I feel your pain. I usually worked harder, worked more hours, and of course didn’t get paid when the cash didn’t flow. BUT, after a lifetime of small business, I wouldn’t change a thing… keep the faith!

Thank you…

Looks amazing. Happy to hear that the shop is up and running. If we get up that way, we’ll be sure to stop by and check out your goods…

Good luck. Post some pics of you can. Is the new store up and running??

I think he’s a tad too old to be potus, but he’s absolutely on point on the issues that matter most to the average American…

I hope you wrote it down...

Awesome. Any details you can share? I'd love to try it...

My fave sandwich bread hands down…

Yes, tonight’s meal, Trofie al Pesto, Polpette e Ensalada…

I love Peanut Butter and Dill Pickle, but would never have thought about putting pickles in my Country loaf. THANK YOU!!!

I'm pretty new to this game, and after three years I learn something every bake. When you do bulk ferment, how much do you let the dough rise? Over proofing at this point will give you a flavorful loaf that is a bit denser and flatter. Experiment with a 125% bulk rise for example. Bake on...

Looks good. How long did you proof? Did you do an overnight cold ferment? How much started did you use? Keep up the good work...

Remember, patience is a virtue. Time, temp, local bacteria levels and other factors dictate how fast your starter will develop. Be consistent with your feeding schedule and it will be ready to bake soon. Looking forward to seeing your first great loaf of sourdough... Good luck from Delaware

I feel your pain. We started up 8 businesses over the decades and mentored scores of entrepreneurs about the love, joy, pain and suffering that small biz dishes out. Wishing for you success and sanity…

Haven’t yet. Only seriously into this sourdough thing for about 3 years now. When I lived in Sonoma there was a great mill close by to supply a great variety of flours, now, here, not-so-much. Did you open your place?