This is how an authentic natural fermentation bakery works in the US | Small State Provisions

We visited a natural fermentation bakery in the United States. Our friend Kevin Masse invited us to Small State Provisions, a 100% organic bakery dedicated to the art of sourdough. We got to tour the whole bakery, bake with him and his team and learn all their secrets!
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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#bakery #organic #sourdough

[@palihno]

This guy seems like such a kind person

[@giselsilva]

Holy Moly! He was baking from home and in 4 years he was able to make that investment? Very impressive!

[@julianokuzhicov]

Wow! Hard work pay off. Good luck to you

[@kenromero9236]

Wow! Two minutes in and I learned a new way to shape a batard. Thanks.

[@beltoftruth56]

Pretty awesome especially grandma starter

[@EtienneSavardz]

Milanaise floor! I use the same! It is produced in Québec, Canada. Organic floor. ❤

[@barrychambers4047]

I'm pretty sure the baker threw the shaped dough into the banneton seam side down. I hear, if they are going to be cold proofed for an extended time it works good! Going to try this method! I like the idea of a very small mother dough too, as well as an all whole wheat leaven! The whole wheat gets really softened this way. Thanks Gluten Morgan, great video!

[@katherinesmith9985]

I only keep a small mother starter as well and make other, bigger starters as needed from that! So much easier to maintain and store!

[@ventsislavminev]

Thumbs up for using Celsius and the metric system