How To Bake at Higher Altitudes
Or, Baking With An Altitude
Sourdough English Muffins This is a stunning sourdough English Muffin recipe which has been on this site for years. We’ve just taken another shot at it to clarify instructions and measurements. The taste of these muffins is awesome! My son, who was about 10 when we first made these and who didn’t like English Muffins, …
Basic Yeasted White Bread Introduction to Baking This recipe has been with us for a long, long time. It’s an old favorite. So it shocked me when I found somewhere between the old web site and the new I managed to mess up the recipe. Yeah, the mangled version worked, but it just wasn’t as …
2020-05-13 – Oops, What Do We Do With All That Bread, and Hopes for Classes! Hello Bread Heads! A former student had a team building exercise class with us some time ago. It must have gone well because she recently contacted me REALLY wanting to have another class. It turns out her staffers are spread …
2020-05-13 Oops – Too Much Bread, What Now? – Mike’s (more or less) Weekly Baking Tips Read More »
How to Knead Dough, Convert Recipes from Cups to Weight AND a Pan De Yema Oaxaqueno recipe! Pan de Yema, made as a pan loaf. Not traditional, but it is still great! I was asked to do a Mexican bread to be a Communion bread for a church service held the day after Cinco de …
Hi Bread Heads, Toast. I LOVE toast! Not as a way to salvage a past it’s prime loaf, but on its own. I look for a change of texture, the bread should be crisp and my teeth should crackle through the slice of toast. It is better if there is a change of color. I …
2020-04-20 Toast of the Town – Mike’s (more or less) Weekly Baking Tips Read More »
2020-04-05 Covid-19 and Class News, Frigid and Scruffy Ride Again, and What About Pre-shaping? Hello Bread Heads! Covid-19 class announcement – We can no longer smile and convince ourselves that this too shall pass quickly. It shall pass. But in it’s own time. As a result, we are no longer comfortable attempting to hold hands …
2020-03-31 It’s NOT that hard! Reflections on baking and Pastabilities Hi Bread Heads! This one is going to be a little long. I’ll start with an overdue rant and then talk about sourdough pasta dough. An overdue rant! Sometimes I get frustrated when I read newsgroups, mailing lists and Facebook groups. Sometimes, I want to …
Sourdough Pasta Sourdough, it’s not just for breakfast any more! What’s this? Sourdough pasta? Isn’t this a bread blog? Nah, it’s a sourdough blog. And, honestly, when I heard about sourdough pasta I was skeptical. Pasta isn’t risen, so it wasn’t obvious that sourdough would add anything to the pasta. Still, as a die hard …
Fettuccine With Tangy Wilted Spinach In all honesty, this is not the most photogenic recipe we’ve ever come up with. On the other hand, it’s not the least photogenic either. But it is quick, easy and very tasty. And with spinach in it, it’s gotta be healthy, amirite? This should make 2 servings. Ingredients: 2 …
Slow Rise Sourdough Pizza All through this web site, and our cookbooks, we stress the importance of a long, slow rise. I’ve gone so far as to say the secret to baking is patience, and the secret to sourdough baking is MORE patience. But, it’s in a good cause. The pie to the right is …
Type 00 Flour Type 00 flour is a very finely ground flour, which is usually made in Italy. It is usually made from wheat, but can be made from, other grains and even legumes. The wheat version of this flour ranges from 8 to 12% protein and is especially useful for making pasta and pizza.
Semolina Flour or Semola? Both semolina flour and semola are made from durham wheat, which is a high prot5ein wheat. Both share a lovely yellow color. They differ in their grind, Semolina is relatively coarse, similar to a corn meal, where semola is much finer. Semola is milled twice. Semola is used in many pastas, …