I built out an example of what your storefront website is going to look like. I filled in placeholder info so you'd have something real to click through, but picture your own name, your recipes, and your products in there instead. Take a look: https://fromoventomarket.com/site/henry-test-storefront This is the kind of site that easily runs $3,000 on the open market. You're getting it FREE as part of what we're building together in From Oven to Market. Click around, and tell me what you think. Henry⭐️🔥

One of our members reached out this week asking for help picking a new stand mixer. She's a cottage-food baker, moving market volume, working with a $500 to $1,000 budget, and she wanted to know what's actually built to handle real bread dough day after day. It's a question I get a lot in this community, so instead of keeping the answer to a single reply, I ran the research and I'm dropping it here for everyone. If you're shopping right now, thinking about upgrading, or watching your current mixer struggle every time you push it past a double batch, this one's for you. Here's what our research turned up. You've got three real options at cottage-food scale: the Bosch Universal Plus, the Ankarsrum Original, and the KitchenAid Commercial 8-quart NSF. All three are rated by the manufacturer for real bread dough. That's the first filter, and most home mixers fail it. Bosch Universal Plus, $499 to $599. Bottom-drive belt transmission, 6.5-quart bowl, rated for up to 15 pounds of dough or roughly 14 one-pound loaves in a single batch. It's the highest per-batch capacity of the three, and it's the cheapest. If you're pushing market volume and mixing multiple bakes a week, this is the one that gives you the most bread per pull for the money. Ankarsrum Original, $750 to $800. Different beast. The bowl spins, the roller and scraper stay put. It's rated for about 11 pounds of dough, roughly 6 loaves per batch. Slightly less capacity than the Bosch, and $250 more, but the roller action is gentler on high-hydration sourdough and lean doughs, and the motor warranty is 7 years. If your market bread leans sourdough, this one earns its price. KitchenAid Commercial 8-quart KSMC895, right at $1,000. 8-quart bowl, bowl-lift, NSF-certified for commercial use, 2-year commercial warranty. Rated for about 8 loaves per batch, so the smallest capacity of the three. The reason to buy it is one thing: NSF certification. The day you move from cottage-food into a permitted commercial kitchen, some jurisdictions require NSF-rated equipment. If that jump is on your two-year horizon, this is the machine that comes with you. If you're staying cottage-food, the money's better spent elsewhere.

I've never finished a starter before, and I want to start a new one so I can start making sourdough items. This may be a question for @Henry Hunter to answer, but I know there are a number of knowledgeable people out there who might also give me the answers I'm looking for. First: Since I want to sell, I'll need to make sure I have enough starter for the 6x batch. I know the standard is to start and discard at 60g, but how much should I start with so I can make that many loaves at once? Second: I've seen many posts about using different flours for starters. I plan on using Whole Wheat flour unless someone thinks something else is better for selling. I'd like to make the Country Sourdough be my base loaf if that changes opinions. Third: I've seen people mention they have a stiff starter. What does that mean? Or should I just wait until I have a starter and have become comfortable with it before I learn about that? Thanks for your help, everyone!