New from Middle TN
Hello, I've baked for several years and recently have been selling assorted breads along with our vegetables at Farmers Market. I'm always looking for something new and a bit different than what a 'home' cook would have. I saw the article in a recent magazine about Peter Reinhardts new books which are now on my wish list and I read about the Cranberry Walnut Celebration that he does and attempted a sourdough version of my own, turned out delicious. The article mentioned that he works with French Breads and while doing a web search found your site. I have spent several hours reading and having several questions answered and some techniques simplified. I'm looking forward to reading more and increasing my knowledge in dealing with 'the dough'.
I have been working with Basic White Sour Dough, use a recipe that has an egg in it makes a soft and tender loaf. I also do a Traditional Sour Dough, that seems to take forever to proof. I would like to find some Focaccia ideas as well as other breads that would interest my customers. This years market season is over so I have until Spring to practice.
I'm also thinking about making my own 'proofer', any suggestions? (ex: a box with a heat sourse, what can I use as a heat sourse?)