The Steps I Took to Start my Sourdough Microbakery
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- Опубліковано 12 вер 2024
- It's been three weeks since I officially started my sourdough Microbakery in Fort Myers, FL! I was very nervous and had a lot of anxiety about it. "What if nobody buys my bread? What if I fail? What if people talk?" Are all thoughts that went through my head, but I just jumped right in and faced my fears. Guess what? The first week I sold 5 loaves and 6 cookies, last week I sold 10 loaves and 18 cookies and this week I sold 11 loaves and 12 cookies. We have to all start somewhere!
I hate that I say "competition" in this video. The sourdough community just ain't like that. There are far and few between when it comes to sourdough micro bakers and plenty of a market for artisan bread, so I never view other micro bakers as competition. It was purely to show that I did research on the market and I know what is acceptable as far as pricing in my area.
As always, if you liked this video, hit that subscribe button!!
Hi Hannah! YT recommended your video and I’m glad I found it. I have been thinking about starting to sell my breads in my community but the challenge is in my country, sourdough baked goods aren’t really something people know much about. its usually introduced in hipster overpriced cafes. I have actually taken some of the steps you mentiond, food labelling stickers printed, selling to family and friends, opening up an instagram.. I stopped selling after 2 3 month or so because I had applied for job. Now 2 years later I find myself leaving my corporate job and want to restart it again and I’m nervous. Thank you for sharing your process. I wish you all the best! Keep up with the videos and updates!
Aww I’m so happy to hear that you are pursuing selling again!! What is your Instagram name? I wish you all of the success! 🎉 I’m sure you will inform your community of how important and beneficial sourdough is ❤
This was very helpful and I really appreciate all of your good advice! Thank you so much and I wish for you the best of success!! 🎉❤🥰
@@terridavis5788 thank you for watching!!
congrats on your new micro bakery YT recommended your channel and I've subscribed to it. I'm new to the sourdough bread making but have made yeasted bread for about year or so. I'm in the UK and the food laws here for micro bakery's are pretty tuff. Good luck and hope every thing goes well for you.
I’m so sorry to hear that!! I know every location is so different, that’s why I encourage people to do the research before diving in! 😊
Love this ❤. I’m in FL, too, and just about to start! I’m nervous and excited, and am hoping to sell at my first market at a brand new makers market about 15 minutes from me.
I love this so much 🥰 starting is the hardest part but just go for it! I’m sure you will find so much success ❤
For me, I autolyse my flour and water for the duration of my leavain until the levain super active then I added my levain and salt.. if I add the levain together with my flour and water.. I only let it rest for an hour then I add the salt.. these steps works for me..
That’s the beauty of sourdough! You can make it work for your schedule and routine. I do a Fermentolyse then add salt an hour later! ❤
Great info here! Thanks for sharing all this Hannah crust-master 🎉
@@JoshGrange thank you for watching!!
I’m planning to start my micro bakery in the Nether lands. Your video is encouraging. Thank you so much.
Proud of you for going after your dream ❤ it’s going to be great!!
Hi Hannah, I just started making sourdough bread and I love it. I wish people would do more research on how healthy it is to eat sourdough bread vs store bought bread. I wish I lived near you, I would definitely buy your breads. I hope your business is successful 🙏🏼Thank for the information.
That is incredible! I’m so glad you fell in love with it! It’s such a fun journey and you’ll learn something new everyday!! ❤ you’re too kind!!
Hi from canada , you inspire me for start a small business .
I love that ❤
Hi Hannah, great info you are putting out. I am real new to baking and wondering do most microbakers still do cold fermenting overnight? I ask cause I am trying to figure out how and where would I cold ferment say 10-20 dough balls at a time.
Almost all of the microbakers I follow/know do overnight cold ferment! I only have my personal fridge and go light on shopping before dough day. I can fit 15 dough balls in my fridge at a time. I know some people need a separate fridge just for the dough 😂 so far I’ve made it work. I also do pizza dough and cookies!
@@crustycravingsbyhannah Hi Hannah and thanks for the reply and info. I am going to try juggling. Keep kicking butt!
You can do this ❤ thank you!!!
Hi!! Does your bread ever feel damp or cool to the touch after you let it cool for a few hours? Is it normal for sourdough to feel moist after it’s baked? I’ve been struggling with this for a while. I’ve tried lowering my hydration, reducing the temp and baking longer, cooling the bread longer, tracking my dough temp and rise during bulk and nothing seems to work. It comes out of the oven really nice but as it cools, I notice the outside of the loaf feels cool and the loaf feels more dense. Any tips would be greatly appreciated. Thank you!
@@Paris-nu9mn it sounds like you might be struggling with bulk fermentation! Have you tried the aliquot method? I talk about this on my Instagram and TikTok a lot! My crust will feel flaky, thin, crispy, blistery, golden brown etc. it could be an issue with your starter, recipe, etc… but I’d look at bulk ferment! It shouldn’t feel wet or dense
@@crustycravingsbyhannah yes I’ve been using the aliquot method for a while now. Not sure what it could be but I’ll keep trying. I did visit a bakery recently and noticed the inside of their sourdough bread felt moist as well. It wasn’t completely dry, so I thought maybe it’s normal but I just don’t like that damp feeling.