You're such a pleasure to watch! Thanks for saying how therapuric baking sourdough is, I feel the same way. I wish you the best as you grow your business, that's exciting!
When the question about the most difficult part came up, I immediately thought of washing up, but then you answered something else, and I was like no way! I was relieved when you tagged on the washing up at the end of your answer :)
Thank you for this video! Just as you were inspired by those bakers you talk about finding, you are also an inspiration to me! I am on the way to starting my own bakery in my spare bedroom in my home. It was going to be an office, but we just don't use it that way. I am a mom to a 6-month-old baby and want to stay home with him while making some money. Your story is amazing, and I encourage you to keep posting these videos and working hard in your own bakery. Much love to you ❤️
Hi Lily It’s Elton here from Australia. I love your passion and love in this trade. I am a tradesman as a baker/pastrycook if I hadn’t already told you. Keep up the good work ✌️
Awesome video. Thank you for sharing your Q/A , it is lovely to learn more about your passed experience on the proccess of the basic sourdough. Miss lily .
i dont know how i found you but i adore these videos and hope you are incredibly successful! no pressure as i am sure you will get extremely busy with the business. but please consider making this more than a mini-series!
Hi Lily, that's great to hear your sharing. It inspired young bakers a lot. I'd love to start my micro bakery in Thailand soon. I wonder how can can manage the finance accounting for Lily's Loaf. Hope you can share a little bit more about this. Thank you very much
hello from Sweden and I wish you the best of luck. Baking is terapeutic for sure, as is knitting!! I think working with your hands is the thing. That frees yuour mind to wonder a bit... made an almondtart today for tomorrows Spring Luncheon! All the best!
That was actually very informative, thank you for sharing. One day I'll start my own micro bakery but until then I'll just live vicariously through everyone on TH-cam.
Hello Lily, I know this post is quite old & hope you can assist. Im wanting to start sourdough bread production for my micro home bakery in Cape Town, South Africa. How did you eventually get your starter culture to the big batches you currently use? In other words; Did you use some of the existing/original starter to start those large buckets you currently use? Also, how long before production do you feed your starter to get your flavour profiles consistent? Or is there a way to create a fresh starter with every big batch and still maintain your flavour? Hope this is not confusing!
Interesting. I recently bought this book by Paul Hollywood. I am thinking about starting baking with sourdough, after baking with spelt flour and yeast for some time. Thank you for your inspiration.
I love your videos! And I admire you for your chuzpe to start your own bakery all from scratch! Do you have book recommendations that you get inspired by in your baking?
Nice to hear a little more about you and your journey Lily and I sincerely hope it does well and take off for you........ you deserve it... take care :)
When setting up, what adaptions did you have to make In the home to get good from food safety? Im thinking along the lines of hand wash, food storage and cleaning? I keep toying with the idea of micro bakery and then going out and doing pizza pops
Wow. I saw the short video about the Rackmaster you're getting. Lucky you. That looks like a very nice oven. I guess you will still have to do manual steam injection though?
Hi :) can I ask how is it to open a micro bakery in UK? Here in Italy we have so many rules of hygiene (like certificate, different space from the family kitchen, ecc) that are required for any home selling buisness.. in UK it's easier than?
Hi, Lily! I just started making sourdough bread this year and they are finally turing out delicious! They just tend to dry up really quick. There's only so much bread one can eat in a day. Have you found anything to make your break keep longer?
I am not Lily, but I AM a sourdough baker in a 1 human house :) What I do is slice and freeze. I will typically eat off a fresh loaf for a day or 2 and then slice and freeze the rest. I wrap the slices in parchment and then into freezer bags (which can be reused multiple times!!). I do this with bread, also with bagels, soft buns and sweet rolls (all sourdough, i.e. natural levain).
@@theroadhome_Liz_Summers Thanks, Liz! All help are appreciated! I'll have to try that next. Do you put the slices in a toaster or just defreeze them on the counter? Do they get soggy without the toaster?
@@jugipesonen Both :). If I have planned a bit, I like to thaw them on the counter and then toast, but they are not soggy if you want to make a sandwich with an un-toasted slice. If I haven’t planned, I just pop the frozen in the toaster. If I have time, my favorite is to heat up a grill pan (I have a cast iron grill pan), slather slices with butter and grill-toast. You can also sprits a frozen slice with a little water and put in a 350F oven (175C) for 5-10 min. You might have to experiment to see what you prefer. I do all of the above with artisanal loaves as well as enriched loaves (brioche, for example). I usually have a few types of bread in the freezer, but I will say that probably 2-3 weeks max or there might be ice crystals.
Hello Jukka! I also slice and freeze and then toast from frozen as Liz has suggested! Definitely the best way to keep it fresh - but am also looking to design a bag which keeps it fresh for longer ☺️
HI! Love hearing about your journey, it is definitely an inspiration for people out there :) I just have one question... How easy did you find the whole process or registering as a food business in the UK and what did you find were the most challenging regulations? I noticed in one of your videos you mention living with family/using a shared kitchen space. Was is difficult for your family and you to adapt?
Hello Karolina, thank you so much for getting in touch! I am actually going to cover a video on this soon as many people are interested in the whole registering process :)
So much good information and links - I am excited to check out the links. I have been baking sourdough bread, rolls, buns, crackers ... since Oct 2015, but before that no knead and kneaded breads since 1975 ... GASP!! I know, you were not even a twinkle in your father's eye then ... anyway, there is always something to learn. I have learned from you and as an oldster (compared to you ... I don't think of myself as old :) ) I am cheering for you all the way!! I love seeing anyone doing what they love and loving what they are doing AND being willing to learn from others. GO! GO! GO! And have fun!! From NW Montana, USA ***EDITED Addition ... I applaud your geekiness! I am a self employed software developer and definitely fall into the same category: spreadsheets, analysis, etc.... AND, I am just back from looking at Black Forest Bakery - lovely!
hello Liz! thank you so much for your kind comment - you are right there is always something to learn everyday with bread and it's a very humbling experience!! sourdough crackers sound delightful too! Happy baking to you back in Montana :)
I really enjoyed hearing about your lovely project and your entrepreneur spirit; if you want you can check the channel of Proof Bread, a bakery in Arizona, that has awesome videos about working sourdough and building a bakery. Wish you all the best and greetings from Spain!
I haven't seen you eat a slice of your bread. Please, pick out a loaf and describe how you will slice it. Then, maybe toast it or butter it or whatever you like to do. Have fun with it. Thanks.
I discovered your channel last week and I am loving all of your videos! I have also moved from SW16 to Liverpool in December and I’m so gutted I could have ordered your loaves if I was still there hehe 😭❤️
Ciao from Chicago again! This is Kit - sole proprietor of Marabell’s Microbakery. (Marabell was my mom’s name❤️) . Learning about farmers markets took some time - if you have to buy a tent for your stall by the BEST quality you can. I’ve seen cheaper tents collapse in storms.
I’m reading Kitty Trait’s book now. It’s called Bread Song. I love it!! She is also a huge inspiration to me as well ❤️
ah she is such a delight! xx
You're such a pleasure to watch! Thanks for saying how therapuric baking sourdough is, I feel the same way. I wish you the best as you grow your business, that's exciting!
Thank you Elvira! It really is magic!
When the question about the most difficult part came up, I immediately thought of washing up, but then you answered something else, and I was like no way! I was relieved when you tagged on the washing up at the end of your answer :)
Thank you for this video! Just as you were inspired by those bakers you talk about finding, you are also an inspiration to me! I am on the way to starting my own bakery in my spare bedroom in my home. It was going to be an office, but we just don't use it that way. I am a mom to a 6-month-old baby and want to stay home with him while making some money. Your story is amazing, and I encourage you to keep posting these videos and working hard in your own bakery. Much love to you ❤️
hello Heaven! thank you so much for your lovely message - keep going with your bakery and wishing you the very best x
You give me hope that I can do this too! Good luck in all your endeavours
Hi Lily
It’s Elton here from Australia.
I love your passion and love in this trade.
I am a tradesman as a baker/pastrycook if I hadn’t already told you.
Keep up the good work ✌️
Thank you Elton!! Wonderful to hear from a fellow baker!
Awesome video. Thank you for sharing your Q/A , it is lovely to learn more about your passed experience on the proccess of the basic sourdough. Miss lily .
i dont know how i found you but i adore these videos and hope you are incredibly successful! no pressure as i am sure you will get extremely busy with the business. but please consider making this more than a mini-series!
thank you so much Erika! Will do my best to keep the ("mini") series going :) x
Bless your heart, pretty hardworking lass!
Hi Lily, that's great to hear your sharing. It inspired young bakers a lot. I'd love to start my micro bakery in Thailand soon. I wonder how can can manage the finance accounting for Lily's Loaf. Hope you can share a little bit more about this. Thank you very much
It's so awesome to see your entrepreneurial spirit! Rooting for you!
Thank you!!
hello from Sweden and I wish you the best of luck. Baking is terapeutic for sure, as is knitting!! I think working with your hands is the thing. That frees yuour mind to wonder a bit... made an almondtart today for tomorrows Spring Luncheon! All the best!
Thank you Eva! Yes I also find knitting is very similar to baking, therapeutic and rewarding (although does take a bit longer to reap the rewards!!)
I love so much your channel and inspires me to start my own micro bakery in Mexico! Thanks a lot for this Q&A and sharing things from your life 🍍
That was actually very informative, thank you for sharing. One day I'll start my own micro bakery but until then I'll just live vicariously through everyone on TH-cam.
my pleasure! Best of luck!
always look forward to new video uploads from you! keeps me company on solo bake days
Thank you!!
Are you as delightful and adorable in real life as you are in your videos?
Hello Lily, I know this post is quite old & hope you can assist. Im wanting to start sourdough bread production for my micro home bakery in Cape Town, South Africa. How did you eventually get your starter culture to the big batches you currently use? In other words; Did you use some of the existing/original starter to start those large buckets you currently use? Also, how long before production do you feed your starter to get your flavour profiles consistent? Or is there a way to create a fresh starter with every big batch and still maintain your flavour? Hope this is not confusing!
You are the best!
Can you make vidio on while preparing mango or pineapple jam
Interesting. I recently bought this book by Paul Hollywood. I am thinking about starting baking with sourdough, after baking with spelt flour and yeast for some time. Thank you for your inspiration.
I love your videos! And I admire you for your chuzpe to start your own bakery all from scratch! Do you have book recommendations that you get inspired by in your baking?
Thank you so much :) perhaps this is an idea for a future video as have many!
Nice to hear a little more about you and your journey Lily and I sincerely hope it does well and take off for you........ you deserve it... take care :)
Thank you Dave!
You are incredibly inspiring to me!
Thank you Dana!
When setting up, what adaptions did you have to make In the home to get good from food safety?
Im thinking along the lines of hand wash, food storage and cleaning?
I keep toying with the idea of micro bakery and then going out and doing pizza pops
i´m in love
I love your videos. You are such a calm and inspirational person. Thank you for the content.
Wow. I saw the short video about the Rackmaster you're getting. Lucky you. That looks like a very nice oven. I guess you will still have to do manual steam injection though?
yes I think so! I'll probably just use my water compressor :)
Godspeed,!!
Do you have a step-by-step beginner's sourdough recipe you can share with us? Please make a video in the future!
Yes am planning one soon! Thank you!
Hi :) can I ask how is it to open a micro bakery in UK? Here in Italy we have so many rules of hygiene (like certificate, different space from the family kitchen, ecc) that are required for any home selling buisness.. in UK it's easier than?
Hello Sara! I will cover a video on this soon as have had a few requests to :) thank you!
@@LilysLoaf thank you Lily :)
Hi, Lily! I just started making sourdough bread this year and they are finally turing out delicious! They just tend to dry up really quick. There's only so much bread one can eat in a day. Have you found anything to make your break keep longer?
I am not Lily, but I AM a sourdough baker in a 1 human house :) What I do is slice and freeze. I will typically eat off a fresh loaf for a day or 2 and then slice and freeze the rest. I wrap the slices in parchment and then into freezer bags (which can be reused multiple times!!). I do this with bread, also with bagels, soft buns and sweet rolls (all sourdough, i.e. natural levain).
@@theroadhome_Liz_Summers Thanks, Liz! All help are appreciated! I'll have to try that next. Do you put the slices in a toaster or just defreeze them on the counter? Do they get soggy without the toaster?
@@jugipesonen Both :). If I have planned a bit, I like to thaw them on the counter and then toast, but they are not soggy if you want to make a sandwich with an un-toasted slice. If I haven’t planned, I just pop the frozen in the toaster. If I have time, my favorite is to heat up a grill pan (I have a cast iron grill pan), slather slices with butter and grill-toast. You can also sprits a frozen slice with a little water and put in a 350F oven (175C) for 5-10 min. You might have to experiment to see what you prefer. I do all of the above with artisanal loaves as well as enriched loaves (brioche, for example). I usually have a few types of bread in the freezer, but I will say that probably 2-3 weeks max or there might be ice crystals.
Hello Jukka! I also slice and freeze and then toast from frozen as Liz has suggested! Definitely the best way to keep it fresh - but am also looking to design a bag which keeps it fresh for longer ☺️
HI! Love hearing about your journey, it is definitely an inspiration for people out there :) I just have one question... How easy did you find the whole process or registering as a food business in the UK and what did you find were the most challenging regulations? I noticed in one of your videos you mention living with family/using a shared kitchen space. Was is difficult for your family and you to adapt?
Hello Karolina, thank you so much for getting in touch! I am actually going to cover a video on this soon as many people are interested in the whole registering process :)
@@LilysLoaf Amazing! Can't wait :)
Great video! I like the chill vibe with the bird sounds in the background :)
So much good information and links - I am excited to check out the links. I have been baking sourdough bread, rolls, buns, crackers ... since Oct 2015, but before that no knead and kneaded breads since 1975 ... GASP!! I know, you were not even a twinkle in your father's eye then ... anyway, there is always something to learn. I have learned from you and as an oldster (compared to you ... I don't think of myself as old :) ) I am cheering for you all the way!! I love seeing anyone doing what they love and loving what they are doing AND being willing to learn from others. GO! GO! GO! And have fun!! From NW Montana, USA ***EDITED Addition ... I applaud your geekiness! I am a self employed software developer and definitely fall into the same category: spreadsheets, analysis, etc.... AND, I am just back from looking at Black Forest Bakery - lovely!
hello Liz! thank you so much for your kind comment - you are right there is always something to learn everyday with bread and it's a very humbling experience!! sourdough crackers sound delightful too! Happy baking to you back in Montana :)
Nice of you to share your story :~)
I enjoyed hearing about your journey, great video.
I really enjoyed hearing about your lovely project and your entrepreneur spirit; if you want you can check the channel of Proof Bread, a bakery in Arizona, that has awesome videos about working sourdough and building a bakery. Wish you all the best and greetings from Spain!
I love Proof Bread! brilliant long form videos - have learnt a lot from them already :)
I haven't seen you eat a slice of your bread. Please, pick out a loaf and describe how you will slice it. Then, maybe toast it or butter it or whatever you like to do. Have fun with it. Thanks.
th-cam.com/video/VRlOAv1NfGs/w-d-xo.html here's a slice!
Nice Channel Lily, Greetings from Argentina...
I discovered your channel last week and I am loving all of your videos! I have also moved from SW16 to Liverpool in December and I’m so gutted I could have ordered your loaves if I was still there hehe 😭❤️
thank you Cam, ahh no if you ever come back to SW16 you know where to order from!
It's so nice to get to know you a little more ! Love from France !
Have you visited the Poilane store in London?
I haven’t but would absolutely love to!
Ciao from Chicago again! This is Kit - sole proprietor of Marabell’s Microbakery. (Marabell was my mom’s name❤️) . Learning about farmers markets took some time - if you have to buy a tent for your stall by the BEST quality you can. I’ve seen cheaper tents collapse in storms.
thank you Kit, great tip right there!
I wish you all the best on your way. Greetings from Sri-Lanka.
thank you!
🙏❤️
💘