|My bake station|
Inquiring minds want to know – as my husband always says – so I will just open the door for you:
Since 5 years I am licensed to sell breads (and cupcakes) from my home. My kitchen was officially inspected, and I’m paying every year 20 bucks for the renewal of my Home Processor’s License.
I am therefore legally:
I bake European breads for A&B Naturals, our our local natural food store – in summer twice, in winter once a week.
Since my breads are quite popular (modest blush!), it’s more our less “baker’s choice” what I want to make for them – as long as my rustic baguettes and Multigrain Pitas are also in the basket!
|Delivery basket with baguettes, pitas and Pane Siciliano|
Of course, a baker who enjoys experimenting, needs a lot of ingredients – here you can see a small part of my flours:
|Backstair storage for rye, wheat, spelt & Co.|
Our basement is too damp, therefore our kitchen backstairs was re-purposed for flour storage.
For larger amounts of dough I need a reliable work horse. Mine is a 20-qt Hobart, purchased from a store for used restaurant appliances. Though moaning and groaning loudly when it kneads, it handles even the stiffest multigrain doughs.
|My Hobart mixer (20 quart)|
When not at work or digesting, my other helpers reside in the fridge:
|Sourdough family: rye, Forkish, Tartine and whole wheat starters|
The inspiration for my breads I get from an ever-growing book collection, baking facebook friends, Fresh Loaf bakers, and other bloggers.
|English-German bread baking books|
And if I take a break from bread baking, I do other interesting things for a change – like baking CAKES:
|No wonder that I have to fast now and then….|
|And sometimes a Queen (of the Night) keeps me company!|
Of course I also have a desk – but there I’m not that often – it’s occupied by somebody else – Toby!
|Mess or creative chaos?|
|My kitchen is my working and living room!|
My kitchen is my working and living room. Here I bake for my customers the (immensely popular) Sunflower Ryes, for example:
|Sunflower Rye – one of my most popular sourdough breads|
|FB-friend and food journalist Kim Ode’s Strawberry-Rhubarb-Pie|