Hi Lily, Yes, it's really hard to imagine stopping... I basically am at the stage now where I am doing bespoke loaves for the community here in Southern Italy and thd demand is ever increasing and its really hard work keeping ahead of things... I have to ask people to order a few days ahead now... Which is great but there is never any time away, and bread baking is a lengthy process so it dominates your life somewhat...Puglia is beautiful and well known for its bread!!

Really appreciate the continual desire to grow and learn. I believe this passion translates into your baking. Looking at the overview/sourcing choices too. So much to learn and do! Happy holiday and thanks again for sharing❤️

It’s nice to see you exited about learning new things! But please stay strong and keep thinking for yourself ❤️

Well stated about Regenerative Agriculture!!!! Glad you are still into it :)

Small food is absolutely amazing I always look forward going there.

I also have a "micro bakery", at home though... I love to bake, sourdough bread, baguettes, bagels, and challah bread for my Jewish tradition. Wishing you lots of luck.

i admire your focus and intensity

really into this regenerative sourcing idea. keep up the great work!

Don't know if you've read The Third Plate by Dan Barber yet but it is essential reading honestly. Also been on a journey to find the right suppliers as well, part of me is hopeful but another part questions whether a bakery/restaurant set-up can ever be truly sustainable - either way, if they are to exist we must try our hardest to source well. I've started working with Pump Street Chocolate, Food and Forest for nuts, Hodmedods as always are great, Two Fields Zakros for olive oil, Ampersand for butter. So hard when certain products are just never transparent and can't be grown in England but are necessary for certain baked goods, maybe I just have to change my idea of what a bakery should bake - make from what you have rather than starting with an end product in mind. Still baffles me how people aren't asking these questions more though, like why is it not common to ask exactly where X and Y have come from? Certain businesses like Organic North Wholesale or Langridge Organics on the fruit and veg side of things give me hope of finding traceable seasonal ingredients but these are few and far between. Like me I'm sure you're just starting your journey into this, it is certainly a bit of a rabbit hole so watch out!

Very good and new regenerative path. Congratulations. We work the same in our bakery (Levain tahona artesana) in Madrid

“Resistance of the heart against business as usual” 🦋 I own a copy of Anna del Conte’s ‘Gastronomy of Italy’. In it there’s a wonderful section on bread and also a section about Puglia... She explains that the best bread is made in the town of Altamura “... a bread so excellent that it has been granted a DOP.” 😋

Hey Lily, you should put a little bit of flour on the table when shape the loafs...so you don't damage the gluten and the surface of the loaf and will be less sticky. Great video and protect. Enjoy your holidays

Hello Lily, I discovered sourdough baking during my lowest point and found out it was very therapeutic so I continued to do it since last year. Few months ago, I quit my job 3 months ago and I wanted to bake & bake and share it with my family and friends so my brother encouraged me to start selling it. My breads have little oven spring, tight crumb but it tastes good and I still have so much to learn but I have never felt so fulfilled? What's the word to describe when work makes you happy. I'm nervous because I came from teaching kids to now full time baking. And problem is people in my country don't take bread as our main source of carbs is rice, so not many can appreciate sourdough bread but its okay I want to keep going. I found your channel a few days ago and I have been watching and getting inspired by you and motivating myself with positive affirmations. I'm going to take pastry classes and I will have my own little micro bakery!! You're living the life and I'm happy for you!!! Someday I want to be as happy as this. No anxiety, no panic attacks, just fresh bread and good vibes. I am going to visit my brother soon in London in a few months so I will definitely order your bread when I am there! Keep doing what you're doing, Lily!

I am self employed. I am an author and I have totally felt like giving up. I hope your break results in good things for you. I am taking a break from writing and I hope and pray I will be in rare form in my writing

Lily, I may of asked this months ago but I have forgotten...what is the hydration level of your sourdough?

How old are you Lily? You're inspiring

Hi Lily