Topic
4 published pieces tagged baking.
One 9-by-5 loaf, and one decision at the start: a can of puree, or squash you roasted yourself. They do not behave the same in a batter, and this recipe explains how to make either one work.
· 5 min read
Plain sourdough sits on almost every state's allowed list, which is the easy part. The hard parts are the bake-day schedule, an oven that caps your revenue, an ingredient statement that has to name the starter, and a bag that softens the crust before the market opens.
· 10 min read
You can probably make twenty things well. A market needs three or four you can make every week, that hold up on a folding table, that your state allows, and that nobody else in the tent row is already selling. Here is a set of filters for getting from twenty to four.
· 11 min read
A cottage food exemption skips the inspection, not the science. Here is what an inspector would look at in your kitchen if one ever came: hands, household traffic, allergens, temperature, water activity and pH, cleaning versus sanitizing, and the training some states require.
· 11 min read
