Sourdough Home

Having trouble finding what you are looking for?
Chances are good, we have a page or post that looks into that.
Just use the search tool to find it!

Subscribe to "Mike's (more or less) Weekly Baking Tips eMail list!

If you just can't get enough bread, or enough Mike, you might consider subscribing to our mailing list. We think mailing lists are pretty neat.

Some people think that mailing lists are just to old school. Maybe, but like so many old school things, they just work and keep on working.

Please be assured it will take a court order to pry subscription information out of us. We respect you, and your privacy!

It's also worth noting that "more or less" is a very important qualification. Sometimes, Mike sends a note out every week or two. Other times, there can be a month between them. Mike keeps reminding himself that it is very important to send emails regularly. And then he and Beth go to cooking classes, or the Science Fiction Books and Beer meetup in Dallas. Or a BarBeQue festival. Or the Great American Beer Festival. Or... you get the idea.

So, just scroll down a bit further and you'll find our handy-dandy subscription form!

9 thoughts on “Subscribe to Mike’s (more or less)”

    1. The issues you were having with the subscribe form have been taken care of. We’re sorry for the inconvenience!

      Best wishes,
      Mike

  1. Sourdough newbie here! I’d be happy to subscribe but getting that pesky Mailchimp 404 error again. Do you still have a newsletter to subscribe to these days?

    1. Sorry, we stopped using MailChimp but left their subscription form up here. Every other page has the working subscription form from MailPoet. I’ve (finally) removed the MailChimp form.

      As to the “are we still sending out newsletters” question, well, we have good intentions, but we also just moved and things are still upside down. With luck, soon.
      -Mike

  2. Appreciate the quick response, Mike! I’m going to dive into all the content on your site for now (thanks!!). My first sourdough starter is happily brewing on the counter…only day #4 so I’ve got time;) Best of luck with the move!

  3. I bought the pdf versioins of a few of your books maybe 8 years ago and have been playing with
    sourdough ever since.
    I would add that the Italian Ischia starter from Sourdoughs Int’l is by far the best performer
    I have done several batches of home brewed, bought San Francisco and others and always
    keep one jar of Ischia beside the others. The rate of rise isn’t even close. The Ischia is much more
    active.
    Sourdoughs Int does not mention it by name on his web site any more and sells it in a package
    of 2 unnamed Italian cultures. In my experience so far … its the best

    1. Hi Brent,
      Thanks for the kind words. I haven’t used many of Ed Wood’s starters but the ones I have purchased have been solid starters.

      As to the speed of the rise, overall I find that a faster rise results in less of a “sourdough taste”. That is not necessarily a bad thing. Our sourdough cinnamon raisin bread benefits from a fast rise – a strong sourdough tang would take away from the bread. On the other hand, if you are making a San Francisco style sourdough bread, you want lots of that tang, so a slow rise is more appropriate.

      To no small extent, you can control the speed of the rise by changing the amount of starter you use, and by how you maintain your starter.

      Best wishes,
      Mike

Leave a Comment

Your email address will not be published. Required fields are marked *