Amazing you kick ass. I can't even imagine a day in your life working with that much dough, lol! I am really new to baking and yesterday did two loaves of sourdough and that was stressful. no Banatens, just glass bowls and parchment paper to cold ferment them overnight. I was stressed as I didn't want to cut up a good pillowcase to use as liners with flour. They both came out great in the end. I now have 5 loaves under my belt and would like to say I know what I am doing now but am humble to say not even a little but am having fun learning.
I have to say bravo if you are great at adjusting your dough by feel, that is the traditional way. My mom grew up making bread this way as the oldest daughter in a large family, a poor family for which bread was a staple. For myself, having only a matter of months of bread-making experience, I would never run a bakery business using volumetric measurements. Measuring by weight is the only way to go for anyone struggling with consistency, and with scales on Amazon running as cheap as $20 for a smaller one it's a no-brainer.
Yeah, I mean if someone enjoys the challenge of adjusting their flour and water each time to get it right it can be fun right? For newbies though, I just watched a video showing how measuring by cups can cause you to vary from a recipe by 30% from what it would be by weight. 30%! So for people who know that and like it fine, but its good for new bakers to know they can avoid tremendous frustration with a $20 scale.
I watched this video specifically to see how you handle baking as a micro baker and you sped right past that part lol maybe you can help me wrap my mind around that aspect of micro baking? How many loaves do you bake at once? Do you bake them all in a Dutch oven? If so, do you preheat them again before the next batch? For how long? Thanks in advance!!!
Hey! I have other videos that show the baking. But I bake 4 at a time right now all in Dutch ovens but working on being able to use a commercial oven. The Dutch ovens don’t need preheated after the first batch because they have been heated up from the first bake. I am baking around 70ish loaves a week for retail and wholesale
I love your videos ❤ I just found them yesterday I also work with sourdough. I love making these bread lows. How much do you weigh one loaf? Or what is the price for a one loaf? If you don't mind me asking?
0:55 Is this step done on Tuesday because you'll bake it on Thursday? As in, do you always start the process 2 days prior to baking day? 1:49 wowzaz I think I counted 11 cups of flour? 😮 How mny loaves did it make? 12:24 So how long did it ferment in total?
i know you said you adjust measurements as you go... it looks like you do volume measurements. would doing it by weight solve those adjustments you need to do? or do both still require adjustments day to day? thanks.
Do you have a separate fridge for cold proofing? I just sold my first two loaves to one of my neighbors, but we only have room in our home for one fridge and with 4 kids and 2 adults, it's pretty full most of the time (thankfully!) so I can feasibly only make 2 a day.
@@alexis2288 no if you only have a tiny bit of starter left that perfectly fine! I go by feel if I’m being honest. I base my recipe off of my daily loaf recipe and adjust as I need to.
Baking the day before, do you feel they get stale just in the paper bags? Right now, im baking day of and it's getting to be a little too much with orders increasing, any help would be great!
No you can definitely bake the day before! I used to feel the same way, but then I realized people aren’t eating it right when they get it anyways sometimes they do but that doesn’t mean they’re always going to so if it’s sits at your house a day or their house a day it doesn’t really make a difference.
I've shared a Brand Store on Amazon with you. www.amazon.com/stores/page/268EE9B4-24A6-4DA8-B45A-BA4075413179?ref_=cm_sw_r_apin_ast_store_HDJTECAYH7WXKKQ34MDZ
I have been gluten free for almost 30 years, and have quite significant systemic reactions such as severe fatigue and muscle and joint pain. However, I have been making organic whole wheat sourdough loaves for a few weeks, and I am eating a loaf every 3 days, and no problems so far. I think the key is organic whole grain. See channel called Breadbeckers... lots of similar testimonials about freshly milled whole-grain yeasted bread, not even fermented! Perhaps give it a test. It was actually pretty unnerving for me to actually eat the first slices!
@@ashleyrodriguez7430 you would have to multiply your recipe by 5 and make adjustments for that much dough. I do mine by feel but I know there are baker calculators out there.
I hope you can do the pickups some where other than your house for safety reasons, now you're out on the internet you can encounter people that you can't trust. There are some scary stories, specially you have a baby. Or at least always have always someone in the house with you on pickup days, which is not the safest thing, because you can have stalkers watching you and waiting for you to be alone ib the house. I wish you all the best and hope you and your baby will be always safe.❤
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Amazing you kick ass. I can't even imagine a day in your life working with that much dough, lol! I am really new to baking and yesterday did two loaves of sourdough and that was stressful. no Banatens, just glass bowls and parchment paper to cold ferment them overnight. I was stressed as I didn't want to cut up a good pillowcase to use as liners with flour. They both came out great in the end. I now have 5 loaves under my belt and would like to say I know what I am doing now but am humble to say not even a little but am having fun learning.
That’s awesome!! Use what you have, I’ve been baking that way for years. You got this!!!
@@madarafarms Thank you for the kind reply. You inspire people. Keep kicking ass
I have to say bravo if you are great at adjusting your dough by feel, that is the traditional way. My mom grew up making bread this way as the oldest daughter in a large family, a poor family for which bread was a staple. For myself, having only a matter of months of bread-making experience, I would never run a bakery business using volumetric measurements. Measuring by weight is the only way to go for anyone struggling with consistency, and with scales on Amazon running as cheap as $20 for a smaller one it's a no-brainer.
Everyone is different, as long as it works then go for it!
Yeah, I mean if someone enjoys the challenge of adjusting their flour and water each time to get it right it can be fun right? For newbies though, I just watched a video showing how measuring by cups can cause you to vary from a recipe by 30% from what it would be by weight. 30%! So for people who know that and like it fine, but its good for new bakers to know they can avoid tremendous frustration with a $20 scale.
Awesome video! I love seeing different people's baking process
Thank you!
I watched this video specifically to see how you handle baking as a micro baker and you sped right past that part lol maybe you can help me wrap my mind around that aspect of micro baking? How many loaves do you bake at once? Do you bake them all in a Dutch oven? If so, do you preheat them again before the next batch? For how long? Thanks in advance!!!
Nvm! I looked it up in another one of your videos! Good work! Thanks for sharing!
Hey! I have other videos that show the baking. But I bake 4 at a time right now all in Dutch ovens but working on being able to use a commercial oven. The Dutch ovens don’t need preheated after the first batch because they have been heated up from the first bake. I am baking around 70ish loaves a week for retail and wholesale
Really great to see your process!❤
I’m in the process of starting my micro bakery. I’m wondering if you comfortable sharing the amount of money you make monthly or at least roughly.
I would be curious to know this as well!
Same!
Super curious about this too! And how micro-bakeries price things.
Curious too!
Great video! Thank you so much
love the real life!
Thank you
I love your videos ❤
I just found them yesterday
I also work with sourdough. I love making these bread lows.
How much do you weigh one loaf? Or what is the price for a one loaf? If you don't mind me asking?
Thank you so much ! One loaf is around 2lbs. I charge $8 for a plain and $10 for speciality loaves. I’m here to help anyway I can!
Does your starter mold? Since it’s on the sides of the jar?
Great and informative video ❤
No it does not
Awesome work, keep it up. How manycups flour do you use for 6 loafs more or less
It’s about 3cups per loaf
Great video🎉, try next time to add flour as the recipe says and add water as the dough need ..
I love your videos, but you mention the recipe in a couple of them, but I don’t see it posted, I would like to try it. Thank you! 😊
I’m so sorry! Here you go! ruclips.net/video/co_Udv2UaRU/видео.htmlsi=yF0K_-BBUDQtFblO
0:55 Is this step done on Tuesday because you'll bake it on Thursday? As in, do you always start the process 2 days prior to baking day?
1:49 wowzaz I think I counted 11 cups of flour? 😮 How mny loaves did it make?
12:24 So how long did it ferment in total?
i know you said you adjust measurements as you go... it looks like you do volume measurements. would doing it by weight solve those adjustments you need to do? or do both still require adjustments day to day? thanks.
Do you have a separate fridge for cold proofing? I just sold my first two loaves to one of my neighbors, but we only have room in our home for one fridge and with 4 kids and 2 adults, it's pretty full most of the time (thankfully!) so I can feasibly only make 2 a day.
I don’t, but I’m looking to buy one now! I squeeze them in!
does it matter how much starter is left over when refeeding it? how did you determine how much flour and water to put
@@alexis2288 no if you only have a tiny bit of starter left that perfectly fine! I go by feel if I’m being honest. I base my recipe off of my daily loaf recipe and adjust as I need to.
excellent video
@@gusinthecloud thank you!!
Great video. How do you market to your community?
Thank you! I use Facebook, Instagram and Next door.
What do you do with the other loaves while the first two are baking?
Leave them in the fridge until it’s their time to bake.
Beautiful
Thank you friend!
Are you a cottage bakery or are you commercial??? I’m looking to go commercial but am so confused as to how to start.
It depends on where you live you will either get a cottage bakery licenses or a limited food establishment license.
Baking the day before, do you feel they get stale just in the paper bags? Right now, im baking day of and it's getting to be a little too much with orders increasing, any help would be great!
No you can definitely bake the day before! I used to feel the same way, but then I realized people aren’t eating it right when they get it anyways sometimes they do but that doesn’t mean they’re always going to so if it’s sits at your house a day or their house a day it doesn’t really make a difference.
@@madarafarms thank. you!!!
W many coil folds do you do?
4 sets 8 per set
Are you using Baker's Math when you upsize or downsize the amount of dough you are making?
Pretty much but I mostly go on feel. As I’ve noticed some flour seems to be more dry than others
It is also dependent upon the protein content of your flour.
Excuse me young lady!!! Where did you get that beautiful headband??!!
I've shared a Brand Store on Amazon with you. www.amazon.com/stores/page/268EE9B4-24A6-4DA8-B45A-BA4075413179?ref_=cm_sw_r_apin_ast_store_HDJTECAYH7WXKKQ34MDZ
@@madarafarms THANK YOU!!!
What do You charge per loaf???
$8-$10
Do you make gluten free sourdough too? Thanks
No I don’t
This is a great idea for a micro bakery! I’ve been researching GF sourdough bread recipes and going to test them using GF starter, of course.
I have been gluten free for almost 30 years, and have quite significant systemic reactions such as severe fatigue and muscle and joint pain. However, I have been making organic whole wheat sourdough loaves for a few weeks, and I am eating a loaf every 3 days, and no problems so far. I think the key is organic whole grain.
See channel called Breadbeckers... lots of similar testimonials about freshly milled whole-grain yeasted bread, not even fermented!
Perhaps give it a test. It was actually pretty unnerving for me to actually eat the first slices!
So I do the sourdoughmom recipe, her recipe makes two loaf, how do I make let's say 10 loaf
@@ashleyrodriguez7430 you would have to multiply your recipe by 5 and make adjustments for that much dough. I do mine by feel but I know there are baker calculators out there.
I hope you can do the pickups some where other than your house for safety reasons, now you're out on the internet you can encounter people that you can't trust. There are some scary stories, specially you have a baby. Or at least always have always someone in the house with you on pickup days, which is not the safest thing, because you can have stalkers watching you and waiting for you to be alone ib the house.
I wish you all the best and hope you and your baby will be always safe.❤
We are working on getting into a retail location since it’s grown more than I thought it would!
Please share your recipe?
Where is the recipe?
@@cranberrycreek5831 Easy Sourdough Recipe Using Cups Instead of a Kitchen Scale!
ruclips.net/video/co_Udv2UaRU/видео.html
@@madarafarms thank you, enjoy your videos!
@@cranberrycreek5831 thank you so much!