Why Our Sourdough Bakery Makes Cookies

[@pfv1247]

MY new year's resolution is to EAT MORE COOKIES !! So far, I'm on track for success. Go me!! So glad you're there making cookies. Cookies are the soul to the soul.

[@paulawaldrep5286]

Been caring for my mom who will soon be 100 for 7 year now. watched you since the garage 😊 Moved my equipment and made oatmeal raisen cookies. Wow, how i missed them and so did my customers 😊

[@_Fryce_]

Do you have a business too?

[@paulawaldrep5286]

@@_Fryce_ a small car lot. 😵‍💫😵‍💫

[@PeeJay3714]

I'm a diabetic so carbs are typically off my menu . I've taken on making my breads using scald with kamut @ 40%, chickpea flour @ 10% and 50% with hard white wheat autolysed. Made my first attempt and it was a partial success a bit over hydrated. I didn't proof it long enough so the crumb was a bit tight. I also used a high temp and perhaps should have lowered my temp and baked longer. Overall the flavor and crust was really delicious. The best thing is my glucose didn't spike to the levels commercial breads raise it. We also used a fruit water ferment to make poolish which really developed well. Your cookies look fantastic, but baby steps for me having my limitations. Thank you for the educational aspects of your channel. It's been a great inspiration for me and my niece who baked along with me. God Bless!

[@edithberntson5174]

So true. Having only bread was already good for my home bakery. Since adding English Muffins and Bagels doubled my sales in the shop. And adding cookies and scones brought in way more customers, that also buy savory options.

[@jerrychaney7232]

You’re the reason I make sourdough bread now! And it’s freaking delish!

[@RuthlynWills]

I appreciate how you meet challenges head on as you seek to satisfy your customers as you grow your business ❤🥰

[@pfv1247]

Dear Proof, Happy New Years to everyone there! May this new year bring you ever greater financial success and inner joy.

[@jeandesjardins8392]

I think there was a chocolate chip incident in that episode. That made me laugh. Love your channel.

[@Cbbq]

Excellent insights,as always. As a home baker, I too add treats to my menu… but still working my own treat process… that is the hard part… but it is a journey… cheers from Canada

[@PeeJay3714]

Was watching your conchas video and noticed you rolling and trying to get a consistent thickness on the English muffins. Try using a wider roller than the dough youre rolling with thickness gauges at each edge to set the specific desired thickness , say 3/4" stick of pine or plastic whatever works , gauge thicknesses can be easily made by ripping them on a table saw. if wood sanding and sealing with a food grade oil. good luck!

[@RyanMarks205]

What systems are you using for your production tracking?

[@ProofBread]

We are building our own from scratch. A lot of progress has been made in this area although we are just beginning to write actual software rather than use out of the box solutions. Live right now are a combination of intricate spreadsheets and an online database feeding a Power BI set of reporting which is beginning to tie all of our business data together. Although this is intentional. We have spent the last 20 months mapping out the logic that we need and are on the cusp of being able to build out proper web apps. We haven’t found very good systems out there and believe we could bring something to the market that would be better for people who are on a similar path to the one we went down.

[@michasosnowski5918]

The problem with baking cookies with buckwheat is not that its a legume(its not, its from polygonaceae family) - its about its structure - it lacks gluten, so you need to add either xantam gum, or natural flax seeds to make it stick together. You could also add an egg. Gluten free amateur baker here :)

[@danielanovakova97]

Or psyllium husk 😊

[@michasosnowski5918]

@danielanovakova97 sure ☺️

[@NoellaJoannes]

Thanks for the analysis! I need some advice: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?

[@kaitlinday9265]

Curious why you don't put discard in your cookies? Very popular item on my menu.

[@ProofBread]

I’m very concerned with the possibility of public perception that we would label something as sourdough which is actually sour faux. No issue on my end with cookies that contain discard but their presence on the menu would give a less educated consumer the impression that it is a sourdough product when in fact the discard is mostly just flavoring in that context. I never want someone to look at my croissant line and think “oh I bet there is a little yeast in that mix”. We put too much effort into perfecting truly sourdough leavened viennoiserie and I wang to make that line very clear. There is too much abuse with labeling in our world in this regard. Breads claiming to be “pain au levain” that contain yeast and thus have deeply under-fermented crumbs. To be sure we could do it and it would be popular, but for what we stand for this is a slippery slope.

[@kaitlinday9265]

@@ProofBread Hmm interesting take. I mean there are still loads of benefits to eating discard- it contains the same beneficial microbes and all things fermentation are good for the gut but I can understand you not wanting it to take away from the rest of your products I suppose.

[@ProofBread]

If we lived in a world with less deceit this wouldn’t be an issue, but we exist in a space where our customers are told something is sourdough when in fact it contains some other form of leavening and sourdough is equalized with sour faux. As a company I don’t want to make that line blurry for our customers. I don’t want them to think that we may possibly do that with a sourdough bread or a sourdough croissant.

[@amandazemke5765]

Good morning Proof 💜

[@amandazemke5765]

I bought cookies from your daughter 💜

[@serg4656]

Who wrote Chrismas on the white board, instead of Christmas? Look at the white board under Reminders. 😂😂

[@SimpleLivingOkinawa]

I remember the chocolate chips from that day, long ago.... 😟

[@nickmelmoth-coombs3534]

Sugar sells......

[@SOLDGREEN]

White powders for the win😂

[@AlexiusRedwood]

Money

[@MacMacDKDK]

1100$ for a course? my man you gotta be hitting that crack pipe a little to hard

[@ProofBread]

This is a course for aspiring professional bakers designed to help one build a business. It contains over 20 hours of instruction, recipes, interviews, and more. Furthermore, we are about to double the content again this year. The course has already been used by people in helping launch new products. For the type of content we are posting this course is an excellent value, that is if you are in the position of building a bakery like we did. Any number of lessons in the existing content can yield many times the original investment. This is not a course for amateurs or hobbyists. This is a compilation of lessons that required years of learning on our part. Sure, you can learn them the hard way, or you can learn from us, but either way the course is priced fairly for what it is.

[@FamousAmos120]

Wow, rude much?? $1100 for what you get in their course and its purpose is an excellent value!

[@lisawest9731]

​@@ProofBreadPlease, do not deign to converse with ignorant people, your time is too important and your craft is incredible. You know that $1100 is comparatively low for the amount and quality of your content.Thank you for everything I've learned so far! Happy New Year my new friends!😊