I’m thrilled, and a little terrified. Working with sourdough (real sourdough, not some additive) is unlike baking most kinds of breads. Store-bought yeast is a hybrid, bred to give a predictable result.
Natural yeast, so to speak, has a life of its own. Just when you think you’ve got it figured out it surprises you — usually not in a good way. So, saying you are going to show up with armfuls of loaves at a certain time and actually doing it can be very different.
And then there’re the usual questions: Will anyone like my product, is it priced right, will I bring too much or not enough? (My hunch is you can’t go wrong bringing more than enough, whereas sitting there with nothing to sell would be painful.)
I can’t wait. There are many things on the to-do list between now and Wednesday, including fine-tuning a production schedule, putting together a presentable booth, deciding what to bake and what to leave out, procuring bags and shelves and labels. And that’s just for starters (rim shot).
The West Lafayette Farmers Market is open 3:30 to 7 p.m. Wednesday at 3065 N. Salisbury St. See you there.