2017-09-24 Starters – and more! We’ve had questions about starters this week… we’ll get to them shortly… Hello again Bread Fan(atic)s! This week is a BBQ and wrap up projects weekend. We’re smoking some sausage and my first ever porchetta. Next week, I bake! And play with emmer. Emmer as in ancient grain, not emmer […]
2017-09-24 Starters and More Read More »
Grinding out another newsletter It’s getting better…. There are a number of arguments in baking that often have no solid basis for comparison or evaluation. “That bread is too crusty!” “That bread has no real crust!” “That bread needs more sour!” “I’d like that bread if it weren’t so sour – it’s like cabbage patch
2017-09-04 Mike’s (more or less) Weekly Baking Tips – Grinding out another newsletter Read More »
We’re Back! And some stuff from the mailbag too! Taking a break from teaching and the newsletter really helped recharge our batteries! And, now, we’re back! Our new class schedule is online. Check it out to see what’s up. We’re really excited about the home ground whole grain class. We’re finishing up some new recipes and
2017-08-20 We’re Back (and some mailbag too!) Read More »
2017-05-24 From The Mailbag A quick note – we’re taking a bit of a vacation from holding classes. We are still open to offering special classes, but it is time to return to our roots, tightening up our formulas, and maybe cooking some BBQ to serve on sourdough buns. This weekend, pulled pork! More as
2017-05-24 From the Mailbag Read More »
2017-05-15 Steaks and More In which Mike and Beth take a class! If you haven’t been getting updates lately, there’s a reason for that. I haven’t been sending them out. We’ve been busy. If you aren’t getting updates, you can always resubscribe. If you do that, you won’t wind up with two subscriptions. I mention
2017-05-15 Steaks and more! Read More »
We’re in the process of moving our web page to a new host, and a new platform. It’s going to look a bit gross(er) than before for a while, but it will come together. As we migrate to the new system(s), we’re also thinking about what classes to teach, and when. If you have ideas,
Gearing Up! (In SO many ways!) Read More »
There’s an old saying, “You can’t be too rich or too thin!” To that, I’d add, “or have too many scales!” A recurring class issue has been sharing scales because we haven’t had quite enough scales for larger classes. meh.com had a great sale on scales, and now, We’re good. We keep getting better and
One of things that please, amaze and humble us about our classes is how far some people travel to take them. And even when people drive or fly in from far away, they enjoy the classes and tell us and their friends the trip was worth it. Still, we know coming to a strange area
Coming In From Out of Town? Read More »
When we put on a retreat or workshop all bets are off. We work to create an atmosphere and an experience that will deliver a message to the participants. Our workshops can be at your facility or ours, religious or secular, fun or serious. It’s a custom class, created just for you. You can get
What To Expect In A “Bake With Mike” Class Read More »
Our main facility is in Sanger, Tx. Located between, and somewhat north of, Dallas and Fort Worth, we are conveniently located for students in the D/FW areas, as well as much of Oklahoma. We are less than an hour from the D/FW International Airport and will be glad to make local travel and lodging arrangements
About Our Facilities Read More »
After faith and family, my greatest passions are baking and teaching people to bake. My mom should probably get the credit, or the blame, for my love of baked goods, which in turn led to my love of baking. When I was a kid, mom baked all the time. Rye breads, whole wheat breads, white
Sunday, March 25, 2012 – Sauerkraut und Sauerteig This week Margot Levy, a fan of this web page (thank you Margot!) asked a question I was ready to just blow off. Anyone who has spent much time at Sourdoughhome knows that I really think that flour and water are necessary and sufficient to start a
2012-03-25 Sauerkraut und Sauerteig Read More »
