I Knead to Eat

Flour-forward food with stories worth saving.
Recipes, rants, and rituals about dough, fermentation, and food worth making again.

By Andrew Littlefield

· Over 2,000 subscribers

Inside My Flour-Covered Kitchen

Recipes, rants, and food rituals from a guy who believes bread should be warm and pizza should drip down your wrist.

Jan 5, 2025 • Andrew Littlefield

Most Popular

Two-Day New York–Inspired Bagels (with a Bakery-Quality Chew at Home)

Oct 18, 2025 • Andrew Littlefield
236

Soft Tangzhong Cinnamon Rolls With Brown Butter Coffee Filling

Dec 25, 2025 • Andrew Littlefield

Everything I Know About Making Bagels At Home (So Far)

Jun 5, 2025 • Andrew Littlefield

I Audited 35 Bagel Recipes So You Don’t Have To

Feb 11 • Andrew Littlefield

Recent Posts

Gronda is live (and your 30-day free trial is waiting)

Mar 18 • Andrew Littlefield

I Knead to Eat is Moving

Mar 16 • Andrew Littlefield

Stop Ruining Your Chocolate Covered Strawberries

The "dry liquid" rule, the oil trick, and why your berries keep sweating.
Feb 14 • Andrew Littlefield

I Audited 35 Bagel Recipes So You Don’t Have To

Dough Recipes

The Three-Flour Beer Bagel Blueprint

A malt-forward, cold-fermented bagel built for chew, shine, and depth.
Nov 26, 2025 • Andrew Littlefield

Two-Day New York–Inspired Bagels (with a Bakery-Quality Chew at Home)

A simple two-day method for mixing, shaping, boiling, and baking perfect bagels (whether you use a stand mixer or your hands.)

Oct 18, 2025 • Andrew Littlefield
236

The Pizza Blueprint: Preferments & Mixing (Pizza Friday #5)

Everything I know About Pizza (So Far)

Aug 23, 2025 • Andrew Littlefield

Five Things to Make with Pizza Dough (That Aren’t Pizza)

…and the last one’s my favorite

Jun 19, 2025 • Andrew Littlefield