Blogs about: Baking In San Francisco
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Baking School is Over (sniff)
Whole Grain Bread Display Originally uploaded by madbaker66 *Sigh* Well, the SFBI Whole Grain course is over and I’m back in snowy Regina. It’s great to be home but I’m fighting as h… more →
my Voice is in here somewhere...
Baking School is Over (sniff)
Mark wrote 1 year ago: Whole Grain Bread Display Originally uploaded by madbaker66 *Sigh* Well, the SFBI Whole Grain course … more →
You Want seeds? You Got Seeds!
Mark wrote 1 year ago: Day 3 Bounty Originally uploaded by madbaker66 What an amazing day at the SFBI Whole Grains course. … more →
Learning about Whole Grains
Mark wrote 1 year ago: Bread fromDay 2 Originally uploaded by madbaker66 My final week at the San Francisco Baking Institut … more →
Do the Opposite
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Mark wrote 1 year ago: Remember the Seinfeld episode where George did the opposite of what he normally did and everything w … more →
Artisan II is Over!
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Mark wrote 1 year ago: Artisan II is Over! Originally uploaded by madbaker66 That’s me looking tired and weak-armed, … more →
Regional Shapes
Mark wrote 1 year ago: Regional Shapes Originally uploaded by madbaker66 We wrapped up the Artisan II course on Friday by s … more →
Semolina!
Mark wrote 1 year ago: A Mass of Semolina Bread Originally uploaded by madbaker66 Now that’s what a semolina loaf sho … more →
Ciabatta!
Mark wrote 1 year ago: Ciabatta! Originally uploaded by madbaker66 Wow! I now know what a wet dough really is. The verb we … more →
Artisan 2, Day 3. Time for new flours
Mark wrote 1 year ago: Multigrain Sourdoughs Originally uploaded by madbaker66 Yesterday was the same flour, with different … more →
Big Boule, Big Flavour
Mark wrote 1 year ago: Big Boule, Big Flavour Originally uploaded by madbaker66 Here’s another example of what we do … more →
Baking off large Ryes
Mark wrote 1 year ago: Baking off large Ryes Originally uploaded by madbaker66 When we are working with dough we always mak … more →
Happiness is Sourdough Bread
Mark wrote 1 year ago: Happiness is Sourdough Bread Originally uploaded by madbaker66 Man am I tired. It’s been a lon … more →
Artisan 2: It's Wild, Man!
Mark wrote 1 year ago: My Artisan 2 course started on Monday. This course is 95% dedicated to wild yeast bread, aka sourdo … more →
SFBI Day 5: Back to the Baguette
Mark wrote 1 year ago: [Sorry, no pics today -- I forgot the camera in my room!] Today we wrapped up the Artisan 1 course b … more →
SFBI Day 4: Time for some variety!
Mark wrote 1 year ago: What a day! Whereas we’ve been making several subtle changes to our baguette formula for the p … more →
SFBI Day 3: All Flour All The Time
Mark wrote 1 year ago: It was Flour Day today, where we learned everything we possibly could about the main ingredient in y … more →
SFBI Day 2: Four Ingredients, Three Different Loaves
Mark wrote 1 year ago: Short Mix Baguettes Originally uploaded by mdstamps Another great learning day at the San Francisco … more →
Super Bowl in Stockton
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Mark wrote 1 year ago: Who’s that old bugger wearing my shirt? One of my big regrets whenever I come to San Francisco … more →
Flying to San Francisco to Bake, Bake, Bake!
Mark wrote 1 year ago: On Saturday I flew out to San Francisco for three weeks of serious training at the San Francisco Bak … more →
