If your kitchen is running above 80 degrees right now, everything changes. Your starter is more active. Your dough is fermenting faster. Your bulk fermentation window shrinks. And your proofing schedule from last winter is completely wrong. Here's how to adjust. Feed your starter less frequently or reduce the feeding ratio during peak heat. A starter that normally needs feeding every 12 hours might need it every 6 or 7. Watch the rise, not the clock. Cut your bulk fermentation time by 20 to 30 percent. If you normally do 5 hours at 72 degrees, plan for 3.5 to 4 hours at 85 degrees. You're watching for the same signs (30% rise, bubbles, slightly domed top), just on a faster schedule. For final proof, if your kitchen is over 80 degrees, use the fridge. Cold retard overnight is your friend right now. The dough will tell you when it's ready in the morning. Look for that slight jiggle in the basket. The bread doesn't care about the season. It only cares about temperature and time. You control both. What's your kitchen running today?

It now fills itself in from your course answers, gives you ready-made layouts to start from instead of a blank page, and when a customer orders, you get notified and they get an instant confirmation. Every order lands in your own inbox. A storefront with online ordering like this runs thousands to have built. Yours came with the course. It's market season. See what we've been up to at https://arctic-sketch-zghj.here.now/ , then open your Storefront Builder, and take a look at what's new. ~Henry⭐🔥

This is @Kim Cochran’s setup from Royal Delights this past Saturday. I want to walk through it, because she’s doing almost everything right and there’s a lot here to learn from. Start with the shape. Most bakers set up one long table and stand behind it like a cashier. That table becomes a wall. Kim went with a U, and that horseshoe pulls people into her space. They slow down, they step in, and once they’re inside they’re browsing instead of walking past. Her cloths drop all the way to the floor and they match. That’s what separates a business from a bake sale. Nobody sees the totes and the backup bins underneath. It’s clean and it’s finished. Her branding repeats. The Royal Delights logo is on both runners and on her signage, same mark every time. When a customer sees the name three times before they’ve said a word, she stops reading as somebody’s mom selling cookies and starts reading as a bakery. The product is tiered. She’s using risers to build height, so everything climbs instead of lying flat. A full, stacked table tells the customer other folks have been buying and there’s plenty to go around. A sparse table says the opposite. Prices are out where people can see them. A lot of customers will walk rather than ask what something costs. Kim took that friction away. One color story, pink and white, right down to the cooler. Even the cold items that have to stay cold got worked into the look instead of fighting it. And her chair’s off to the side, so she can step out and greet somebody instead of being walled in. She also showed up in the rain. That’s its own kind of marketing. When people learn you’re there every Saturday no matter the weather, you become the stop they plan around. The one thing left for Kim is a website, and that’s what we’re building now. The table only sells to the people in front of it. A site is what lets a Saturday customer find her again on Wednesday and order for the following week. That’s how a market table turns into a real bakery with repeat customers.

Before a single person tastes your bread, they've already decided something about you from 20 feet away. Most of us never see our own booth the way a customer does. We're standing behind it, looking out. The customer's standing in front of it, looking in, and that's the view that decides whether they stop or keep walking. " Here's your homework this week, and it takes five minutes. Set up your booth exactly the way you'd run it on market day. Tablecloth, signage, the bread, the price cards, all of it. Then walk around to the front. Stand where your customer stands. Take a step back and take a photo. Now look at that photo like you've never seen your bread before. Is the name easy to read? Can you tell what things cost without asking? Does it look like a business, or like a folding table somebody threw together? Where does your eye land first, and is that where you'd want it to land? You'll spot things in that photo you'd never catch standing behind the table. That's the whole point. Post your booth photo in the comments if you're up for it. We'll give each other honest, kind feedback, the kind that actually helps you sell more on Saturday. Perfection is not required. Progress is. ~Henry⭐🔥

Maybe it's time to find out if they're right. Take the free 60-second quiz to see where you actually are in the journey and what your next step is: 👉 https://fromoventomarket.com/quiz If the quiz says you're ready, From Oven to Market is the community where we do the whole thing together. Nine modules. Pricing math. Cottage food law, state by state. Market booth setup. Recipe Pantry Pro recipes that scale for a real batch with cost and margin on every one. A built-for-you website live in 48 hours. And a room full of bakers who've already been exactly where you're standing. https://youtube.com/shorts/k-kTz4g4j3I