August 12, 2010 - 5:24pm
Hello from MId Michigan
Hello I'm a new baker but the wife has +25 yrs professionly. We will operate from my lisc barn/kitchen. We are currently Maple syrup and sorghum syrup producers. A WFO is in our very near future. I attended the North House Folk school oven crafting class in May of this year. Plans are for a 4x6 inside the the barn for comfort and year round operations. I hope to post picture as we build. In the mean time I'm practicing my skills in a convetional oven, it's not thre same but I need to practice. My current discovery is it take no more time to make 10 loaves than 2. Time to start on larger batches. Well thanks for the forum I'll read alot more than post thanks. Herb