Header Bread BlogLearn To Bake With Mike! Class Descriptions Our Class Schedule Class Blog Our Class FAQMike’s Bread ShoppeRecipes Classic Recipes Discarded Starter Recipes Flavored Bread Recipes Misc Recipes Quick Bread Recipes Recipes Using Bread Roll and Small Bread Recipes Rye Bread Recipes Sweet Breads White Bread Recipes Whole Wheat Bread RecipesTutorials Introduction to Bread Making Myrtle Allen’s Brown Bread Yeasted English Muffin Bread Basic White Bread Fast Track to Sourdough Baking Getting a Good Starter How To Maintain a Sourdough Starter Sourdough English Muffin Bread Black Canyon Sourdough Bread Sourdough Starter Primer Starting A Starter Starting a Starter, My Way Professor Calvel’s Starter Desem Starter Maintaining A Starter Storing A Starter Reviving A Starter Using a StarterResources Our Free DownloadsTesting Flour Tests Why We’re Testing Flour How We’re Testing Flour Hydration Levels Compared Flour Test Results Flour Test Conclusions 5 Flours, 10 Loaves – A Flour Test Brød And Taylor Folding Proofer Review Grain Mills Examined and Compared Let’s Talk Milling KitchenAid Grain Mill KoMo Fidibus Classic MockMill 100 WhisperMill Roggenmischbrot mit Sonnen blumenkernen Freshly Ground Whole Wheat Bread Grain Mill Test ResultsOur FAQ The Art of the Rise Know Your Ingredients and Terms Sourdough Resources Whole Wheat vs White FlourFood PhilosophyContact UsAbout Us “I understand the big food companies are developing a tearless onion. I think they can do it – after all, they’ve already given us tasteless bread.”