EM & Bread Orders
experimenting is awesome
Good morning bread friends,
One of the things that is awesome about baking with sourdough is that youβre working with ingredients that are alive. The sourdough starter requires me to be attentive to time, temperature, and even humidity. So every week that Iβm mixing dough and baking bread there is something to be paying close attention to.
A bread customer recently commented on how surprisingly consistent my baked goods are. I thanked them for the compliment, and encouraged them that if they baked anything several thousand timesβ¦ theyβd surely get consistent with their output too.
And even though I can generally tell mild differences from week to week in how the bread rises⦠I admit that I do almost take for granted how consistent the bread process is.
That is probably why Iβm having SO MUCH FUN with English muffins though. I feel like Iβm back at the early stages of the learning journey. I spent time this summer figuring out how to get English muffins 85% of the way to exactly how I want themβ¦ But inching closer to 99% is a journey that will take a very long time of practice and patience.
The minor tweaks and iterations, the studying, the swapping stories with other bakersβ¦ thats where the journey exists. And maybe one day Iβll feel like I get an unlock and jump ahead 5% with one tweakβ¦ but in all likelihood Iβll just keep practicing for years and years and slowly fall into the place where I think βoh yeahβ¦ I guess this does turn out kind of exactly how I want all the time these daysβ¦ neat!β
Anyway⦠I just wanted to say thanks for being on this journey with me!
If you feel like youβre on a slow and steady learning journey of your own, Iβd love to hear what that is for you :)
Cheers!
Mo
baker
P.S. Iβve been seeing a steady drip of first time customers lately! Thank you to those of you whoβve been sharing this newsletter with your friends. Word of mouth is the only way that this bakery growsβ¦ so Iβm very grateful to you all for your consistent support.