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

When you first load a loaf into a hot oven, the crust wants to set almost immediately. If it sets too early, the bread cannot expand and you lose your oven spring. Steam keeps that outer skin soft for the first few minutes so the loaf can push up and open before the crust locks in. That is why a Dutch oven works so well. The lid traps the loaf's own moisture. No lid? A tray of boiling water on the bottom rack or a few ice cubes tossed in at load time will do it. Give it steam for the first ten minutes, then let it dry out and color. ~Henry⭐🔥 https://youtu.be/VdxdlMnZLq8?si=xdxTFYkLYHnH8he0

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⭐️🔥

𝐘𝐨𝐮'𝐫𝐞 𝐢𝐧. 𝐆𝐥𝐚𝐝 𝐲𝐨𝐮'𝐫𝐞 𝐡𝐞𝐫𝐞. This is the room I built for bakers who are ready to move beyond baking for family and friends. Maybe you're already selling and want to do it better. Maybe you're three months away from your first farmers market. Maybe you're just wondering if any of this is possible for you. It is. And you belong here. 🥖 𝐖𝐡𝐚𝐭 𝐭𝐨 𝐄𝐱𝐩𝐞𝐜𝐭 The rhythm here is steady, not loud. Every week you'll see new posts from me and from fellow members across these categories: 🏆 𝗪𝗶𝗻𝘀 - Celebrate sold out markets, first wholesale accounts, pricing victories, and milestones. 🍞 𝗦𝗵𝗼𝘄 𝗬𝗼𝘂𝗿 𝗕𝗮𝗸𝗲𝘀 - Share what came out of your oven this week. Beautiful loaves, ugly loaves, and everything in between. ❓ 𝗔𝘀𝗸 𝘁𝗵𝗲 𝗥𝗼𝗼𝗺 - Get honest answers from bakers who've already walked the road you're on. 💵 𝗣𝗿𝗶𝗰𝗶𝗻𝗴 & 𝗠𝗼𝗻𝗲𝘆 - Learn the numbers behind a profitable home bakery. 🛍️ 𝗠𝗮𝗿𝗸𝗲𝘁 𝗗𝗮𝘆 - Booth setups, packaging ideas, customer stories, and market reports. 📋 𝗖𝗼𝘁𝘁𝗮𝗴𝗲 𝗙𝗼𝗼𝗱 & 𝗟𝗲𝗴𝗮𝗹 - Plain English guidance to help you understand your state's cottage food laws. 📦 Monthly Market Kit Every month you'll get a brand new Market Kit that includes: ✅ A seasonal bread recipe, fully costed and priced ✅ A print ready product label ✅ A seasonal marketing angle you can use at your table ✅ A one page cottage food law tip Everything is designed so you can put it to work right away. 🎓 𝐓𝐡𝐞 𝐂𝐥𝐚𝐬𝐬𝐫𝐨𝐨𝐦 The Classroom is where you'll find the complete From Oven to Market course. You'll also find step by step walkthroughs for: 🍞 𝐑𝐞𝐜𝐢𝐩𝐞 𝐏𝐚𝐧𝐭𝐫𝐲 𝐏𝐫𝐨 🛒 Your Storefront Builder. Both are pinned separately for easy access. 🤝 𝐇𝐨𝐰 𝐭𝐨 𝐔𝐬𝐞 𝐓𝐡𝐢𝐬 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐭𝐲 Show up the same way you'd show up at a farmers market. Bring the bread. Share a photo. Ask real questions. Tell us what worked. Tell us what didn't. Especially the ugly loaves. The members who participate consistently are almost always the ones who grow the fastest. 🚀 𝐓𝐡𝐫𝐞𝐞 𝐓𝐡𝐢𝐧𝐠𝐬 𝐭𝐨 𝐃𝐨 𝐑𝐢𝐠𝐡𝐭 𝐍𝐨𝐰 1️⃣ Introduce yourself in the Community feed. Tell us: - What you bake - Whether you're already selling or just getting started - What you're hoping to learn

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!