Artisan Baking in Texas

My Wood Fired Baking Oven

Yeast Gone Wild

There is no better tasting bread anywhere!

 Bread, Bread II and or Bread III for lots of links about bread.

Grow your own Sourdough starter and make the best bread ever.

Secret of the bread mold

Bread in Egypt


It's time to bake.

We knead to relax.

list of links from bbga links away

Sourdough starter, sponge, poolish or biga promotes Umami

Organic flour, Identity retained flour (wheat), hand crafted, stoned ground..

The temptation of wheat or some weird facts about how Bread Kills (humor)

Ancient Egyptian Bread making

Acorns were good until bread was found.
Francis Bacon (1561-1626)

An oven whose door does not shut does not bake its loaves.
Maltese Proverb

Everyone is kneaded out of the same dough but not baked in the same oven.
Yiddish Proverb


Bakery log: Has been discontinued. email me for info. email

Serious Pain (French for bread)

For Bread Lovers

June 2005: I moved to

Whole Foods Market

A move that will broaden my baking repertoire.

Fall 2004: Just met the Senior Bakery Manager of EatZi's. Derek Short. Very nice and talented. He is organized and a hard worker.  My new leader in the Bread department is Aleesa who's task is to bring the Bakery and Pastry departments back to number one in Houston. She is a no nonsense-13 hour a day-hell bent to make it work-sweetheart.

Derek  worked with the same superbaker  that trained me. 

on another note:

My friend  John L. has captured a Texas wild yeast. I am crafting new Artisan Sourdoughs from the Heart of Texas.  I call them "John Dough Sourdough".

I will post more about it as the development continues. I will try it with a hard winter wheat, whole wheat, various rye's and maybe some other more obscure grains. The new white wheat may be a candidate, too. The whole wheat with coarse rye, molasses, and flax seed was excellent, except the crumb was a bit heavy for my taste.

Unfortunately my batch of starter passed away.  I have replaced it with some more from the original batch being kept alive by John.

5000 years ago in Egypt


Very 1st loaf of John Dough's Sourdough


Texan Bread



all rights reserved 9-1-2004


Yeast gone wild

all rights reserved 9-1-2004

World Class Sourdough

all rights reserved 9-1-2004

John Dough Texan Breads:

Great Pains of Tejas

Bread in Texas by Texans






Family Peppernuts recipe.

$ Bread2 Bread3 Back to Top


Wheat Foods Council information center

Smart Nutrition Guide

The Artisan

Bread Baker's Guild of America

Brick Oven Cooking

Slow Food

Escoffier EatZi's Market & Bakery home page.                                                         

Grain Master Flour Mill from Love to Cook

Flaxseed read all about it

Baking Academy (Panasonic?)

How's your bread I. Q.? University of New Hampshire

BreadBeckers: A few words about wheat.

Bread, Food Resource




Bread2 Bread3 Back to top  


Thank you for reading and looking at these links. I hope you found some useful information.  I want to thank the person/s who created these links/sites for the fine work they did, allowing the readers to learn about 'bread'.....Have a cool link or useful site about bread? Please send it to me and I will list it here. send to

I am still looking for the best home flour mill so send me your suggestions (as to brand/value).

Mike Zakowski, a.k.a. the Baking Machine, is Kraftsmen’s head baker and wholesale manager. He is believed by many to be the best baker in Houston and plans to try out for the 2005 USA bread baking team, which will compete in Paris for the Coupe du Monde Boulangerie.

Mike graduated from Kendall College in Evanston, Illinois, and has several years of restaurant/bakery experience from establishments including the Everest in Chicago, Sweet Basil in Vail, Colorado, the Mansion at Turtle Creek in Dallas, and, for six years prior to opening Kraftsmen, EatZi’s in Dallas and Houston where he developed, grew, and managed the wholesale baking business. Mike brings tremendous energy, entrepreneurship, baking talent and management experience to Kraftsmen Baking.

Baking finalists to compete at RBA

The Bread Bakers Guild of America announced nine finalists in the competition for a spot on Bread Bakers Guild Team USA 2005, following competitions held last month at the San Francisco Baking Institute in California. The winners will travel to the national finals competition to be held March 20-22, 2004, at RBA's Marketplace in Orlando, Fla.

Candidates for Team USA 2005 and the categories they are competing in are:

Baguette and Specialty Bread: Brian Meunier, Maynard, Mass.; Jeffrey Yankellow, San Mateo, Calif.; and Mike Zakowski, Ventura, Calif.

Artistic Design: Lee Ann Adams, State College, Pa.; Sandra Burns, Providence, R.I.; William Leaman, Seattle, Wash.; and Zachary Stremlau, Bellows Falls, Vt.

Viennoiserie: Jory Downer, Wilmette, Ill.; and Michael Rhoads, Cambridge, Mass.

The competitive three-stage selection process is conducted by the Guild every three years to choose a team to represent the United States at the Coupe du Monde de la Boulangerie (World Cup of Baking) in Paris, France