Timing and Temperature are Critical for Sourdough Bread | Proof Bread
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- เผยแพร่เมื่อ 25 ก.ย. 2024
- A recipe will only get you so far. You need to understand your equipment and your process to adapt as seasons, ingredients, and tools change.
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #artisanbread #microbakery
I stumbled onto your videos quiet by accident. I love them. I’m 63 yrs old and have been making bread since I was 10 or 11. My dad wanted bread and told me to just follow a recipe. I made him some and was hooked. As I raised 5 kids I made all our breads. At this point I’ve developed my own recipes according to trial and error. I made my Sourdough Starter in the 1970’s, her name is Edna. When I make bread I usually feed up to 8-10 families bread. I have loved and learned some things from you and your crew. I think I’m a Baker at this point. Thank you
Love these videos. There’s so much “rain dancing” around sourdough baking elsewhere on TH-cam: “I always mix my starter standing on one leg and it always works so don’t put your left foot on the floor or you’ll ruin it!” but because these guys are running a real business they focus on what really matters. Great to hear someone talk with so much passion
Yes. I hate to see people start a nice business only to see it morph into a monster that demands more and more only to become bigger and bigger.
There are very few people out there doing videos like this. They are deep in their content and I find them inspirational. Please keep doing them, they are fantastic.
I got caught thinking how quick hour + went by, by listening the selfless sharing of personal experience on such intricate subject. Then I thought who is behind the camera? Who is paying attention so tightly without making a single squeak??? lol Mr Proof you rock all around as a human. Thats all I will say. 👽
sees Proof video
"Well there goes my hour."
I love this channel. As I watch employees do their thing, I imagine to myself that one day they (or really just Amanda) got tired of listening to the boss yammer on about bread and so they convinced him to start making youtube videos so they'd be able to escape his lectures. :) In all seriousness, though, I really do love these.
no way ! He makes her shoot the videos. lol :-)
Anyone commenting negatively about your space or your business must be really bored and unhappy with everything about their lives.
You are literally what the world needs. 20 different variations of you would make the world a better place.
agreement.
The Authenticity 1 0 0 %
Luís Araújo it has a lot to do with the American Dream, the American Dream is the right you have to become better at what you do. To work hard and learning to make yourself better. This man is doing that with the support of a loving family!
@@SimonWoodburyForget if I tell you you're an idiot because you're either too stupid to understand how there is endless ways in which even something said with positive intention can be taken negative with no harm intended. Let alone the countless ways a directly negative suggestion could definitely have been the case. Or possibly you're just arrogant and lonely and wanted to try and make an argument when one isn't necessary.
@@SimonWoodburyForget did you actually watch the video and see what he was talking about or are you still lonely and bored and also stupid enough to realize the guy making bread is plenty smart enough to know the difference between a positive helpful comments and negative asswipes like yourself. Maybe you haven't figured out that the comment section isn't for whiney whimpering babies that need their opinion to be heard.
You’re such a smart guy, Jon. I’m rooting for you and Amanda and your business to thrive in exactly the way you would want it to. Love your videos and their richness and valuable information they provide. Go Proof Bread!
I have been binge watching your channel. I am learning so much. The biggest lesson is to keep trying. Don’t stop even when you screw up. Make more than you thought you wanted and share even the screw ups
I also started small!!!
Bought my food truck outright! It wasn't the fanciest but I also didn't want a loan especially if it would of flopped. Once we started to make some money we added new equipment etc. At the end of the day we where buying great product and the people's reviews were outstanding. Moral of the story is don't judge a book by its cover! We all start somewhere and we have a end goal!! If there's ever a finish line for us!
Love your videos!!
Glad you aren't sweating the rude comments. Your entire operation and attitude is inspiring so thank you for sharing it.
I think your bakery, is beautiful, and don't let any of the negativity of other's bring you down. You are doing what you LOVE and that in it's self, is a beautiful THING...
Perceive, believe, receive
I am in awe how clever and sustainable your business model is. If every business was as resourceful and insightful the way you are creating your business, the world would be fantastic for everyone. Thank your for your videos. I watch your every gesture and always learn something I can apply to my own sourdough knowledge even after already baking sourdough for over 10 years.
*sees Proof video*
"Well there goes my hour."
TripleFX time to take a nap, although I might miss “something” ??
But we'll worth it! 😂❤️
Time well spent. Any hour spent learning anything, if it directly applies or not, is time well spent. I’m a potter, and only bake for home use, still pick up a lot of tips.
@@penniewyatt9391 7jj7jo
Nice to see someone who has the same passion. I just retired from being a Pastry Arts and baking instructor thirty years. I took classes up to the time I retired. No one will even know how to use the equipment in the shop I built.
I worked in a bakery for two years right before College. I've been playing with sourdough and loving it. I keep telling my wife I need to move to Mesa Arizona Anda volunteer few days a week
👏🏻👏🏻 I found your site a few months ago and so appreciate the time, effort and amount of information you impart in each one. I am a sourdough newbie and am trying to learn something so I can improve a little and understand the science more each time I bake. Thank you and your entire team. You and your wife work tirelessly for others. Best wishes for huge success to you both.
I'm in this boat too! Lifetime baker, but super novice. I agree with @Sandy and appreciate the wisdom and the time you put into each video for this channel.
I think your growing process is inspiring. We are starting a bakery with a $1500 loan and the stuff I already had and I hope to be able to grow slowly with our bakery. Thank you guys for putting this detailed content out for us!
i'm so curious : did it grow as planned? are you still baking? since we are 3 years further in time somethingmust have happened! even if it did not work out i'd love to hear your experience!
Your knowledge is immense I learn something from every video thank you
I absolutely LOVE your passion for bread. Your videos are helpful/inspirational. Also the snow background/baking bread makes me instantly in a better mindset. 😊
I appreciate you keeping it real with no sugar coating.
Knowing that you have to move out of this space hits different watching this now
I love these videos so much. I've been baking up a sourdough storm at home for years, but it's really helped me to refine my technique. Refreshing new ideas and approaches. Thank you.
Thank you for sharing all your knowledge and wisdom with us!
I'm very pleased with your videos.
One little hint from a hobby baker:
Why don't you use a blender on your brown sugar before adding it to the dough?
Best wishes and stay safe and healthy.
Greets from Germany 🇩🇪
Edit:
Btw. I'm baking pure sourdough full grain rye bread mostly these days. It's a total different experience than working with wheat doughs.
I think what you are doing is great! You are learning as you go and you sharing your ups and downs with us - which is fantastic for us that really are interested and care! Ignore the negative feedback and “the haters” ! There really are some of us that appreciate your insight from all your hard work! I for one really do appreciate your insight & experience on this subject which has helped me to understand better about a subject dear to me! Thanks so much! And keep it up for those that really are trying to learn!
19th minute... pure gold! That's why I love your channel!
I love your perspective. I am a small bakery and I wish more small businesses could hear this talk. Thank you for sharing what you are learning.
These valuable lessons are perfect at a playback speed of 1.25%
Thank you for sharing your knowledge and expertise.
Brown sugar is white sugar with added molase. So you can use this two ingredients separately and do not have to deal with clumping of brown sugar. White sugar do not clump as much as brown.
Good thinking. It’s worth a try.
@@CoinRingsUSA Yes,. I have it from him. Can not remember from who I get it.
Sorry but isn't brown sugar like Demerara cane sugar? Isn't it really, naturally brown?🤔
Some brown sugar, the stuff you’re likely to find in the supermarket, is indeed refined white sugar with varying percentages of molasses added. But there is also natural brown sugar, in which some but not all of the molasses in natural raw sugar is removed. Demerara and Turbinado are examples of this type.
@@green7apocalyptica What is naturally? Where in nature this sugar lays in this form?
Started baking when I moved to China, because it was the easiest food from home to make there cheap. Plus the fact I just love bread. Now I'm back home and watching your videos and they are just as calming as actual baking
Huge gratitude and respect for taking the time to explain and share experience. I'm just a culinary hobbyist who's been messin around with various flatbreads, and i'm learning a lot from your content.
I'm looking forward to seeing how your success unfolds in your new location.
Watching a true craftsman!...thank you
Farinograph .. The farinograph is a tool to assess baking qualities and performance of wheat flour dough's. It records the resistance to deformation, or the consistency of dough mixed from flour and water.
People that criticize the appearance of the Bakery as it appears on TH-cam have little understanding of growing a business from the ground up. I worked for 3 different tech startups over my career and they all started in small undeveloped spaces with minimal infrastructure. Only success over time allowed the funds to improve facilities (and pay).
you cant fix stupid and there is a lot of stupid in these peoples comments. The same idiots think chicken is grown in the supermarket in little trays ..
These videos show your passion and experience .I had problem with temp in summer and realised I used too warm water . What you said about fermentation rate and building gluten structure is also something i couldnt grasp -so well put into words !Great baker and speaker!
"Maybe all of you watching have been blessed with brand new equipment from day one"
Me watching; "I've never even made bread before..."
I LOVE WATCHING YOU AND HAVE LEARNED SO MUCH FROM YOU....WONDERFUL TEACHER
Seriously love watching your stuff!
Awesome content, the way you explain all the details of the processes are really cool 👍👏
Thanks for being so generous with your knowledge. Your videos are so informative. Please keep them coming!
Found myself wanting to cut that dough up and putting it into tubs at the end of the video. Maybe I’m watching to many of these, but you sure learn a lot about life and baking from big John here!
Came for info on Sourdough temps...got a Ted talk on small business.😁 Enjoyed it.
It’s 4am in the morning left TH-cam on. This is exactly what I needed to hear. Thank you for the advise🙏🏾
Ignore those negative comments. Just think about how much you have done in just a few years! And the business is flourishing. I am a beginner sour dough baker, started because of digestion problems. Lots of problems with store bought bread. Happy to say Zero with sour dough bread. So i continue to learn step by step to improve my baking sour dough. And thanks for saying no matter how it turns out, it will be better than any of the store bought bread!
Thank you for sharing ypu experiences, every bit of insight. Feels like im talking with my local baker friend.
What great words of wisdom from someone who's been there. 👏👍
Thank you for the awesome content and information. Don't worry about the trolls, they are everywhere and contribute nothing and have never created anything so you just do you and carry on. I appreciate every minute you put out there.
Absolutely enjoy these conversations. Open, insightful, honest. I will also echo the sentiment that a camera following this man around is worthy of a Netflix-style documentary show! Anyhow, bravo, and hope for more of these! Cheers from CT!
Thank you! Check out what we’re doing with Multitude. Our goal is to include more of that Netflix quality but keep the core authenticity. Let us know what you think: www.multitude.video/proof-bread
Thank you for such wonderful videos and content. I live in France. Here they say you shouldn't use tap water because the additives harm the micro organisms in the starter and dough. What do you think? I noticed that you use tap water. Again, thank you so much.
Bam artist artiste here saying this show is very creative and informative. love your videos
Good Morning. You have increased my knowledge and the success of my baking. Thank you and Harriet :).
Such a wealth of information! Thank you.
Another video and time well spent. I don't care about the space being small as long as its kept clean and yours apeears to be. You drove me a bit crazy when you let the water running! I am an environmental freak and vegan too. I wish your bakery was near my place in FL. I love cooking/baking and would have volunteered to serve at your bakery. Not only the flour thro mixing creates friction/temperature but also room air has pressure and temperature. Lot of dynamics goes on incl yeast while mixing and the general amateur bakers can't explain the different results they get as its blind baking. The breads near my place are nowhere near yours. What i love about you and your videos is your passion in understanding how these parameters can affect mixing/baking and experimenting it. I absolutely agree with the business model you are envisioning for the society. Majority of the asians don't believe in debt. Its American concept to keep people in debt forever. We need to stop buying cheap and unhealthy breads,with zillion added stuuf, produced and sold on a mass scale. That requires people to have different mindset and support local and small businesses. Keep doing the awesome work and its a delight to hear you and watch the videos. Thank you.
Your video production value is exceptional. I am an amateur baker baking decent sourdough loaves with my own starter who also has a background in science and technology. Your videos are a wonderful explanation of the underlying processes required to do commercial baking. You are my Walter Mitty. It is an old reference so you may have to look that one up.
Love your passion and how you explain everything! Love to watch your videos and learn and enjoy my tea! Keep up the amazing work! Also do you sell your flour?
Thank you for sharing your knowledge and insight, love your passion
love your channel 🥰,love your shop and knowledge of bread baking, 😍when will you consider a recipe book ?
Really enjoy these video's. Having been making sourdough weekly for over 3 years now. Would love to hear how you developed your flour blends, processes not recipe, and how that changed how you prep'd the bread. I was forced to switch to a different artisan flour because of the pandemic shortages and have been trying to iterate to get the breads to come out better. Also, thanks for the Trevor Wilson link. Started reading his book.
Yes, I would like to understand how they made bread for the first year while changing all the recipes. This is a wonderful series.
Swedish chefe says hello! Love your videos. Love the talk and energy and love for bread. Inspiring me. Cleaned up my old balanse scale and are ready for next level in my making bread jurney.
Thank you so much to you and to your wife for helping all of us who home bake! I’ve learned so much from your teaching! One thing that brings me back to your posts is that you are giving us a balanced non trendy point of view for sourdough baking! This temperature thing is fascinating is that when I knead by hand my dough temperature is in the 80’s F!
Since I started watching your posts my bread baking has been much more relaxed and fun! Thank you so much! Peace and Blessings!
I love the passion and the sharing of secrets. Thank you!
I run a small micro-bakery in UK and who would comment negatively about your lovely set up! I was super intrigued about your process using Trevor Wilson's pre-mix as I am handmixing larger batches at the moment and did dabble with this approach but also only worked for me when I put dough in the fridge as otherwise especially with UK flour I would end up with degraded flour soup....It is an art though to bring it up to temp in the morning for completion of bulk and adding levain...I would love to hear your thoughts and tips on this...thank you so much for sharing....
For us this was not difficult due to the lack of A/c in our space at the time. Today, I would have to throw it in a proofing chamber. You can use a covered speed rack, or 1/2 rack, with a small space heater/humidifier inside. Couple with a PID controller for both temp and humidity, and for around $150 USD you have a proofer.
@@ProofBread Thank you and I did look into a proofer like that already...I assume what I getting my head around is what the 'ideal' temp would be to prevent the dough to degrade too much and then to get to get it up to speed again at a warmer temp...all fun..thank you so much!
Such a wisdom backer . Greetings from Switzerland 🇨🇭! 🤍🥞🧁🥖🥨🍞🥯
I run my brown sugar (and other 'inclusions') through a fine sieve together. No clumps!
Thank you for all your videos...I like watching and listening but also observating of your awesome hard work...I wonna know if u always first mix water and flour and then whatever u put in. Thank you.
I love your videos and I have learned a lot from you. I can only wish for a space as nice as what you have so far!
Thank you for amazing information. What are your thoughts on einkorn and baking with it? Thanks
ahahahah brilliant video as usual ! crazy stuff when I need to find a detail again (*as I am baking) it always takes me ages to find where it was cos the videos are so long but it really is like a proper learning curve !!! you rock @proof Bread
Thank you for sharing your knowledge
Sometime I'll come to visit you! And work with you in your bakery!
I would love to hear about your self built refrigeration/walk-in and how it works. Is this Cool-Bot?
I just discovered these videos on your journey. They are wonderful. I’m learning a bunch. On a side note, your kitchen is so clean. How do you keep it like this? How do you keep critters out of the flour? Silly questions I know.
I have new found respect for
bakers
Yeah! An hour of great content once again. Thank you guys.
Amazing, thx for this Video and gratings from Poland.
All of the "secrets" were documented 45+ years ago by Dr. Raymond Calvel in "The Taste of Bread". It's nice to see this put into practice.
@@SimonWoodburyForget Dr Calvel was a bread scientist in France who came up with a scientific understanding of many of the processes used today Don't dismiss what you don't understand.
*in the French baking world they use the word TRADITION to describe a specific process developed for a specific bakery. Every good bakery has it's own 'tradition' for baguettes which is guarded and cherished* this tradition is developed for the regions water and the buildings temperature and the ovens etc. etc.. very organic to say the least
i bet your neighbors love the smell of freshly baked bread daily
What an amazing video!! I'm not sure how I found your channel, I'm so glad I did. I was looking for a mentor style channel where the people/person was a baker who started small and worked up. My goal was to learn, learn, learn. You have taught me and my other half so much, we can't thank you enough. Some points from this video: I know it's really hard, but don't focus on mean or rude comments. I would give my other half (hahaha) for your bakery in your former garage! We both think it's perfect. We are in year 2 1/2 and a half of building our space and it's smaller then yours by a lot. (now I'm worried about to much heat from the ovens). It's taking so long because we are doing this on our dime and not going into debt. I'll be mixing Sourdough by hand for a long time before a mixer comes into play. Which brings me to this: Thank you again, we were thinking of a 20 qt, but also thinking we would settle for a 10 qt mixer if we had no choice. Listening to you, we now see that maybe we are thinking to small. Because of the times we live in currently, restaurants are going out of business and if we can pick up a mixer for a good price we will do it now, even if we don't need it. Our little bakery didn't start out as that, Sourdough found us, and we switched gears so to speak. That said our 'shack' is right beside our house on our farm, so overhead is not something we will have to worry about like bigger brick and mortar businesses. We are going slow making sure that everything is built to how I, the baker (feels crazy calling myself that) wants things. It's interesting you spoke of sometimes fighting with Amanda. Just designing the building for us caused fights. He wanted this and this and I wanted something else and off we went, until we came to a middle ground. It does all come together, but it takes time. I'm nowhere CLOSE to your level. I have so much learning to do. I'm rather lucky that my community values the little/big efforts people put in. The only reason I'm selling my sourdough right now is because I had never eaten sourdough and needed taste testers. Those taste testers moved over to paying customers. I started with one and now I have 3. I'm not in a hurry to change that number until the 'shack' is finished later this summer. I need to learn how to cook bread in the commercial ovens we bought before I want any ramping up. Talking about equipment, we bought two commercial stacking ovens for $500 Canadian. 2!! They told us one of the stoves worked the other didn't and we could use it as parts. I'm so lucky my other half is handy, like you seem to be, because after tinkering with it for about an hour he got the second stove to work. Now we have 2 working (the electrics work, we are waiting on the gas fitter to hook them up) commercial stoves, they are older and banged up, but they will do their job for a long time to come! Are they steam fed stoves? Nope, but they will allow me to cook far more bread than a standard oven. Anyway, I think you and Amanda rock, please keep up the video's, we love them! So much valuable information and inspiration, it's mind blowing for someone wanting to follow in your footsteps. Your channel is a great learning tool, always keep that in mind. Those that criticize have no real clue what it's about or they have more money than brains and would set up a complete working kitchen and go into debt up to their eyeballs, then lose it all. Thank you from Western Canada!
I’m so thankful to read your reply. Amanda and I got to take something over that already had bones, but if you go back to 2014-2015, the original baker Jared was in similar positions to where you describe. From that point of view, you could surpass your wildest expectations within the next 3-5 years. Like you say, one dime at a time. Take the risks on equipment, a lot of it can be repaired. Look for brands that still exist today. I remember when I thought a mixer was so far away in the future, and then within a year from that day I had 2. The moment your community begins to expect your bread regularly, your business will grow steadily if you can consistently produce, and develop a collaborative relationship with your customers. They will be surprisingly understanding of your shortcomings, and mistakes. I have nothing but encouragement for you. Thanks for being here.
@@ProofBread Thank you for sure kind words and your wisdom regarding this sort of thing. We do look forward to the future!
You guys are doing a great job and I love your products
First of all, thanks so much for all the great content, it's a goldmine for everyone who wants to know more about bakeries en sourdough bread making. Great stuff! I was just wondering, after the autolease, you add the salt and the starter, but is the starter coming straight from the fridge, or has istalready come to ambient temperature before you add it? Thanks so much for your reply.
Depends.
It doesn’t really matter the temperature of the starter if you achieve your desired dough temperature. In the winter, we rarely use the fridge for starter. In the summer, it’s a lifeline. We understand when to chill so that it suspends at peak fermentation. You should check out there starter management video for more on this.
@@ProofBread How long will the starter suspend in the fridge at peak?
I love these videos. I'm a beginner level home baker and cook. I have learned quite a bit from your videos and find them quite interesting and inspiring. I love these long videos by the way. Thank you for sharing!
I've been baking about every 3 days for 2 months. My ferment is rocking now. My timing and finished loaves are yet to be consistent. Getting there though.
I'm just getting to the end. Thank you for speaking so truthfully and factually based on logic about why the business culture of more profit is going to kill us all.
@@justinbouchard its the reason we have the bread we have in groceries, its all connected.
I love what you are thinking about here... the world is fraught with businesses that overgrow their business in regards to demand. It's way better to stick to a proven profit model, instead trying to constantly grow. If you can make 120 loaves of excellent bread a day and that's it, you can maintain your profit margin. Get out of debt and in the long run you will be more profitable.
Good luck, love your videos. Please don't give in to the people who just want everything fast and simple.
i sometimes run the brown sugar through a big screen with what other dry mix to break up the clumps.
Dude this is a game changer. Ive been baking between 90-95 degrees. One thing that I didnt get from the video is actually what the effect of temperature was on the final bread product. Could you kindly fill me in?
21.33 genius research for hand mixers 🙏
What a legend!
Love your videos!! How do you get so much starter in one bin?
People suck dude! You are doing great work and I’ve learned tons from you in my new quest of sourdough bread.
Technical question on milling: what sieve size does your mill use to catch the largest 15% particulate in your A85 flour blend ? Also, is there a min particle size sieve used as well, thus giving a 'middle cut' range of particle sizes in your wholemeal blend ? Kinda like italian polenta, only much finer ?
I ask because I dabbled a bit in home ground flour, but none of the amateur level manuals and literature ever talk enough (if at all) about sieve mesh sizes and how critical it is for a flour's behavior. Western AP flour for example is usually ground fine enough to get through a 100 mesh sieve (comparable to fine talc), wheres Indian Maida i'm guessing hovers around 60-70 mesh. My home mill's finest setting is kinda coarse compared to that ... my 40 mesh sieve only lets about 60-75% through, and im guessing a 70 mesh (which I dont own) would likely only let about 10% through - so clearly it's not able to grind finely enough to even achieve even a maida-comparable grind. Best I can manage on my finest setting for say corn, with a 40 mesh sieve is a coarse corn flour (which drops thru) and a mix of fine cornmeal, corn germ and pericap (all caught by the same mesh).
If you have a book title, or site linkage, to anything that discusses grinding and mesh sizes in detail, i'd be very grateful.
Egads, I wish I lived close by ... i'd work p/t for free, just to learn and share info.
Another excellent presentation...I got into making sourdough bread shortly after I retired...I've pretty much perfected my method now and make a couple of loaves a week...that said, I got really good at making croutons out of my loaves that didn't turn out as I had hoped...in developing "my" process I too have learned that temperature is critical to a successful outcome...at any rate, I have really enjoyed your videos and learn something from everyone...keep up the good work...
I watched almost all your videos, lots of info and at times I watch them again, that's how good the videos are. If you don't mind I'll ask a question , I been doing my sandwich bread but it blows out , not every time but I try hard on follow the temperatures and still coming out like Frankenstein, is there any tip you can please guide me to I would appreciate any info
Can you clarify exactly what you mean by it blowing out?
@@ProofBread yes sir. In one end is good but in the other it rips apart it dose not look even, you talked about it in one of your videos that the crust separates. It has a great taste but statically it looks bad ..
Thank you for answer me means a lot to me.
@@carlosalvarez7252 are you talking about when the bread expands unevenly making it not look pretty but is still edible?
Just curious, as a new baker I keep reading that you should avoid using tap water because of the chlorine that’s added. Are you using filters to remove the chlorine or is it less of an issue than I’ve read about?
Simon WoodburyForget thanks so much for your reply. I was a bit confused by the contradiction between what I’ve read and what I see in so many videos. Your answer was very helpful!
if you told me a few yrs ago I would be this interested in a guy in a trucker hat making sourdough .....(insert smiley face here)
Thanks so much for sharing your knowledge with all of us home bakers. Haters are going to hate so just block them and carry on.
love all the videos you have put out...
Well I'm no Charles Schwab, but I think I might have a small correction regarding your profit margins vs equipment costs. Generally, your equipment is carried on your balance sheet at its book value, which in your case would be the purchasing price minus the accumulated amortization. So if it's a $10k worth of equipment with a lifespan of 10 years, you would amortize it at a rate of 1k a year (depending on the amortization method you choose). You then allocate that 1k to your expenses, which ultimately affect your profit margins, meaning, you only spent 1k of that equipment worth in that 1 year. So after 3 years the book value of your equipment would be 7k. If you don't need it anymore, you would probably sell it. Depending on the selling price, you would then have to either recognize a loss or a gain. So if you sell it for 7.5k, you're happy (extra 500 bucks yay!), if under 7k, well, that still wont affect your margins as if you had lost the equipment altogether.
Love your channel and sharing. Are you trying to drain out the water left over in the pipe overnight, seems a bit wasteful there
Just a curiosity: What kind of salt, sugar, and water quality do you use?
He's talking about how awesome his starter is. Meanwhile, mine isn't rising and smells like death.
Want the pro-tip of all tips? Whole rye flour. That’ll get your starter rockin and rollin guaranteed.
Simon WoodburyForget it’s fine for your starter to get it active and lively. It doesn’t have to be the base flour of your bread you make though.
Simon WoodburyForget my dude you’re making it way more complicated than it needs to be and than I intended for this internet conversation. Have a good one