“Carefully managed starters can last indefinitely, but keeping up with one is a good bit of work. Kinda like having a pet that you raise and feed and take care of and then…bake and eat.”
2022-01-09 The Great Malt Shootout, Part 1 This post was first sent out as a newsletter to the Mike’s (More or Less) Weekly Baking Tips. If you subscribe, you’ll get these posts before (often MUCH before) they hit the web page, and it’s free. It will take a court order to make us share your …
2021-12-23 What Shall We Do With the Stale Panettone? This post was first sent out as a newsletter to the Mike’s (More or Less) Weekly Baking Tips. If you subscribe, you’ll get these posts before (often MUCH before) they hit the web page, and it’s free. It will take a court order to make us …
2021-12-23 What Shall We Do With the Stale Panettone? Read More »
2012-12-05 – Not Dead Yet – Breads, Pizzas, Lore and More This post was first sent out as a newsletter to the Mike’s (More or Less) Weekly Baking Tips. If you subscribe, you’ll get these posts before (often MUCH before) they hit the web page, and it’s free. It will take a court order to …
2021-12-05 – Not Dead Yet – Breads, Pizzas, Lore and More Read More »
2021-06-21 On The Road Again! In which Mike talks about discovery on a road trip, and yet another mixer test (sigh) Hello Bread Heads! On the road again….. first of all, we had a great vacation! We went to Henderson, Nevada, just outside of Las Vegas. Our son lives there and we wanted to visit. …
BIG BATCHA BAGELS!!!! In Which Mike Makes As Large A Batch Of Bagels As His Mixer Will Handle! A few people asked how to use an Ankarsum (formerly Electrolux Assistent, formerly Magic Mill) to make a large batch of bagels. They were having trouble and weren’t sure they “were doing it right”. Maybe what I …
2021-04-21 Ramblin’ and Promisin’ A quick apology – life has been complicated of late, and busy. That has meant that I haven’t been updating our web page with fresh content, sending out newsletters, baking as much as I’d like, or even maintaining my starter the way I should. Even worse, I didn’t schedule any classes …
Millstone – A Natural Foods Baking Journal In the late 1970’s there was a surge of interest in Natural Foods and Natural Breads. Much of today’s artisanal bread movement has it’s roots in this time. Ed Lambdin and Norman Zwagil created “Millstream, A Natural Foods Baking Journal” starting in the late 1970’s Through the generosity …
An Archive of “Millstream – A Natural Foods Baking Journal” Read More »
2021-04-03 A New Approach(able Loaf) Hello Breadheads, As mentioned in a recent Mike’s (more or less) Weekly Baking Tips, I’m trying to move more and more to using whole grains. I’ve been trending in that direction, but have a bit more momentum since my doctor “encouraged” me to avoid refined carbohydrates. So, this is another …
Whole Grain Flour, Whole Wheat Flour, Whole Meal Flour – what’s the difference? One of the more interesting aspects of dealing with an international community of cooks and bakers is that ingredients, and the names we call ingredients, may not be the same around the world. When our recipes call for whole wheat flour, we …
Whole Grain Flour, Whole Wheat Flour, Whole Meal Flour – what’s the difference? Read More »
2021-03-07 You’ll Wholly Flip For These Pancakes! Sadly, my doctors are encouraging me to cut back on carbs, especially on white ones. So, I am taking a deeper dive into home ground whole wheat. First out the gate, I revisited our sourdough discard pancakes. I replaced the all-purpose flour with freshly milled whole wheat …
2021-03-07 – You’ll Wholly Flip For These Sourdough Pancakes Read More »
2021-02-28 A Deep(er) Dive Into Starter Maintenance With a special look at feeding cycles and starter discard Sometimes I wish I was a sourdough newbie all over again. Is it because I could again enjoy learning all about this wonderous process we all immerse ourselves in and revere? Well, yeah, there is that, but mostly …
Hey Soliloquy support – I figured it out. Thanks! This recipe is the one we used at the Colorado High Attitude Bakery. I can’t count how often expatriate New Yorkers would stop me on the street with tears in their eyes, telling me that mine were the best bagels they’d had since they left “The City,” …