Bread Recipes
For an all-purpose recipe to get your started, I have developed the Communal Table no-knead bread recipe. Read about how it was developed and download the recipe here.
For my other bread recipes, sign up for my newsletter where I send out a new recipe with each edition.
I also have an upcoming book, which you can read about here.
Flour and Grain Sources
Always check for local sources of flour. Scour farmers markets and ask around at local co-ops to find flour that supports your regional agriculture. If you’re not sure about a given flour, I suggest starting with a small amount and mixing it with something you know, and then up it from there until you get the bread you love.
Below are eleven of my favorite mail order sources of flour. All of these mills have flour that I’ve used and loved. It’s hard to narrow it down to this short list, but I picked these places because they all support regional and sustainable grain farming. They also mill their flour fresh and get it to us quickly and at its peak.
Book List for the Beginning Baker
Josey Baker Bread: Get Baking – Make Awesome Bread – Share the Loaves by Josey Baker
Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman
Bread Baking for Beginners by Bonnie Ohara
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish
Book List for the enthusiast
Advanced Bread and Pastry by Michel Suas
Six Thousand Years of Bread by H.E. Jacob
Sources of Good Baking Equipment
For good equipment worthy of the home baker, I love Breadtopia.
My favorite dutch oven for baking bread is this 3.2 Quart Cast Iron Combo Cooker made by Lodge.
For scoring bread, I like this baker’s lame.
I use this KoMo Classic home mill, and I also recommend the Mockmill 100.
I’ve had this small flaker (Komo FlicFloc) for years now, and it’s still going strong.