I really do hope you achieve everything you wish in life.

You're the only one who can find the correct ratio for feeding your starter and it looks like you're doing just fine with it. Everything you're showing us looks quite good and I'm sure tastes wonderful. Just trust your experience and carry on. Do enjoy these early days of your business ;~)

I knew I feel the comfort and pleasure touching my dough..but watching her, which I think she feel the same is such a happiness feel to me...me too wanted to have a half cafe and half bakery cafe, which serving my own creation is such a great pleasure

I have no intention to ever open a bakery but I just love watching your videos! I'd love to see more of the delivering-part. Are the people always home or how does thst work? Also that place you talked about looks so lovely!

I love to bake everyday ... like your micro Bakery... really appreciate your work.

Keep it up, well done Lily. A bakery café, what a dream!!!

this is so relaxing for some reason : D

can't wait to see day 2 and also the delivery!!! :))))

Your videos are so calming! All the best for ur bakery!

I love what you’re doing.

This was so therapeutic to watch! Wishing you success in all that you do 💕

You seem so kind and gentle, sadly I don't know you but I wish you the best, being an argentine of mainly italian ancestry I admire and envy your calmness, keep up the good work 💪😊

Hi Lily, I love your work. It’s not all about timing and procedures, it’s about feel and look and feel and look. So many variables with temperature, humidity etc which I believe you already know. Regards Elton

You are an amazing artist!

Hi Lily, can you tell us how you schedule your week? I've heard you say "prep day" and "bake day" Does that mean that you're not baking bread every day for customers? If not, how many days do you actually bake/deliver bread - is it online orders, subscription or wholesale etc...? Sorry for such a long question, I'm just trying to plan and budget my own future micro bakery.

Hello Lily, Earlier week I found your channel on KZfaq. I liked your video’s so much that I watched all the videos . I love the calm way with witch you tell what you are doing. No fancy editing, just the way you do your daily activities. I like that very much. And I directly subscribed, so I wouldn’t miss a video. And I find it is so great that you fulfilled your dream, that you are doing what you love doing and started your micro bakery. I wish I lived in south west London, because your bread looks so amazing. In the Netherlands (where I live) I can’t find this type of sourdough bread. I wish you all the best and good luck with you micro bakery and chasing your dreams. I will certainly keep following you.

i’m in love w your face

Thanks for this new vidéo ! The way you learn and share it with us is very precious ! Very instructive !

Hi!. Salute from Spain. I Love your micro Bakery...

hi :) thanks for the inspiring videos❣️ i just got my rofco b5 but am struggling to figure out the right temperature to bake (keep having my breads burnt on top and side😭). if you remember the past bakings with rofco b5, could you let me know what temperature and how long you preheated the oven and what temperature you set the oven AFTER putting the doughs? and perhaps how long you baked each loaf? It would be really helpful :) Thanks!

Lovely channel. Baking and brewing have so many things in common. We actually have a sourdough lambic beer. Fermentation makes wonders. Keep up the energy. You are doing great!

Hi there so great watching your video. I really like the way you doing the whole process, so relaxed and calm. Of course a sourdough is a slow dough, a slow food and no rushing through all the process instead. Fed my sourdough just yesterday. Must be four-five years old now, still a relatively young fella. Stay safe and all the best to you, peace out and Sauerkraut

Lovely video!

Love CTM and moved away from Franciscan just before they opened there. Porridge sourdough is close competition for your bread and keeps really well

This is my dream. Just have a quaint little shop.

Your dough looks great! One little tip, please make sure your containers are food-safe! Those look more like home storage boxes. Take care of your and your customers health! :)

I hope you get that bakery/coffee shop one day. 👍👍👍

Love your videos

Wonderful!

Great vlogs, very educational and I hope you achieve all your dreams. What size baskets do you use for proofing and the amount of dough used in each basket.

I just came across this video and it was a pleasure to watch- you are quite lovely. ☺️

Hi Lilly great info! I was wondering if you still use this 1:10:10 the night before. I’m trying for a 5am dough start (just 12-16 loaves) and can’t seem to get the leaven timing right

You're amazing.

I am following closely! As a home baker (1 human home) ... but with an eye to doing a kind of "end of my driveway" micro bakery kind of thing .. probably mini-micro ... I am thinking about how to do more volume than a 1 human house. "Intuitive" ... YES ... I know that BIG bakeries must operate differently, but I hope, that if I can do what I'd like ... that it WILL be intuitive. I live at mild elevation (3300 feet) in a semi-dry climate (NW Montana, USA) so adjust for those conditions ...intuitively. I think you are proceeding VERY well. I also commend your looking at bakeries/cafes that you like and seeing what fits you based on those experiences. When I was young, I thought that I was not creative. I have come to realize that some creativity comes from experience. So, GO!!!

Congrats lily! You are so inspiring.. May i ask what is you fridge temperature to keep fermenting the dough.. Thanks

I know nothing about bread I'm afraid...but you're passion is obvious,..i hope your business works out....good luck !!

Lovely you vlogs....how do I transition from making 2 loaves to bulk baking?

Great sis

it was confusing the first time since i came from hot kitchen. it gets easier with repeattition and with each variety you make it becomes simpler.

Thanks for the video, out of curiosity, why do you call it a miniseries?

Hi just curious , 1-10-10 ratio, does that make for a milder tasting sourdough loaf ? Thank you for sharing your videos.

Hello! Why do you proof your shaped sourdough in the chiller?

hey Lily, how much dough do you have in a loaf 7:04.

I am running home bakery in Enfield, could you let me know why did you register LTD company. Is it not easier run sole trader.

lovely video! what camera do you film with?

:) thank u

Hi Lilly, how high is your hydration? Love your vids

🙏❤️

I'm hungry♥️

Your loaves are beautiful. Here in our area these would sell for $8.00 Or £5.75. How many loaves a week do you make? Many blessings. ☮️-Kirsten

Lylis 🙋🏻‍♂️🇻🇪🇪🇸

You have kinda triggered my anxiety with the dough not being scrapped from the container :))

1:10:10, 🥰

B-e-a-u-tiful⚓️

You are so pretty, I would like to marry you, but I can't. I love your bread and passion for it. gracias linda.

Hi ya, margarine are extremely bad for health. Butter, light Olive oils, coconut oils are much lucky more healthy. Soy is full of estrogen mimicking compounds which are detrimental to everyone's health. Sorry for 5he lecture. Love your videos.

Du bist sehr Süß und würde ich gerne die Englisch Sprache lernen und zwar British Accent ich liebe das

Oh and we harvest a lot of soy here in my country, make shure the one you drink is made from organic soy beans, I see the amount of poison they pour on It, stay healthy

Great video but a little hard to hear you at times.