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2003-08-02 If it’s faster, they will come! It’s amazing… we installed a WiFi link between us and our ISP.  Peak Internet is about 1/4 mile away and we have good line of sight.  Since installing the high speed link, the number of visits to the web page per day have increased by about 25% since

We’re getting closer and closer to opening the bakery. Our zoning hearing is on August 13th, and if all goes well, we’ll start moving in on August 15th. Luckily, we live in Gunnison, Colorado so it won’t be too hot to move. We’re hoping to start production in early September. Once we’re in our own

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