Friday is bread making day at my house. At least from the first of May through September. I make sourdough bread to sell at the local Farmer's Market. It started as a filler until my produce took off, but has now become a standard for my booth. I have developed quite a following. Having a sourdough start is like taking care of a child. It must be fed everyday, regardless of how you feel. Sometimes, I think that I almost hate it. You can keep it in the refrigerator after it gets developed, but I find that it stays better if I leave it out and just feed the darn thing.
This is what it looks like after the first rise. I push it down, and dump it out on my table to portion for another rise.
I try to make sure that each loaf is very close in weight to each other. It is weighed before baking and again after so that I can put the weight on my label. It loses a small portion of weight from baking.
Each batch that I make produces 6 loafs.
They are formed and allowed to rise in the pan before baking. I have a commercial proofer/heater that works great for this.
I bake them in a convection oven. It was a learning curve for me, but works out great. Found it on Craigs list and saved a bunch. Just don't ask my husband or son about the day we brought it home. It just so happens that I forgot to measure it and compare to the door of my barn kitchen. Needless to say we got it in, some hours later.
My pride and joy!
If you are in the area of the Lake of the Ozarks, be sure to stop by the market. We are there every Saturday morning, right on the square in Camdenton. I will be there with my bread and other items. Will talk about my fresh home made pasta next time.