on Experimentation...

It takes a while to bring a product "on line". The reason is that it's got to be right the first time. People have grown to trust our products for a certain level of quality. We have to reach that quality on the initial offering

Many of the recipes that we use in the bakeshop, originated in a published recipe. Most of these do not work well. Some of the reasons are flour differences, humidity in the air, working by hand vs a tabletop machine vs a floor mixer. Sometimes published recipes were badly written or not checked over by someone who knew what they were doing. Result -- bad recipe. Some people who publish recipes purposely leave out ingredients or steps. Sometimes poor results are due to methodology.

When I first try a recipe, I do exactly what it says. If I think that the recipe can be used in the shop, I will edit it: change quantities, procedures, etc. based on my initial results. Then I translate this to a tabletop mixer. If this works well, or shows promise, I make further changes and try it with the large mixer. The final recipe might bear only a passing resemblance of the original one, but now I know it works, at least for me.

We've had more than a few requests for spelt bread. As time allowed, we've been working on it for a few weeks. Probably, next week we'll try it in quantity in our large mixer. I'll let you know the results.