Up at 5, on the road by 6 to arrive at 7 at Sweet Water Bakery at Kimberton Valley Camphill Village, a co-housing community which includes developmentally disabled adults. Sweetwater Bakery is baking about 300 loaves of bread today, and making deliveries of 7 kinds of bread, 3 types of granola and 3 types of cookies to health food stores, farmer's markets, and a CSA. It is a heavy baking day since 30 loaves were ordered for a wedding in addition to the other orders. Sam, the baker started baking at 3:00, when he took the coals out of the oven which had been heating the oven for 36 hours.
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| The oven is 4' by 6' inside and will bake 30 loaves at a time. |
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| The mill |
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before baking, the bread building
The bread is prepared starting on Tuesday, when organically and biodynamically grown hard red wheat from
Montana is ground in this stone mill.
The bread is mixed on Wednesday, in 7 large plastic vats, one variety per vat, and left to rest overnight.
On Thursday, it is worked and shaped and placed in baskets ready for baking on Friday.
It starts with hard red wheat
Everyone is busy packaging for the deliveries
The end result
Time to go home- the outside of the bakery with the wood fired oven chimney
Until next week |
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