December 17, 2024

 Rusty's log

stardate: -299960.81

Perth Ontario: Temp 5 C  humidity: 76%

Basic Kneads: Temp: 24 C Humidity: 30%

There are three questions I am asked several times everyday. They are: Do you have any Sourdough? Do you do anything gluten-free? and What time do you wake up in the morning? 

So I thought I would tackle the first two quickly and digress with the third. Sourdough? Yes Please! Everyday we are making baguettes, country loaves and Euro loaves that use a sourdough starter. These loaves are NOT 100% sourdough as the starter makes up only 25% of the leavening agents. The taste is improved but the yeast does not break down the sugars in the same way that is necessary for diabetics and people with gluten intolerances to eat it. But fear not! Wednesdays we make a traditional 100% white sourdough, and Friday is Rye-Day, with a 100% sourdough rye. We bake them in 2 sizes and they sell out fast so its best to put your orders in in advance. 

Gluten-free? Never heard of it. Honestly, there is so much wheat flour in our small bakery that it would be impossible to make something and call it gluten-free. I mean, it's literally in the air.  But if you invite me and Mrs.Rusty Buckets over for dinner and ask us to bring gluten-free bread; at home we will bake you up the best baguette you've had in ages. 

So now you want to get personal and ask about bed times do ya? Asking a chef or baker about their sleep patterns and schedules is usually inviting a conversation about poor mental health and poorer life choices. It's an ego trip rabbit hole of who suffers the most and a pity party of "boo hoo look at how hard I have it." I have spent decades of my life waking up before the sunrise. I have also spent a lot of that time staying up until that sunrise and let me tell you, I do not suggest mixing the two. Especially since the reasons and motivations for getting up versus staying up are very different. 

As hard as it seems to other people to get up early I find it quite natural to be up before the sun. Crazy? no, the secret is simple. Just make a habit of it. Train your body to fall asleep fast and time your sleep in 3 hour increments. Now I'm no scientist (bread related science aside), but I do know that I wake more rested after 6 hours of sleep than 7 or 8. I know that if I were to nap for more than 3 hours you might as well not wake me. I assume it has to do with REM cycles or something but that is my secret. 

6 hours a night and spring out of bed, into the fresh clothes you laid out the night before. Dress in the dark and DO NOT step on the cat's tail. Let the rest of the house sleep, skip the creaky stair in socked feet and be sure not to let the door slam behind you on your way out. The sky will still be dark so take a moment to enjoy the stars if you can. Most of all enjoy the silence. Not another soul about. It's just you and the new day to come. Go get that worm. Arrive with keys in hand, get the coffee on as the ovens warm up and the doughs come to room temperature, work in silence or put on your choice of music, maybe a podcast or audio book. Enjoy the alone time because it will be over soon enough and the days whirlwind of loaves, people who want those loaves, who want to ask questions about those loaves, or who want to let you know just how much they have enjoyed your bread (thank you, it truly means so much to hear it) or let you know how much they would love to eat it, if only it was sourdough....or gluten-free.

Thanks for reading,

Rusty

Oh and I wake up between 3:30 and 4am, depending on what time I get to bed.