Production formula
The 9,499 g base and approved per-loaf additions total 11,319 g for 14 loaves or 11,449 g for 15 loaves.
THE HEALEY FARM • COMMUNITY BAKER RECIPE
Apricot Pistachio Rustic Sourdough — Market Batch
Produce Apricot Pistachio Rustic Sourdough with an exact 9,499 g base batch and honest 14/15-loaf math.
Founding pricing helps us place proven resources in more kitchens while we build the national customer community. Digital purchases are initially limited to U.S. billing addresses.
HFTHE HEALEY FARM BAKING CO.Apricot Pistachio Rustic Sourdough — Market BatchRUSTIC SOURDOUGH COLLECTION • COMMUNITY BAKER RECIPE
IS THIS FOR YOU?
A good fit when…
- You bake for preorders, markets or your community
- You need per-loaf inclusion and finish quantities
- You want commercial-use permission for finished loaves
WHAT YOU RECEIVE
More than an ingredient list.
Every paid resource has a specific job, access promise and permission level.
14/15-loaf yield table
Base dough, dough-piece weights and per-loaf ingredients are separated so exterior finishes never distort the dough math.
Concluded Rustic method
Complete 3 stretch-and-fold sets during the next 60 minutes. During the third set, distribute 75 g diced dried apricots and 55 g toasted, fully cooled pistachios for each planned loaf. Fold until evenly dispersed, then return the dough to the covered tub.
Permanent Recipe Box access and printable production worksheet.
Commercial use for finished goods under your independent brand; no recipe redistribution or trademark rights.
NO PRESSURE TO BUY TODAY