Sourdough Home

Quotes From Students – “It was not only tremendous fun, but I learned a lot, met great people with similar interests, and got to eat very tasty sourdough crusted pizza.”

— Nancy, Denver, CO

Our Bread Blog

We started blogging before blogging was a word or a thing.  We're gathering our posts here.  Enjoy!

 

Kaiser rolsl for the freat malt shoot out, part 1

2022-01-09 The Great Malt Shootout, Part 1

2022-01-09 The Great Malt Shootout, Part 1 This post was first sent out as a newsletter to the Mike’s (More or Less) Weekly Baking Tips.  If you subscribe, you’ll get these posts before (often MUCH before) they hit the web page, and it’s free.  It will take a court order to make us share your …

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2021-12-23 What Shall We Do With the Stale Panettone?

2021-12-23 What Shall We Do With the Stale Panettone? This post was first sent out as a newsletter to the Mike’s (More or Less) Weekly Baking Tips.  If you subscribe, you’ll get these posts before (often MUCH before) they hit the web page, and it’s free.  It will take a court order to make us …

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Black Garlic Bread

2021-12-05 – Not Dead Yet – Breads, Pizzas, Lore and More

2012-12-05 – Not Dead Yet – Breads, Pizzas, Lore and More This post was first sent out as a newsletter to the Mike’s (More or Less) Weekly Baking Tips.  If you subscribe, you’ll get these posts before (often MUCH before) they hit the web page, and it’s free.  It will take a court order to …

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Ank mixing killer load of bagels

2021-06-22 On The Road Again

2021-06-21 On The Road Again! In which Mike talks about discovery on a road trip, and yet another mixer test (sigh) On the road again…..  first of all, we had a great vacation!  We went to Henderson, Nevada, just outside of Las Vegas.  Our son lives there and we wanted to visit.  The last time …

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Big Bagels Baked Off

Big Batcha Bagels

BIG BATCHA BAGELS!!!! In Which Mike Makes As Large A Batch Of Bagels As His Mixer Will Handle! A few people asked how to use an Ankarsum (formerly Electrolux Assistent, formerly Magic Mill) to make a large batch of bagels.  They were having trouble and weren’t sure they “were doing it right”.  Maybe what I …

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2021-04-17 Ramblin’ and Promisin’

2021-04-21 Ramblin’ and Promisin’ A quick apology – life has been complicated of late, and busy.  That has meant that I haven’t been updating our web page with fresh content, sending out newsletters, baking as much as I’d like, or even maintaining my starter the way I should.  Even worse, I didn’t schedule any classes …

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Mike's Approachable Loaf

2021-04-03 A New Approach(able Loaf)

2021-04-03 A New Approach(able Loaf) Hello Breadheads, As mentioned in a recent Mike’s (more or less) Weekly Baking Tips, I’m trying to move more and more to using whole grains. I’ve been trending in that direction, but have a bit more momentum since my doctor “encouraged” me to avoid refined carbohydrates. So, this is another …

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Whole Wheat Sourdough Pancake - Delicious!

2021-03-07 – You’ll Wholly Flip For These Sourdough Pancakes

2021-03-07 You’ll Wholly Flip For These Pancakes!   Sadly, my doctors are encouraging me to cut back on carbs, especially on white ones. So, I am taking a deeper dive into home ground whole wheat.  First out the gate, I revisited our sourdough discard pancakes.  I replaced the all-purpose flour with freshly milled whole wheat …

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2021-02-28 A deep dive into feeding sourdough and discard -Mike’s (more or less) Weekly Baking Tips

2021-02-28 A Deep(er) Dive Into Starter Maintenance With a special look at feeding cycles and starter discard Sometimes I wish I was a sourdough newbie all over again. Is it because I could again enjoy learning all about this wonderous process we all immerse ourselves in and revere? Well, yeah, there is that, but mostly …

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A window pane

Lookin’ Through a Window Pane

Lookin’ Through a Window Pane Many bakers talk about “pulling a windowpane”.  Why do we want a windowpane?  What IS a windowpane?  And how do we create one?  And, does it really matter all that much? As Roseann Rosanna Danna used to say on an early season of Saturday Night Live, “You ask a lot …

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2020-10-17 – Tilting at Windmills, Fighting Inertia, Going to Downtown Flavortown – Mike’s (more or (much) less) Weekly Baking Tips

2020-10-17 – Tilting at Windmills, Fighting Inertia, Going to Downtown Flavortown – Mike’s (more or (much) less) Weekly Baking Tips Hello Breadheads! Tilting at Windmills! MONTHS ago I filmed a video on creating a starter in 2 1/2 days using Dr. Calvel’s method with the intent of baking a loaf of bread with the 2 …

2020-10-17 – Tilting at Windmills, Fighting Inertia, Going to Downtown Flavortown – Mike’s (more or (much) less) Weekly Baking Tips Read More »

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2020-08-24 A Cool Ikea Find, Busting a Myth and more – Mike’s (more or less) Weekly Baking Tips

2020-08-24 – An Ikea Find, Mythbusting, Sweltering In Place, and more Hello Bread Heads! We’ve been making videos and posting them on our YouTube channel. As time goes on, we work on trying to do things better and better. The wire frame cart we were using was a major, major hindrance. The wheel locks weren’t …

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A little mangled but still nice

2020-08-16 A New Start(er), Dutch Ovens, Knives and more- Mike’s (more or less) Weekly Baking Tips

2020-08-16 – Starters, Dutch Ovens, Knives and maybe more Hello Bread Heads! Here we are at last! I’ve been doing lots of baking, trying lots of interesting things, and ignoring my sacred obligation to keep your email in tray filled up. Sadly, the Introduction to Sourdough class didn’t have enough people sign up, so we …

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July 25th Bake Bagels and Light Rye Breads

2020-07-26 – If It Wasn’t For Bad Luck! Mike’s (more or less) Weekly Baking Tips

2020-07-26 – If It Wasn’t For Bad Luck! Hello Bread Heads! Class notes – The LONG awaited better Internet connection is here at our house! As a result, we are starting to offer classes again. We are delighted! Our current game plan is to send a “care package” to students in the USA containing all …

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2020-06-25 Pizza! AND TRADITION!

2020-06-25 Pizza AND TRADITION!! From Mike’s (more or less) Weekly Baking Tips Let’s change course in the middle of the data stream… let’s talk pizza!  AHHH!!!  Pizza! One of my favorite YouTube series is “Real Dough – is it pizza?” Scott Wiener (owner of Scott’s Pizza Tours in New York City  – I really want …

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Rolled baguette loaf, crumb shot

2020-06-18 Yet Another Mixer Shootout!

2020-06-18 Yet Another Mixer Shootout Should I hook, or should I roll?  We could turn that into a rock’n’roll anthem!  What’s it all about?  Hang in for a few more paragraphs, and you’ll be in with the in crowd! Like many bakers, I grew weary of my KitchenAid mixer.  I wanted more capacity than the …

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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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2020-05-28 Secrets of Bread Pudding and Class Comments – Mike’s (more or less) Weekly Baking Tips

2020-05-28 Secrets of Bread Pudding and Class Comments – Mike’s (more or less) Weekly Baking Tips Hi Bread Heads! I thought I’d better send another note out before people start asking if I’m dead. I’m not dead, not even wounded or ailing! Time gets a bit strange when you’re livin’ on Corona Time! (I looked …

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2020-05-13 Oops – Too Much Bread, What Now? – Mike’s (more or less) Weekly Baking Tips

2020-05-13 – Oops, What Do We Do With All That Bread, and Hopes for Classes! Hello Bread Heads! A former student had a team building exercise class with us some time ago. It must have gone well because she recently contacted me REALLY wanting to have another class. It turns out her staffers are spread …

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2020-04-20 Toast of the Town – Mike’s (more or less) Weekly Baking Tips

Hi Bread Heads, Toast. I LOVE toast! Not as a way to salvage a past it’s prime loaf, but on its own. I look for a change of texture, the bread should be crisp and my teeth should crackle through the slice of toast. It is better if there is a change of color. I …

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2020-03-05 Covid-19 and Class News, Frigid and Scruffy Ride Again, and What About Pre-shaping?

2020-04-05 Covid-19 and Class News, Frigid and Scruffy Ride Again, and What About Pre-shaping? Hello Bread Heads! Covid-19 class announcement – We can no longer smile and convince ourselves that this too shall pass quickly. It shall pass. But in it’s own time. As a result, we are no longer comfortable attempting to hold hands …

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2020-03-31 It’s NOT that hard!

2020-03-31 It’s NOT that hard! Reflections on baking and Pastabilities Hi Bread Heads! This one is going to be a little long. I’ll start with an overdue rant and then talk about sourdough pasta dough. An overdue rant! Sometimes I get frustrated when I read newsgroups, mailing lists and Facebook groups. Sometimes, I want to …

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2020-03-08 From The Mailbag – Mike’s (more or less) Weekly Baking Tips

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. …

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2020-03-04 Feeding the neglected starter, Part 2

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…

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

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!

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

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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2019-11-17 Hey, Didn’t We Just Do This?

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

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 Mantras and Memes

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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2019-06-30 Another Delicate Matter

2019-06-30 – Another delicate matter…. Or, Everything you know is wrong! Or, is it? That was the title of one of my favorite Firesign Theatre records. Remember records? Remember sitting around the stereo? Ahhh.. memories… anyway, let’s talk about some sourdough beliefs and misbeliefs! There seem to be two major camps in the sourdough community. …

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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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2019-10-11 So, How Much DOES a Cup Of Flour Weigh, Part 8,135?

2019-10-11 So, how much DOES a cup of flour weigh, part 8,135 It’s been a while since I updated this blog or sent out a Mike’s (more or less) Weekly Baking Tips. I’ve been busy. My mom had some eye surgery and needed lots of hand holding and chauffeuring around. (She’s fine now.) And the …

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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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2019-08-30 POP! Goes The Starter!

2019-08-30 POP! Goes The Starter! A quick apology. Friend of the newsletter, Dennis McCanna had some trouble replying to the last email I sent out. But, he persevered and together we unraveled a long standing issue. When we changed ISP’s we had to change our email addresses from mail.otherwhen.com to just otherwhen.com. We thought we’d …

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2019-07-21 I Have SO Many Kneads!!

2019-07-21 I Have SO Many Kneads!! Friend of the blog Tre’ asked another insightful (OK, bothersome) question. “What is the best work surface for a baker? And, oh, yeah, what changes between a home baker and a commercial bakery?” You ask a lot of questions for someone from Oklahoma! Tre’ probably wanted a nice and …

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2019-08-12 A No Discard Way Of Feeding Starter

August 12, 2019 A No Discard Way Of Feeding Sourdough Starter! Sourdough starter can be a real pain. If it isn’t healthy, you can’t make good bread. Feeding it every day seems like a total waste of time and flour if you’re not going to bake any time soon. And then, there are the discards. …

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2019-07-14 Why Won’t My Dough Rise

2019-07-14 – Why Won’t My Dough Rise…. Or, what did I do wrong THIS time? Bad habits. We all have them. And, somehow, we have less trouble recognizing them in other people than in ourselves. Maybe we’re talking knuckle popping. Or passing gas in public places. And then… we realize that we’re engaging the behavior …

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2019-07-07 – Another look at the delicate matter….

2019-07-07 – Another look at the delicate matter…. Or, Everything you know is STILL wrong! Somehow last week I never clarified what the delicate matter we discussed then, and continue to discuss this week, is. Many people have strong ideas about what is in their sourdough starters, and many really don’t like looking at other …

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2019-06-23 The Detmolder Three Step

2019-06-23 – The Detmolder Three Step! No, not the Texas Two Step, that’s something else again The week before last we talked about starter rehabilitation, using the Five Percent Solution, or the Five Percent Kick. It is a very workable way to jump start a slow starter.  However, the five percent kick isn’t very sophisticated. …

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2018-06-12 Summertime and the Bakin’ is Easy!

2018-06-12 Summertime and the Bakin’ Is Easy! Baking in the summer – AND a contest! It’s summer above the equator.  And the higher heats that come with that present baking challenges to us.  The easy answer is to use air conditioning to control the temperature.  However, that’s not an option all of us have.  If …

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2019-06-11 – The Five Percent Solution

2019-06-11 – The Five Percent Solution From Mike’s (More or Less) Weekly Baking Tips My dad has been in a physical rehabilitation center to try to get him in better shape. And that made me think of other rehabilitations…. of course, I mean rehabilitating an ailing starter. My view is that if you take care …

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2019-05-19 – The Cliff Hanger (Epi Dysfunction?)

2019-05-19 – The Epi Dysfunction – is it water? Or is it not? Can I stay, or should I go now? Two weeks ago, I did the unthinkable. I left the newsletter at a cliffhanger. And then I compounded that sin by posting an unrelated article the next week. Let’s see if we can bring …

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2019-05-05 Epi Disfunction

2019-05-05 – In Which Mike Battles Classic Epi Dysfunction When we moved from Colorado to Texas, my bread making success ratio plummeted. I’d knead the dough, I’d shape the dough, and instead of standing tall and proud, it slumped. The only real option for many breads was to make them in bread pans. While I …

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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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2018-10-16 Little Tricks

Little Tricks It ain’t who you know, it’s what you know… or something like that. Before we get into the main article, a quick attempt to drum up sales and pay the rent.  We’re coming up on our last class of the year.  On November 10th, we’re having a class on Montreal Bagels.  These are …

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2018-10-06 A tale of forgetfulness, carelessness, death, and in the end redemption.

2018-10-06 A tale of forgetfulness, carelessness, death, and in the end redemption. Death is not always forever! I was going to send another story based on my experiences at the Mockmill “Grain to Bread” class, But I’m on the road, and the notes for those emails are on my computer at home.  And, really, this …

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2018-10-02 Milling Around

2018-10-02 Milling Around A Trip To The Wilds Of San Francisco, and Beyond! Last week I went to the Bay Area for a baking seminar at Central Milling’s Artisan Baking Center sponsored by Mockmill on “Grain to Bread.”  A chess playing friend told me you don’t get better by playing people at your own level, …

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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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2018-08-12 Mike’s Going Crackers!

2018-08-12 – Mike’s Going Crackers! Mike IS going crackers! It began a few years ago when I saw a recipe for Lavash Crackers in Reinhart’s “The Breadbaker’s Apprentice” and thought it looked pretty neat. Of course, I converted it to sourdough, and it was very popular in our house and bakery. However, it was so …

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2018-08-10 Crackers, Ending Starter Waste, and MORE!

August 19, 2018 – Crackers, Ending Starter Waste and MORE! Or, is Mike going crackers again? Maybe, stay tuned! A Healthy recipe? Run away! Run away! Lately we’ve been working on cracker recipes, and we do have another one to link to in today’s newsletter. While we were searching for recipes, we ran across a …

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2018-08-05 – Changing recipes and Hatch Green Chile bread

August 5, 2018 – Changing Recipes and Hatch Green Chile Bread After the past two or three LONG newsletters, this shorter one might be a relief. And that it’s REALLY about baking might make it even better. Back to bread – The Texas Cottage Food laws prohibit a cottage food baker from selling foods that …

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2018-07-30 So, you want to have a home bakery, part 5

2018-07-30 So, you want to have a home bakery, part 5 Market Math And that brings us to another topic… when is working a farmers market worth it? Everyone has their own motivations, and money isn’t the only motivation. Still, there are times when money IS a major driver. To a teacher in some underpaid …

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2018-07-30 Respect the Fermentation

2019-07-30 – Respect the Fermentation We’ve fallen into a frenzy of baking, and it’s been a sheer delight! For a few years, the only time I’ve baked was for a class, and that was more a matter of helping others rather than refining my techniques. And, honestly, my breads were starting to show it. Now …

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2018-07-08 A Tale of Two Loaves

2018-07-08 A Tale of Two Loaves You CAN go home again!  Take that Thomas Wolfe! Before we get into today’s tales of redemption and woe, a few quick tidbits. If I’ve done nothing else well in my life, I have married well.  The support and love I receive from Beth is overwhelming and almost embarrassing.  …

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2018-05-29 So, you want to have a home bakery, Part 3

2018-05-29 So, you want to have a home bakery, Part 3 where we talk about the Bread of the Week Club In some areas farmers markets are open all year long, in other areas when the farmers markets aren’t open there are other marketing opportunities such as winter festivals, Christmas markets and so on. But …

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2018-05-01 – Making a recipe your own – So you want to have a home bakery, Part 1

2018-05-01 – Making a recipe your own – So you want to have a home bakery, Part 1 It seems in every class someone thinks that our recipes, or formulas, were carved into stone tablets on Mt. Sinai and that they MUST NOT be changed in any way. I go to the other extreme – …

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2018-05-20 – So, you want to have a home bakery, Part 2

2018-05-20 – So, you want to have a home bakery, Part 2 (And some baking information too!) We get lots and lots of questions about sourdough baking here at sourdoughhome.com. And we’re OK with that. Anyone who puts themselves in the public eye espousing any level of expertise and claiming to help people should, well, …

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2018-01-21 Flour Mills, Storing Bread, Making dough and more…

2018-01-21 Flour Mills, Storing Bread, Making Dough and more… SO Many Questions! Well, it’s been a while, so let’s talk about bread.  And dough.  And the meaning of life.  And the universe.  And EVERYTHING!  (42!) This probably could be 3 emails, but the mood is upon me! To start with, I’m done with the flour …

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2017-09-24 Starters and More

2017-09-24 Starters – and more! We’ve had questions about starters this week… we’ll get to them shortly… Hello again Bread Fan(atic)s! This week is a BBQ and wrap up projects weekend.  We’re smoking some sausage and my first ever porchetta.  Next week, I bake!  And play with emmer.  Emmer as in ancient grain, not emmer …

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2017-09-04 Mike’s (more or less) Weekly Baking Tips – Grinding out another newsletter

Grinding out another newsletter It’s getting better…. There are a number of arguments in baking that often have no solid basis for comparison or evaluation.  “That bread is too crusty!”  “That bread has no real crust!” “That bread  needs more sour!”  “I’d like that bread if it weren’t so sour – it’s like cabbage patch …

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2017-08-20 We’re Back (and some mailbag too!)

We’re Back! And some stuff from the mailbag too! Taking a break from teaching and the newsletter really helped recharge our batteries!  And, now, we’re back! Our new class schedule is online.  Check it out to see what’s up. We’re really excited about the home ground whole grain class.  We’re finishing up some new recipes and …

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2017-05-24 From the Mailbag

2017-05-24 From The Mailbag A quick note – we’re taking a bit of a vacation from holding classes.  We are still open to offering special classes, but it is time to return to our roots, tightening up our formulas, and maybe cooking some BBQ to serve on sourdough buns.  This weekend, pulled pork!  More as …

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2017-05-15 Steaks and more!

2017-05-15 Steaks and More In which Mike and Beth take a class! If you haven’t been getting updates lately, there’s a reason for that.  I haven’t been sending them out.  We’ve been busy.  If you aren’t getting updates, you can always resubscribe.  If you do that, you won’t wind up with two subscriptions.  I mention …

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2012-03-25 Sauerkraut und Sauerteig

Sunday, March 25, 2012 – Sauerkraut und Sauerteig This week Margot Levy, a fan of this web page (thank you Margot!) asked a question I was ready to just blow off. Anyone who has spent much time at Sourdoughhome knows that I really think that flour and water are necessary and sufficient to start a …

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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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Shower Caps or Processing Caps

Sunday, February 14, 2010 – Valentines day and a discovery! – Long time site visitors, and those who are obsessive about looking at every page here (thank you!) know I really liked using Saran Wrap’s “Quick Covers” to protect dough and I talked about how the large ones were big enough to cover almost any …

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Camp Bread 2007

Sunday May 27, 2007 A Camp Bread 2007 Table of Contents A few people have asked for a concise index or table of contents to the Camp Bread 2007 posts.  OK, here you go – The Trip to Camp Bread Camp Bread, Day 0  Camp Bread, Day 1 – Mike Pontificates (yeah, so what’s new?), …

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Saturday May 26, 2007 Some more reflections on Camp Bread

Saturday May 26, 2007 Some more reflections on Camp Bread  I never finished the blog entries for May 23, 22, and 21. I’m updating them today, and adding some pictures to the blog. I hope you will enjoy it. Expect more changes over the next few days. First a few ironic observations about the hotel …

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Wednesday May 23, 2007 The Road Home Again

Wednesday May 23, 2007 The Road Home Again  As I type this, I am sitting in the San Francisco airport and realizing I haven’t updated the blog for a number of days. The entries below were all written on the 23rd. To put it simply, by the time I got back to the hotel room, …

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Tuesday May 22, 2007 – Camp Bread – Day 3

Tuesday May 22, 2007 – Camp Bread – Day 3 More time with the rye guy, and the new team is selected! The big surprise of the day was that Jeff Hamelman isn’t German. Sure, he is of German extraction, but he isn’t German. He’s spent time there, he’s learned about rye there, but, he …

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Monday May 21, 2007 – Camp Bread, Day 2

Monday May 21, 2007 – Camp Bread, Day 2 You and your oven, and Mike meets the rye guy I was curious about the breakfast the Embassy suites served, and I really wanted to have breakfast with Beth, my better half. So, I had an omelette at the Embassy Suites and then headed off to …

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Sunday May 20, 2007 Camp Bread, Day 1

Sunday May 20, 2007 – Camp Bread, Day 1 Mike Pontificates (yeah, so what’s new?), Mike Meets ….. everybody!  The day started with breakfast. Every day, the campers eat breakfast and lunch together. Sunday, like most days, the breakfast was catered by Boudin Bakery. They served some excellent pastries, and I had far more pastries, and far less …

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Saturday May 18, 2007 – Camp Bread 2007, Day 0

Saturday May 19, 2007 – Camp Bread, Day 0  Day zero? Yeah, it was the last setup day and the day the instructors were given their orientation classes. Beth and I got up bright and early and moved from the Homewood Suites to the Embassy Suites. The move wasn’t all that suite. We took the …

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Friday May 18, 2007 – The Trip to Camp Bread

Friday May 18, 2007 – The Trip To Camp Bread After the bake night Wednesday night, and resting up on Thursday after the deliveries were complete, it was time to fly to San Francisco. It was amazing! Despite past experiences that had me cringing in anticipation, United Airlines, the only airline that serves our mountain …

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2003-08-02 If it’s faster, they will come

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 …

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2003-08-01 Link Up! Flour Tests Happening

2003-08-01 WiFi Link Up and Flour Tests! Say… did I mention that the high speed wireless link to the Internet is back up again? Well, it is. Instead of a wimpy downstream modem, we’re now connected at somewhere between 756,000 and 1,000,000 bits per second. We are so delighted that we’re downloading huge software updates, …

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2003-07-31 Closer and closer

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 …

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2003-07-25 Getting it read and other rambles

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. …

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2003-07-25 Embarassment! A Typo! Oh know!

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 …

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2003-07-12 Wherein Mike Hypes the English Muffin Bread Recipe

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 …

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2003-07-11 HEY!!! What Happend to the Gluten Free Page?

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 …

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2003-07-06 Wherein Mike Tours Disney’s Version of the Boudin Bakery

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 …

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2003-06-15 Sourdough Croissants and Danish

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 …

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2003-06-03 Playing With My New Whispermill

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 …

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2003-05-28 It’s Here!

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 …

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2003-05-24 Mike Rambles About Gluten Free Breads

2003-05-24 Mike Rambles On About Gluten Free Bread As I have been looking into starting a bakery here in the mountains of Gunnison, Colorado, I have been told a number of times that a real growth area is in gluten free/wheat free breads. So, I tried some to see what people with Celiac/Sprue are eating …

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2003-05-19 Our “Introduction to Sourdough” Cookbook Is Here!

2003-05-19 Our “Introduction to Sourdough” Cookbook Is Here! At last the new “Introduction to Sourdough” book is available. Just skip over to the downloads page and you can check it out for free! The recipes are classroom tested, and the book has gotten great response from students in my classes as well as the early …

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2003-05-15 The Canon is Back!

2003-05-15 The Canon is Back! HOORAY!!! My trusty Canon S-10 camera has been repaired and sent back to me by the folks at Canon. (Hint – if your digital camera breaks, check with the manufacturer first, they usually have faster and cheaper service than going through a camera store.) So, that means that the last …

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2003-04-24 How Embarrassing!

2019-04-24 How Embarrassing! Oh, how embarrassing! I’d attributed the 20% Bran Flour ideato Joe Ortiz, who wrote “The Village Baker”, when it should have been attributed to Dan Leader, who wrote “Bread Alone”. Since I haven’t heard from either baker/author’s lawyer, I assume no one noticed, or cared. Still, apologies to both gentlemen, as well …

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2003-04-22 Lets Catch Up!

2003-04-22 Lets Catch Up!   WOW!!! Has it been that long? I guess so! Since I last wrote here, we held the “Introduction to Sourdough” class in the Johnson Building Art Gallery. It was great! Six people showed up, and they left with two loaves of wonderful bread each, as well as pizza leftovers. The …

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2003-03-31 First Class! First Advertiser!

2003-03-31 First Class! First Advertiser! ‘ve been putting up signs for the classes all over Gunnison and Crested Butte, and I’ve started getting some phone calls and reservations. More interestingly, I finally had a nibble on the “This Space For Hire” banners we’ve had on this page for a while. Sandi of “Health for You”(*) …

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2003-04-04 Ash Wednesday Soup and Salad Supper

March 5, 2003 – Our church had an Ash Wednesday soup and salad supper. The church secretary asked me to bring bread. (It pays to give people bread…. when I was working out the recipe, I gave her a Sourdough King Cake.) For the dinner, I brought two loaves each of my Sourdough Black Bean and Chipotle …

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2003-02-27 My First Post!

February 2, 2003 – My First Breadblog Post OK, great, now I’ve sold out to the powers of darkness, egotistical ravings, and stark madness. In short, I’ve added a blog page to the Sourdough Home. As if anyone cared about my ravings. In this blog, I won’t be boring you with details about who I …

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