“Better beans and corn bread at home than cake and wine in the land of strangers.”
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,” …
Lookin’ Through a Window Pane Disclaimer – this page is a place holder and will be added to in coming days. VIDEOS!! will be added Many bakers talk about “pulling a windowpane”. Why do we want a windowpane? What IS a windowpane? And how do we create one? And, does it really matter all that …
We’re sorry to see you decided not to purchase a class from us. If there’s anything we could have done to change your mind, please let us know using our contact us page.. Best wishes, Mike
Thank you for purchasing class(es) from us! We’ll send you an email real soon now telling you how to connect to the Zoom class and letting you know how to download class materials and when any mailed materials will be shipped to you. Thanks again, Mike
Volumetric Measure (Cups)IngredientGramsBaker’s Percentage 1 CupWater 230 Grams30% 1 CupMilk230 Grams30% 2 1/2 TBSPButter38 Grams5% 1 1/4 CupsActive Sourdough Starter310 Grams40% 6 CupsBread Flour770 Grams100% 1/8 tsp Dried Malt Extract1 Gram0.1% 2 1/2 tspSalt15 Grams2%
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