This group covers breads, muffins, biscuits, scones, doughnuts, bagels, tortillas, etc.
Hey All! I’m new to Forrager and anxious to learn all I can! I have to eat guten free, so don’t have anything in my kitchen that contains wheat gluten. I bake a variety of muffins and love trying new additives to mix flavors, etc. Very excited to get started for the holidays!
Actually I think you will find that setting a schedule will increase your business! With bread it’s pretty easy, because people typically want bread on a weekly or bi-weekly basis. Most cottage bread bakers choose a pickup/delivery day of the week, and then have the same baking schedule every week. It’s your business, you make the rules……[Read more]
Hi, I am a artisan bread baker in Northern California (Benicia). Here’s my biggest challenge baking from home (no storefront, etc): My customers set my schedule and not the other way around! I find myself “on demand” of my customers. I love them, but really, I should be setting the schedule. I am afraid if I set too restrictive parameters I…[Read more]
Baking is an age-old practice that has been an integral part of human civilization for centuries. The history of baking can be traced back to the ancient civilizations of Egypt, Greece, and Rome, where bread and other baked goods were an essential part of daily life. Over time, baking techniques and ingredients have evolved, but the importance of…[Read more]
Yes they should be allowed. You just want to make sure they are thoroughly baked and don’t have too much moisture that could cause spoilage. If your product is fine to leave at room temperature for 24 hours, then it’s a nonperishable food. Perishable foods should be refrigerated within 2 hours.
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