Whole Wheat Strawberry Scones Strawberry scones made with rouge de bordeaux flour are deliciously aromatic with bright bursts of strawberry flavor whether you use fresh or freeze-dried strawberries. Drizzle with strawberry glaze or enjoy them as-is, hot out of the oven.
https://breadtopia.com/whole-w....heat-strawberry-scon

Heirloom Wheat Asparagus Pizza Heritage wheat flours make a delicious sourdough pizza crust to pair with tender asparagus, shallots, preserved lemon slices and a cheese duo of classic mozzarella and robustly flavored manchego.
https://breadtopia.com/heirloo....m-wheat-asparagus-pi

Yecora Rojo and Kamut Sourdough Bread Yecora rojo hard red and golden Kamut wheats make a nutty smooth 100% whole grain bread, and the unique mixing and baking approach outlined here encourage excellent oven spring and a tender crust.
https://breadtopia.com/yecora-....rojo-and-kamut-sourd

Easy Delicious Sourdough Discard Crackers These crackers are an easy and scrumptious way to use up sourdough discard. They're crispy and flavorful, with fragrant herbs and a tantalizing hint of pecorino romano cheese.
https://breadtopia.com/easy-de....licious-sourdough-di

What kind of water should I use to make sourdough starter? The internet is full of both debate and certainty about the best water to use to create a sourdough starter. Over the years, we’ve observed that chlorine kills microbes and that sourdough starter seems to thrive in mineral-rich and lower pH environments, but we haven’t tested these observations in a controlled experiment until now. This experiment doesn’t arrive at a definitive answer to the question asked, but we learned so much while doing it that we want to share the information and insights.
https://breadtopia.com/what-ki....nd-of-water-should-i