After all that work you deserve every penny that you make GOD BLESS YOU

I’m stressed just watching you 😂

Over here making one barely edible loaf and there's Heather - making 180 beauties!!  Impressive, girl!

Sooo impressive. I manage 2 loaves once a week and I'm exhausted. Well done.

I’m so curious to see what the inside of the fridges look like full of bread fermenting!

Thank you for sharing a glimpse into your life as a bakery owner. It was inspiring and a joy to watch!

(9:30) Heather with no make-up still looks pretty. By the way, I've adopted you as my sourdough bread baking teacher. I've baked six loaves of sourdough bread over the past five weeks by following your instructions. Until five weeks ago I had never baked from scratch any type of bread. This coming from a 58 year-old man.

I like how everything is well-organized, routinized and structured.  The timing is key!🕓 great job!🍞👨🏻‍🍳

💎🙌
Now I need to learn how to make consistent loafs lol

I was over bulk fermenting. Your other video taught me how to make perfect sourdough. Thank you so much. Now I'm opening a micro bakery. Blessings to all you put your hand to.

This was so fun to watch!!!!!🍞

You are the Best!!!💯 All the Blessings to you !!🏆🏆🏆👑💥💥💥💯💝💫

Your so complete in the small things that count.  Excellent.  Like temp of dough when it finish bulk ferm and temp when brrad is done baking from oven.  Also mixing while wheat ir rye into white flour.  Etc.  No NO ONE has even told me all this.  Also. Butter edge if pan to help cleaning and getting bread out pan.  Your the expert. I'm finishing my 2st loaf now. Will let you know.  I ran out energy last night at 2am and put in refig.  Got out 11am amd pit in my in ac wash toom to finish rising.  .As I cant get to making brrad till 4pm on my daily schedule. But u daid 78 degree dough will take 4 to 6 hr to rise to be 86 temp.   I absolutely recommend the thermostat.  You showed.   Thank you for all the valuable the tips.

Thanks for sharing so much knowledge!   that’s very kind of you!

Very impressive!  Good for you!  Thanks for sharing and best wishes.  Sourdough  rises  from the  yeast and sets in the waist 😊

24:04 I just wanted to comment on this. My oldest son has a life threatening allergy to dairy, and I really appreciate your efforts in preventing cross contamination. It’s nice to see someone really trying to keep the dairy separate from the rest of the bread. He still wouldn’t be able to eat it, (because he’s so sensitive- we’re talking anaphylaxis), but someone else with sensitivities or intolerances, should be able to enjoy your bread without worrying. It’s just really nice to see someone taking care to avoid cross contamination like this. Food allergies are no joke, and it’s just really nice to see someone making an effort to mitigate it. It’s very much appreciated! I know I’ve repeated myself several times, but it’s a big deal to me that you make the effort, and I wanted to acknowledge it. It really means a lot that you try.
P.S.- I made my starter today using your method! I’m excited to see if it works, and if I can actually make some sourdough bread. Thanks Heather! 💛

SO AMAZING!! Congratulations on your excellent micro-bakery and making all those customers so very happy!🥰😍🤩

Wow!! Impressive! I cant wait for the day that I finally master each step and produce consistent loaves. Your beginner sourdough and 50% whole wheat sourdough recipes are delicious though! Thank you for sharing!!

Proud of u

Amazing! I make 200 loaves per weekend,  but so hard, I also have a full time job. But I love baking.