Foodgeek | Amazing sourdough and world food recipes

Parbaking bread | This is the easy way to get freshly baked from the freezer

80% hydrationArticlesBakingSourdough
6 minutes reading time

Even if you love homebaked bread, you only sometimes have the schedule to make and bake a loaf, especially when it comes to sourdough. The solution is parbaked bread. You bake the bread until it’s almost finished, then freeze it. You can then take it out when you need it and finish baking. I’ll explain parbaking bread and give a recipe for a sourdough bread you can par-bake. The technique can be used for any bread, though.

Parbaking refers to baking the bread partially. Parbaking is quite an underutilized technique, but I will detail how you can make frozen bread come out freshly baked every time. You cannot tell the difference between the parbaked bread and one you’ve baked in one session.

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Shokupan is fantastic | Terrific Japanese sandwich bread

60% hydrationBreadJapaneseRecipesWorld Food
5 minutes reading time

When you hear Hokkaido milk bread, most people think of bread made with Hokkaido pumpkin. It isn’t, though. It is the softest, most fluffy bread made with wheat flour you will ever try. It’s not brioche bread because there is no butter in the recipe. So to enrich the dough, we add egg and whipping cream. That will help with flavor and retain the moisture in the bread. This is my shokupan recipe.

This bread is known by many names: Japanese milk bread, Asian milk bread, Shokupan, Pai Bao, and Tangzhong milk bread. Whatever the name, this is the best and most fluffy bread you will ever make. I’ve made a sourdough version of this recipe, but honestly, this has a superior texture.

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New York-style Bagels Recipe | Amazingly Easy Bagels

60% hydrationAmericanBaked GoodsJewishWorld Food
7 minutes reading time

Bagels are baked goods originating from the Jewish communities of Poland. It’s a donut-shaped roll with a crispy crust and a chewy interior. The most iconic bagels come from New York City, which has a sizeable Jewish population, so this is the standard that every good bagel aspires to achieve. This is my New York-style bagels recipe.

I have an excellent sourdough bagel recipe that has thousands of happy bakers, but I wanted to recreate the recipe using yeast because it just makes it so much easier to recreate at home.

Bagels are amazingly versatile. They are easy to use for breakfast, lunch, and dinner but are great for just snacking on all by themselves. Later in the article, I will give you a list of ideas on utilizing your homemade bagels.

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Sourdough Kaiser Rolls Recipe | Easy, fantastic Austrian buns

AustrianBaked GoodsGermanRecipesRollsWorld Food
5 minutes reading time

You’re in the mood for a sandwich, but white bread is just so… white. You could make a sandwich on whole-grain bread, but that’s where your mood is. It needs to have a good crunch and a wonderfully soft crumb, but it also needs to have a great taste. But aren’t those opposed things to want? Nope. This is my sourdough kaiser roll recipe.

Kaiser rolls are the best of both worlds, white bread but crunchy. Adding sourdough into the mix, you can get some excellent taste out of that white flour, especially paired with a long retard. That is precisely what this recipe brings you.

While not an official opinion, I feel like kaiser rolls are a cousin of the bagel. Taste-wise they are pretty similar, especially because of the added barley malt syrup, but the texture is quite different.

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Fantastic Einkorn Sourdough Loaf Recipe | Amazing Whole Grain Bread

75% hydrationAncient GrainRecipesSourdough
4 minutes reading time

So, recently I published a recipe for an einkorn bread. That was a free-standing loaf; since einkorn is low on gluten, a certain amount of bread flour must be included. This bread, however, drops that and makes a loaf pan bread instead because the low gluten won’t be an issue here. This is my einkorn sourdough loaf recipe.

Einkorn is an ancient grain; among Emmer, it is one of the oldest domesticated grains. It was domesticated about 10,000 years ago in present-day Turkey. Einkorn hasn’t gone through selective breeding that’s given us modern wheat. Modern wheat is bread this way because it provides a better yield, more gluten, and many other traits that are wanted by either the farmers, the bakers, or the consumers.

One thing that hasn’t been in focus when selectively breeding modern wheat is the taste. Both einkorn and Emmer have a lot more flavor than modern wheat. Even when using whole grain, so that’s why I’ve chosen to showcase this fantastic ancient wheat.

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