While not delivering 2/2-2/12/17, I'll be investigating how to nurture long fermenting natural y

Took a quick trip to Stewarts Point Store to see the operation run by my baker friend Margaret. The interior of the store has always been inviting and even more so with new grocery items added. The Two Fish Bakery items are for sale along with Equator espresso options, sandwiches freshly made and soon to appear - soft serve ice cream from Fosselman's in San Marino....SoCal going to NoCal. The kitchen was small but efficient but will need to expand a bit when equipment from the closing Two Fish location comes to Stewarts Point. The biggest surprise was the upstairs bar and dining area. Old wood, a giant chandelier, sturdy old tables and beautiful solid bar will bring a lot of folks who miss the old Gualala Hotel bar that didn't stay open over a year under the last owner. It will be a great adventure for a baker turned manager/director and she's excited about the change.

I'll be testing her advice on maintaining my baguette wing cuts on Wednesday. My starters continue to be happy bubbling away and I'm testing 50/50 Einkorn Wheat and King Arthur All Purpose starters that should take the full week to develop.