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Watch the Trailer from
“Art & Science of Bread"
Want a chemistry lesson that tastes delicious? This online class takes you through each fascinating step of creating a perfect loaf of bread every time. Dive into the science of bread baking and enjoy the flavorful results today

Click here to enroll in the Craftsy course,

“Art & Science of Bread” regularly $39.95

Receive a $10.00 discount off the regular price of the course when you enroll directly from my site

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Click here to learn
“Just what IS gluten"
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If you’re not 100%
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Craftsy will refund you in full.”
Lots of other courses to choose from.
Watch the trailer for
“Secrets of Whole Grain Breads”
Contact Chef

The second of the How To Bake Bread series deals exclusively with

Wild Yeast Starter Cultures.

From the cover description:


“Baking with wild yeast in a centuries-old craft, but Michael’s approach is simplified and his breads are modern. The book begins with the complete process for Pain au Levain, the classic French sourdough. The other breads build on these basics and, thanks to ingenious modifications for the home and step-by-step color photographs, even cutting edge techniques like Porridge Bread are easy to grasp.

The master formulas include breads like Apple Walnut Farmhouse,

Classic Sourdough, Grits and Goat Cheese, and Ancient Grain Hearth Loaves. The recipes work, the breads taste great, and they’re easy to make at home.”

Read the Foreword by Nathan
James Beard Award Winner
"click here"
Pre-order Your Copy Here
Click here to order now!
"How To Bake More Bread"
Available May 1st
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Click here or below to open a printable pdf file of my
"Modern Breads/Wild Yeast" Sensory, Tastings, & Tales.
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