Thursday, April 22, 2010

Baking My Time

I started baking for market earlier this week and found that the cheese-herb artisan breads do especially well if started before I head out to the farm for a day's work and baked when I get home. So I managed to ramp up production yet again this week:

That's how the kitchen table looked toward the end of today, after I finished baking 43 loaves of bread (all but two for market) and a pan of espresso-chip shortbread.

Yes, that's a lot, but not a huge amount more than the 34-36 I've done the past couple of weeks. And with squeezing in loaves a little earlier in the week, I can see that I might be able to step up baking a little more as needed.

All in good time...

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