Sourdough production without a bakery?
I have been making yeast breads for a local farm to offer to their share holders, about 24 loaves a week. I have a kitchen in town and I have my house. Both of which should be considered public and no safe place to store sourdough starters. I am looking for ideas in ways to construct a safe sourdough staging area that I can: 1. travel with if needed and 2. safe storage at a public kitchen and from curious family members.
Any thoughts? I want to produce at least 5 sourdough breads every week. Not much, right?
I do have a cool basement, and the kitchen is partly underground and is cool as well. But I need to construct a physical barrier with a lock and key to keep out curious members of my family and the general public.
I would also hope someone could share their experience with production off site like this, and ways to both share in the bread making process with family and help them appreciate bread making. We make bread together, and I would like to see our schedules fit in the life of a sourdough routine!