It’s April!
Next Market Day (Barton Creek Mall): Saturday April 17th
New Breads!
With the addition of the Weekday White-ish and Weekday Wheat, we can now say that all breads from Jinx are only 3 ingredients: flour, water, and salt. No sugar, butter, milk, etc. By now you probably know my philosophy on products: let the main ingredient(s) shine; don’t cover them up. It’s much like central Texas barbeque, which should only be seasoned with salt and pepper - and sauce only if it’s been over-cooked! This is also a pretty convenient philosophy: the recipe development for additional ingredients is time-consuming and, since you’re introducing new product out of your control, hard to maintain consistency.
The good news is that the wheat really shines through and it’s really good wheat. The whole wheat is smaller than the Heritage and is proved same-day, so it’s less acidic. The “white-ish” is a joy: flavorful and very soft. Both are versatile and balance better with PB&Js and lean cuts of meat than the more acidic breads.
Baker’s Notes
If you’re into baking, this might interest you. The notes are done pretty quickly, so there are acronyms, shorthand, etc. But the point is to give you something like “release notes” I used to do in the software world. Maybe your bread was a bit different this week? Check the notes to see if I did something different - like adjust the hydration, or the fermentation time or temperature, both of which have a surprising amount of implications. Feel free to ask questions!
Gift Cards Now Available
What a nice idea sent in by a customer. She bought a gift card for a friend who’s “just an awesome person”. Bread is such a nice gift: it’s consumable, so it’s not going to stick around the house, it’s unique, and it’s pretty good! Cards come in $25, $50, $75, and $100 denominations. They don’t expire and are super easy to use at checkout.
Experimentum
This month, I’m starting the development of “Cookout” Buns. Why cookout? Well, we’re all going to start getting together, right? And I now have 84lbs of premium ground beef in my freezer. I have made them before using a modified brioche recipe - they contained olive oil and sugar. But you know me: I’m going for just 3 ingredients. So I’m incorporating a technique used in Japanese Milk bread to make them soft and fluffy. More later, but always happy to hear your product requests!
Also on the list are “picnic breads” - breads sized smaller for those outings when you don’t really want to pack up 3/4 of a Weekday Wheat to bring home or feel guilty about eating an entire Market Baguette!
Etc.
If you’re outside of South Austin, you can have your bread delivered when you buy it from my Vinder portal. The service is really impressive and you do pay a bit more, but it’s delivered and it’s supporting local producers. Vinder is like a virtual Farmer’s Market - small, local products that are exceptionally well made. Do yourself a big favor and order some flan from Algo Duce - it’s so delicious and the portion is guilt-free reasonable.
The garage is slowly transforming into a workspace. Air conditioning is on order, the ovens are still scheduled for July, a proofer is coming, and the electrical is being upgraded next week. This set up should launch me into an additional farmers market. Next step will be into a space with better air and power to accommodate the big mixers. Feel free to let me know if you have a space in mind!