We're Getting Ready!
Today, 18 inches of snow fell on the farm from a freakish late spring snow storm. A perfect day to practice baking indoors with some new high extraction flour I just got from Central Milling. I'm trying about 86% hydration, 20% levain, and all the flour is organic "Type 70." I'm thinking this needs some walnuts in future attempts.
We're only a month away from launching our first go at a farmers market stand. Lots of practicing with new doughs and tweaking our oven firing schedule. The challenge will be storing enough heat in the masonry for three loads and having it all out of the oven by 2pm and get to Undine Park in time to set up.