Im_Wiz_Kalista

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.

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.

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

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.

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?)