How I prep for farmer's markets | micro bakery diaries
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- čas přidán 26. 06. 2023
- Hey guys, this week you catch me on a busy Friday both baking and prepping for my farmer's market stall the next day! Hope you enjoy. Lily x
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I'm prepping for my first farmers market tomorrow so this is a perfect video to watch while I print labels etc 😊
Everything looks so delicious! Love watching your videos as they are very calming and informative!❤
"The Zen Bakery" beautiful
Hey! Sourdough baker from Greece here! I've had similar issues with our SD starter, but I found a good way to fix this: we start a 1kg pre-levain with 500g water/flourmix with just 10g starter the day before; this is doubled in around 12 hours. So the day after, around 2h before we mix the dough, we feed it 1:1:1 (to get a total of 3kg levain) and use it when it is doubled. This technique is called a young levain and is great for higher temperatures, as the acitity is not as high. At 32C ambient temperature we aim for a 25% bulk fermentation rise in around 3-4 hours before shaping (we use 10% starter). Hope this helps!
love this !! ❤
Nice Thank you for showing us
Hi Lily,thank you,have the same problem here with the heat and the starter😮😊❤
What I would do for some morning buns right now!!
Hi Lily! Hope you're well.
Nice
Do you share your recipes? I can’t seem to find a good recipe for gluten free cinnamon rolls.
I looked up sausage roll recipes and thought I might like to try them here in the States at my farmer's market.
Amazing job as always, Lily! You have become my "comfort person" on the internet, haha 🤍