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Our Bread Blog

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

 

A Contest!!!

A Contest!!! Any time there is a major revision to something, like, for example, a web site, errors creep in. We’d like to have them creep out again. So, we’re asking for your help.  It’s a 4 week contest marathon where whomever sends us the most newly found errors will win. Every Friday from October …

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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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2019-08-12 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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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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