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August 5, 2024

 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 a 100% sourdough rye bread using Rye-an and the results were amazing. We are excited to continue our testing and share our  final result when we achieve exactly what we are searching for. 100% sourdough is a beast unto itself and producing a consistent result may prove difficult, but through diligence I trust we will find a way eventually. 

As we finish up our dough mixes for tomorrow and finalize our orders, stamp bags and clean we are overjoyed by our early success and hope it continues through month 2. Thanks to all who have supported us and helped spread the word, we couldn’t have done it without you. Although we struggle to be posting daily blog updates we will be trying to make sure to share our progress regularly and at the very least weekly. Hope you are enjoying joining us on this journey and more importantly enjoying the bread. Hope to see you soon,

Rusty

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