Pita bread right out of the oven
Pita just starting to rise
Rolling out the pitas
Fully proofed whole wheat and bread flour dough scaled at 5 ounces
Measuring salt for pita dough and making sure none spills
Putting sour into jars as part of the take home packs
Scaling and packing everything bagel mix on an old fashion balance beam scale
Lining up filled bags of rye flour for the take home packs
Carrying filled bags of First Clear flour
Malted barley syrup. What a messy process! I should have had jars instead of ziplocks.
Intense concentration.
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