I will let you know! Hopefully, it works out. All fingers crossed. The thing with sourdough, as I am sure you are aware, is it takes so much time! So when one recipe flops you need to wait two or three days for the next batch.
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Yup! And when you don't need to make anything then you have an absolute glut of "discard" which I hate to discard
Right! When I worked at the bakery a couple of years back we threw out so much discard. It was sad. And it was 100% rye, so all the rye discard got dumped. Rich people who owned the place. Could not talk sense in them and they wanted everything done in their way.
It is sad. There's so much that can be done with that discard. I like some of the American ideas. Although I don't know if that reaches to bakeries or just private homes. Imagine how much of a diversity of pastries that bakery could've had with the discard....
And they bought pre-baked factory-made croissants of pastries!! I am not even kidding. And the hollandaise sauce was also bought in boxes and not from real butter, but the price on the menu reflected real butter hollandaise. If people only knew! Luckily I did not sign a non-disclosure agreement 🤣
Nooooooooooooooooooooo!!!
Yeesssss! The whole industry is, to put it lightly, firmly situated in capitalist regime: profit over anything else. The wages they pay people are also something of a shocker. I mean the debate is in America at the moment, but South Africans are probably some of the people who gets the most ripped off in the hospitality industry. I know of people who are paid R300 a week because of their undocumented status in SA. So they do not know where to go because no one will listen to their plights.