Not “disappointed” in your transition at all. Really inspired by your honesty and examination of what you need to live well for yourself. Cheers to whatever vibe you want to share!
So glad to see you again. I do not do the social media (ignorance I know, but my choice!), but do enjoy watching all your joys and passion around creating! I certainly appreciate the low and slow in many things I do and the sharing of what I produce with family and friends. Would certainly be interested in seeing as many tutorial videos you would like to make. I am so pleased you are putting yourself first and preserving your wellbeing and I look forward to seeing come what may!
This was the first video of yours that I have watched. I enjoyed it immensely and it was only at the end that I found out about your decision to stop the commercial bakery. I am going to subscribe and watch your earlier videos. I am in to woodworking, in particular; turning bowls, pens and other things I wasn't doing it to make a living although I did sell a few pieces; but I also sort of felt pressure to be out in the shop all the time or I felt guilty and so the enjoyment kind of dissolved. Now I'm out in the shop when I want to be and my enjoyment is back. I look forward to more videos and I'm glad that I have a whole bunch of your videos in the "bank" that I will watch at my leisure. Keep them coming ! Garry
Good on you for knowing what you don't want. Life is about trying new things, rolling along at a pace that suits you personally. Do what makes you happy. When we are in sync with where we are meant to be things just flow. Do you, enjoy and stay real :)
Hey Adam. I've just binge watched all of your videos. 😅 I want to say you look a lot happier now, and that's what's important. Will you continue baking from your kitchen at home?
As someone living on the other side of the world and waiting for spring this video makes me ache for fresh produce and warm sunny days. Keep going. We'll stick around for anything you choose to share with us. I look forward to hearing about food systems.
Where r u Adam ? We need u to post videos even if videos of nothing… i got my inspiration from you. And have built a new kitchen . Im also overwhelmed and fear of failing is an understatement.. Just post and be active we need you
Hey Ken! Glad to be back :) Are baker's percentages of any use to you? That's how I calculate and scale all my bakes. The recipe itself was very simple; a blend of two stone-ground white flours with some wholewheat as well. 75% hydration, 19% inoculation (starter) and 1.9% salt. I think to offer adequate detail I'd really need to do a dedicated video, which I reckon I'll try get to soon.
![My Bakery Is In The Middle Of The Forest [Entry Four]](http://i.ytimg.com/vi/piauOTm9Z90/mqdefault.jpg)
![My Bakery Is In The Middle Of The Forest [Entry Four]](/img/tr.png)
![I Found a New Space for my Bakery [Entry Three]](http://i.ytimg.com/vi/DmxdfE1N6hM/mqdefault.jpg)
Not “disappointed” in your transition at all. Really inspired by your honesty and examination of what you need to live well for yourself. Cheers to whatever vibe you want to share!
So glad to see you again. I do not do the social media (ignorance I know, but my choice!), but do enjoy watching all your joys and passion around creating! I certainly appreciate the low and slow in many things I do and the sharing of what I produce with family and friends. Would certainly be interested in seeing as many tutorial videos you would like to make. I am so pleased you are putting yourself first and preserving your wellbeing and I look forward to seeing come what may!
Really appreciate all the kind words. Thank you
This was the first video of yours that I have watched. I enjoyed it immensely and it was only at the end that I found out about your decision to stop the commercial bakery. I am going to subscribe and watch your earlier videos. I am in to woodworking, in particular; turning bowls, pens and other things I wasn't doing it to make a living although I did sell a few pieces; but I also sort of felt pressure to be out in the shop all the time or I felt guilty and so the enjoyment kind of dissolved. Now I'm out in the shop when I want to be and my enjoyment is back. I look forward to more videos and I'm glad that I have a whole bunch of your videos in the "bank" that I will watch at my leisure. Keep them coming ! Garry
Thanks so much Garry. I definitely echo your sentiments re: the pressure of monetizing your passions.
Good on you for knowing what you don't want. Life is about trying new things, rolling along at a pace that suits you personally. Do what makes you happy. When we are in sync with where we are meant to be things just flow. Do you, enjoy and stay real :)
Hey Adam. I've just binge watched all of your videos. 😅
I want to say you look a lot happier now, and that's what's important.
Will you continue baking from your kitchen at home?
Would love to learn more about your craft
As someone living on the other side of the world and waiting for spring this video makes me ache for fresh produce and warm sunny days. Keep going. We'll stick around for anything you choose to share with us. I look forward to hearing about food systems.
Where r u Adam ?
We need u to post videos even if videos of nothing… i got my inspiration from you. And have built a new kitchen . Im also overwhelmed and fear of failing is an understatement..
Just post and be active we need you
Would love to see you keep going with whatever you’d like on this channel. A stream around your steps would be great.
Legend, thanks Mike. A stream *that* close may be a bit precarious, but luckily I already have one just off the back of the property ;)
Great to have you back Adam. Could you please share the recipe for this bake?
Hey Ken! Glad to be back :)
Are baker's percentages of any use to you? That's how I calculate and scale all my bakes. The recipe itself was very simple; a blend of two stone-ground white flours with some wholewheat as well. 75% hydration, 19% inoculation (starter) and 1.9% salt. I think to offer adequate detail I'd really need to do a dedicated video, which I reckon I'll try get to soon.
@@adamthegoodbaker Thanks Adam. Only use percentages when I have to! But do.
I've enjoyed watching you go through your day as well as your bread baking process. I keep trying the sourdough, definitely a learning process.
Can we have an at home bread making video showing how you do it?
Quite possibly, yes. I'm keen to try film something that demonstrates my process.
You can just do videos of preserving cooking anything interacting with friends and family and perhaps even baking