The Mystique of Fresh Bread “I want to serve fresh bread to my family every day!” How often has someone told you that? If I had a nickel for each time someone said that to me, my retirement would much more comfortable! And, I don’t know why people say that, really. I’ve talked about this
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Total Cinnamon Rush I can’t believe I’ve never shared this recipe! Though it is a bit of a bother and has caused “issues”. It kinda reminds me of a line in The Beatles song about desserts, “Savoy Truffle” where they sing, “But you’ll have to have them all pulled out after the Savoy Truffle!” Yeah,
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Mike’s Bread Shoppe All our cookbooks were shaped in the forge of our classes. The recipes were tested in our bakeries and retested by students. All purchasers will be immediately able to download a electronic file of our cook books which includes a letter sized copy and a digest sized copy. Included with all our
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Downloads Skip forward to: Our books, Mike’s Bread Spreadsheets, the three stage calculator, or Mike’s bread worksheet For some time our “Introduction to Sourdough” booklet was our hottest download. The book was, and still is, an integral part of our “Introduction to Sourdough” class, and the recipes have been student tested. However, we pulled it off the
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Our Limited Lifetime Subscription Well, that name IS a bit cheesy. And many people ask us what we mean by our “limited lifetime subscription.” This subscription will entitle you to any and all updates we make to the book(s) you are subscribed to as long as we continue to update the books. We do not
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Three Stage Pain Au Levain, Pain au Levain, revisited This note picks up where the Three Stage French Bread (Pain au levain) note left off. If you haven’t read it, I encourage you to do so now. At the end of the previous note, I was left with a bread that was quite, quite dense,
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2019-10-11 So, how much DOES a cup of flour weigh, part 8,135 It’s been a while since I updated this blog or sent out a Mike’s (more or less) Weekly Baking Tips. I’ve been busy. My mom had some eye surgery and needed lots of hand holding and chauffeuring around. (She’s fine now.) And the
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Walnut Sourdough Bread (Pain au Levain with Walnuts) Due to the cost of walnuts, we never made this bread in our bakery, it was just a “home bread”, which means I haven’t made this bread in over 15 years – until last week! It was breathtakingly good! Especially toasted with cream cheese! This is a
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Regular Starter Detmolder Starter Regular Starter We need 288 grams of rye starter to make the breads in this recipe. If you want to be really excruitiatingly correct, you could make 144 grams each of a starter with a lighter rye flour and a darker rye flour. This is more practical if you scale the
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