Trucking Along & Learning a Lot

We’re 3 weeks into our sourdough stand journey, and we’re trucking along and learning a lot. We learned that plastic wrap isn’t the ideal way to wrap your bread, because it can’t breathe and encourages humidity and condensation, which can lead to mold and soggy bread. We are using cellophane, which is a natural material made from plant-based cellulose. It looks like plastic, but it’s completely natural. It protects contents from air, moisture, and germs, and can also be heat-sealed; it can also decompose in a natural environment. Because it’s transparent, it showcases the unique beauty and character of each loaf.

We put our stand up in our driveway on Tuesdays and Saturdays. We even put it up on Sundays every once in a while, because our neighborhood is always buzzing on Sunday mornings. We’ve shifted some of the times our stand is open, because we’ve found that earlier is typically better. The great news is that it’s beginning to cool down in Phoenix, so we’re able to keep the stand out in the sun during the day. With typical temperatures above 100º, it’s impossible to keep it in direct sunlight most of the year.

Support for the stand (and our family) has been overwhelming. We’re truly grateful for the generosity and kindness of our neighbors and friends.