. In fact, you can say I have a bit of an addiction. As labor costs go up, profit margins go down. So long as the market keeps growing, then there is more room for additional producers. — Mike Hilburn, The Sourdough Podcast. So that’s what I did. A way of life, really. Large operations are built to benefit from economies of scale, but small local producers often struggle due to limitations in batch size, work space, and available labor. How did you get your start in artisan bread baking? — Campbell MacFarlane, Maker of Campbell’s Dough Knife. Can you sell them a way of thinking? A craft. Tell me what is new in this updated book. Whether I can put the right combination together for Open Crumb Mecca remains to be seen. The Fermentation Association (TFA) is a trade association with the mission of getting more people to enjoy more fermented products. The third point speaks to the bottom line. Tell me about the sourdough starter you use. Whole foods markets? Its main areas of focus are fermentation, structure building, dough handling, and working with wet dough. But if you want to master this craft, it helps to understand two foundational concepts in more detail: proper fermentation and proper dough handling. Dec 8, 2017 - An eBook for the crumb-obsessed sourdough baker. Responsible cost cutting saves you dollars (so long as it doesn’t come at the cost of quality or efficiency). And make no mistake, these are skills. Trevor Wilson talks about his start, his Open Crumb Mastery and his latest project | #brotokoll by Alex You might even say it’s become rather trendy. I have been pursuing this for about two years now, and once in a while I get a nice open crumb, but usually not. Who is your target customer? What is your value proposition? Tell me more about that. It’s pretty simple really; a dollar saved is a dollar kept whereas a dollar earned is but a dime kept. You just released your second edition. I took it home and brought it to life, and I knew it was a keeper from the first test loaf I ever made with it. November 11, 2017 by Trevor Wilson 113 Comments. Are you selling at farmer’s markets? In the meantime, I’m having fun and enjoying great bread. Included are case studies, a cheat sheet for achieving various styles of open crumb, and plenty of photographs depicting those crumb styles. Every sourdough culture is unique, and therefore the breads made from these cultures are unique as well. Only the real thing will do. Quite drastically, I might add. Comparable crust and crumb might be had with yeast breads that are long-fermented and skillfully made, but the flavor of sourdough can’t be copied and can’t be faked. I promise, this is the only time I'm gonna pitch it here. Hey folks. Please remember that there are many different types of bread and crumb preferences are subjective! How did you first become interested in sourdough baking? But not for production. Whisk is best. But for intermediate sourdough bakers looking to take their crumb to the next level, this 384 page reference will help shed light on the mysteries surrounding open crumb. With more and more producers jumping onto the fermented foods bandwagon, competition keeps growing and growing. If you can produce efficiently, earn a profit, and effectively manage growth and cash flow, then you’ll do just fine. Tell me about your book, “Open Crumb Mastery.” It’s a guide for intermediate sourdough bakers. Skill takes time to develop. Inefficient production includes things like making too many different products in order to appeal to every taste instead of focusing on and maximizing the big sellers (Pareto Principle again), using wildly different production methods for different products when you could combine and/or streamline the processes instead (i.e. ... April 1, 2016 by Trevor Wilson 90 Comments. Are you selling wholesale or retail? Q&A with Trevor Wilson, Author of “Open Crumb Mastery” by Amelia Nielson-Stowell / Saturday, 07 December 2019 / Published in Food & Flavor Ask Trevor Wilson how to bake a perfect sourdough boule and Wilson will happily spill his secrets. When you have answers to these questions (and many more) then you can begin to understand your market. Efficiency saves you dollars. So many new entrepreneurs jump into the food business out of passion and idealism, but they forget the business part in “food business.” It is a business, and don’t forget it. It was actually quite by chance. Along with some other additions (such as a discussion of whole grain, and a couple new crumb analyses focusing on retarding bulk fermentation), the new material provides a more complete picture regarding how the variables of technique and method affect the entirety of the final product. It is an in-depth study of dough structure and the factors which affect it. I wouldn’t trade those days for the world. 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