You are a lovely Lady. I am an old man of 77 with a fractured back. But since the pandemic I love cooking. Bought myself a stand mixer. Just coming up to my 10th sourdough loaf after watching loads of you lovely people making bread. Thank you very much. Tim from Croydon, England.
Thank you so much for you wonderful videos! I've learned so much. You've inspired me to start selling my sourdough and to teach sourdough workshops. I've been baking sourdough for about 4 years, but never felt confident to sell my bread.
@Madera Farms your Dutch oven looks “seasoned” & established! Not dirty nor yucky! I’m binge watching your videos & this is just my 2nd, but I’m already really loving your channel!!! Congrats on prepping for the creation of your basement bakery!!! My basement is not finished either & I WOULD LOVE to build it out for a workshop style setting for crafts & baking!!! Combine my two loves!!! 😍
Maybe I missed it.. but do you use any kind of water bath, ice cubes, or anything else to generate steam while you are baking? I can't believe you can bake four loaves at a time... I feel like I'm pushing it when I do just two. Very beautiful bread though... and I like the decorative scoring.
Wow!!! Thank you for all the tips on making sourdough bread. I just baked your sourdough recipe it came out perfect 👍 and I am enjoying it with my coffee ☕️ watching your video. Congratulations on creating your Bakery can’t wait to see it when it’s done. 🥰 Aloha🌺
Thank you so much, please keep teaching us! Your conversational and practical style is refreshing. I ❤your apron! Where did you get it? Looking forward to your next masterclass! 🎉
WOW! I have just started dipping my toes into starting my own business with sourdough. If you did not just describe all the things I've been going through. lol I love how honest you are about it not having to be perfect.. BUT IT DOES... to us!! I absolutely loved watching this video. I smiled all the way through. You are very informative and passionate and it shows. Thank you so much for sharing your knowledge, it is very much appreciated. This video was definitely what I needed to watch. The message hit home. I can not wait until I am where you are .. keep climbing friend
@@TiffaniPeterson-g4i sure here is the video link you can also find a printed version in our Instagram highlights Easy Sourdough Recipe Using Cups Instead of a Kitchen Scale! th-cam.com/video/co_Udv2UaRU/w-d-xo.html
Just a recommendation from someone that might not know other implications; on the Everything But The Bagel loaf, scoring lengthwise would ensure each slice has a similar amount of seasoning per slice.
Absolutely love your channel! Thank you for all the great tips and advice, I just started my micro bakery a little over a month ago. It’s definitely a rewarding journey. I watched this video in preparation for my next vending opportunity and I’m sure your systems will help me get some sleep this time around 😅
Omg yes the blade pop off has happened to me grrrr not cool. I think I need to upgrade. Been using blade alone. Thank you for all your tips an trick. Best of luck on your new bakery project!
I’m so grateful for your videos! I’m learning so much! I’m curious if there is anything special you do on dough day to line up sets of 4 loaves of dough to be ready for baking. Like staggering feedings, dough creation, stretch and folds, ferments. Or is it all in bulk? If so, Do you ever have a set that is a little over proofed by the time you get to baking it? so sorry that’s a long question I hope it makes sense
Hello! It looks like you put both batards and boules into the Dutch ovens? I’ve only ever put boules into DOs, and I like the idea of batards but thought I would need an oval DO? This is blowing my mind lol😂
The heat is on in Colorado/I had a big fail today on my sourdough discard bagels, they over proffered very fast. Never happened before but still edible. I was disappointed but I learned !
@@tinablair4277 I do if you shoot me an email I’ll email it over madarafarmspa@gmail.com or you can check out this video Easy Sourdough Recipe Using Cups Instead of a Kitchen Scale! th-cam.com/video/co_Udv2UaRU/w-d-xo.html
How many loaves do you make for a market? How many bannetons do you have and how many Dutch ovens? I just started out with sourdough (been baking for 15+ years), and I’m hoping to sell some sourdough at the farmer’s markets next year. Thank you!
I am so jealous you can fit four Dutch Ovens in your oven. I have a gas oven and there is NO way I can get four in there. as there just is not enough space. I have been toying with the idea if I continue wanting to bake for profit come Sept look for a used Double Electric Oven and be able to bake 6 at a time. Currently, I can only do two at a time and that is so time-consuming also on the GAS, as PGE my power company are CROOKS.. PS. I love the gloves and need to order a pair Amelia, I have a question when you mention your loave weight is that dough weight after mixing or baking? I am doing 500 gr flour, 100 gr starter and 375 gr water.
Investing in an oven is a great idea, time is money! You will love the gloves! I put a link in the description. The weight is before baking. Inclusion loaves are all different depending on the inclusion.
@@irondave103 yes if you can put a pan under your Dutch ovens to help and move them away from the bottom as much as possible. If you are baking like I am with some on the top and some on the bottom rotate them mid bake.
Hi! Don't get it. You have Dutch ovens with a flat lid! Why would you need slings? Just drop the dough in the lid. No need to drop your dough into thr deep end. Good luck with your basement!
Do you offer online sourdough bread making classes for the average home cook who wants to make, out of this world sourdough bread for her family and friends? I’d be happy to pay. 🩷
You are a lovely Lady. I am an old man of 77 with a fractured back. But since the pandemic I love cooking. Bought myself a stand mixer. Just coming up to my 10th sourdough loaf after watching loads of you lovely people making bread. Thank you very much. Tim from Croydon, England.
You are so sweet! Im so happy found joy in baking.
God bless you Tim! I hope and pray you are doing well! ❤
I love your conversational teaching style! It makes me feel as if we’re baking together via video chat! Lol It’s great!
@@sonshinesunflower thank you! Thats exactly what I want it to feel like
Thank you so much for you wonderful videos! I've learned so much. You've inspired me to start selling my sourdough and to teach sourdough workshops. I've been baking sourdough for about 4 years, but never felt confident to sell my bread.
Thank you so much Lisa! You should totally start selling, I’m sure your community would love it.
@Madera Farms your Dutch oven looks “seasoned” & established! Not dirty nor yucky! I’m binge watching your videos & this is just my 2nd, but I’m already really loving your channel!!! Congrats on prepping for the creation of your basement bakery!!! My basement is not finished either & I WOULD LOVE to build it out for a workshop style setting for crafts & baking!!! Combine my two loves!!! 😍
Piękne chlebki , bravo 👍👍
The results you achieve will be in direct proportion to the effort you apply. Well Done!
Maybe I missed it.. but do you use any kind of water bath, ice cubes, or anything else to generate steam while you are baking? I can't believe you can bake four loaves at a time... I feel like I'm pushing it when I do just two. Very beautiful bread though... and I like the decorative scoring.
@@samlynes7015 I don’t use anything extra for steam.
I was the first person to see your video 😅, I love your work...I'm happy for you....
Thank you so much!!
Wow!!! Thank you for all the tips on making sourdough bread. I just baked your sourdough recipe it came out perfect 👍 and I am enjoying it with my coffee ☕️ watching your video. Congratulations on creating your Bakery can’t wait to see it when it’s done. 🥰 Aloha🌺
Thank you for the kind words you have no idea how grateful I am for people like you. I’m happy to hear your bread turned out. 🫶
Thank you so much, please keep teaching us! Your conversational and practical style is refreshing.
I ❤your apron! Where did you get it? Looking forward to your next masterclass! 🎉
@@sierrasoaperybeauty thank you so much! I got it as a gift so I honest don’t know where it’s from.
How many loaves of bread do you make in a day?
I think your process is inspiring. Thankyou
@@bonniesbestcreations6817 it depends on the day. Some days I’m doing 40-60. I’m averaging 150 a week
@@madarafarmswow!
Wow indeed 😅
WOW! I have just started dipping my toes into starting my own business with sourdough. If you did not just describe all the things I've been going through. lol I love how honest you are about it not having to be perfect.. BUT IT DOES... to us!! I absolutely loved watching this video. I smiled all the way through. You are very informative and passionate and it shows. Thank you so much for sharing your knowledge, it is very much appreciated. This video was definitely what I needed to watch. The message hit home. I can not wait until I am where you are .. keep climbing friend
@@TiffaniPeterson-g4i thank you so much for leaving this comment it is why I started making these videos. You will do amazing things my friend! 🫶
Can I get your bread recipe please 🙏
@@TiffaniPeterson-g4i sure here is the video link you can also find a printed version in our Instagram highlights
Easy Sourdough Recipe Using Cups Instead of a Kitchen Scale!
th-cam.com/video/co_Udv2UaRU/w-d-xo.html
Just a recommendation from someone that might not know other implications; on the Everything But The Bagel loaf, scoring lengthwise would ensure each slice has a similar amount of seasoning per slice.
Absolutely love your channel! Thank you for all the great tips and advice, I just started my micro bakery a little over a month ago. It’s definitely a rewarding journey. I watched this video in preparation for my next vending opportunity and I’m sure your systems will help me get some sleep this time around 😅
I’m so excited for you!!! Wholesale is a different beast for sure but you got it!
Nice! With the Lodge ones, I usually put the bread on the shallow side and use the deep pot for the lid, but it works both ways. :-)
Fantastic video! I watched all the way through and learned so much :) Love your channel!
Thank you so much!!!
Omg yes the blade pop off has happened to me grrrr not cool. I think I need to upgrade. Been using blade alone. Thank you for all your tips an trick. Best of luck on your new bakery project!
I’m so grateful for your videos! I’m learning so much! I’m curious if there is anything special you do on dough day to line up sets of 4 loaves of dough to be ready for baking. Like staggering feedings, dough creation, stretch and folds, ferments. Or is it all in bulk? If so, Do you ever have a set that is a little over proofed by the time you get to baking it? so sorry that’s a long question I hope it makes sense
Thank you! I do it all bulk so all the dough is formed at the same time and put into the fridge at the same time. I hope that makes sense.
@@madarafarms yes thank you!
@@madarafarms do you have an extra fridge for just sourdough?
@ yes I do
This was so excellent! Such awesome tips!!
Thanks for allways sharing all ur tips and giving advice.
How many grams are ur mini and the normal loafs?
Hello! It looks like you put both batards and boules into the Dutch ovens? I’ve only ever put boules into DOs, and I like the idea of batards but thought I would need an oval DO? This is blowing my mind lol😂
The heat is on in Colorado/I had a big fail today on my sourdough discard bagels, they over proffered very fast. Never happened before but still edible. I was disappointed but I learned !
Anything with sourdough is still edible 😉
Do you have a bread recipe written out somewhere? Thanks.😊
@@tinablair4277 I do if you shoot me an email I’ll email it over madarafarmspa@gmail.com or you can check out this video
Easy Sourdough Recipe Using Cups Instead of a Kitchen Scale!
th-cam.com/video/co_Udv2UaRU/w-d-xo.html
@@madarafarms thank you. Happy baking. 🙂
love your channel!
Thank you sooo much!!!
Have you tried Bar Keeper's Friend on the dutch oven?
@@newworlddisorder1985 no I tried the baking soda scrub and it takes WAYYY to much time
Get them
Girl, small advise from someone who has worked in the restaurant industry, always use supportive shoes. It will save your back 😊
@@wendygonzalez2532 I was just walking to my friend about how bad my feet hurt! lol I need a good pair
How many loaves do you make for a market? How many bannetons do you have and how many Dutch ovens? I just started out with sourdough (been baking for 15+ years), and I’m hoping to sell some sourdough at the farmer’s markets next year. Thank you!
Hi, the bagas ..? Bags? Where do you get the A?
@@estherveytia8187 here you go!
liketk.it/4Md6C
I am so jealous you can fit four Dutch Ovens in your oven. I have a gas oven and there is NO way I can get four in there. as there just is not enough space. I have been toying with the idea if I continue wanting to bake for profit come Sept look for a used Double Electric Oven and be able to bake 6 at a time. Currently, I can only do two at a time and that is so time-consuming also on the GAS, as PGE my power company are CROOKS..
PS. I love the gloves and need to order a pair
Amelia, I have a question when you mention your loave weight is that dough weight after mixing or baking? I am doing 500 gr flour, 100 gr starter and 375 gr water.
Investing in an oven is a great idea, time is money!
You will love the gloves! I put a link in the description.
The weight is before baking. Inclusion loaves are all different depending on the inclusion.
Have you had any problems with too much browning on the bottom? I get that help if you can.😊
@@irondave103 yes if you can put a pan under your Dutch ovens to help and move them away from the bottom as much as possible. If you are baking like I am with some on the top and some on the bottom rotate them mid bake.
Can you tell me, does your bread get too dark on bottom or top baking 4 at once this way?
@@sarahderrico5449 I now bake in a commercial oven but in my home oven I would rotate them mid bake to ensure they didn’t burn
850 grams. Is that what it weighs when you put it in the banneton?
Yes
Oh ok I had the same question. I was thinking it was the flour and in like whoa that’s a lot of flour 😂.
Wow your mini loaf is larger than my regular loaf. Most recipes I’ve found most recipes are 450g to 550g. How did you get to your size?
@@albertgonzales4207 that is just how I started. Mine are 850g-950g which is pretty normal from what I see.
PS. My house was built in 1906. Been living here for 47 years.
I have been baking sourdough for about a year. I sell out every weekend but don't know how to make more than 12 loaves at a time.
Hi! Don't get it. You have Dutch ovens with a flat lid! Why would you need slings? Just drop the dough in the lid. No need to drop your dough into thr deep end. Good luck with your basement!
@@Consuldude I never thought of doing that so smart!!!
Do you offer online sourdough bread making classes for the average home cook who wants to make, out of this world sourdough bread for her family and friends? I’d be happy to pay. 🩷
@@sandraweiler5971 I am working on it!