Spending extra weeks perfecting the staircase integration taught me that some things can't be rushed in a small space.
I was working the dough too long, developing excess gluten that led to dense loaves. By learning to stop at the windowpane stage, my bread now has the perfect crumb. How do you judge when your dough is ready to proof?
I noticed how much waste we were generating with our band's plastic-packed merchandise at shows. We started sourcing locally made tote bags from recycled fabrics, and fans love the unique, eco-friendly alternative. Has anyone else found sustainable merch options that actually boost sales?
