I've always wanted to be able to bake consistently and sell my creations. No one in our town is doing anything special, but now's not really the time to be opening a bakery business with the price of flour and dairy. So I found a middle ground. I'm doing focused baking - meaning sure sales that won't have me working ungodly hours.
Today was the first day and here's what I made:
Chocolate Apricot Tart
Then I made browned butter, muscovado chocolate chip cookies using 60.5% Venezuelan chocolate discs
And finally I'm able to make one sourdough boule and two baguettes each day from my juniper berry starter
Farina Alto – Albuquerque, New Mexico
3 days ago