New from New Hampshire
As my username suggests, I am a hiker and baker. I hike 4 season, mostly in New England (White Mountains). I'm fairly new to baking, but I spend my free time planning out the next loaf of bread, searching through multiple libary books. I bake about 2 times a week right now, mostly preferment commercial yeast breads (BBA). I'd like to get into sourdough soon.
About a year from now, I'll be eligible to take 6 week paid sabbatical from my employer, a software company. I'm thinking about either going to Paris and working in a few bakeries OR taking a course through a culinary school (San Francisco). If anyone here has done something similar, I would love to hear about your experiences.
I'm also considering selling bread at my church holiday fair. I'm beginning to think about logistics - how many loaves, how to make x many loaves in x amount of time, scheduling the 2nd rise, proof and bake, etc. I think I'll be able to use my church kitchen. If you have done any "larger" scale production (than one/two loaves here or there at home), would love some advice!!
Finally - I'm off to Toronto this week and Baltimore next week for work. If you have any artisan bakery suggestions for visiting - would love ot hear them.