Bake (b)log

 Rusty’s log: Stardate: -299633.37 Perth Ontario : temp 14 C humidity 89% Basic Kneads:  temp 28 C humidity 58% A cold and rainy day is August, no better day to invest in the future. But first, a big Basic Kneads welcome to Michael, our very first employee! Michael comes to us from Ghana, where bread is baked fresh using white flour with very little crunch to its crust. It is called Tea Bread and Yoshi and I look forward to learning to bake it for him and his family. Michael is learning the ropes of the bakery and picking up the rhythm of our days quite quickly. He is providing much needed help in our long evening mixing process and seems to have an endless supply of energy and enthusiasm. We are very glad to have him on the team.  Another team member has joined us today (that’s the investment I referred to). Today, Michael, Yoshi and I , along with help from a our new friend Brett and his truck and trailer, hit the road and headed to Westport to meet up with Hans and Ann...

 Rusty’s Log Stardate -299594.78 Perth Ontario: temp 22.6 C humidity 94% Basic Kneads: temp 25.7 C humidity 63% What a month it has been. Four straight weeks of bread, sold out everyday and a constant increase in production has resulted in two very happy bakers. Yoshi and I are thrilled with the response from the town, the repeat customers we are getting to know by name and loaf preference, the rhythm of our days and nights and getting used to the early mornings and long hot days in front of the ovens. Today is a Monday and we bake no bread. That doesn’t mean we have the day off. To prepare for the coming week there is lots to do. Raisins are soaking in our chai blend, olives are being chopped and herbs portioned for olive loaf, our seed mix is being blended for the topping of our country loaf.  Carl jr and Yuri are being carefully fed, as well as our newest creation and Carl’s cohort in crime: Rye-an, our rye sourdough starter. This past week we began testing out recipes for ...