Nine Hours

It's been a long time since I sleep 9 hours.  Didn't think I was quite that tired, but the body knows.

Today I will be making the doughs for Thursday and Friday's bread bake.  Baking is fun.  Discovering the world of bread is an endless adventure.  Just in sour dough, there are so many types to try and I have just scratched the surface.

Bread, to some the staff of life
Is  a living thing at first without any strife
But just when the yeast is most happy
It gets to hot in the oven real snappy
Sacrificing themselves ,their hard work finished
Allows us to enjoy their work undiminished
Thick crust, soft inside, a smell and taste divine
goes good with olives and a jug of fine wine.

Have a great day.  See you Saturday or you can poke your head into the kitchen Thursday or Friday.

Jon

Tuesday's Market

Had a very good market. Sold out, kept 4 bagels for us to have.  Sold over 30 loaves of bread and more than 2 dozen bagels.  Bagels will be a regular part of Tuesday's market with sweet rolls on Saturday.  Bread types will also be divided between Tuesday and Saturday.

This Thursday I will have help in the kitchen and this will allow me to work on other breads,  Sour Dough Cheese bread with jalapenos and the raisin bread are in the queue.  Time permitting we will also be making soft pretzels.


See you Saturday

Jon

Grand Opening Farmers Market This Tuesday

Tuesday we will have several loaves of roasted garlic sourdough along with the German farm rye which is more than 60% rye to go along with the usual suspects.  Haven't decided if bagels will be in the mix.  Sweet Rolls will probably be found only on Saturday.  I have made to attempts at Raisin sourdough, it is still in the mix.  I also want to try sour dough soft pretzels.  Those may have to wait until Saturday.  It's just me in the kitchen right now.

If you want anything in particular, let me know by tomorrow afternoon.

See you Tuesday.

Jon 

Summer Market coming

Next Tuesday, Summer market is starting.  I will be dividing my baking between, Tuesday afternoon and Saturday morning.  This will allow us to try more types of bread.  If things go as planned, certain breads will be available on Tuesday and not on Saturday and certain bread will be only available on Saturday.  Hopefully pretzels will make there presence on an upcoming Tuesday market.  Sweet Rolls will probably be a Saturday product.  Market will decide.


Today I baked 6 dozen sweet rolls along with 30+ loaves of seven different breads. 

See you at market.

Jon

Market and Decision time

Today I sold 42 loaves of bread, sweet rolls and a few green chili cheese bagels.  This was a holiday weekend and the shoppers were fewer than last week.  I didn't have any English Muffins this week, people ask for them.

This afternoon the farmers market had a class on product presentation and how to write a business plan.  I had tried to write one last year, but didn't know where I wanted this "hobby" to go.  I now feel like I am trying to hold on to a 12' tall kite in a 50 mile an hour gale. This is now a business.  Second week in a row with over $200 in bread sales.

Kaley is working for NM Tech and has limited time to help in the kitchen, any is good.  I had another friend who say that she could possibly help on Thursdays.  If this is going to the next level, I will need the help.  Hope to be selling bread at Supermart by mid-Summer.  A bread slicer will have to be a part the Old Prospectors future.

Is it work, yes.  Am I having fun, damn right.

Jon

Rye for Rubens

I used my 63+ percent rye today to make a Ruben and it was awesome.  The high percentage rye taste of chocolate and coffee without any added.  It is still a work in progress, but it is getting there.  It is a keeper.

Jon

For this weeks Market

I baked 35 loaves of bread from San Francisco  to German Rye, 21 Whole Wheat English Muffins- there all ready sold, 25 regular English Muffins, 50 Bagels and 42 sweet rolls.  Most of the sweet rolls are large ( 1and half larger than usual.)  They will be $1.50 a piece or 4 for $5.00.

I had planned to also bake soft pretzels, but I ran out of me.  Maybe next week.

Jon