Im biting the bullet and starting a micro bakery. Coming up with logos rn, thoughts? It’s gonna be called Bewitched Bites

The most difficult thing about making artisan bread? Cutting straight even slices, especially toward the end of the loaves

we got a crumb shot of my recent sourdough #breadsky

I think I’ve made my most perfect sourdough loaf to date. 75% hydration, 15% whole wheat with rye in the starter. #breadsky

I forgot how much time the bulk ferment takes up for sourdough. It’s almost 2am and i wanna sleeeep, but i need to stay up

First loaf of the year! Made with a preferment

The urge to quit my job and open a cottage bakery calls to me like the green goblin mask