Make fresh Ciabatta rolls or Italian bread with my favorite bread recipe turned sourdough.

Use ancient grains like Spelt, Einkhorn and Kamut to make your baguettes or french bread for a dinner side, or enjoy an appetizer by making crusty crostini. See how to shape them with the included video.

Make fresh baguettes or french bread for a dinner side, or enjoy an appetizer by making crusty crostini quickly for entertaining or a mouthwatering snack that soothes your soul.

Why you don’t need extra sugar in your daily bread. A plea to start making your daily bread a “lean” dough. Learn how to make bread without extra honey (or even without the fat) soft and delicious. It’s possible!

My Favorite Neapolitan Pizza Dough with Freshly Milled Flour

I’ve adapted my favorite pizza dough recipe to work with freshly milled flour, and it’s been a game-changer. Don’t worry, this isn’t a complicated science experiment—it’s all about a few simple tweaks that make a big difference. With freshly milled hard wheat, the dough absorbs more water, making it soft and chewy without that dense, dry feel you might expect from whole grains.

The best part? You don’t need any fancy equipment to make this dough. If you’ve got a bread machine, great! But if not, just mix, rest, and you’re good to go. Whether you’re making a classic pizza margherita, or experimenting with pesto and walnuts (a favorite in my house), this dough is versatile enough for any topping you throw at it. And don’t stop at pizza—this dough makes fantastic stromboli, calzones, and pizza pockets for a quick weeknight win!

Today, I’m sharing my journey of crafting a crispy yet chewy pizza crust from scratch, using wholesome ingredients and a touch of sourdough magic.

This versatile recipe can be used to make excellent Ciabatta rolls, English Muffin bread, or artisan open bake crusty bread with a soft crumb, and big holes.

This is the ultimate freshly milled bakery-style Italian bread loaf. It’s an open bake, totally unsifted, and uses NO ADDITIVES! Best of all, it is BETTER than the bakery – because it’s better for you. Give this one a try!

This high hydration bread dough results in a crust that’s chewy AND crusty, with a soft, moist crumb and big holes for a classic Italian loaf

A rustic, crusty taste of Italy packs a nutritional punch with our Italian bread. Can be made with no additives!