Whether you’re nurturing a fledgling sourdough starter on your kitchen counter or marveling at the golden loaves lining the shelves at Craig’s Bakehouse, there’s a bit of magic in every bubble of starter and every crusty loaf of bread. Here’s a humorous look at the journey of sourdough, from a home kitchen hobby to the large-scale passion at Craig’s.
The Art of Sourdough at Home
Starting your sourdough journey at home can feel a bit like adopting a new pet. This gooey, slightly tangy blob isn’t just a mix of flour and water; it’s alive and needs your attention. Daily feedings (equal parts flour and water) are a must—think of it as a culinary Tamagotchi that can’t be paused. If successful, you’ll witness a marvelous transformation as your starter begins to bubble and grow, hinting at the delicious potential it holds.
Scaling Up: The Craig’s Bakehouse Way
Now, let’s scale up. At Craig’s Bakehouse, our starter isn’t just a jar on the counter—it’s more like a small pond, consuming kilos of flour and water and living in a meticulously controlled environment. Unlike the sometimes unpredictable outcomes of home baking, we aim for consistency. Our commercial mixers and state-of-the-art ovens don’t just handle more dough; they ensure that each loaf of Craig’s sourdough is perfectly crusty on the outside and delightfully soft on the inside.
The Secret to Perfect Sourdough
At home, your starter might enjoy a warm spot by the window and the occasional serenade (it’s rumored they like jazz). At Craig’s, our starters thrive under constant care with multiple feedings a day, managed by our dedicated team of bakers who treat these starters with the precision of scientists and the love of artisans.
Inside Tips from Craig’s Bakehouse
While you may be experimenting with your first few loaves, here are a few secrets from our bakery:
Bulk Fermentation: This is where the magic happens. Fermenting our dough in large batches allows flavors to develop deeply and richly—something that's hard to achieve with smaller home batches.
Temperature and Humidity Control: We keep our bakery’s environment meticulously controlled, which helps in producing the same delicious bread every day, no matter the weather outside.
Joining Forces: Home Baking Meets Professional Passion: Whether it’s a home kitchen or a commercial bakery, the essence of sourdough making remains rooted in passion and patience.
At Craig’s, we admire the dedication of home bakers and invite you to bring a bit of our bakery into your home with Craig’s Bakehouse sourdough breads. And remember, if your home starter seems a bit daunting, our doors are always open for you to grab a loaf, enjoy the taste, and maybe even share a sourdough story or two.
So there you have it—a slice of life with sourdough, from the tiny bubbles in your starter to the warm, inviting aroma of freshly baked bread at Craig’s Bakehouse. Whether you’re a seasoned baker or a curious newbie, sourdough is a journey of flavor, and we’re here to enjoy it with you every step of the way. Happy baking!
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