How To Contact Us

Have a baking or starter question? If going through the navigation panes on the left of the site doesn't help, you might try the search box at the bottom of every screen on the site. Almost all the questions we've recieved over the past 10 years is answered on the site! Really!

If that didn't help, we are here to help people with baking, and while we'd love to answer your questions for free, we have real lives to lead and real bills to pay. So, we can no longer afford to answer individual questions for free. We did that for 10 years. And it just took up too much time that could, and should, have been spent on more productive pursuits. Further, more than 90% of the questions we received were answered on the site, leaving me to wonder, if they won't read the site, will they read my answer? So, in an attempt to either reduce the number of questions or make them pay for themselves, we have to charge for answering baking questions. If you have a baking or starter question, please click the "Buy Now" button below, use PayPal to pay me and then enter your question in the "Special Instructions" box. If necessary, I'll contact you for more information about your question. If you have other questions and concerns, skip ahead.

To sweeten the deal, if your question is one that is not answered on the site, I'll refund your money, If it is answered on the site, then I'll send you a pointer to the place on the site where it is answered, and expand on the information that is given there. Remember, with the search bar at the bottom of every screen on the site, it's pretty easy to find whatever you're looking for.

If you feel you just have to ask a baking question and you just can't pay for it, you might try subscribing to the Mike's (more or less) Weekly Baking Tips mailing list (see the form on the left side of this page) and send me an email. If I think your question is interesting, I might answer it for the mailing list.

If you aren't writing for baking or starter advice, you might still read through the checklist below. Maybe your question will be answered without wasting your time.

• Missing your order? We're a small family business, and we all have day jobs. Sending out your orders is a manual process. Our electronic books are emailed to you - you won't get download instructions in minutes. We try very hard to ship orders the same day we receive them. However, we ask you give is two business days. If you have ordered things we need to mail, please give us another day to get your order out of here - each mailed order means a trip to the post office.



• All we sell are our cookbooks. Not flour. Not tools. For more information, about what we're selling, just surf over to Mike's Bread Shoppe.



• We're not a flour company - unless you live where we do, we don't know where you can find any of the flours we tested. We also don't know why your favorite recipe is no longer on the sack of flour, and we don't have the recipe ourselves.



• We're not doctors, we've never played doctors on TV, and even if we were doctors we probably wouldn't be YOUR doctor. All of which is to say, we don't answer health related questions.



• Scams are forwarded to the FBI - and we NEVER answer them.



• Our link exchange policy - we welcome cross-link offers, but ONLY from food sites that are reasonably compatible with our food philosphy. (Trust us, unrelated links will not help your Google ratings.)



• Press inquiries - as former members of the fourth estate, we welcome press inquiries for interviews, quotes, and are intrested in making appearances and teaching classes. Under deadline? please mention that in your email to us.



• Please pick a meaningful title on the form below. Spambots tend to pick the first optional title (or all of them), so messages with the first title in them are automatically discarded.



• Be nice! Remember that a real person with real feelings will read this. If your note is rude, chances are you'll either get no reply at all, or you'll get a reply that matches the tone of your note. We know we should turn the other cheek, but it's easy to slip and fall. We've been in on-line flame wars for over 20 years and sometimes old habits take over before we take a deep breath and decompress.



• Please don't use the form below to ask baking questions. As mentioned above, we do not have the time to answer baking questions unless we are being paid to do so. Over the past 10 years, we averaged 4 hours per day answering baking questions. While we received non-monetary rewards for doing this, we're now at a point in our lives where we need monetary rewards also. If you click one of the titles below and ask a baking question, we'll send you a note asking you to pay for answers.