Updates and Changes Log

I'm going to try to track changes to this web site here for people who want to know what's changed lately. Please let me know if you think this is useful. Just send me an email through the contact us page.

Date of Change	Web Page Changed	A Description of the Change
Saturday, September 05, 2009	Every page. Yeah, EVERY page.	In working with another site I realized this site was not in compliance with w3c standards. Now it is. No content changes, and LOTS of work that will make the migration easier.
Sunday, May 17, 2009	All	Changed logo/banner, color scheme. Fixed errors in flour test links
Monday, April 27, 2009	bakingintro1	Added honey and ribbon cane syrup to list of sweeteners, commented that some find molasses a bit too heavy.
Sunday, April 12, 2009	Why won't my dough rise?	A new page focused on a common problem
Sunday, April 12, 2009	Yeasted English Muffin Bread (Introduction to Baking, Part 2)	Updated the rule of 240 to include doughs with sourdough or other preferments
Monday, February 23, 2009	Mike's Bread Blog	Mike mentions the philosophy page has changed
Monday, February 23, 2009	Mike's Food Philosophy	Mike takes unbrage at someone's comment that the problem with food in America is that Americans confuse food with entertainment.
Sunday, November 30, 2008	100 Percent Whole Wheat Sourdough Bread	Changed measurements to include weight, touched up instructions.
Saturday, October 11, 2008	Starter, My Way	Expanded discussion of temperature while starting a starter, and using ovens to elevate the temperature.
Sunday, October 05, 2008	All pages	Moved to a CSS driven layout, using tables for recipes only
Sunday, August 10, 2008	The Art of the Rise (More Than You Ever Wanted To Know About Rising Dough)	A new page that talks about rising dough
Saturday, July 19, 2008	Starting a Starter	Tightened up page to eliminate what a whining correspondent felt was a whiny tone
Tuesday, April 22, 2008	Carrot Pineapple Sourdough Cupcakes	Posted a long loved and long awaited recipe.
Monday, April 14, 2008	Know Your Ingredients and Terms	Changed page from "Know Your Ingredients" to "Know Your Ingredients And Terms" added discussions of elasticity, extensibility and water.
Thursday, April 10, 2008	Retarding Dough For Flavor Enhancement and Process Control	Created page
Thursday, April 10, 2008	Factors affecting rise time.	Extended discussion of slow rises
Monday, February 25, 2008	Introduction To Baking, Part 2	Added information about "The Rule of 240" a handy rule of thumb regarding dough temperatures and how to get them right.
Wednesday, February 20, 2008	Introduction to Peelology Or Getting Dough Into the Oven Safely	Moved the movies to Google Videos and embedded them in the web page for ease of viewing
Friday, January 25, 2008	Sourdough Myths, Starting A Starter, Starter My Way, Desem Starter and Professor Calvel's Starter.	A discussion of water needs in sourdough starter was added to these pages, as well as pointers to them from many pages that refer to water.
Thursday, January 24, 2008	Can I Make Sourdough Bread In My Bread Machine?	An overdue discussion of sourdough in bread machines
January 8, 2008	New Bohemian Rye (Edie's Bread)	Updated to use Detmolder 3-stage process, incorporated into menus
January 6, 2008	All Pages	Redo of formatting, color scheme, layout
December 7, 2007	Basic Yeasted White Bread	Reduced the yeast in the bread to a more reasonable level. It worked well before, but there was too much salt in it.
December 1, 2007	New Bohemian Rye (Edie's Bread)	Created page
December 1. 2007	Tips and Techniques	Added Rye Types
December 1. 2007	Rye Types	Created Page
November 28, 2007	Sourdough Resources	Removed dead links, added a few new links
November 24, 2007	Mike's Bread Shoppe	Total re-do of format, moved details on cookbooks to other pages, re-added old merchandise, added new merchandise
November 24, 2007	About The Intro To Sourdough Cookbook	Added page to reduce clutter in bread shoppe page
November 24, 2007	About the Back To Bagels Cookbook	Added page to reduce clutter in bread shoppe page
November 24, 2007	About the advanced baking techniques - preferments cookbook	Added page to reduce clutter on bread shoppe page
November 24, 2007	Caring for your starter	Corrected awful typos
November 12, 2007	Ciabatta	Removed erroneous references to Biga. Biga is a yeast based technique, I am just using a thick sourdough starter. I also changed the recipe to also show weights of ingredients.
November 4, 2007	Ciabatta recipe	Corrected minor typo
November 4, 2007	Croissant Madness!	Started logging the croissant experience!
November 2, 2007	Updates and Changes	Created page to track changes to pages at Sourdoughhome
November 2, 2007	Starting a Starter	Made links to the actual starter methods more obvious after several people couldn't find them.
November 2, 2007	Mike's Way To Start A Starter	Stated a growing preference for whole wheat over whole rye to start a starter.