Page content

Content note: This is a food related post.

General introduction

Whenever possible, measure flour by weight. It won’t totally resolve issues caused by differences in brand, age of flour, altitude, etc. but you’ll be starting from a pretty consistent place. I use the Flour volume vs weight converter for recipes that aren’t already measured by weight.


Please see the Sourdough section for sourdough stuff.

  • Amish white bread — Simple, easy, and folks like it. I think it’s a bit boring but I can’t complain.
  • Crusty French bread
  • Mama D’s Italian bread — One of my favorites.
  • One minute bread — Name is incredibly misleading but this is a no knead recipe that is easy as heck and makes nice bread. Don’t use bread flour unless you already know what you’re doing because it will come out way too wet for a ciabatta unless you adjust the recipe.
  • Traditional English muffins — My notes say to halve this and use less than the recommended 1/3rd cup of honey.
  • Unbelievable rolls
  • White Bread Mini Loaf — This is possibly the most ridiculous thing I’ve ever baked. The size is like one of those loaves of bread they’ll give you at chain sit down restaurants. It’s good, it’s basic, and if you’re already going to have your oven at 350F for an hour why not.


  • Master pizza dough — I make this whenever it’s not too hot to have the oven going. It’s a pretty easy recipe and makes good pizza dough. Use pasta sauce, mozzarella, and the toppings of your choice.



  • How to make your own sourdough starter — I used this one to get my sourdough starter running. With a few minor changes. Cover with a cheesecloth and put a bouquet of flours above where the sourdough will do most of its sitting. I also started with 2 ounces (by weight) of flour and 2 ounces (by weight) of water) instead of doing the half cup method.