Mike

2003-07-21 Getting it read and other rambles Things have been kinda slow around here lately. Well, at least on the bread front. Efforts to open the bakery have gone into high gear, and paradoxically, that means I’ve had less time to bake, try experiments or new recipes, or mess with the web page than usual. […]

2003-07-25 Embarrassment!  A Typo!  Oh Know! I am SO embarrassed. In the Introduction to baking page’s English Muffin Loaf I made a terrible typo! The recipe called for 2 1/2 cups of flour, and I typed in 1 1/2. This must have made the recipe an awful mess! And on the introduction page too! Apologies

2003-07-12 Wherein Mike Hypes The English Muffin Bread Recipe The yeasted English Muffin Bread recipe is on-line now. This is the second recipe in my (hopefully) painless introduction to baking. It has been YEARS since I baked this recipe, and I had forgotten how very much I liked it. How long has it been since

2013-07-11 HEY!!!  What Happened to the Gluten-Free Page?   I’m sorry, really I am. I had hoped to investigate gluten free sourdough in hopes of producing a line of gluten free sourdough breads to sell through health food stores and share such information as I found. As you may recall, most of the gluten free

2003-07-06 Wherein Mike Tours Disney’s Version of the Boudin Bakery We just got back from Disneyland and Disney’s California Adventure where I toured the Boudin Bakery. It was amazing to see so much bread made with so little human contact. The bread was beautiful, but the taste of the bread wasn’t at all what I

2003-06-15 Sourdough Croissants and Danish I’ve been playing with Danish and Croissants. In sourdough, of course. Lots of fun. If you have a favorite Danish filling you can suggest, please send the recipe on to me through our “Contact Us” page. If we like the recipe enough, we’ll include it in our web page and

2003-06-03 Playing With My New Whispermill Playing with the WhisperMill has been a lot of fun. Where the KitchenAid mill takes a long time to grind 5 lbs of flour coarsely, the WhisperMill takes minutes to grind the flour finely. I’ve made biscuits (plain old buttermilk biscuits – I haven’t liked the sourdough biscuits I’ve

2003-05-28 It’s Here!   What, you might ask…. well, it’s my WhisperMill. When “Health For Your Ministry” became a sponsor of the Sourdoughhome pages, they offered me a GrainMaster WhisperMill grain mill rather than cash. (Sadly, they are no longer in business. Since then, I had been doing business with Mountain Tops Milling which has

2003-05-24 Mike Rambles On About Gluten Free Bread As I have been looking into starting a bakery here in the mountains of Gunnison, Colorado, I have been told a number of times that a real growth area is in gluten free/wheat free breads. So, I tried some to see what people with Celiac/Sprue are eating

2003-05-19 Our “Introduction to Sourdough” Cookbook Is Here! At last the new “Introduction to Sourdough” book is available. Just skip over to the downloads page and you can check it out for free! The recipes are classroom tested, and the book has gotten great response from students in my classes as well as the early

2003-05-15 The Canon is Back! HOORAY!!! My trusty Canon S-10 camera has been repaired and sent back to me by the folks at Canon. (Hint – if your digital camera breaks, check with the manufacturer first, they usually have faster and cheaper service than going through a camera store.) So, that means that the last

2019-04-24 How Embarrassing! Oh, how embarrassing! I’d attributed the 20% Bran Flour ideato Joe Ortiz, who wrote “The Village Baker”, when it should have been attributed to Dan Leader, who wrote “Bread Alone”. Since I haven’t heard from either baker/author’s lawyer, I assume no one noticed, or cared. Still, apologies to both gentlemen, as well