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Did you know Mike sends out a newsletter (almost) every week? It's filled with news about bread or whatever Mike is excited about this time. It's "Mike's (more or less) Weekly Baking Tips"!

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What's the best kind of bread?

Sit down please. Take a deep breath, and get ready for a shock.

Are you ready? OK.. here goes... bread makers are snobs.

I'm afraid it's true, but when you ask that of a bread maker, you'll be told something like, "Oh, my Pain au Levain made with my special culture, made with organic white wheat artisan stone ground flour, sea salt, and the purest water... baked in a wood fired oven. You know, it's just not bread unless it's only made from flour, water, salt, and yeast!"

To quote Joan Rivers, "Oh, GROW UP!"

There's a wide world of breads, and once a bread is made that is pure and wholesome, anything past that is a matter of taste and custom. Most people prefer the bread they grew up with. And there's nothing wrong with that.

I'm not about to tell someone that their beloved seven-grain bread with dried apricots is in any way inferior to a fancy French bread. Or that the plain French bread is in any way inferior to a fancy artisan bread stuffed with organic fruits and nuts.

If you like your bread, it's the best bread in the world, and don't let any self-appointed bread snob tell you otherwise!