2018-05-29 So, you want to have a home bakery, Part 3 where we talk about the Bread of the Week Club In some areas farmers markets are open all year long, in other areas when the farmers markets aren’t open there are other marketing opportunities such as winter festivals, Christmas markets and so on. But […]
2018-05-29 So, you want to have a home bakery, Part 3 Read More »
2018-05-01 – Making a recipe your own – So you want to have a home bakery, Part 1 It seems in every class someone thinks that our recipes, or formulas, were carved into stone tablets on Mt. Sinai and that they MUST NOT be changed in any way. I go to the other extreme –
2018-05-01 – Making a recipe your own – So you want to have a home bakery, Part 1 Read More »
2018-05-20 – So, you want to have a home bakery, Part 2 (And some baking information too!) We get lots and lots of questions about sourdough baking here at sourdoughhome.com. And we’re OK with that. Anyone who puts themselves in the public eye espousing any level of expertise and claiming to help people should, well,
2018-05-20 – So, you want to have a home bakery, Part 2 Read More »
2018-01-21 Flour Mills, Storing Bread, Making Dough and more… SO Many Questions! Well, it’s been a while, so let’s talk about bread. And dough. And the meaning of life. And the universe. And EVERYTHING! (42!) This probably could be 3 emails, but the mood is upon me! To start with, I’m done with the flour
2018-01-21 Flour Mills, Storing Bread, Making dough and more… Read More »
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 »
