The Daohead Collective

New This Week: I sacrificed the dough of one Farmington Sourdough Rye to make Salzstangerl (German/Austrian Salt Sticks). I also made Farmington Sourdough with Increased Whole Grain (whole wheat & rye) this weekend... had some strange oven reactions.... Also used my new formula sheets which include allowing for Baking Loss (loss of weight from CO2 conversion and evaporation) so now all Daobread loaves are weight after baking.

News: Last week's reinvestment was for a Baker's Knife to score the loaves... much better outcomes.

Note: Since is it Spring Break, I am in the library normal hours today... so it is all available.

▲ The 02 April Bake.... Ruined a whole batch of Pain Rustique dough (by not being centered) and reading the wrong line on the forumla and adding waaaaay too much water... no recovery from that mistake. Good fermentations and proofs lead to great bake outcomes.

▲ Farmington Sourdough Rye Salzstangerl (Austrian/German Rye Salt Sticks) with sea salt and caraway seeds.
Price: not for sale this week... just taste testing

▲ Farmington Sourdough Rye w/Caraway
3 Full Loaves... Price: $5/each

▲ French Country Bread: White Bread with Rye and Whole Wheat
4 Full Loaves... Price: $5/each

▲ Farmington Sourdough with Increased Whole Grain (White with Rye and Whole Wheat)
Price: $5/each (4 loaves)

▲100% Sourdough Bagels (16 Asiago Cheese, & 6 Whole Wheat)
Price: $1/each (Whole Wheat); $1.50/each (Asiago Cheese)