a strange moment

I started baking regular yeast-based breads not so long after emigrating from Aotearoa New Zealand to the UK in 2006 (via a beautiful thirteen year stop over in Australia). I switched to making naturally leavened bread in 2009 and have slowly developed my skills and understanding of how to make hearty, crusty, and scrumptious sourdough. I never really thought about selling my bread until about 4 or 5 years ago — I was worried about turning a hobby into a chore.

Lots of things have changed though (don’t they always?) and today was a strange moment because it was the first day I delivered a small batch of handmade sourdough loaves to be sold.

I feel a bit scared, wholly uncertain and little bit proud.

Today’s bread last night (just before it was weighed and shaped)Today’s bread last night (just before it was weighed and shaped)

Up next Why Merton? Can you tell me about ingredients?
Latest posts communal oven on sourdough workshops subscribe more on costs sunflower experiments subscribe Merton wholemeal extra Merton rye and wheat germ Merton cheese and pepper festa sourdough in pencil botanical experiments honey honey chickpea water wheat roots back be right back caught simple saturdays How come the bread costs what it does? costing a loaf purple bread bread 23 september nothing special harvest festival kimbell equation bread 9 september wholewheat sesame boy with bread no bread 19 and 26 august