Our Newsletter
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"!

Top 20 Colorado Cooking Blogs

Mike's Bread Blog, 2013

Wednesday September 4, 2013 - Help Jane! Get me off this crazy thing! While most people love our "Mike's (more or less) Weekly Baking Tips" newsletter, we know it's not for everyone and that some poeple want to unsubscribe. Sadly, Mailman (the list server package we use) makes it hard for non-nerds to unsubscribe. Speaking as a nerd, the unsubscribe process DOES work. Every time. If you understand it. We've been trying to make it easier to unsubscribe, so far to no avail.

The best thing we've been able to do so far is create a tutorial to walk you through the unsubscription process.

If you still have trouble unsubscribing, please drop us a nice note through our Contact Us page. It would help us if you might mention what you've done to try to unsubscribe and what the results wew. You might also mention what email address you used to subscribe to the newsletter.

Sunday September 1, 2013 - We're good enough, we're smart enough, and doggone it, people like us! We've had a few really nice pats on the back this year. The first was from Indulge Bakery who said we were one of the 20 best Colorado based food blogs. While we started the web site when we lived in Colorado, and there is still a lot of content in our web site, we're in Texas now. Does it count that we really miss Colorado?

Pretty cool! We're jazzed!

Next, The Daily Meal has an article on 8 food courses that will change your life and 32 amazing runner ups. Bake With Mike is one of the 32 runner ups. Considering that the folks at King Arthur Flour are number one in baking, I can't complain about our ranking. It's amazing to be, well, amazing! Here's the post - http://www.thedailymeal.com/8-food-classes-will-change-your-life-and-32-amazing-runners

Jazzed, yeah, jazzed!

Wednesday April 24, 2013 - A note to sharp eyed readers - the notes that appear below, dated April 17 and April 12, might surprise sharp eyed frequent visitors to the site. Yeah, they weren't here yesterday, April 23rd. What happened is that they were written, but not uploaded, on the dates that the entries indicate. I've been tweaking them and trying to decide if I should upload them. So, now, here they are.

Wednesday April, 17, 2013 - Like comedy, the secret of baking is ti


ming.

Sorry, that was as close as I could get to putting an old Robin Williams joke onto a web page. More seriously, we all have busy schedules. And fitting baking into our daily schedule isn't very easy. Lately, I've gotten a few emails about the matter, and I've put together a page on scheduling baking. If you're facing these issues, I hope the page will help you.

Friday April 12, 2013 - Oooooh, Smell That Smell! The Smell That's All Around You! What's That Smell?" Not too long ago a reader asked what a sourdough starter smells like. You know, it's odd - in over a decade of having this web site no one has asked me that question. Several more people asked the same question in the next two days. Is it a conspiracy? Or is it just a matter of coincidence? Things tend to go in cycles.

I replied that I talked about starter smell all over the place. Nope, I was told. Maybe hints. They were right. I haven't talked about what sourdough starter should, or does, smell like. So, I've corrected that oversight. A new page all about how a sourdough starter smells. Enjoy! And remember, smell that smell, the smell that's all around you.

Tuesday April 2, 2013 - Goodbye Baking Fun! Before you get the wrong idea, I still think baking is fun, and I hope you do to. However, for the past 10 years or so I've hosted and run a mailing list called "Bakingfun". It was a place for bakers to swap recipes and stories, and a friendly place. When I created the list, many baking forums were not nice places to be. Lots of egos, lots of anger. I wanted to create a friendly place to chat.

The list was successful, but has become unnecessary. Wonderful web sites like The Fresh Loaf have created online communities that are are friendly, supportive, and much easier to use than a mailing list. Sadly, a certain number of people never understand how a mailing list works. Often with amusing, or embarrassing, results.

I'd been keeping the list going because I had really good memories of the list, and I had hopes that it would revive. Still, over the past few years most of the posts have been spam that slipped past the security systems. I've never wanted to be a conduit for spam, so it was time to pull the plug. I'm sorry it's gone. I'll miss it. Heck, I already miss it!

Friday January 4, 2013 - The Swirly Rye Chronicles - Beth, my wife and my best friend, really likes Swirly Rye bread. You know, the bread where a light and a dark rye bread are formed into a single loaf. Pepperidge Farms makes a loaf like that. However, it's not sourdough. And it is a mass-market bread. Even though Pepperidge Farms is a decent mass-market bread, I'd rather eat bread I, or a local baker, made. And, really, I knew I could do better.

Many loaves of bread and many hours of editing a web site later, we're there! You can see the results at the Swirly Rye page. I hope you enjoy it! If you do, thank Beth. As is so often the case, she was my inspiration.