I called the contact for the Waconia Farmer's market yesterday and I'm now going to be selling my bread there this summer! I'm very excited about this and have been thinking of the different kinds I'm going to make and figuring out how much it costs me to make a loaf of bread and how much to charge to make it worthwhile to make all that bread. The first one is June 8th and it's every Tuesday from June through September. The guy said that last year there was only one other person selling bread there and that most of the days they hadn't even shown up and so far no one else as said they'll be selling it so looks like I'll be the only one, makes me hopeful that I'll do well with sales.
On my brother's recommendation I picked up the Tassajara Bread Book. Amazing bread book, he has two more risings then I do and I'm very curious to try his method of baking bread. And while I was never really against whole grains (I prefer them actually) his reasoning for why people should bake with whole grain flour instead of processed is pretty solid.
"Wholeness means that the flour, meal, or flakes contain all of the elements of the whole grain, particularly the germ, that part of the kernel from which the grain would sprout if planted. So this germ is the most life-containing, life-giving part of the grain... For this reason whole cornmeal, which contains the germ, will have a greater life-containing, life-giving quality than the "degermed" cornmeal found in supermarkets. Whole cornmeal is a live food... Degermed cornmeal is a dead food, as it lacks the germ (of life)."
It's a book I highly recommend to anyone wanting to make bread.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment