Tag Archives: Mockmill

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 →

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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 →

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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 →

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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 →

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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 →

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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 →

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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 →

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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 →

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