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A fresh sourdough loaf ⭐️ 78% hydration

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mxriyum

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77,795 görüntüleme • 7 ay önce •via X (Twitter)

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since you all loved the last loaf, here’s a tomato pesto and basil one i made 🍃 (sourdough asmr)
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I made another inclusion loaf - chili crisp parmesan chive! I think I'm slowly understanding sourdough bulk fermentation 🤔 It's a gift for a friend so hopefully she likes it!
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This is the last of the sourdough loaf I was gifted. Housemates were happy to help me “get rid of it.” Might as well hook it up with a quality ribeye, right? 🤤
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I have so much fun making sourdough I just decided I’m going to sell it at my local farmer’s market with my kids. I just bought two domains for it WaterSaltFlour . com SaltFlourWater .com Unit economics? I’m going to sell them in the standard bread size (loaf on the right in the 2nd pic) and pre sliced. I’m trying to compete with everyday sliced and bagged sandwich bread, not fancy $11 sourdough bread that you only buy occasionally and need a chainsaw to cut into. 3 ingredients. 0 microplastics. $4 per loaf. Salt, flour and water. Locally made sourdough from locally made sourdough starter. COGS is $.95 Labor is only about 20% if I paid someone $20/hour to make these. 30 loaves per hour. Overhead is negligible. Thanks to Texas cottage law I can legally make these at home. Yes I could charge more, but I don’t need to. I want people to buy 2-5 bags at a time, regularly. You can store in the freezer to keep fresh. Every bite tastes like sourdough straight from the oven. I can make 28 loaves in my home oven at a time. 4 rows of 7 across two ovens. I’ll of course document all this. This is even funnier than scaling a big business.
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