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Subject: Market Farming
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- From: "Wyatt Jones" <wyatt_jones AT netzero.com>
- To: <market-farming AT lists.ibiblio.org>
- Subject: Re: [Market-farming] Rosemary and oange oil
- Date: Sun, 8 Nov 2009 10:47:24 -0500
Orange oil is better than dried
orange peel though fresh has its advantages. I'm a pretty good baker and
I'm picky about bread. I never use bakers yeast and use various methods of
extended fermentations. I've been making some mashed breads with 100%
whole grains, makes a pretty good loaf but you need to have some active enzymes
from malted grains to get an efficient starch conversion. I learned about
manipulating yeast and bacteria using various methods brewing beer an
such. I used to have quite a collection of yeast and bacteria, including
wild ones, which I kept in agar slants. I don't do that at the moment but
it taught me a lot and came in handy when I started manipulating fermentations
in bread and other things. I don't know, I finds the little critters
fascinating. Keeping them was kind of like having a garden in a jar or
test tube.
I've thought about Mud ovens but they
don't hold up as well as a masonry one long term, they don't held the heat as
well either. They are a lot cheaper though and we have some pretty good
clay around here, I guess it depends on how much you use the oven. I've
also seem people build portable brick ovens but there is the sacrifice of mass
and heat retention in favor of portability that is an issue. I like the
orange slice cores the best but they are expensive. I've never been that
impressed with steam injection ovens myself but they have their place.
I"ve seen Flemish ovens that pretty much heat the house, one of the walls of the
house IS the oven and it had various compartments used for proofing, ovens
etc.. Right now my oven is a limiting factor and not having a bigger oven
is costing me sleep as I have to bake all night to get enough for market.
I do get rather tired of people
trying to talk me down all the time when I'm not making very much on the bread
anyway, I should be raising my prices actually and a lot of people have told me
that. I've been baking smaller 1 lb loaves to make them more affordable
but that makes my baking time much longer and I end up losing more sleep and not
having time to get it all baked so I think I'll but all but the expensive ones
up to 1.5 Lbs to save some work so I can get it all to market on time, I lose
customers because of that at the moment, luckily the market I've been selling at
is a lot looser than some on the rules and that along with the fact that less
vendors are showing up these days has averted a fuss over my tardiness. I
still sell out but I think the higher price would still be ok if I got there
early and exposed myself to more customers. How much do the people
out there charge for bread? I guess I should be more specific, say
for example a 1 or 1.5 lb loaf of French bread? A 1.5 lb sandwich
loaf? I'm presently charging $3.00 for a 1 lb loaf of something that
doesn't have a lot of expensive ingredients and $3.50 for one that is costlier
to produce like potato Rosemary of my Blue cheese and walnut. I had to
raise my prices on some and had some people throw a hissy fit. One lady
keeps trying me to sell her English muffins for $2 a dozen because that's what
she pays for those cheap ones at Kroger. That's about 1/3 of what the
ingredients cost me because mine are bigger, have real milk, butter, pink salt
etc in them. I tell those people a flat no but they insist on standing
there talking my head off and blocking other customers. I've also had
problems with the friends of another baker coming over and harassing me with
threats because people want my bread instead of hers, pretty unbelievable how
far and fanatical people get over something like bread. I find people are
more likely to buy my bread if I put some in a basket to show, then I use those
for samples but these people threaten to call the health dept when I do
that. I have the rest in paper bags with the proper labels that are open
so the crust stays good and they threaten me about that but from my take on the
regulations that is perfectly legal. I've thought about calling the health
department myself as I'm sure I'm up to code and this other woman isn't but I've
noticed there are quite a few people not up to code and I would create a lot of
enemies if I did that. This persons friends NRVER say a word to these
other vendors and in fact never even go to their booths but instead target
me relentlessly. I have a lot of loyal customers who I really like but I'm
fed up with this treatment. I like this market, its only 10 miles away in
Yellow Springs, Ohio, it doesn't have fees, I can sell there all winter, don't
have to make commitments etc and most of the people there are very nice but
these tight knit cliques are a real drag and ruin things like the bad apple
in the barrel. If the vendor herself was directly involved and I could
prove it I could get her thrown out but she stays out of it and I don't even
know if she is directly involved, though I know she is aware of the situation,
everybody at the market knows what is going on, how could these miss it with the
stink these people make?. I doubt that would stop her friends anyway,
probably make things worse. My customers beg me not to leave but I think I
will if this doesn't stop. Its not a good feeling getting this treatment
after working 40 hours in two days making the best product I can for $2 an
hour! I need the money but it would be more fun hanging out in the woods
splitting firewood by myself with the way things are
Sorry for the rant, I guess I have a lot of frustrations
lately. I really like baking good bread believe it or not, I love the
independence I get from farming and bread baking and I don't mind working
hard at all but I really hate all this ugliness.
Breads like the one mentioned in this posting citing the recipe
at mother earth news may be simpler but using bakers yeast and a quick
fermentation doesn't get that great complex bread flavor you can only get
from an extended, multistage fermentation with wild yeast and bacteria the
way European breads are made, that's part of what sets my bread apart from the
others around and why I get the customers at the market and probably why I've
created such a stir at market. It takes knowledge and skill but its worth
the extra effort if you really like bread. It takes a lot of big bowls,
refrigeration and more time but the flavor is worlds apart from those done
quickly with bakers yeast. I NEVER use Bakers yeast, it only ferments
sugar, after all it is a Sachromices strain, basically a souped up beer yeast,
and it causes gastric problems in many people. The Wild yeast and bacteria
act in a similar manner to Yogurt in that it replenishes the good bacteria inthe
gut whereas Bakers yeast try's to out compete the natural ones. I used to
bake bread for several friends that were on a lot of antibiotics as their
doctors recommended it. Yogurt works too but it doesn't stay in the gut as
long and some people have problems with lactose.
Anyway I've been baking
these for market, many I rotate in for variety and I throw in a new one
once in a while to see how it is received,
French Bread, Various shapes and
sizes
Sourdough
Potato Rosemary
Walnuts and Scallions
Walnuts and Blue Cheese
Cheddar Cheese and Chive
torpedoes
Bagels
English Muffin
100% Whole wheat Potato
Rosemary
Various multigrains, both pan and
hearth bread using soakers and Mashes.
New York Deli Rye with Fermented
Caramelized onions
Swedish Rye, with fennel, anise
Cardamom and orange peel
Pane Siciliano (Semolina breads
formed in an "S" shape)
Raisin Walnut
Whole Wheat Raisin.
Chocolate Cherry
Cranberry Walnut
Norman Rye (Dark rye usually made
with hard apply cider but I put apple juice in the biga and let it go a
bit longer so it gets ferments longer and develops more
flavor)
Ciabata
Pugliese
Pantone
Anadama
Focaccia
Pain de Champagne
Vienna Bread
Tuscan Bread (no salt)
Wyatt Jones
Jamestown Ohio
I changed my farm name to "Wyatt's
Way". I guess the "Inner Moon" was a little too esoteric for most people
and I view the name as a marketing vehicle. Most people it would be
better suited to a bath shop with all those smelly soaps LOL. It will
always be the inner moon to me I guess, at least in spirit.
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-
Re: [Market-farming] Rosemary and oange oil
, (continued)
-
Re: [Market-farming] Rosemary and oange oil,
jay sleichter, 11/07/2009
-
Re: [Market-farming] Rosemary and oange oil,
Celeste Illgner Havener, 11/09/2009
- Re: [Market-farming] Rosemary and oange oil, jay sleichter, 11/09/2009
-
Re: [Market-farming] Rosemary and oange oil,
Celeste Illgner Havener, 11/09/2009
- Re: [Market-farming] Rosemary and oange oil, breck, 11/07/2009
- Re: [Market-farming] Rosemary and oange oil, Marty Kraft, 11/07/2009
- Re: [Market-farming] Rosemary and oange oil, Chris Reid, 11/07/2009
-
Re: [Market-farming] Rosemary and oange oil,
clearviewfarm, 11/07/2009
- Re: [Market-farming] Rosemary and oange oil, jay sleichter, 11/08/2009
-
Re: [Market-farming] Rosemary and oange oil,
clearviewfarm, 11/08/2009
- Re: [Market-farming] "hazardous" baked goods, Road's End Farm, 11/08/2009
-
Re: [Market-farming] Rosemary and oange oil,
Wyatt Jones, 11/08/2009
- Re: [Market-farming] Rosemary and oange oil, BarbaraJ, 11/08/2009
-
Re: [Market-farming] Rosemary and oange oil,
Wyatt Jones, 11/08/2009
-
Re: [Market-farming] Wyatt's Way,
Sue Wells, 11/08/2009
- Re: [Market-farming] Wyatt's Way, Owsley lucy, 11/09/2009
-
Re: [Market-farming] Wyatt's Way,
Sue Wells, 11/08/2009
-
Re: [Market-farming] Rosemary and oange oil,
jay sleichter, 11/07/2009
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