Sourdough Home

“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.”

— Robert Orben

Mike

2020-10-17 – Tilting at Windmills, Fighting Inertia, Going to Downtown Flavortown – Mike’s (more or (much) less) Weekly Baking Tips

2020-10-17 – Tilting at Windmills, Fighting Inertia, Going to Downtown Flavortown – Mike’s (more or (much) less) Weekly Baking Tips Hello Breadheads! Tilting at Windmills! MONTHS ago I filmed a video on creating a starter in 2 1/2 days using Dr. Calvel’s method with the intent of baking a loaf of bread with the 2 …

2020-10-17 – Tilting at Windmills, Fighting Inertia, Going to Downtown Flavortown – Mike’s (more or (much) less) Weekly Baking Tips Read More »

2020-08-24 A Cool Ikea Find, Busting a Myth and more – Mike’s (more or less) Weekly Baking Tips

2020-08-24 – An Ikea Find, Mythbusting, Sweltering In Place, and more Hello Bread Heads! We’ve been making videos and posting them on our YouTube channel. As time goes on, we work on trying to do things better and better. The wire frame cart we were using was a major, major hindrance. The wheel locks weren’t …

2020-08-24 A Cool Ikea Find, Busting a Myth and more – Mike’s (more or less) Weekly Baking Tips Read More »

A little mangled but still nice

2020-08-16 A New Start(er), Dutch Ovens, Knives and more- Mike’s (more or less) Weekly Baking Tips

2020-08-16 – Starters, Dutch Ovens, Knives and maybe more Hello Bread Heads! Here we are at last! I’ve been doing lots of baking, trying lots of interesting things, and ignoring my sacred obligation to keep your email in tray filled up. Sadly, the Introduction to Sourdough class didn’t have enough people sign up, so we …

2020-08-16 A New Start(er), Dutch Ovens, Knives and more- Mike’s (more or less) Weekly Baking Tips Read More »

July 25th Bake Bagels and Light Rye Breads

2020-07-26 – If It Wasn’t For Bad Luck! Mike’s (more or less) Weekly Baking Tips

2020-07-26 – If It Wasn’t For Bad Luck! Hello Bread Heads! Class notes – The LONG awaited better Internet connection is here at our house! As a result, we are starting to offer classes again. We are delighted! Our current game plan is to send a “care package” to students in the USA containing all …

2020-07-26 – If It Wasn’t For Bad Luck! Mike’s (more or less) Weekly Baking Tips Read More »

Honey

Honey   Honey is a sugar based syrup made by bees gathering pollen from plants.  Many people feel local honey, having local pollen, can help people minimize allergy symptoms. Sugar contains enzymes which can interfere with dough rising.  This is most pronounced with raw honey.  The answer is to blanch the honey to denature the …

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Cake Flour

Cake Flour According to Nigella Lawson, cake flour is mostly found in the USA.  It is a low protein flour, between 6 and 8% protein, that has been milled very finely and bleached.  Cake bakers have historically wanted a very white flour to make very white cakes. Higher protein levels would make cakes tough rather …

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2020-06-05 It Doesn’t HAVE To Be Difficult! Mike’s (more or less) Weekly Baking Tips

2020-06-05 It Doesn’t HAVE To Be Difficult! Sometimes, OK – all too often, we make baking bread harder than it has to be. Feed the sourdough starter for three days. Make a preferment for 12 to 18 hours. Bake the bread in a dutch oven or a wood fired oven that has never cooled in …

2020-06-05 It Doesn’t HAVE To Be Difficult! Mike’s (more or less) Weekly Baking Tips Read More »

2020-05-28 Secrets of Bread Pudding and Class Comments – Mike’s (more or less) Weekly Baking Tips

2020-05-28 Secrets of Bread Pudding and Class Comments – Mike’s (more or less) Weekly Baking Tips Hi Bread Heads! I thought I’d better send another note out before people start asking if I’m dead. I’m not dead, not even wounded or ailing! Time gets a bit strange when you’re livin’ on Corona Time! (I looked …

2020-05-28 Secrets of Bread Pudding and Class Comments – Mike’s (more or less) Weekly Baking Tips Read More »