Starting May 6th/7th I'll be baking on Saturday instead of Friday. I'll still have bread at Gear Up, but I'll also be selling at the Farmers Market in Silverton. And keep an eye out next time you're at EZ Orchards or Lifesource, I'm expecting to start bringing bread there within the next couple of weeks. Have a great week everyone!
Hi guys. I just want to let ya'll know that I've updated the bread pages, they should now all reflect the amount of levain I'm using for these new, longer ferments, plus whatever other little tweeks I've made lately. Also, I made an instagram account, so if you're ever in the mood for low quality cell phone pictures of bread you now have a place to go.
Glenn and Brittany Beyer have been cranking out some really awesome logo and label graphics for me, I can't wait to show everyone. Stay tuned.
In closing, here's a video from one of my bread heroes, Josey Baker. Have a great week everyone!
I'm overdue for filling you guys in on the ongoing changes around here. I should have just enough time to catch up while I'm stuck at the laundromat. Let's see if I can get this written before I need to start folding things!
Update number one. I've reworked my fermentation schedule to add more time. A lot more time. We can look at my schedule for this weekend so you can get the idea. I fed my starters this morning for dough that I'll be mixing in a couple of hours. I'm going to retard (baker's term for chill) the dough until tomorrow around noon, when I'll come in to divide and shape it. The shaped loaves then get retarded until the bake Monday morning. The Dark Rye and Baguette are on different schedules, I'll probably elaborate on those more in future posts.
So, you might ask, what's going on with all the retarding (and here is where you make your own jokes, I'm a respectable businessman now people). There are a few big reasons behind making this shift. Firstly, the longer fermentation is making the bread taste better. I'm finding it's unlock some really nice subtle sweet qualities, and surprisingly not contributing any significant sourness. Secondly, it's allowed me to make big improvements in streamlining my little operation. The timing happens to fit really well with how I run my bake and deliveries, and it's cutting down on my less productive intervals. Third, since the dough is spending much less time fermenting at room temperature I think this method will be much more durable, consistent, and predictable as we head into summer. And lastly, longer fermentation times are generally associated with more digestible and healthful bread. I'm reluctant to harp on this one too much, because I'm not sure how much more healthy a 48 hour sourdough is in comparison to a 24 hour sourdough, but I know there are people who care greatly about these sorts of things. There were a few challenges moving to this new method, getting the times and temperatures just right. I'm still working on getting more volume and better shape from the loaves, but that always seems to be a work in progress.
So that's that.
Other goings on: I'm about to start experimenting with other whole grain flours. I've been using Bob's Red Mill Ivory Wheat for all of my whole grain wheat, and I think it's pretty great stuff, but a recently experience demoing some freshly milled flour from a nearby home baker makes me wonder if I can be doing better. I'll be giving a number of other whole wheat flours, and perhaps a few blends of whole wheat flours, a shot over the coming weeks.
A final note. I'm really excited to be working with local graphic designers Brittany and Glenn Beyer. They've turned their attention to my logo after having just recently revamped the Silverton Co-op's. I'm pretty close to getting all my little duckies in a row, and once I do I can begin selling at grocery stores. I'm optimistic that will happen soon, and it will be a very welcome boost to the business. I just don't know where I'm going to find the time to make, bake, and deliver all that bread!
Phew! Time to fold. Laundry, that is.