Baking is a balancing act – learn how to bake bread the way you want it to come out.
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, …
Simple Sourdough Pan Bread This is from “The Friends of Carl”, a group dedicated to giving away Carl Griffith’s ancestral sourdough starter. I We talk about them at some length in “Getting a Good Starter” page. This bread is a good learners loaf, and it is the first loaf I baked that was nicely sour! …
Hello Bread Heads! I was digging around my email package and found a folder of forgotten emails that I’d never replied to. Some dating back to 2013! As I used to joke, you’ll get a reply from me in 10 minutes… or never. Well, almost never. I’m going to whittle down on these ancient emails. …
2020-03-08 From The Mailbag – Mike’s (more or less) Weekly Baking Tips Read More »
2020-03-04 Feeding the neglected starter Part 2, Frigid and Scruffy Meet The Big Bang Theory Hello Bread Heads! In the previous issue of the Mike’s (more or less) Weekly Baking Tips I talked at some length about feeding two neglected starters. One starter, which I called “Scruffy”, had been at room temperature without feeding for …
2020-03-04 Feeding the neglected starter, Part 2 Read More »
2020-02-27 Feeding the neglected starter Have I been too careful? Too obsessive? Hello Bread Heads! In the previous issue of the Mike’s (more or less) Weekly Baking Tips I talked about a seriously neglected starter. One starter had been left alone and unloved on my counter for well over a month. Until my wife could …