I needed some for a recipe and my store was out..bread I made turned out awesome!

Bread recipe by Jamie OliverNo resting timeHealthy, low glycemic index

Finally discovering a well balance of seasonings that allows you to use the flour to bread anything you can think of.

I referenced Yuriko Aida's book "Baking Bread with Homemade Yeast--Through the Seasons". Although the author uses only domestically grown wheat, I revised the recipe to more accessible ingredients.You can substitute bread (strong) flour for the whole wheat flour. I use Weck's tulip-shaped 1 liter jar. I recommend it since it's easy to stir the contents. Airtight jars with rubber gaskets are good, but I'm afraid of breakage from fermentation. You can also use a large bottle, or any container and wrap it in plastic wrap. Recipe by Surou

Homemade bread made easy with all-purpose flour. The origin of this recipe: Created with the motto of being easy and convenient using ingredients available at home.

With a large family, baking on the fly can be a valuable asset. This is an old recipe that is a tried and true base for biscuits, coffee and crumb cakes, pancakes, waffles, and more. Complementing recipes will be linked here as they are added.Wonderfully,AliceWhite Rose Manor Bed & Breakfast

Been loving this bread for nearly 60 years. My grandkids call it "stinky-feet bread" because when the loaves are baking, or you're toasting slices (we like it best toasted!), it smells like stinky feet. Toasted slices are very crunchy on the outside, and moist and chewy on the inside. DELICIOUS!!!!! NOT easy to make, but well worth the effort! Our home town bakery used to make this once a week, and throughout the 1950s and 60s my dad was always first in line to buy half a dozen loaves. These days the only way you're likely to experience this delicious bread is to bake it yourself.

This is the bread we make most often at our house The dough has a nice texture and it's easy to handle.When kneading the dough in the bread machine, if you put in all of the ingredients, including the butter, from the start, the finished bread will become stale faster. Recipe by DUFFYchan.

Since I'm making it myself, I want to have a rich pastry dough. Bread baked with this dough is delicious on its own. A very elegant bread dough.Be sure to give it plenty of time to rest (this helps you shape it easily). This dough is relatively high in moisture, so I think it's easy to handle. Bake at high temperatures for a short period of time. That'll give you a fluffy, crisp texture. Recipe by Yukiline

Easy recipe for flour tortillas!

Compared to dough made with dry yeast, does dough made with a natural starter rise up more slowly? I added 10g of extra bread flour to the usual shoku pan dough recipe, to make it less likely to over-proof.If using another type of bread starter which is slower to react than raisin starter, add more starter liquid and adjust the total amount of liquid so that it's about 160-170 g.The usual way of forming dough for this type of loaf bread - folding, rolling, and so on - is easy to get wrong if you are not used to handling dough, so in this recipe the dough is simply rounded off. Since dough that's formed like this rises easily, I've included measures for preventing over-proofing. Recipe by Choco dayo