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Good morning! I've been fussing with my recipes the past few weeks, working to improve texture and flavor. The Country Rye is now little lighter, and warmly scented with brotgewürz (bread spice made, in this case, from toasted caraway, anise, fennel, and coriander). The Mountain Rye is a little dryer and more sour- just enough so, I hope, to stave off future epidemics of widespread collapse. My old standby cornmeal and yogurt cake has been brightened with a tart-sweet layer of raspberry and rhubarb for spring. And half the nibby chocolate sandwich cookies are squeezing cajeta, instead of hazelnut cream, because I couldn't resist making caramel from the goat milk I got in trade at the last market. Plus, the Bittersweet Cookies are looking especially fine today. I'm never sure why, but sometimes they open into dramatic, beautiful cracks, and this is such a time.  Country Rye, with the rye:wheat ratio lowered from 85:15 to 75:25 for extra lift, and a touch of spice. Yesterday's bake was long and productive. I was in constant motion, reaching for the next task almost before I'd completed the one before me. I couldn't quite imagine how I'd stayed busy for so many continuous hours, so when I got home I wrote out the day's schedule. If you'd like a glimpse into A Day in the Life of a Market Baker, TAKE A LOOK! And if you happen to have a background in production management, or are just a very organized person, and have ideas for how I might increase my efficiency and shorten my days, I'm all ears! Well, ears and aching feet. At Market Today Red & White, Mountain Rye, Vollkornbrot, Country Rye Bittersweet Chocolate and Malted Chocolate Chip Cookies Nibby Sandwich Cookies with Cajeta Chocolate Rolls and Cardamom Rolls Rhubarb Raspberry Upside Down Corn Cake Preorder Wednesday Pickup Red & White Mountain Rye WILD & SEEDY! Bittersweet Chocolate Cookies See you soon!
Sophie Owner | Baker Comments are closed.
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