- Видео 108
- Просмотров 34 604
Lidia
США
Добавлен 10 июн 2014
28, writer, cat enthusiast, sourdough baker. Hasn't taken a good selfie since 2016.
Banner photo is by Alexis Gethin on Unsplash.
Banner photo is by Alexis Gethin on Unsplash.
2 Holiday Markets in 3 Days: sourdough cookie debut, revenge of the jalapenos, return of baguettes
Join me for a week of holiday market chaos in November. Big thanks to people who talked with me and answered my questions at both markets; and my partner, of course, who helped package cookies and remains supportive despite still barely being allowed to touch the Rofco because I'm a control freak.
Просмотров: 418
Видео
Perfecting Sourdough Baguettes - Microbakery Diaries
Просмотров 6872 месяца назад
I haven't made baguettes in years because they're so time-consuming, so I took a month to perfect the process and get it up to my standard. It was definitely worth it. :)
Microbakery Diaries: my first week as a full time self employed baker
Просмотров 2,5 тыс.2 месяца назад
This video is laaaatteeeeee. It took place at the end of May, but here we are. The "last video" mentioned refers to my half-marathon video. Expect more videos in this series now that the farmer's market season is over and I'm kind of hitting my stride with self employment.
What it takes to do a Wednesday afternoon market in my sourdough microbakery
Просмотров 4,2 тыс.3 месяца назад
Wednesdays this summer were 16- to 18-hour workdays and totally worth it.
Running the Denver Half Marathon with asthma
Просмотров 1817 месяцев назад
I freakin did it. It was so hard, but so worth it.
I quit my job to bake bread
Просмотров 3918 месяцев назад
Ohmygodohmygodohmygodohmygodohmygodohmygodohmygodohmygodo
Preparing for a Spring Market as a solo baker
Просмотров 1,7 тыс.8 месяцев назад
Lots of work, lots of bread. Also some thoughts on falling short.
On being busy
Просмотров 649 месяцев назад
Been busy, been tired. Productivity is fake. Big things are coming.
Tuesday and Wednesday in my microbakery
Просмотров 41411 месяцев назад
It is what it says on the tin. I take orders weekly for pickup on Thursdays, so Tuesday and Wednesday are my prep days. rusticpeaksourdough.com IG: @rusticpeaksourdough or @literarylids Thanks for watching!
Twenty Seven
Просмотров 168Год назад
On turning 27, a bunch of stuff that happened when I was 26: health insurance woes, relationship thoughts, small business progress.
New room! Am I a real person yet?
Просмотров 99Год назад
Moved into a new room this week. Adulting, brute forcing my way through things, slowly getting a handle on my life.
Farmer's Market Vlog II: updated process, equipment, growing my small business
Просмотров 4,7 тыс.Год назад
Farmer's Market Vlog II: updated process, equipment, growing my small business
Farmer's Market Vlog: sourdough bread, starting a business, living in Colorado
Просмотров 3 тыс.3 года назад
Farmer's Market Vlog: sourdough bread, starting a business, living in Colorado
One Second Every Day January - June 2019
Просмотров 265 лет назад
One Second Every Day January - June 2019
cleaning my shelves and talking about books
Просмотров 775 лет назад
cleaning my shelves and talking about books
One Second Every Day July - December 2018
Просмотров 186 лет назад
One Second Every Day July - December 2018
One Second Every Day January - June 2018
Просмотров 186 лет назад
One Second Every Day January - June 2018
The last week of my undergraduate education [CC]
Просмотров 1146 лет назад
The last week of my undergraduate education [CC]
One Second Every Day July - December 2017
Просмотров 197 лет назад
One Second Every Day July - December 2017
One Second Every Day January-June 2017
Просмотров 227 лет назад
One Second Every Day January-June 2017
Glad to see your doing shorts🔥🔥🔥🔥
Who would buy bread from you if you have a cat in your kitchen. I thought every state has cottage laws and pets are not allowed in any state. 😪
@@marthab255 Colorado law actually does allow for animals in the home! I’m careful to keep the cat away from food prep areas.
Great to meet you! I'm also running a small sourdough bakery in the countryside with my mom! I hope I could meet your sourdough someday😍
Unconventional works!!! You're getting the job done. I've just put mine to bed for the night in the fridge !
Love your real videos❤❤❤so many people are fake on youtube but you are the real deal.
Ok me again, just thinking if you nab commercial kitchen at a restaurant/bar/pub, you could utilize their in house delivery services as well as their preferred pricing plan for your product procurement(that’s a lot of “p’s”). In other words, use their Sysco’s truck or USFOOD’s to drop off your 200 pounds of flour, at a price that might be better then what your paying
I'm glad your baguettes are coming out great now. They look awesome. The cookies look delicious too! I haven't branched out into cookies yet but I may do it in the future. I have baked cookies in the past for the market but my market is so fickle that there were days where I would sell out of the cookies really quickly and then the next week, sell less than half of them. So I would bake a little less the next weekend and they would sell out again. So I made more the following weekend and would sell little to none of them. That is when I stop offering that item. I'm the only baker at the market now except for vendor who bakes mostly gluten free and all organic items. No competition with me though since I bake the gluten full and non-organic items for the those folks who will eat anything. :) Stay positive because you seem to be honing your craft now and are getting better each time you bake. I struggle with my RUclips channel but I don't post many baking videos since most of my content is tailored around my permaculture farm. Great job once again. I look forward to the next video.
Shout out to janky little winco portioning scales! I’ve never got more use out of a more frustrating machine.
I'm the only sourdough baker at my market and I get $10 for a 900g (before baking) sourdough loaf and $12 for the Olive loaf and Cheddar/Jalepeno loaf, and $14 for the Cranberry/Walnut loaf. Baguettes are 350g and are $3. Focaccia is $5 for a 15oz slice. I sell out each week. Good sourdough typically warrants a higher price at a farmers market and most customers understand the price. Can't hurt to start a price higher and lower it rather than lower and then having to justify raising it. Anything that doesn't sell can be turned into croutons for the next market while you work out pricing. Good luck.
@@CLFarmsGrows what area are you in? I’m not the only sourdough on Saturdays anymore, unfortunately, but on Wednesdays I am. That’s a very reasonable price, imo. I rarely have people balk at higher pricing because it’s the farmers market, not the big box grocery store! Not everyone sees that but most do, I think. We’ll see how baguettes go this summer season at the markets. :)
@ I’m west of Atlanta Georgia.
400g is rather large for the typical baguette but you go with the size that works for you. Your technique is pretty good. I would suggest you go to a hobby store like Hobby Lobby or JoAnn's Fabrics or even a big box store like HD or Lowe's and pickup some very thin boards (i think it's called Basswood) and cut it to the length of your baguettes (or slightly longer) and use that to transfer to the boards before you bake them. It really helps keep them from deflating or stretching. the 2nd batch has a really good crumb this time and they are definitely baked better. I find that 425 F is a good temp for baguettes for about 17 minutes. My oven has a hot spot so I have to rotate the trays I bake on or I get a very dark end and a pale end. :)
@@CLFarmsGrows I’m definitely finding the board I made to be useful and getting more consistent baguettes using it! I haven’t worked with basswood, but I’ll always use what I already have before buying more. What oven are you using? I definitely have to rotate in my Rofco.
@@Lidiabayne I have an Avantco steam injection convection oven. It’s not the best oven for baking bread though and I’m looking at upgrading this year
So to the nitty gritty, for your time here how many loaves of bread did you make. 16 hours is a long day, but if you can make the equivalent of your weekly salary working behind a desk in one 16 hour day then your ahead of the game
@@johntodd7495 thanks for you question! I had to look back in my notes and this day I made and sold about $360 worth of product, which after the 10% market fee comes out to a little over $20/hour for those 16 hours. Not quite what I was making at my old job, and that doesn’t count materials, but this was a newer market (only it’s 2nd year in operation) and a completely new customer base that I developed over the course of the summer. I expect it to be higher this coming summer.
Ok, permanent subscription and likes for life. Thank you for answering. I will have more questions for you. That’s a lot of work, minus materials, and not a ton of money. As a thought .. I have seen restaurants that open their space for overnight bread production as a lease, using their commercial equipment. Might be able to sell them as a commercial account as well. That’s warm fuzzy stuff that restaurant patrons love. house baked. Local support. Local start up, etc. Good stuff Lidia thank you for your honesty. Oh I am a 30 year culinary veteran. I’m looking to side hustle something similar to this
@ thanks! Fortunately Saturdays sell better, and I’m guessing I’ll be able to sell more on wednesdays this coming season. I mean, before this year the last time I had a weekday market was 2021. Just kind of ramping back up. That’s a good thought, I’ve been wanting to look more into spaces so I can sell wholesale and with more regularity in the off season. Is there a particular type of restaurant you’ve known to do this?
@@Lidiabayne so I have seen pubs and bars that are just finishing up about the time I think you would be going in and seen similar ideas Our last call is 1:30am and closing at 2am. You can sell it to the pub owner I think. Grilled Wisconsin cheddar cheese sandwich with heirloom tomatoes applewood smoked bacon on our local housebaked sourdough. House made burger buns, flatbreads with spreads, deep dish focaccia pizza etc. there is menu presence there that rings out. They are going to need the bread anyhow, might as well be something they can put a stamp on. maybe that stuff means something to your area, maybe not.. I will get to watching the rest of your videos just haven’t had the time yet🙂
@ ooh I will definitely look into a place like that! Thank you!
Great idea with the heating pad!
Hi Lidia -- I just found your channel. You are amazing! You need to add keywords and search words to your channel so people can find you, ie sourdough, microbakery. Best wishes
You look better ❤good luck
❤ to my fellow baker. If you want, I find bakers4bakers to be a small but nourishing community for us pro bakers. At any rate, keep it up! There aren’t enough of us, but we’re awesome.
Great job, care to share your written recipe for sourdough baguettes?
@@bethbilous4720 sure thing! For 6 baguettes: 400g starter, 1200g bread flour, 840g water, 24g salt.
What Rofco model do you have in your garage? B5, B10…? Thanks for the inspiration 🥖!
@@KogakuKing I have the B40!
You are incredible! Love watching you in the grind because it feels familiar and exactly what my Thursday early mornings look like!😅 nice to not be alone. Also where did you purchase your bins?
@@TrustLane thank you!! My bins are the 18x26x6 proofing boxes from webstaurant.
I admire your beautiful work. It’s ridiculous how Colorado is regulating Farmers Markets.
I am absolutely in the mood to make some baguettes now. I’ve just barely started experimenting with open baking rather than in a Dutch oven and the shaping options are so exciting!
que bonito! sigue adelante!
@@lopito3663 muchas gracias!
Starting your own business is overwhelming. ounce you find a routine and work efficiently it's all worked out. I had a major in the Art's. Quit and run a caffe for 9yrs. 15 yrs ago
@@kitkanok that’s reassuring to hear, thank you 🙏🏼
Congrats!
keep it up!!! great job!
I'm from Recife, Pernambuco, Brazil. What is the name of this oven paper? Where can I buy this paper?
@@marciusspindola hi!! The silicone mats I use in my oven came with it and I don’t know where to get more of them, unfortunately. Aside from that I use normal parchment paper, wax paper, and butcher paper, which can all be found in grocery or restaurant supply stores. I hope this helps!
Congratulations..!
So glad i found your channel! Could you tell me where you got the oven and the focaccia pans? How much is the oven? Thanks
@@lynnettescolpino6723 hi! I got my Rofco b40 bread oven from pleasant hill grain for $3650 (it’s more expensive now and still backordered) and my mini focaccia pans are from webstaurant for about $3 each. Hope this helps!
Your proofed loaves look SO great! I still can’t get mine to hold their shape like that. They want to spread out. Not enough tension? Over proofing? (I proof in the fridge overnight) Always admire folks that have it figured out. 👍🏻👍🏻❤️
@@robscott553 thank you! I do about 60% hydration which is lower than a lot of recipes, so they retain their shape a bit more.
@@Lidiabayne great! Thanks ❤️ My last loaves I did about 70% so I will turn it down some more. 👍🏻👍🏻
Id enjoy a podcast doing that alone
I just received my Rofco B40 oven and tomorrow I’ll be baking my first bread in it. I don’t know this oven yet and I definitely need to learn how to use it so I don’t want to bake a large batch of 9 loaves right away. I want to bake only two loaves. My question is: will the baking result be the same if I only put two loaves in such a large oven? I don’t want to bake 9 loaves in case they don’t turn out well.
@@w.chmurach to be honest I haven’t tried fewer than 6 loaves at a time. When I do fewer bagels than normal I notice a difference, but those are much smaller and so cook more quickly. My advice is to go for it with at least 6 loaves, just watch them closely. The only way to know how it’ll work with more loaves is to test with more loaves. My process is this: I preheat to 220 (takes about 1.5 hours), add the scored loaves, add steam, let it go for 10 minutes with the vents closed, add steam again, let it go another 10 minutes, then rotate the loaves, turn down to 200, and open the vents for 15 minutes. Careful spraying water on the top rack because you don’t want to spray the lightbulb. I hope this helps! Good luck and congrats on your new oven!
@@Lidiabayne thank you so much :)
u can tell right away whats most of b40 owners talk about!...upper rack cooks more than the other 2!...this doesnt happen in the b20 is weird!....actually i have seen a danish dude that owns 3 b20
Interesting that the B20 isn't as uneven! I'm not sure why that would be. The more I use this oven, the more I get used to its little quirks.
renunciar a tu primer trabajo es dificil despues es facil, si quieres un mal concejo diles que tu pareja te metio en un problema y tienes que mudarte jaaj
Jaja noooo ya saben que fue completamente mi decision. Tengo mas confianza ya que ha sido unos meses :)
❤❤❤❤😊
You have to hire people to prevent burnout and to scale. For example you can hire someone to package, sell at farmer's markets, etc. I would never do deliveries. Have them pick it up.
I did end up hiring someone! This vlog was my first year in business, so I couldn't afford it yet, but starting in 2023 I've had an assistant to help me on long baking days. My partner now also helps with the packaging, bagel boiling, and selling at markets. My weekly orders are for porch pickup only, not messing with delivery fees or driving anymore lol. :)
@@Lidiabayne Good girl 💃
You can do it! I love the feeling and satisfaction of working with sourdough too, I’m much more of a beginner, but think it would be fun to start selling loaves on a very small scale. Would love to see your micro bakery journey as you take it on full time!
Thank you! I definitely have more videos planned about how things are going now, it's just finding the time lol. I started out by giving loaves to friends and family and getting experience baking more than one loaf at a time that way. Good luck!
Lidia, your dough looks so pliable. It seems you do not do the usual stretch and folds, etc. Is that correct?
Hi! That's correct, I bulk ferment for 8-12 hours and don't do any stretch and folds. The focaccia gets stretched a little when it goes into the pans to proof, but that's it. :)
@@Lidiabayne Your videos are fascinating. And your bread gorgeous. I have trouble making the shaping into the loaves.
@@djsmith60 Thank you! Shaping is its own battle and everyone has their own method. My method has changed a lot since this video, and it continues to change.
@@Lidiabayne I just had another loaf where I couldn't get the tighter ball. 20-30 loaves trying. I keep trying, but criminy!
@@djsmith60 It is tricky getting the tension right. What hydration ratio are you using?
You let your animals in the same space you have your food in?
They hang out nearby, but I keep them out of the area where I'm working and definitely away from the food. :)
I was a little surprised to see a cat jumping on stuff. Hard no for me, pet hair is all over the place and on you. all it takes is 1 hair and a post on social media.
@@tcbtcb It's definitely different. Lol.
Lidia, if you're still reading these comments I'd like to say that your videos are both uplifting to me and also comforting knowing that the hells of hand mixing can be a time to bond with the process and the dough. That being said, could I ask you how many litres/gallon tub/bin do you use to mix the dough in because I have been searching around RUclips for someone to guide me on that purchase.
Hi! I'm so glad my videos have helped! The dough boxes I have are the Baker's Mark 18x26x6 inch dough proofing boxes. I find they hold 12 kilograms of dough comfortably with room to double in size. According to google that's about a 46 liter box. I got mine from the Webstaurant store. I hope this helps! Good luck!
@Lidiabayne Thank you so so much Lidia, you're a lifesaver and for that I can only hope to offer you lots of love ❤️🙏🏾 My search has only just begun but you've led me in the right direction. All the best with your solo baking journey, I'm rooting for you. Thanks for the best wishes too 🌹.
Hi Lidia. Thank you for sharing your journey with us. I just wanted to share somethings that might be helpful for stress if you are interested. Im not a doctor but i do work at a health food store that helps tons of people with some similar health situations. Holy basil is a great adaptogen and helps people with maintaing their stress levels as well as ashgwandha and reishi. Stinging nettle and quercetin can help with allergies. It sounds like your trying to birth a new life through letting go of a old life such as leaving a job that you knew and doing the bakery life. Running symbolically would represent freedom and running in the right direction. You are very brave and in that powerful by being you through it all even if it feels scary and in the transition from fear to love it is like this. As we break through patterns and navigate life and strive for what we invision how can anxiety not come up? Keep doing a amazing job. I enjoyed watching your videos. Wishing you happiness on your journey and best of insight in everything you do!!
Hi! Thank you for your well wishes and suggestions! I will say my anxiety is significantly less now that I'm not juggling a million things at once, but the seasons of life are often cyclical so these things will no doubt come up again. It's definitely a growing experience.
Hi I really admire your dedication to your baking. I just want to add a helpful comment about your table height. As I’m watching this you just commented it is too low. I totally agree and as a physiotherapist it would start to give you back pain. Why don’t you add some lockable castors to your table. It will make it higher and allow you to move it around if you want to. I hope that is helpful x
Hi! Thank you for this tip! I'll look into getting some of those. I'm definitely starting to feel it in my back these days :/
Congratulations! I felt all the feels with you, because I made a similar plunge a while ago. Wishing you godspeed on this new journey. ❤
Thank you! Good luck with your new adventure as well!
You got this! Super proud of you!
that's beautiful
I run a small bakery (solo operation) and we sell at a weekly year round Farmer's Market. Trust me, I know the feeling of taking 1/2 or more of your product home at the end of the day. Your bread looks amazing and you obviously put a lot of time and care into it. Maybe talk to the market manager, we have a system that the market board has to approve all vendors and their products, this limits the overlap and makes for a more interesting market as the selection is more diverse, it is clearly written on your application what you make and can sell. I am the Bread guy someone else does cakes and sweets, and another pies ect, everyone has their specialty. Hopefully that helps. Keep up the great work and good luck.
Thank you! It is tough, but we control what we can and take the rest in stride. I did talk to the market manager, who assured me the regular season wouldn't be like this spring preview. And I think they took to heart what I said about what the market can support. Applications work the same way here, but I have such a narrow selection it's easy for other bakers to overlap one (which turns out to be half) of my products and affect the whole market for me. Oh well, we keep baking. Good luck to you too!
Thanks for sharing the ups and downs of baker life! I hope the next market goes better! ❤
Thank you! The first market of the real season did indeed go much, much better.
también había comenzado mi micro panadería, pero me comencé a enfermar y después me di de cuenta que comer pan me enfermaba, y se acabo
Ay, que lástima! Pero bueno que averiguaste lo que pasaba y ahora estás mejor.
I know it’s been a while, but do you remember about how many items you were able to take to market?
I have it all written down, so yes! To the first few months of markets, I took 54 classic sourdough loaves, 11 full size focaccias, 24 mini size focaccias, and 24 packs of 3 bagels each (everything seasoned and plain). Around mid-August the market starts to wind down, so I took less then. :)
Awesome video
happy birthday, i'm turning 29 tomorrow, mixed feelings
Thank you! Happy birthday, and I hope 29 treats you well!
Happy Birthday!
Thank you!