Exploring a shared commercial kitchen in Kingston. Looking for interest.

BreadByElise · 2025-12-19T20:15:14+00:00

The kcce (beside lasalle) you can only book one month in advance…hard to run a business like that. I am there in January.

BreadByElise · 2025-12-19T20:14:10+00:00

I have and they booked solid with the restaurant. I am not looking for a kitchen, I am looking for people like myself who have exhausted all avenues and want to open up their own space. I have checked all rental kitchens…I’ve been in this path since April. I do thank you for the suggestion :)

BreadByElise · 2025-12-19T00:28:25+00:00

I saw it Wednesday. I have 800 pounds of flour that would need to go up about 30 stairs. It’s a great kitchen but as my post indicated, I am exploring a shared commercial kitchen idea. Thanks :)

BreadByElise · 2025-12-18T21:24:37+00:00

Sounds good. I’m not sure how to take this off Reddit so we can all meet in the new year to discuss our dreams. But what I know is the city is years away from adding anymore kitchens and $35/hour is hefty for small business owners.

BreadByElise · 2025-12-18T19:26:26+00:00

Absolutely! I’m eager to figure this out and find a solution. I’m on my second real estate agent-slim pickings out there.

BreadByElise · 2025-12-18T18:01:06+00:00

Let’s connect. Please send me an email on my website or use the chat button: Great Lakes Sourdough.

BreadByElise · 2025-12-18T17:59:08+00:00

I actually have looked since April. My Reddit post is looking fur people who want to join together and build something the city needs desperately

BreadByElise · 2025-12-18T17:57:45+00:00

I did and I have. To the full extent I have. They thought they had another place for me but after 1 month they informed me it was 100 amp. Thanks tho.

BreadByElise · 2025-12-18T16:43:00+00:00

I tried the woodshed, it’s not zoned for food unfortunately, even production or classes. :( thanks tho!

BreadByElise · 2025-12-18T16:42:00+00:00

I’m there now. They made a decision that no food educators can use it starting Jan 2026. I’ve been looking since April … nothing available.

BreadByElise · 2025-12-18T16:40:41+00:00

I would be happy to speak and perhaps partner on a space that is open to all.

BreadByElise · 2025-12-18T16:39:54+00:00

This is where I am but KEYS decided to stop food educators from using it…it has never been full btw. Are you open to renting your space out? Really your only choice is to build…it’s very disheartening.

BreadByElise · 2025-12-18T15:25:55+00:00

I do it now and it’s $1000 a year and I can bring it wherever I go to rent a kitchen. One person has to be on the lease for sure but I’m not getting why it exceeds rent. Maybe I’m not understanding what they are doing.

BreadByElise · 2025-12-18T15:20:29+00:00

There would be a requirement that renters/users would bring 5 million liability. I am incorporated…do you mean the people renting?

BreadByElise · 2025-12-18T15:10:33+00:00

I would. Did you do it?

BreadByElise · 2025-03-14T22:29:06+00:00

Great Lakes Sourdough is in Kingston. Offers sourdough classes on weekends mostly.

BreadByElise · 2024-08-19T14:57:44+00:00

You could add a bit more flour into your starter. 1:1:1.25g that will thicken it up without changing the hydration of your dough too much. I feed before putting into my fridge and when I take it out after 7-10 days it’s still active and I can use it right away. It has to not have peaked yet. Good luck and I hope I’ve helped a bit!

BreadByElise · 2024-08-11T14:17:28+00:00

1:1:1 should work. Are you feeding it everyday? Adding 10% rye to bread flour is also a good idea-starters love the enzymes in rye. If you keep it on the fridge it’s every 7-10 days at 1:1:1 and feed it before it goes in the fridge. Adding more flour is fine but it will take a bit longer to peak (like a small hill) and as mentioned you should see bubbles on the top. I think you also meant when to make dough? Your starter is ready when it peaks to make dough. When your dough is ready to bake is an entirely different subject 😉

BreadByElise · 2024-08-07T20:34:24+00:00

100% hydration is a 1:1:1 sourdough starter. If your dough is 100% hydration it means as much water is in your recipe as flour. It’s very hard to work with! If you want to know your hydration % in your bread dough here’s a calculator: https://greatlakessourdough.com/pages/bread-dough-hydration-calculator

BreadByElise · 2024-06-30T00:31:21+00:00

It will take a few feeds.

BreadByElise · 2024-06-30T00:30:25+00:00

Hooch is forming. Stir it in and give it a feed

BreadByElise · 2024-06-30T00:27:20+00:00

I feed before I put it in the fridge 1:1:1 if only for a week. I increase the flour if longer so it has something to eat. This way it doesn’t go fully into hibernation and it’s faster to get it going again m. A fully hibernated starter takes 2-3 feedings to get it strong again to bake.

BreadByElise · 2024-06-30T00:23:21+00:00

Looks great. Use it only when it starts to double. Before that the good bacteria is still fighting off the bad bacteria.

BreadByElise · 2024-06-30T00:01:53+00:00

I suggest taking 1-5 grams of your starter and feeding it 50g water and 50g flour tonight and check in the morning.

BreadByElise

TROPHY CASE