Summer Sandwich Season: Double Your Recipe, Double Your Income!

Remember those days when summer felt endless and all your kids wanted was a sandwich? It's true – they’re hungry constantly! Instead of running to the store every time, why not stock up with fresh, homemade sourdough? It’s surprisingly easy, and when you double the recipe, you're not just feeding your family – you're creating an opportunity.

We’re all juggling so much. Cooking dinner is already a nightly commitment. But what if that commitment could earn you $20-$50 a night, without adding extra cooking time?

That's where CrownRunner comes in. Think about it: another mom across town, needing a delicious, comforting meal for her family tonight. You're already making the bread. Double that recipe, bake a few extra loaves, list them on the marketplace, and let her know dinner is covered.

It's a win-win! She gets a warm, fresh-baked loaf delivered right to her door, and you get a little breathing room in your budget.

This isn’t about becoming a restaurant chef; it’s about recognizing the value of the work you’re *already* doing. It's about being a Dinner Angel for another family.

Let’s break down how to make a double batch of this beautiful sourdough, and then we'll talk about turning it into a CrownRunner opportunity.

The Double Batch Sourdough Recipe

While the video shows a single batch, doubling the recipe is straightforward. Here’s what you’ll need – assuming you have an active sourdough starter:

Ingredients (Double Batch):

• 500g Bread Flour (strong bread flour is best!)
• 350g Water (lukewarm)
• 100g Active Sourdough Starter
• 10g Salt

Instructions:

1. Autolyse: Combine the flour and water in a large bowl. Mix until just combined – no need to knead. Cover and let rest for 30-60 minutes. This step helps develop gluten and makes the dough easier to work with.
2. Add Starter & Salt: Add the sourdough starter and salt to the autolysed dough. Mix thoroughly until the starter is fully incorporated.
3. Bulk Fermentation: Cover the bowl and let the dough rise in a warm place for 4-6 hours, or until doubled in size. Perform stretch and folds every 30-60 minutes for the first 2 hours to build strength.
4. Shape & Proof: Gently shape the dough into loaves (you’ll likely get 2-3 nice sized loaves from a double batch). Place in proofing baskets lined with flour or a linen cloth. Cover and refrigerate overnight (or for up to 24 hours).
5. Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the hot Dutch oven, place the dough inside, score the top, and cover. Bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, or until golden brown.

Tips & Tricks:

• Freezer-Friendly: Baked loaves freeze beautifully! Slice and wrap them tightly in plastic wrap, then place in a freezer bag.
• Baguette Variation: Shape the dough into long baguettes for a classic summer sandwich.
• Bread Crumbs: Don’t let any crumbs go to waste! Stale bread can be turned into delicious breadcrumbs for future recipes.

Turning Extra Loaves into Income

Now for the best part! Once you’ve baked your double batch, list the extra loaves on the CrownRunner marketplace. Set your price between $20-$50, depending on size and your local market. Be sure to highlight the 'freshly baked' and 'sourdough' aspects - those are big selling points!