The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beet Spinach and Carrot Batard

catlick's picture
catlick

Beet Spinach and Carrot Batard

I was interested in selling these breads as a Cottage Food Operator here in California.  I went down to local Farmers Market but was told by person who runs it that they "won't be allowing any cottage food sold at their markets because they don't want to take a chance"  Sigh...

I like to use the fresh vegies from local farmers, so I got beets, spinach and carrots to cook and puree and incorporate into my sourdough recipe.  I thought they were too pretty not to share. Enjoy!

 

dabrownman's picture
dabrownman

some of the beast looking bread of all time!  What a great idea.  I can see where some won't want you to sell it for fear it might have mold and blood in it but to heck with them.  What the market folks are telling you, since they sell all kinds of other cottage goods and food grown, harvested and humanly manipulated by other fine folks is that they do not trust you for some reason not to poison their other patrons.  I find that appalling and a little sick in the head and typically CA. 

Do these imbeciles know that folks are hundreds of times more likely to get sick from the produce than bread baked to 205 F that kills everything you can get sick from?  You need to have a serious talk with these whack jobs....and be nicer to them than I am even though they don't deserve it.  They are telling you that they think you would harm folks rather than sell them good bread - if a little weird looking :-)

catlick's picture
catlick

Awwwwwwww! Thanks to "dabrownman"  It tasted really good toasted with a little goat cheese!  I'm not going to give up yet, I'm trying the swapmeets next!  They might be a little more open....

Thanks again,

Wendy

isand66's picture
isand66

I agree with DA...what beautiful and creative bread.  I'm sure you will find some takers who appreciate your artistry.

ian

catlick's picture
catlick

Thank you Ian, very kind.

Ghobz's picture
Ghobz

If hygiene inspections take place in cottages food businesses like they do in commercial kitchens, I can't see where the problem is. I suggest you look into the collaborative economy. In France they have SuperMarmite http://www.super-marmite.com/ where people can post what they cooked and propose to share it with interested people who can't or don't have time or the equipment or space to cook. Some fine cooks who used SuperMarmite to start really small were able to launch their catering business without resorting to borrow from the bank. Maybe there's something similar in CA, or it can be created.

catlick's picture
catlick

There are two types of licenses offered.  A and B, A they do come into your home and inspect initially and B they only come into your home and inspect if there is a problem reported.  I was going for type B, because it is less intrusive and a lot less money to apply. Perhaps A when I see if I can sell anything worth the effort to spend more.  I am going to check out that website from France, Thank you so much!  

clazar123's picture
clazar123

Usually you have to have an acidic environment for the beet to stay that lovely pink and you really achieved it in this bread. Lovely!

catlick's picture
catlick

It's funny, only the loaf where I put the beet layer on the outside stayed that pretty red color.  The other loaves when cut open, the inside beet layer turned more orange. So at least I know now to keep beet as outside layer. Thank you for compliment!

Wendy

moodswt's picture
moodswt

Awesome! O.o.o.o...I certainly will try that concept once I get an oven in my kitchen working again!

catlick's picture
catlick

Good Luck!  My oven was out from December 26 to January 24th! It was hell for me!!!!!! Stupid Viking range....

Janetcook's picture
Janetcook

Toaster ovens work....a bit differently but they do work if ya gotta bake :-)

( I have back up toaster oven and hot plates since repairs take a long time now a days since parts aren't stored the way they used to be.)

Glad it is up and running now and these loaves are really something else.  I am surprised the color didn't fad away while baking.

Take Care,

Janet

catlick's picture
catlick

I did use BBQ a couple times for pizza, didn't cone out too bad! Actually the beet dough did fade, but only on the inside of the bread.  I guess the high heat set it.  You can see it turned kinda orange on the inside. 

jcking's picture
jcking

Your post is out of place. Take a few and browse the site. Find the Bread Machine Forum. Find information on the unit you have. Next step; let's not go off the deep end. Find a very simple Bread Machine recipe and make it a few times until it comes out right. If not, you'll be as frustrated as the person who sold you the machine and you'll try to resell it.

Jim