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, […]
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Simple Sourdough Pan Bread This is from “The Friends of Carl”, a group dedicated to giving away Carl Griffith’s ancestral sourdough starter. 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! It
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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
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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
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2020-02-15 An Update From Mike’s (more or less) Weekly Baking Tips I suspect more than a few people have signed up this year and have been wondering, “Is there REALLY a newsletter?” And that longer term subscribers are wondering if I died or something. Well, to start with, there really IS a newsletter. And what
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2019-11-24 I shoulda known better! Mike’s (more or less) Weekly Baking Tips An ongoing debate in sourdough circles is how to treat your starter. And when obsessive types like me say things like, “A starter at room temperature should be fed twice a day”, some more laid back people say things like, “Nah! I leave
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Our “So you want to own a home bakery saga” A while back we sent out a series of emails about how to start a home, or cottage, bakery. A number of people have asked us to share it again, so we decided to put it in our blog, and set up pointers to it
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What ARE “Sticks” Of Butter? As confusing as cups are to people who don’t use them, which is to say virtually everyone not in the USA, the notion of “Sticks of butter” is even more so. In the USA, butter is normally packaged in 1 pound (454 gram) packages. The packages are usually divided into
2019-11-17 Hey, Didn’t We Just Do This? The more observant subscribers may be wondering why a second Mike’s (more or less) Weekly Baking Tips newsletter is coming out the day after the last one. The VERY observant subscribers will note that the one that made it to you yesterday was dated 2019-11-10. In an age
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2019-11-10 A New Page and Contest Results Sometimes I forget to do good things, and this time I forgot to do a GREAT thing. Before we opened the bakery, back in 2004, we made the most amazing cinnamon rolls – or sticky buns – ever! A few people said if we sold them, it would
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2019-05-26 A Message of Mantras and Memes Years ago my son was taking martial arts classes, and he was doing pretty well. He learned the katas (training exercises) and it was a joy to watch him. He did light sparring with the kids in his dojo and did quite well. And then, one day, the
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