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BAKE! with Zing blog

  • Classes
    • Classes by name
    • Classes by date
  • Virtual
    Classes
  • Kids
  • 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
  • All About Wheat Flour
  • Our Guide to the Best Breads for French Toast
  • Whole Grains and Hope
  • All About Salt: What We BAKE! With and Why
  • Whole Grain Stamps Issued by the Oldways Whole Grains Council Come to the Bakehouse!
  • Ari’s Pick: Caraway Rye
  • All About Baker’s Yeast
  • A Recipe for 5 O’clock Cheddar Ale Soup
  • From Kipferl to Croissant

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

June 19, 2018

By Amy Emberling

Bakehouse Grain Commission Convenes

Posts pagination

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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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