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Im_Wiz_Kalista5 karma

Not a KK donur... baker, but a normal baker if that counts.

Yeast, water, flour. Beat that shit up like it owes you money. Now let it take a break for an hour. Smoke some weed with your boss. The normal. Come back now that it's all swole. Flatten it out, cut out donuts, put them in a proof box (90 degree 99% humidity) for that yeast to do it's thing. Smoke some more weed with your boss. Fry donuts, glaze donuts, dress donuts, clock out.

Im_Wiz_Kalista2 karma

12 quarts of water, 50lbs of flour, 1.5lb of yeast. I believe the "flour" is a donut-mix now that I think about it. You are probably going to need something along the lines of baking soda and such in there.

Im_Wiz_Kalista1 karma

I'd hate to be the guy who has to now make double the amount of donuts he used to lol

Im_Wiz_Kalista0 karma

Bizarre. Never heard of such a thing. At least when we sell out of donuts we just close. Sounds like you get more donuts shipped in. Rough.

Im_Wiz_Kalista-1 karma

I'm a baker myself, but at a local bakery. It's just two of us and the owner 6 days a week. Closed on Mondays.

My question: Do you guys function as a bakery that makes donuts or are you just a donut shop? (If I ordered chocolate covered strawberries, would you just say no?)