As a small, home-based bakery relying upon refrigeration for part of our three-day breadmaking process, we knew this day would come: We lost power, and with it, our refrigeration. What would that mean for the dough? If it doesn't remain cool, it continues to ferment at a higher rate. If it goes too long, it will overproof. Overproofing can result in flat, unsellable bread or bread with giant bubbles. 

On Friday evening, there was an unusual "microburst" of strong winds in Lafayette that seemed to only last a few moments. In that time, some trees went down and power went out for a chunk of Lafayette. At the onset, we had no idea when the power would come back, so we had to escalate our long-standing plan for having a generator on hand to power our refrigerators and freezers.

After a trip to the store and some rapid assembly, we got our new generator online and fired up our refrigeration to save the bread...and the day. Never a dull moment, eh?

Have a good week!

- Yours in a newfound appreciation for electricity,
Ashley & Paul

 
Bread
Cinnamon Raisin Bread
Country Sourdough Bread
Einkorn Sourdough Bread
Multigrain Sourdough Bread

Cookies
Brown Butter Dark Chocolate Chip Cookie
Oatmeal Raisin Cookie
Spiced Molasses Cookie
Triple Chocolate Cookie

Crackers
Sourdough Crackers with Sea Salt

Flour
Turkey Red Stone Ground Whole Wheat Flour
White Sonora Stone Ground Whole Wheat Flour

Mixes
Einkorn Pancake Mix
Pancake Mix