Mike's Food Philisophy
or, Some Musings On Healthy Food and Diet
About Our Classic Recipes
By Mike |
About our classic recipes Let me start out by saying that this IS a departure from the rest of the sourdough home page. Sourdough will be mentioned in passing, if at all. Some of the recipes will use bread, and I’ll suggest that a sourdough bread is the one to use. But, in truth, I …
Read More White Flour Poison Death, and other hysteria
By Mike |
White Flour Poison Death (and other hysteria) By Mike Avery Around June, 2007 Last weekend, Friday and Saturday June 9th and 10th, I was fortunate enough to be able to teach a class on sourdough baking in Evergreen Colorado for Mountain Tops Milling. Mountain Tops Milling sells a wide range of excellent grain mills, mixers and other …
Read More Americans Should Stop Confusing Food With Entertainment!
By Mike |
Americans Should Stop Confusing Food With Entertainment! (Or, should they?) By Mike Avery February 23, 2009 It’s funny how different things come together to inspire one. Mary Fisher, an English friend, wrote in the gone, and lamented, Baking Fun mailing list that, “Breakfast is An Occasion in England. For most people it means a cooked breakfast: …
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Meditations Upon A Soup
By Mike |
Meditations Upon A Soup Or, The Recipe Isn’t Yours Until You Make It Yours Or, The Chef’s Job Is To Unlock The Flavors In The Ingredients Or, It’s OK To Play With Your Food – In Fact, You Should! Some time ago, I read that it is the baker’s job to unlock the flavors in …
Read More What Ever Happened To Bread Anyway?
By Mike |
What ever happened to bread anyway? My doctor, bless her heart, decided that it was “time to do something” about my weight. And in truth, I have to admit she’s right. I’m not in prime “Biggest Loser” territory, but I do have some health issues that should be a lot better if there was less …
Read More What’s The BEST Kind Of Bread?
By Mike |
What’s the best kind of bread? Sit down please. Take a deep breath, and get ready for a shock. Are you ready? OK.. here goes… bread makers are snobs. I’m afraid it’s true, but when you ask that of a bread maker, you’ll be told something like, “Oh, my Pain au Levain made with my …
Read More September 3, 2012 – a neat weekend and Mike learns something
By Mike |
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. …
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Thursday, June 26, 2008 – And on the other hand
By Mike |
Thursday, June 26, 2008 – And on the other hand, you have more fingers. I’ve been reading Peter Reinhart’s most recent book, “Whole Grain Breads: New Techniques, Extraordinary Flavor.” It is, as you’d expect from Mr. Reinhart, a beautiful book with some great recipes. I’ve enjoyed all the breads I’ve made from the book, and …
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