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 »
Monday, September 3, 2012 A Neat Weekend and Mike Learns Something This was originally in the Mike’s (more or less) Weekly Baking Tips newsletter, and then made an appearance on our The New Burgundians web page. Last weekend marked Beth’s and my 15th wedding anniversary. So, we decided to go off and have some fun.
September 3, 2012 – a neat weekend and Mike learns something Read More »
It took a while, but we’re announcing two new classes, and kicking off the new year’s class schedule with a bang. The two new classes are our Steak House Rock and Pasta Party classes. As with all our classes, these are hands-on classes where you learn by doing. We think that you’ll enjoy them both.
We had a sourdough class yesterday and it was great! One thing that was especially good this time was the pizza! We make sourdough pizzas for lunch in the sourdough class. We made a number of the classic class pizzas – shrimp, asparagus and mozzarella cheese; smoked salmon, thinly sliced red onion, mascarpone, and capers;
We’ve offered the whole grain class any number of times, and It’s been an eye opener for people who have had trouble baking with whole grains. This time, we dug out our grain mills and ground our own flour. Sometimes classes have a special chemistry, and this one did. A number of really nice people
A home ground whole grain bread class, oh my! Read More »
We’ve wanted to have this class for a long, long time, but it never got any traction. Yesterday, we had two students for the class and it was GREAT!! We started with our “Back to Bagels” class, which is always fun. After we boiled and baked our bagels, we started working on our Afternoon tea.
Comments on “Afternoon Tea With The Avery’s” Read More »
Last week I took a batch of my Carrot-Pineapple-Walnut Sourdough Cupcakes to work. They are a perennial favorite, and I suggest you try them – they’re a great way to use up excess starter. Evidently someone was inspired, and the next day there was a grocery store coffee cake with a “cream cheese icing” on
A New Class Idea or Two Read More »
We’ve been kicking this around for a while, and have finally decided to start our classes at 9:30, rather than 10:00. Our classes run from 6 to 8 hours, and starting earlier will help our students get on the road home a bit earlier. we’ll see how it goes, and consider changing our start times
Class Start Time Change Read More »
The first few times we teach a class are times of great discovery. Which is why the first time we teach a course, we discount it. Which recipes work? Are the recipes bulletproof enough for class? What do we do for lunch? What last minute variations shall we try from the last time we gave
