In the Bakery
This week, I have been and will continue to do some testing. A huge thank you first off to my hubs and friends who are always more than happy to try my new concoctions and make yummy noises for me and also honest feedback if something is okay, mind blowing, or just good. I am now getting pop up bakery and market fever. I’ve been looking at recipe ideas, packaging, signage all kinds of stuff. I most definitely want to do this. Something I stumbled across in my research was sourdough flights, My flabbers were ghasted. I loved the idea and then was stuck with a conundrum of, okay but what flavors do I do? Luckily one of my friends LOVES bread and starting listing off ideas like they’d just been waiting on me to ask. I’ve got a decent sized list, now its a matter of actually executing it. I wanted to do a fall savory and also a sweet flight because…its all great okay and some people like more savory and some more sweet. I tend to lean more on the sweet side always.
I am happy to announce I think I have my flavors for the fall sweet sampler. It turned out so well. I have one “true” sourdough loaf and the other two are more of a like cake sourdough bread. It all of course has sourdough but, they turned out delicious.
First up is pumpkin spice bread, because…pumpkin duh. Its very fluffy and just cozy.
Second is the “true sourdough” smores. It has graham crackers, marshmallows and chocolate chips all baked in and then topped with marshmallows as well.
Lastly, an apple butter loaf with an apple butter glaze. I know the big debate with fall is apple vs pumpkin. Personally I shall take either or just one of each. So this was a way to not single out just one. The apple butter one also has dehydrated apples in it to give a bit of texture as well.
I’m excited to work on some packaging ideas as well, but for anyone wanting recipes for these.
The apple butter was kind of my own concoction and I need to write it all down.
Don’t forget with bake times if you are making mini loaves vs big ones, you have to cut the time by like 25% roughly for bake time because there is more of a pan to batter ratio and your loaves will cook much faster.
I hope you enjoy, and now to make some scones, meal prep and maybe work on some fall savory loaves <3.
