, an ancient Roman whole wheat, seeded, pull-apart sourdough bread. Learn...
09/18/2021

Yum! We made our own version of Panis Quadratus, an ancient Roman whole wheat, seeded, pull-apart sourdough bread. Learn more about this almost 2000-year-old bread found intact and carbonised in the volcanic ruins of Pompeii and Herculaneum: https://bit.ly/3Cs96vV

Yum! We made our own version of Panis Quadratus, an ancient Roman whole wheat, seeded, pull-apart sourdough bread. Learn more about this almost 2000-year-old bread found intact and carbonised in the volcanic ruins of Pompeii and Herculaneum: https://bit.ly/3Cs96vV

I love to make Kubaneh for guests because it looks like a beautiful bread bouquet, and it tastes so delicious with fresh...
09/14/2021

I love to make Kubaneh for guests because it looks like a beautiful bread bouquet, and it tastes so delicious with fresh grated tomato and zhoug sauce.

Learn more about this Yemenite Jewish bread on our blog here https://bit.ly/2YMfnUM

Address

400 North 2nd St
Fairfield, IA
52556

Opening Hours

Monday 10am - 4pm
Tuesday 10am - 4pm
Wednesday 10am - 4pm
Thursday 10am - 4pm
Friday 10am - 4pm

Telephone

(641) 999-1225

Products

All kinds of bread and pizza and misc. baking supplies. www.breadtopia.com/store

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Comments

how long will my new live sourdough starter keep in the refrigerator before I activate for the first time?
Attention bread lovers!! Breadtopia #mainebread #heritagebreadfestival
Just baked this No Knead loaf with 1/3rd Yecova Rojo from Breadtopia and 2/3rds Leji Artisan Baking Flour. The Vecova Rojo really improved the crust and flavor. Thank you Breadtopia.
My first try, Artisan Style Gluten-Free Bread, was for a neighbor so I didn't get to see the crumb but I will bake a 150% loaf tomorrow. What is the proper internal temperature of a finished loaf?
Mother's day sourdough. Western Australia 🌏
Right around this time last year, the popularity of home baking bread began to rise dramatically. 🍞 Eric Rusch, the founder of Breadtopia, could barely keep up with orders — but he was excited that more people were becoming as passionate about bread as he is. Learn more about how Breadtopia was born and Eric’s advice for new bread bakers in our latest blog post. https://raisenne.com/2021/03/25/the-rise-of-bread-baking-behind-the-scenes-with-the-founder-of-breadtopia/ #bakedwithraisenne
Mark Lz Riley Leis check out the web site for getting started suggestions.
Just wanted to let you know how thrilled I am with my new bread cloche. Here's the first of many artisan breads to come.
I love the folks at Breadtopia and I cannot recommend enough the “Sourdough for Beginners” cookbook. This is the 4th recipe I’ve made from the book and each and every one of them have been successful! Here’s to my 24 hour sourdough pretzels that took all of 5 minutes to tear into and consume. 🤣
I made the toasted millet sourdough bread recipe from Breadtopia and I must say, it is really delicious. I followed variation 1. It's a little bit more work toasting and making the Millet porridge, but it is totally worth it. I didn't have 100% Millet but I did have a mixture of millet, quinoa, and buckwheat which worked quite well. I topped it with poppy seeds and that added a wonderful flavor and a little crunch. These were baked these in loaf pans. I am definitely making this again!
I made the toasted millet sourdough bread recipe from Breadtopia and I must say, it is really delicious. I followed variation 1. It's a little bit more work toasting and making the Millet porridge, but it is totally worth it. I didn't have 100% Millet but I did have a mixture of millet, quinoa, and buckwheat which worked quite well. I topped it with poppy seeds and that added a wonderful flavor and a little crunch. These were baked these in loaf pans. I am definitely making this again!
Heirloom corn-and-wheat sourdough cavatelli, a spin off of a pasta I learned about from Pasta Grannies called gnocchetti. Recipe and how-to for this shape is up on the Breadtopia blog.