Changed my mind about baking bread after visiting a small bakery in Vermont

I used to think making sourdough at home was a waste of time, all that feeding and waiting for a loaf that never matched the store. Then last month I stopped at a place called Rising Loaf Bakery in Montpelier and watched the baker pull out 12 loaves from a 50-year-old deck oven. She let me taste one warm, and it hit me that the crust and crumb had a depth I could never get from my oven at 450 degrees. Has anyone else had a real bakery change how they approach their home setup?

1 comments

1 Comment

noahward15d ago

That warm bread moment changes everything, glad you found it.