Tag Archives: Mockmill

HGTE #1: California Wheat

Posted on March 18, 2021 by Barry W

Premise: Since I started milling whole grains at home this past September, articles, videos, and podcast episodes about grain cultivation and baking with whole grains have been on my radar. In turn, after listening to a Sourdough Podcast episode featuring … Continue reading →

Posted in Sourdough Bread | Tagged baking collaboration, Breadtopia, california wheat, California Wheat Commission, Claudia Carter, heirloom wheat, Melissa Johnson, Mockmill, Patwin 515 HP wheat, sourdough baking experiment, Summit 515 wheat, WB 9229 wheat, wheat varietal comparison | 1 Comment

Using a Recipe as a Guide: Cranberry Nut Sourdough Loaves

Posted on January 19, 2021 by Barry W

Even after I find a recipe that I can see myself baking, I often do some additional research to in order to read up on and decide whether I want to include additional elements in my final recipe (formula). Doing … Continue reading →

Posted in Sourdough Bread | Tagged Breadtopia, Breadwriter, Castle Valley Mill, Cranberry pecan bread, Cranberry Walnut Sourdough, fresh bread, Melissa Johnson, Mockmill, Sourdough Bread, Sourdough recipe, sourdough tips, thanksgiving bread, whole grain bread | 1 Comment

Crusty Sourdough Discard Rolls Experiment: Reliable, Valid, and Delicious results

Posted on January 7, 2021 by Barry W

Admittedly, I have yet to decide where I stand on the definition of sourdough starter discard and creating opportunities where one would end up with it. However, in my quest to use my discard to learn more about both its … Continue reading →

Posted in Sourdough Bread, sourdough discard recipes | Tagged crusty bread, freshly milled flour, levain, Mockmill, Sourdough Bread, sourdough discard recipes, sourdough rolls, whole grain bread | Leave a comment

Meet the Baker Behind the Loaves (Podcast): Guy Frenkel of Céor Bread

Posted on December 8, 2020 by Barry W

“I found myself dreaming about bread” and in turn ” I(‘ve) spent years learning and digging into what at the time was very scattered and sometimes well protected knowledge and as a result my baking (has) improved and at some … Continue reading →

Posted in Meet the Baker Behind the Loaves | Tagged artisan bread, bread couture, Cast Your Bread, céor, ceor bread, food photography, Guy Frenkel, manufactory, Mockmill, natural fermentation, naturally leveaned bread, sourdough bakery, Sourdough Baking, Sourdough Bread, stone milling | 1 Comment

First Impressions: My Mockmill 100 Professional home grain-mill

Posted on November 4, 2020 by Barry W

Background: The events leading up to receiving my Mockmill 100 Professional home grain-mill brought together my passion for learning as much as I can about every ingredient that I cook and bake with and my drive to meet and get … Continue reading →

Posted in freshly milled, Sourdough Bread | Tagged 100% whole grain sourdough, Breadtopia, cornmeal, freshly miled flour, home grain mill, Mockmill, Mockmill 100 Professional, Mockmill review, naturally leveaned bread, whole food diet, whole grain | Leave a comment

Meet the Baker Behind the Loaves: Hannah Dela Cruz of Make It Dough

Posted on October 6, 2020 by Barry W

Adapt, bake, and share. Three tasks that every baker, sourdough or not, completes each time he or she bakes. Adapting entails paying attention to things like the weather (or local climate), hydration limits of flour, time, and recipe constraints. Next, … Continue reading →

Posted in Meet the Baker Behind the Loaves | Tagged enriched dough tips, Hannah Dela Cruz, living bread, Make It Dough, Mockmill, sourdough book, Sourdough Bread, Sourdough Every Day, sourdough focaccia, sourdough starter | 4 Comments

Meet the Baker Behind the Loaves: Anne Clapper of The Family Crumb

Posted on September 22, 2020 by Barry W

Cottage bakery (n) – a bakery approved by state”cottage food” laws which allow entrepreneurial cooks and bakers to sell food from home under clearly defined conditions. Those conditions vary among jurisdictions, but usually include limits on the kinds of food you can sell and how much money … Continue reading →

Posted in Meet the Baker Behind the Loaves, Sourdough Bread | Tagged Baking with your kids, cottage bakery, Meet the Baker Behind the Loaves, Mockmill, Sourdough Baking, Sourdough Bread, sourdough starter, The Family Crumb, vegan bakery, whole food diet | Leave a comment

Meet the Baker Behind the Loaves: Melissa Johnson of Breadtopia

Posted on September 8, 2020 by Barry W

What does it take to become a “bread writer?” With so many beginner sourdough books and blogs available nowadays, finding what makes one’s perspective on this growing hobby unique has become increasingly important. However, when authoring a cookbook, this factor … Continue reading →

Posted in Meet the Baker Behind the Loaves, Sourdough Bread | Tagged bread writer, Breadtopia, cookbook author, Eric Rusch, Gluten free, Melissa Johnson, Mockmill, Sourdough Baking, sourdough book, Sourdough Bread, Sourdough Cookbook for Beginners, sourdough starter, sprouted grains | 1 Comment

Meet the Baker Behind the Loaves: Paul Lebeau of Wolfgang Mock Companies

Posted on August 26, 2020 by Barry W

Humility, integrity, and conviction…Three qualities that I feel are essential for living one’s life according to a mission statement and its ever evolving reach. While the word ‘passion’ gets used a lot when discussing one’s sense of ferver towards pursuing … Continue reading →

Posted in Meet the Baker Behind the Loaves, Sourdough Bread | Tagged Flour mill, fresh flour, freshly milled, grain mill, Granipain, In Defense of Food, Meet the Baker Behind the Loaves, Mockmill, natural fermentation, pan loaf, Paul Lebeau, whole food, whole grain, Wolfgang Mock | 3 Comments