Winding Down

The summer season is over, it's time to relax and take things a bit slower. There are fewer large orders and more gaps between deliveries.

I did quote for a regular order in Totnes, but was unsuccessful, never mind, as a small concern I have a job matching prices with those who can buy ingredients in bulk, or who have capacity. Not only that, delivery costs and time become significant. They did however like the sample loaf, which is something positive to take from the process.

 

 

Now is the time to catch up on the development of new products, I tried some Sourdough Muffins and Currant Buns for Oats last week, and now I'm looking at a new way of making Spelt Loaves. Also Sourdough Crumpets, if I can fix the sticking to the rings issue.

 

 

As you can see, the look is spoilt, but the flavour is worth a bit more effort to get it right.



My Biggest Order yet.

Mega order for Oats today, one of the largest I have done for them, a lot more work than 120 rolls as well.

2 Small  Rye Sourdough, 2 Soda Bread, 4 Spelt Tin, 2 White Bloomer, 20 Dairy Free Teacakes and 30 Devon Splits.

That was enough to keep me very busy, and if I had heard about it in time I could have done another 2 Rye, but I'd already started the ferment. It takes me about 36 hours to make my Rye Sourdough loaf, for Wednesday delivery I like to know by Monday evening, so I can let my starter work overnight.  I could do it quicker but it wouldn't be right and I don't want to compromise the product just to sell more. Ultimately they wouldn't come back as it wouldn't be as tasty. So I will do 4 next week.   

Also the Jammy dodgers featured at Millie and Me on Facebook, 

  

By the way, if you're interested, check out the main blog for non-bread stories, the link is on the right, if you are looking at the mobile version you will have to enable the web view at the bottom of the page.

Brixham Bramble Dodger

Here's my version of the Jammie Dodger, using my home made jam. I made these for Millie and Me, apparently they sold very well, along with the Custard Creams that I also did.

Next stop will be the Ginger Nut!