My "apprentice" is gone on a month long trip with his girlfriend (my other "apprentice"). I can't really call either one an apprentice anymore since I've taught them the repertoire. In the "old days" an apprenticeship lasted about 2 years and then the lads went on their way. Bill and Jessica just never left.
BUT they are gone for now and I get to practice what I preached for the next few weeks. This is what I do twice a week here at the store. I do more than a dozen different types of breads but only 5 or 6 at a time. There are three that are constant and the rest rotate. Today I made Sourdough Boules, a Sourdough Rye with Caraway, a Bauernbrot (sourdough rye with whole wheat), a Miche (sourdough whole wheat), Cinnamon Raisin Bread, and Baguettebrotchen which is a fancy German name for French bread rolls with some spelt and rye in them.