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BAKE! with Zing

  • Classes
    • Classes by name
    • Classes by date
  • Virtual
    Classes
  • Kids &
    Families
  • BAKE!-
    Cations®
  • Private
    Classes
  • Kits &
    Cookbooks
  • FAQ
  • Search
  • About Bake
  • Blog
  • Directions
  • Gift Cards
  • Bakehouse
  • Contact Us
  • Cart
  • Log In

Bakehouse Blog – Latest Posts

BAKE! History Our Food People & Places Recipes Tips & Techniques

Popular

  • A Recipe for Supremely Soft Rye Bread
  • Bread Storage 101
  • All About Baker’s Yeast
  • Ari’s Pick: Caraway Rye
  • Banana Bread, Paradoxes, and Peels
  • All About Salt: What We BAKE! With and Why
  • Ari’s Pick: Hungarian Kifli Cookies
  • 10 Beginning Baking Terms
  • Freshly Milled Durum Wheat Flour
  • Ari’s Pick: Parmesan Pepper Bread from the Bakehouse

December 6, 2018

By Lee Vedder

Early American Mill Design & Their Role in Local Communities

November 19, 2018

By Sara Hudson

Celebration Wreaths

All New, All Freshly Milled

November 5, 2018

By Lindsay-Jean Hard

Announcing: ALL organic grains in our Roadhouse bread!

October 25, 2018

By Lindsay-Jean Hard

Introducing Our New Hand-Built, Stone Mill

October 22, 2018

By Sara Hudson

Great Learnings from the Grain Gathering

October 9, 2018

By Sue Chagas

Behind the Scenes

Fancy Schmancy Cookies

October 3, 2018

By Lee Vedder

Baking Apple Pies a Plenty for the Holidays

September 7, 2018

By Amy Emberling

Some Granular Facts About Grains

September 6, 2018

By Hailey Schurr

Flour, Water, Salt & Sweating the Small Stuff

July 17, 2018

By Hailey Schurr

The Sourcer-ess & the Rye Farmers

A Modern Fairytale

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BAKE!
Visit us at:
3723 Plaza Drive
Ann Arbor, MI 48108
[email protected]
Telephone 734-761-7255
7am-5pm daily
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