hello from Little Portion Friary
I'm delighted to have found this website. I help run a little bakery in a friary in long island. I have recently moved here and have been encouraged to create new loaves. They have been using the same recipes for three breads for the last 20 years ! I loved home baking and baking for our friary in San Francisco - where I would bake four loaves at a time. But now I am baking 30 - 35 loaves for each batch for a total of 100 - 160 loaves each friday. I'm looking to convert classic recipes for our little bakery. I don't measure by weight (I know I know) but use the bakery scoops and 4 quart jugs for water. Any help would be great.
talk to you all soon.