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DAY IN THE LIFE OF MY MICRO BAKERY; SCALING SOURDOUGH & BUILDING MY BUSINESS

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Hey guys! I'm back from my short holiday and wanted to show you a typical day in the life of a prep day in my micro bakery and how I scale my sourdough. I have also just started working with my friend who comes to work for a few hours each week at Lily's Loaf and is helping me build my business!
I hope you find this useful and as ever thank you for your continued support.
Lily x
My RM2020 oven 🇬🇧 (affiliate link): bit.ly/44IuImz
Order from my micro bakery here: www.lilysloaf....
Follow me here: / lilys_loaf

Опубликовано:

21 авг 2024

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Комментарии : 45

@danielasmr6021 2 года назад

she's speaking words of poetry 9:42

@MrHmmm98 3 года назад

Making/baking sourdough has gotta be one of the most relaxing/exhausting processes on the planet.

@alyssagiraudi1868 3 года назад

When the dough was coming out of the box, that was really satisfying !

@mythcrab6047 2 года назад

Thank you for all your videos :D

@SuzannesSimpleLiving 3 года назад

Happy to hear you have help from a friend….I enjoyed the vid, thank you 😊

@janechase7642 3 года назад

Yes, always learning! Lovely visit-thanks for posting!

@marciadonnelly4693 3 года назад

OMG You were in my head when you mentioned orange peel in morning buns AND caramelized onions! I always use orange peel in my morning buns and when I make Focaccia I absolutely love putting caramelized onions on top. Doesn't need anything else but the onions! I love watching you shape your loaves. That's my favorite part too! Nice to hear you had a break from every day life and a good time with friends.

@heidemariefiegl6082 3 года назад

Hello Lily, greetings from Austria. I love your videos - they are so inspiring! If you feed your starter in a 1: 1: 1 ratio, does it ripen in the refrigerator or at room temperature? As a hobby baker, I would recommend you to lightly oil your dough container with a vegetable oil or a non stick spray. The dough will come out without sticking. I'm looking forward to the next videos!

@RGS61 3 года назад

Would love to watch a review of your new mixer! How it has improved/changed your workflow? .. Pros and cons (if any!) ..

@Satyrgo 3 года назад

hi lil, you might don´t know it, but your videos motivate people like me and the brazillian guy here to begin our cooking or life work like something more real, be strong and be safe, we re with you

@Discordianism 3 года назад

Nice to see a new Lily🍞 video! ☺️

@kokuszkocka12 3 года назад

Also, go to Seville in April! The streets are loaded with blossoming orange trees, yummmmmmm

@staysafe2025 3 года назад

Lily, really glad to hear that you now have an extra pair of 👐 to help you. Wishing you many more, as your business grows beyond your wildest dreams. 🇬🇧

@LilysLoaf 3 года назад

Thank you Sandra!!

@KCYT2010 3 года назад

Woo Hoo ! Your first (part time) employee ! That's quite exciting :~)

@user-ey9bt7fs6n 3 года назад

I really enjoy your channel. I bake every one to two weeks. I feed my levain and starter 1:2:2. I will have to experiment with a 1:1:1 keep up the great work.

@leepaulalexander 3 года назад

I love seeing your biz journey...keep up the posts...

@gustavochiva4608 3 года назад

I’m thinking about opening my micro bakery here in Brazil

@RGS61 3 года назад

I used to primarily use my hands .. until I remembered I had bought a Danish dough whisk and never tried .. Not only so much better, but virtually zero cleanup (major time saver! lol!) and, very importantly, no dough loss!

@deg00gleurself91 3 года назад

Hi Lily, I find using 2.2.1, water, flour to starter or even 3.3.1, will extend the fermentation process, lower the acidity of the ripe levain and I also find the gluten quality of the ripe levain is better thus stronger dough strength also. Worth a try. Love your vids.

@deg00gleurself91 3 года назад

@@LilysLoaf have spent the past 2 years building a small bakery from the foundations up beside my house. Built from scratch thermal oil 4 deck oven heated by wood pellets and I hope to fire it up for the first time next week, am so nervous that all ny designs and calculation were correct!!. You are so young and fearless fair play to ya for jumping right in. Love from the west of Ireland

@PCRoss2469 3 года назад

Good work, Business is coming along well. Would be keen to discuss the economic model with you one day.

@kokuszkocka12 3 года назад

Hey Lily, thanks for the great video again! Isn't your starter starving in the morning, if you feed it 1:1:1 in the evening? To keep it strong, it is also advised to feed it with bigger ratios. 1:4:5 (starter:water:flour) is usually a good one. It is time to feed when the surface slightly starts to collapse. You might need a bit smaller or bigger ratio of feeding to see what works for your timings. Love from NL

@kokuszkocka12 3 года назад

@@LilysLoafgreat! I'm curious how you like it/ how it turns out :)

@Elvi.l 3 года назад

I can see a bit of a suntan on your face! Taking time off to recharge is always good, glad you had a lovely time with friends! Enjoyed the video :)

@valerieschluger 3 года назад

Sounds like your vacation was a lot of fun. How often do you make a new starter? Thank you 😊

@Fayelin449 3 года назад

Hi Lily, glad you enjoyed your well deserved break. Do you use any budgeting or business managing software/apps that work well for you?

@LilysLoaf 3 года назад

Thank you Lindi, no I don't actually at the moment but am looking into QuickBooks and that sort of thing... I currently just use Google Sheets to keep track of my income and outgoings

@PCRoss2469 3 года назад

@@LilysLoaf Have a look at MoneyWorks out of NZ. Cheap and it grows as you do. I use it in my Cider business and i'm very happy with it (I'm an accountant and software consultant in my day job)..

@mart62730 3 года назад

Have you experienced with different ratio? I definitly don't have as as much experience as you but I tend to feed mine with 1-5-5 ratio the night before (to bake in the morning) to get a nice boost of fresh yeast.

@kwizerasam7 3 года назад

NICE

@chas4592 3 года назад

How long do you let your dough proof in the plastic bins prior to shaping? Love your eyebrows.

@LilysLoaf 3 года назад

around 3-4 hours but less at the moment due to the heat

@richardwickens2740 3 года назад

Hi Lily, you are an inspiration, what was the hydration in those great looking loaves ❤️🍞

@LilysLoaf 3 года назад

Thank you! 70% plus a little extra when adding my salt :)

@thomaskybe5993 3 года назад

Helle Lily....please turn up the volume while recording.....Thomas, Denmark...great video by the way....:)

@TuMann-21 2 месяца назад

Hello. I don’t understand, you use rye sourdough for not rye flour? As I see it is whole wheat grain flour. I thought rye sourdough for only rye flour and wheat sourdough for wheat flour.

@jcrotty18 3 года назад

Lily, what is the name of the French series you "must watch?"

@LilysLoaf 3 года назад

Lupin!

@tylercurry4999 Год назад

Where did you get your oven and your fridge if I could ask?

@LilysLoaf Год назад

hey Tyler, here's the link to my RM2020 oven if you're based in the US: www.pntrs.com/t/8-12416-286463-206096?url=https%3A%2F%2Fpleasanthillgrain.com%2Frackmaster-rm2020-electric-brick-bread-oven-bakery OR here if you're based in the UK: www.rackmaster.co.uk/product/rm2020-rackmaster-oven/ my fridge is a polar 600 litre from nisbets (wouldn't recommend as doesn't filter properly and has leaked multiple times!)

@tylercurry4999 Год назад

@@LilysLoaf awesome! Thank you so much