The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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althetrainer's picture

How much to charge for a loaf of sourdough bread?

April 15, 2009 - 5:30pm -- althetrainer

I have shared my sourdough breads with a tight circle of people i.e. school, work, etc.  Now some of these people are asking me to bake breads and they will buy from me.  I am not going to operate a bakery; just to bake a few extra loaves each weekend to provide for those who have asked.  I will make sourdough French long loaf and sourdough wheat sandwich bread because I make these two every week for my family anyway.  I just don't know how much I should charge them.  What would be reasonble for a loaf of sourdough French bread or sourdough wheat sandwich loaf? 

flour-girl's picture

my first loaves of sourdough

April 15, 2009 - 11:58am -- flour-girl

Hi --

I just pulled my first loaves of sourdough from the oven. I made Jeffrey Hamelman's Vermont Sourdough with Increased Whole Grain, starting with his liquid levain culture which I began 10 days ago.

I'm not sure how I did. The loaves didn't spring up much in the oven, but there's a pretty nice crumb and crust.

Maybe my starter needs more maturity? Any other ideas?

If you want to help diagnose my attempt, check out my blog at Flour Girl.

hullaf's picture

spent-grain bread

April 15, 2009 - 10:01am -- hullaf

Has anyone been using spent grains for their bread recipes? I tried PR's Spent-Grain Bread recipe in his WGB book and it was very, very good. I did use my whole wheat sourdough starter for the 'biga' part, and made the dough with half AP white flour = PR's "transitional" bread formula. It was just the flavor and aroma that I like. But there were just a few pieces or husks of the spent grain that were a bit harsh feeling to the mouth. I suppose this was just the nature of the spent grain I had used? Or should I have ground up the grains before using?  Anet 

mizrachi's picture

proof box and low rising sourdough

April 15, 2009 - 9:11am -- mizrachi

How necessary is a proofing box?  My sourdough loaves taste great but I'm not getting the rise I usually get with commecially yeasted breads.  Would a proof box help remedy this?  Does one use a proofing box set up only in keeping sourdough cultures warm enough to be active or is it also used in proofing the dough itself?


Ricko's picture

Steam injection oven and the need for Reverse Osmosis system

April 15, 2009 - 8:50am -- Ricko

I was telling one of my restaurant friends how my dream would be to own a Doyon steam injection oven for my bread making. His comment was that with these types of ovens, you also need a Reverse Osmosis System in the water line. Seems that the impurities and hardness found in the water tend to build up scale quickly and clog the injectors. He has experienced this problem all too often.

Can any of you who own or operate a steam injection oven comment on this problem? Thank you!

alyaman's picture

That is my experiment with Chocolate bread... I made it by the sourdough

and shape it like beehive...

For the dough:

500 grams  all purpose flour.

150 grams starter.

1 large  egg

1  teaspoon vanilla extract.

1 teaspoon baking powder.

1/4 cup sugar.

1 teaspoon salt .

4 tablespoon milk powder.

1 cup warm  water.

2 tablespoon butter or ghee.

2 tablespoon cocoa powder

for the filling:

chocolate cut into pieces.

To make the dough mix the Ingredients together

and knead the dough for 10 minutes.

Place it in a bowl,


let rest for 1 hour.

Divide dough to squares  and fill it by the chocolate ,Shape each into a smooth balls .

and line it in the prepared pan

and let rest again  for 3 hours .

then Bake at 375 for 25 minutes.


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