Wow. I’ve only been making sourdough for a year. Obsessively. I’ve had many nice loaves but also a lot of inconsistency. I so badly want to sell but don’t feel sure of myself and I definitely suffer with a small apartment kitchen and also having imposter syndrome! I’m going to watch more of your videos to see where you’re at 11 months later. Your loaves looked lovely. Sending support from the United States.
Speed up in what sense, exactly? If you're referring to the length/pacing of the videos then I'm afraid I disagree. I'm quite intentionally adhering to a slower cadence. You need not watch if it's not to your liking.
Good on you for trying to start your own business. I think a lot of bakers start out at markets. Have you watched Proof Bread from when he first started out. I think it was a converted garage! There is also a young girl in the U.K. who started baking for her mental health. Keep going your products look great!
Thanks Debby! Yeah, I've done one big market thus far. They can be lucrative, but also a massive amount of work and very competitive in the region I live (some markets nearby already hold 3 or 4 different bakeries). I am indeed aware of Proof and many other online bakeries. I've derived much inspiration from them 😊
I'm around 80% hydration (give or take, depending on the recipe) for all of the bread that I make. The spelt loaf is the only real exception; it's down at around 75%.
Really true - so many small businesses can't afford a distributer truck delivery - they have min case loads with crazy fuel charges etc. Like you we have to get creative + shop around...enjoying your channel I bake a s-load of focaccia and absolutely ❤ it!!!
Indeed, it's really tricky to find that balance between staying small and getting your butt kicked by all the demands/costs. At least it's been worth it so far ☺️ And I agree, focaccia rules!
This may sound silly but in noticing the guitars I must share that some of my best loaves were serenaded between the stretch and folds. The aesthetic of social media sourdough bakers can be haunting. Try not to let it get you down.
![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)
![Slow Summer Days - Baking, Foraging and Preserving. [Entry Six]](http://i.ytimg.com/vi/NXLcYiAEl20/mqdefault.jpg)
Wow. I’ve only been making sourdough for a year. Obsessively. I’ve had many nice loaves but also a lot of inconsistency. I so badly want to sell but don’t feel sure of myself and I definitely suffer with a small apartment kitchen and also having imposter syndrome! I’m going to watch more of your videos to see where you’re at 11 months later. Your loaves looked lovely. Sending support from the United States.
I really enjoy this series so far and hope it continues. As an aspiring baker, it's really interesting to see how much work is being put in
Thanks Art! Yep, the series will be continuing for sure. I just need to keep getting footage 🤣
Sorry for being so blunt, but... May I say that you truly need to speed up your game?
Speed up in what sense, exactly? If you're referring to the length/pacing of the videos then I'm afraid I disagree. I'm quite intentionally adhering to a slower cadence. You need not watch if it's not to your liking.
Good on you for trying to start your own business. I think a lot of bakers start out at markets. Have you watched Proof Bread from when he first started out. I think it was a converted garage! There is also a young girl in the U.K. who started baking for her mental health. Keep going your products look great!
Thanks Debby! Yeah, I've done one big market thus far. They can be lucrative, but also a massive amount of work and very competitive in the region I live (some markets nearby already hold 3 or 4 different bakeries).
I am indeed aware of Proof and many other online bakeries. I've derived much inspiration from them 😊
Keep producing those products they are very nice and when it feels good expand you will sell out no problem
What is the hydration of the loaves you were shaping…..stitching and rolling to make taut? I think they’re seeded.
I'm around 80% hydration (give or take, depending on the recipe) for all of the bread that I make. The spelt loaf is the only real exception; it's down at around 75%.
Really true - so many small businesses can't afford a distributer truck delivery - they have min case loads with crazy fuel charges etc. Like you we have to get creative + shop around...enjoying your channel I bake a s-load of focaccia and absolutely ❤ it!!!
Indeed, it's really tricky to find that balance between staying small and getting your butt kicked by all the demands/costs. At least it's been worth it so far ☺️
And I agree, focaccia rules!
I use the same bins and instatemp pen!
This may sound silly but in noticing the guitars I must share that some of my best loaves were serenaded between the stretch and folds. The aesthetic of social media sourdough bakers can be haunting. Try not to let it get you down.
Aye, once upon a time I had room in my life for music. Even now, it's a great reliever of stress for me. 😊