Sourdough Home

Mike's Food Philisophy
or, Some Musings On Healthy Food and Diet

 

2020-06-05 It Doesn’t HAVE To Be Difficult! Mike’s (more or less) Weekly Baking Tips

2020-06-05 It Doesn’t HAVE To Be Difficult! Sometimes, OK – all too often, we make baking bread harder than it has to be. Feed the sourdough starter for three days. Make a preferment for 12 to 18 hours. Bake the bread in a dutch oven or a wood fired oven that has never cooled in …

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The Emperor Has No Clothes

The Emperor Has No Clothes! If you don’t listen to “Rise Up! – The Baker’s Podcast” you should. Every week or so the host, Mark Dyck talks to different bakers who share their stories. It’s been an amazing array of bakers. Rise Up! is available on most podcast services, and from Mark’s home page http://riseuppod.com/ …

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The Mystique of Fresh Bread

The Mystique of Fresh Bread “I want to serve fresh bread to my family every day!”  How often has someone told you that? If I had a nickel for each time someone said that to me, my retirement would much more comfortable!  And, I don’t know why people say that, really.  I’ve talked about this …

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About Our Classic Recipes

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 …

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White Flour Poison Death, and other hysteria

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 …

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Americans Should Stop Confusing Food With Entertainment!

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

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 …

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What Ever Happened To Bread Anyway?

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 …

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What’s The BEST Kind Of Bread?

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 …

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2019-04-26 Where Does Bread Flavor Come From?

2019-04-26 Where Does Bread Flavor Come From? Peter Reinhart tells us that the oven only contributes about 10% of the bread’s flavor. There are some issues with that idea. First, how you measure flavor? And, we sure spend a lot of time obsessing over ovens if it only adds 10% of the final flavor! My …

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2018-09-03 The Road From Rote To Mastery

September 3, 2018 – The Road From Rote To Mastery or, a frustrating night of BarBeQue. tl;dr And worse, philosophical. But not “scientific” (Thanks to Blind Dog Cooley!) Sometimes I get frustrated with new bread bakers. They want all the answers handed to them on a silver platter. And calibrated. “How can I use whole …

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September 3, 2012 – a neat weekend and Mike learns something

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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