I finally started a project and unintentionally ditched the blog. So much social media work and i had no blogging left.
Thought I'd say hello to any of the folks still hanging around and show some of my work/progress.
I've started my own cottage food operation in the way northern California coast using a reservation based model. Baking twice a week. All whole grains are milled in house. The large majority of the breads are naturally leavened but some classics with commercial yeast. Or combination of both. But I'm not here to advertise just check in as a peer.
I owe a lot to this site. When my obsession took hold this was a place that had tons of information, a place to document what I was doing, and real time like minded people.
Oven: Rofco B40
Mill : Jansen 8" stone mill
Mixer : offbrand single speed one direction spiral mixer (hands hurt after a year)
Here some classic baguettes, NY Rye, pretzels, Sesame Wheat, and Multi Grain Vollkornbrot
Next some Big Bird which is my Spelt Country dough with sunflower, sesame, flax, and poppy seed
And inspired by this page so I left it's name as such
San Joaquin Sourdough with 25% Red Spring California (Yecora Rojo) wheat and 5% rye and a liquid levain
I'll be sure and get back over and share more often than not. Hope all is well here at TFL
joshfoxbread.com (very new and not totally finished website)
JoshFox Bread @ Facebook
joshfox_bread_ @ Instagram