If you can find somewhere or ask to make for you narrow “through style pots” to fit at sides of your owen for hot water to steam bread , they won’t take much of the space and will help to keep steam for baked
its been so amazing watching your journey! wow i cant wait to see how the basement turns out. also i cant imagine how tired you must be- i know you’re very passionate about it but we’re still human! we are rooting for and inspired by you!
I've been watching Gluten Morgen and a little comment he tossed out there was that deck ovens work more effectively at keeping the steam in with multiple loaves. I know it is hard to justify "wasting" bread on testing but it might be worth trying a multi-loaf run when you think you are close as the extra loaves might make a difference. (I believe it was the one bread, four ovens video in case you want to look it up.) You're doing well, post when you can. I have been enjoying the journey and hope to one day give it a try myself.
You are such an inspiration!! I love watching your videos. 😊And, it gives me hope that I might be able to do this too at some point (we are moving out of state next summer and I would prefer to start it in my new area). Many blessings to you and for your continued success!! PS: did you design your own logo or use a graphic designer? Thanks!
QUESTION: Regarding wholesale clients, how much of a discounted rate are you giving to them? I have a couple opportunities to sell wholesale, but I'm afraid it'll eat into my time and profits too much.
@@PneumaticTube great question! You have to know your cost include your gas, electric, mileage etc. and then you double that plus 1/2. For example let’s say your total cost is $2 you would charge $5. You also want to make sure you have minimums in place so that it makes sense. You don’t want to deliver to a wholesale customer for 2 loaves of bread that doesn’t make sense. My minimums are 18 loaves per delivery and they can opt for one or two deliveries a week. I hope this helps!
@@madarafarms - super helpful! honestly, almost seems like it's not worth it for me. Right now, I don't think I can manage making more than 16 loaves per day. I'd rather sell those at full price to individuals, than at wholesale price to a business. Once I can manage making more loaves, I'll think about selling wholesale to business clients.
@@PneumaticTube if you can get the customers retail then do that for sure!! My issue is my location, people don’t want to drive all the way out to my farm to pick up bread.
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Can’t wait to see your finished bakery in your basement. The floor looks really good. I am so excited for you. ❤
@@TanteEmmasKitchen thank you! It looks so good I’m excited to get down there
If you can find somewhere or ask to make for you narrow “through style pots” to fit at sides of your owen for hot water to steam bread , they won’t take much of the space and will help to keep steam for baked
You are such an inspiration! Keep it up! I love watching your videos.
@@debwalsh6473 this is so sweet! Thank you so much!
its been so amazing watching your journey! wow i cant wait to see how the basement turns out. also i cant imagine how tired you must be- i know you’re very passionate about it but we’re still human! we are rooting for and inspired by you!
@@CupsAreUseful you are so sweet and YES I’m very tired lol 🫶
I've been watching Gluten Morgen and a little comment he tossed out there was that deck ovens work more effectively at keeping the steam in with multiple loaves. I know it is hard to justify "wasting" bread on testing but it might be worth trying a multi-loaf run when you think you are close as the extra loaves might make a difference. (I believe it was the one bread, four ovens video in case you want to look it up.) You're doing well, post when you can. I have been enjoying the journey and hope to one day give it a try myself.
@@knkbigelow this actually makes A LOT of sense thank you for sharing! 🫶
Your downstairs bakery looks awesome!!!
@@PneumaticTube thank you!! I wanted it to be me and I think it does!
You are such an inspiration!! I love watching your videos. 😊And, it gives me hope that I might be able to do this too at some point (we are moving out of state next summer and I would prefer to start it in my new area). Many blessings to you and for your continued success!!
PS: did you design your own logo or use a graphic designer? Thanks!
Your son in the hulk costume 😂 the epitome of mom life. Can you share what you use to wipe your counters before you pour out your dough?
@@jamiefujimoto3301 haha he is obsessed 😁 I just use water.
What is your starter feeding ratio? I usually use
1:2:2
@@Misssha123 that’s what mine is
After it's baked, how long does the bread stay in sellable condition?
@@JenniferSummers-qq3cl 3-5 day you can also freeze it and it will stay good for 6 months
QUESTION: Regarding wholesale clients, how much of a discounted rate are you giving to them? I have a couple opportunities to sell wholesale, but I'm afraid it'll eat into my time and profits too much.
@@PneumaticTube great question! You have to know your cost include your gas, electric, mileage etc. and then you double that plus 1/2. For example let’s say your total cost is $2 you would charge $5. You also want to make sure you have minimums in place so that it makes sense. You don’t want to deliver to a wholesale customer for 2 loaves of bread that doesn’t make sense. My minimums are 18 loaves per delivery and they can opt for one or two deliveries a week. I hope this helps!
@@madarafarms - super helpful! honestly, almost seems like it's not worth it for me. Right now, I don't think I can manage making more than 16 loaves per day. I'd rather sell those at full price to individuals, than at wholesale price to a business. Once I can manage making more loaves, I'll think about selling wholesale to business clients.
@@PneumaticTube if you can get the customers retail then do that for sure!! My issue is my location, people don’t want to drive all the way out to my farm to pick up bread.
@@madarafarms I understand. And I have no idea if I can get the customers yet. We'll see.
What size is your Hobart?
@@qhoward3284 20 quart