Local friends in favor of a robust local economy, environmental sanity, and delicious, wholesome food, I have a proposition for you: I want to bake your bread. Here’s the thing—I’m so in love with my sourdough starter and the recipes I’ve been developing that I want to bake much more than Jim and I can eat— crisp on the outside, hole-y, chewy, flavorful inside… “I think this is the best bread I’ve ever eaten,” a friend said recently, when I brought a fresh pumpernickel loaf to a potluck. How can I not share this with my community??? Sourdough baking means the dough is handled minimally and rises slowly, deeply developing the flavor of the grains, and also making them easier to digest. Plus, this bread keeps amazingly well—staying moist and fresh for an astonishingly long time! And if you don’t like your bread to taste sour - don’t worry! My bread is NOT sour unless I want it that way. (Commercial sourdough often has sour ingredients like citric acid added to magnify that effect. I’m not doing that.) If I can get just a few weekly subscribers, I’d like to launch a little home bakery using organic, local grains and natural leavening—and zero plastic bags. Thanks to Connecticut’s cottage industry laws, this is quite possible to do. Whether or not this works out, I will continue to bake—whole wheat, rye, pumpernickel, thin-crust pizza dough. You may just have to come for a visit to get a slice .If there’s enough interest, I may expand to making sourdough english muffins, rolls, croissants, and more. Let me know if you're interested, and what baked goods your household likes. . . . #connecticutartist #bread #localartist #localeconomy #localgraineconomy #localgrains #microbakery #homebaker #homebakery #sesameloaf #sesamebread #smallbusinessidea #weeklybake #goodbread #sourdough #sourdoughbread #sourdoughbaking #sourdoughwholewheat #cteats #ctsourdough #connecticuteats #connecticutbaker #breadlove #breadbaker #sourdoughsandwichbread (at Chaplin, Connecticut) https://www.instagram.com/p/BydLCsgHLs7/?igshid=wq5du3yhikoi