Sourdough is one of those things that's best done in a larger scale environment, I feel, otherwise you're throwing away the 70% or whatever you take out to feed the... whatever it is again (Lactobacillus maybe?). Otherwise you're making a loaf of delicious bread every day and I don't go through a loaf every day (in a house of 2 adults, 2 kids). I kinda feel this way about kefir (water and milk kinds) too. The economy of scale, labor wise, isn't as nice for small batch.
Anyway, as someone who can't eat bread with HFCS, power to you if you open a bread shop. Market farming is a thing that pays ok, I guess, so small batch baking should be sustainable too. Maybe if it's an owner-operator type situation then it could work out. We have a local donut business that is quite popular in my county that probably started that way or as a family thing. They ship donuts out to all the gas stations.
Sourdough is one of those things that's best done in a larger scale environment, I feel, otherwise you're throwing away the 70% or whatever you take out to feed the... whatever it is again (Lactobacillus maybe?). Otherwise you're making a loaf of delicious bread every day and I don't go through a loaf every day (in a house of 2 adults, 2 kids). I kinda feel this way about kefir (water and milk kinds) too. The economy of scale, labor wise, isn't as nice for small batch.
Anyway, as someone who can't eat bread with HFCS, power to you if you open a bread shop. Market farming is a thing that pays ok, I guess, so small batch baking should be sustainable too. Maybe if it's an owner-operator type situation then it could work out. We have a local donut business that is quite popular in my county that probably started that way or as a family thing. They ship donuts out to all the gas stations.