Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill Thanks for watching, please see the video description for more information and links.
successfully made my starter by following your starter recipe. We are baking today! Will definitely share the outcome with you. Me and my kids are super excited to see the starter come out exactly like we have been seeing on the Internet 😃 Just one question, what is a Dutch oven? Are you calling that vessel Dutch oven? Can we use regular baking tin instead?
Glad you made the remake. Enjoyed it, but do cherish your original video(using your quiet voice so as not to disturb lol), being how I first found you and Boris, and how to make a basic starter!
I have always wanted to make sourdough bread but it always intimidated me, especially whole wheat sourdough. I used to make whole wheat bread but stopped several years ago. Your videos gave me the inspiration to start baking bread again and to make sourdough whole wheat bread specifically. You make it look so easy and doable! Thank you so much! By the way, I have a loaf of whole wheat sourdough rising right now. 😊
That's so wonderful Devona! Thanks for your feedback, that gives me so much motivation to keep going with my videos. I'm very happy with you. Hope the bread turned out well.
Hi Elly, I want to thank you - I made my first ever loaf of bread recently with my new whole wheat sourdough starter! I made your one-day 50/50 whole wheat/white loaf. Came out pretty good for my first try, but maybe not quite baked long enough as it was slightly "gummy" in texture. Still ate the whole thing in a single evening with loads of butter of course. So much fun! Thanks for the straightforward and un-fussy instructions in your videos. 💜 From Mandy in NY, USA
Hi Elly❤️ I used your methods for both starter and sourdough…Oh man I have never been so happy about making bread this good without yeast and a fuss🙏 You are so incredible and thank you so so much
Thank you so very much Elly! 😊 I remember watching your original video sometime after creating my starter for the very 1st time! I loved your soft spoken video so much, but I was so new to baking bread & even more new to sourdough! After many attempts at various recipes, bread machines, lots of trials & error, age, weight & appreciating the simpler things in life, I am finally ready to make this version of whole grain sourdough bread! I added ground flax meal, whole psyllium husk & sesame seeds, which I love! And thanks to your video, I did it without feeling intimidated! I can’t believe how easy it was to make! THANK YOU FOR SHARING!!! 💛
@@ellyswholegrainsourdough just wanted to let you know that we just sliced it & ate 1 piece plain, super moist & delicious as is, but WOW after toasting it, putting butter & some pepper jelly I made/canned using assorted peppers from our garden, this blew our minds!!! 🤯 I can’t believe how moist it is! (I forgot to mention I added 2 tbsp of extra virgin olive oil, but next time I will try it without any oil!) The variations are endless!!! 😍 Thanks, again! Looking forward to being healthier! Milling my own whole grain flour is next on my radar!!! 😉 Oh & I’m not sure if I ever thanked you for helping me make my starter, Sebastian, 7 years ago! 😊💛
I’ve learned so much from you. I doubt I’d have ever tried to make my own sourdough if I hadn’t seen you bake without using advanced mathematics and impossible to perfect techniques. You gave me the courage to just develop a starter (Odo) and bake with it. No scales, no measures for the most part. I’ve used the same starter and basic idea to make sweet, enriched doughs, pancakes, challah. Thank you for demystifying the daily loaf.
Thanks Elly! I'm also in Brisbane and new to making sourdough. I have been using another recipe for the last month but tried yours yesterday and it was perfect! Appreciate you sharing it with us.
Dear Elly, your recipes always work for me. I tried this recipe today (8/11/21), wondering if the higher ambient temperatures in Singapore may complicate things for me. Your advice to watch the dough was sound. My proofing times were shorter. The dough was easy to handle. It is now baking in my oven & there is very good oven spring. I am so grateful to you, Elly. Coffee coming!
Hi Mei Sin, thank you! Yes I received the coffee, with much gratitude. I'm so glad the videos are helping you. I understand the climate in Singapore, much like our wet and warm summers here. It really does make such a difference to understand what an impact climate can have on the bread fermentation. So glad to hear you're mastering it. Well done :)
I’ve not baked much bread lately, so my ‘skills’ have become rusty. It’s good to have simplistic but helpful videos like yours to refer back to😊 I got a glimpse of Kevin as you were getting ready to put the bread in the oven, as well as after you took it out. He’s waiting nearby for a piece😻
I've tried this recipe. Made a mistake to pour all the 500ml of water right away so the dough was very wet and sticky however it still tuned out beautifully!!! And so tastefull! Thank you so much!
This video is exactly what I was looking for. Thank you so much! I have whole grain organic flour that I made my starter out of and have had a heck of a time finding a simple recipe. You have made me so happy!
Good morning from Athens Greece!!it is the tenth day of extremely high temperatures all over Greece up to 45 degrees Celsius to 30 Celsius during night and we have three major fires, one very close to Athens and many more smaller fires due to prolonged dry weather and high temperatures (and probably arson police said) burning virgin forest areas a major ecological catastrophe. There is evacuation plans going on to the areas and so there is no loss of human life but as I said forests are burned to the ground and hundreds of animals are lost. Let us hope it will end soon but the winds aren't going to help either!! So great video as always and talk to you soon under better circumstances!!
Oh Despina, I'm so sorry to hear that. It's so devastating. We had a terrible summer of bushfires here just before Covid started, it's just awful. Thanks so much for tuning in. I hope you can keep safe and the weather gives you a change and some respite soon. Take care x
@@ellyswholegrainsourdough It is the 7th August 20:35 - 5 days now that there are still 3 major fires in various places of Greece Athens area included. We are very safe where I live and no loss of human lives but the poor animals and the forests are gone. There are also major fires to our neighbor countries Turkey and Italy. Ecological catastrophe for all countries around the Mediterranean sea.
Hii Elly! I've made many Artisan "no kneed" breads but since I recently got my Sourdough starter established a week ago, I'm currently in the process of making my very first Sourdough bread - Yay! It's on its first bulk ferment now and I am so excited about it! I want to thank you for your simple, easy to follow instructions! You make it so practical to bake Sourdough any day of the week - I love it! We should have some fresh Sourdough by early afternoon tomorrow 😋! Thanks again - you're so awesome! From your forever follower in Saskatchewan 🇨🇦
@@ellyswholegrainsourdough Haha well it ended up being a bit of a mess (I still baked it though had to go all the way haha - the flavor was amazing 😅)! I think there was not enough gluten developed and I believed I used too much water for the flours I used (Organic AP, Whole Spelt, Rye) Why did I make it so complicated? 😅 I have no idea.. I was looking to have more protien than what AP has (I can't find Organic Bread Flour anywhere). Anyhow, I tried again last night (with less water and I actually did the stretch and fold method) and baked it this morning. It actually had a rise but still a bit gummy. I'm tempted to add 10-15% of Vital Wheat gluten to it and not change anything? Anyway, I'll be following your steps along the way until I get it right! You're the best..🤎
Oh gosh! Sounds like an adventure. If you're using AP flour, you will want less water than I use (it absorbs less). Also check you haven't overfermented the dough, that can make it a sticky mess that's hard to shape and get a good oven spring.
@@ellyswholegrainsourdough made my 4th loaf today and it turned out beautifully!! Now just have to work on getting a little higher oven spring but I am so pleased ☺.. thanks for the encouragement and tips!
Thanks for sharing this recipe.I have tried the earlier version and using the autolysed overnight method and the sourdough bread is very nice. Today I have prepared the dough in the morning by following your detailed recipe,and allowing the dough to rest for 12 hours before doing the stretch and folding method in the evening. I hope I’ll get the same result.😀👏🏻 12:12
Your recipes are simple & nutritious! I recently tried a different recipe that had oil in it. It rose a little more, but I didn’t like the taste nearly as well as yours. Would I be wasting my time to try to get a fancy, scored design bread with an ear out of 100% whole wheat bread? I’d rather have nutrition & flavor, if I can only have one or the other. Thanks for sharing! 😊❤
Thanks Diane, I appreciate that! You can definitely get lovely fancy designed loaves (with ears too!) but you need a very good wheat for bread baking that has a good gluten forming ability, then get the exact right technique, fermentation, hydration etc. etc. I usually don't bother! It's a lot more challenging with 100% whole wheat sourdough. Not to say that it cannot be done though!
Thank you Elly for this awesome video, came acros your old video two weeks ago, so this is a nice update!!❤️😀👍 I will try this method one day. 😀 Im watching your video as I wait for adding my saltwater to my dough, only second time I bake your wholegrain sourdough spelt bread, in a tin!!😘👍 Love it!. Was awesome the first time, but my spelt flour could not take as much water as yours, so I had to put a little salt in, without water, and it worked fine. Its very forgiving, the dough, I mean. Thanks again for all your awesome videos, Watching them all, to learn a lot from you!!. Hugs from Denmark 🇩🇰🤗❤️👍
WOW! This is pretty amazing! I am searching for methods to use freshly milled grain for sourdough ... there's not a whole lot out there! My hard red, hard white, spelt, and rye berries arrive next week and I can't wait to get started. Although I have been making SD bread for years, it has never been with freshly milled flour, and I knew I would need some pointers. Thank you!
Thanks Cindy! I appreciate your comment and your enthusiasm! Almost all of the videos on this channel are dedicated to freshly milled flour, using sourdough. I'm excited for you! I think you may especially enjoy listening to this one th-cam.com/video/ifvegcKDEkk/w-d-xo.html
Thanks so much Martin. At the moment I'm buying Burrum Biodynamics wheat and spelt grain via Sovereign Foods here in Brisbane. I've got a more comprehensive list for Australia here www.ellyseveryday.com/grain-suppliers-in-australia
Hi Elly, your video inspired me to make my own sourdough starter and now I’m going to attempt to bake the bread! May I know what size is your Dutch oven? Mine is 2.6 litre but I’m not sure if it’ll fit the recipe you linked above 😊
You make this look so easy. I’ve got my starter working so I’m ready to make this tomorrow. My flour is store bought, however. I’ll post a pic if I’m happy with it. Thanks so much.
Thanks for this remake, Elly! I do have ground flaxseed. How much can I add? About the same as the amount of psyllium you used here? If I wanted to add more than that (say 1/4 cp) would I need to adjust the amount of water?
Thank you, I think up to a 1/4 cup of ground flax would be excellent! The water amount will depend on your flour. Just use roughly the same amount but see how it looks and adjust until you get a similar dough consistency.
Really enjoyed this video! I usually make whole wheat bread so this is so helpful! Your original video from five years ago is how I got started on my bread making journey this year. It was just what I needed to get started, straight forward and easy to follow. Love all your bread videos! Thank you so much!! :)
G'day Elly, You make baking sourdough look so easy/simple. I was in awe of you when you sliced into that loaf and the crumb turned out perfectly - for me. How would that loaf convert to a Pan/tin?
Oh I love that comment Mike, thank you. It's even easier to bake this in a tin. Just roll it up into a log shape after you've rounded the dough, and place it into a greased pan. Proof it as normal and bake it! I like to bake my pan loaves in a roaster to keep the steam in. You might like this video which demonstrates a simple pan loaf th-cam.com/video/07aYI7RK7_4/w-d-xo.html I've got a few pan loaves on my channel now, there might be others there that appeal to you as well!
Thank you for such an easy no-nonsense approach to your videos. I’ve just taken this one from the oven and can’t wait for it to cool enough for cutting as it smells amazing. What would I need to do differently if I used a tin instead of the DO? Temp? Tin size? I do have proper heavy bread tins in various sizes.
That's great news Sandra, congratulations! For a dough this size I use a fairly small tin. You want the dough to almost fill it up so it bounces up nice and high during baking. I bake at the same temp roughly, you might want to check out this video for a good example of a similar tin loaf th-cam.com/video/07aYI7RK7_4/w-d-xo.html (skip to the end for the tinning/baking part if you like). Actually I have quite a few tinned loaf videos now, I bake them all roughly the same way.
Thank you. Great question! Yes, I only score my whole grain sourdough loaves if I know they have the potential for a good oven spring, which is a lot harder to achieve with 100% whole grain naturally fermented bread. This is an easy, well fermented style recipe too, scoring it could make it flatten out even more. This is a good example of a whole grain sourdough loaf you can score (made for it) th-cam.com/video/YMjBjcM66I0/w-d-xo.html This video discusses the topic more th-cam.com/video/ifvegcKDEkk/w-d-xo.html
Newbie here - Love your channel and just started with my sourdough starter, on Day 2 ❤ Where is that measuring cup from …. it’s adorable??!! Is it a Pioneer Woman item?
Thanks so much, yes that jug is beautiful! It's a Maxwell Williams one, Cottage Kitchen collection. It's an Australian brand. Good luck with your starter!
Hi Elly, hi from Tasmania & thanks for another wonderful demonstration. I've been putting off make whole-wheat sour dough until seeing this. What brand of bread knife do you use please?
Hi, I just saw this video and loved it. I liked the scraper you are using because it’s so flexible. Could let me know where you purchased it. Thanks, look forward to seeing more.
Thanks Eileen, it's just a cheap one I got from Ebay. I think in the US you can get them from Walmart. I've got a link to the Ebay ones on this page www.ellyseveryday.com/bread-making-equipment
You're welcome Hoeni, thanks. Here's my video showing how to make a starter th-cam.com/video/YxJCMHAlkd4/w-d-xo.html and here is the written article on my website with all the details about storage etc. www.ellyseveryday.com/how-to-make-a-sourdough-starter
Hello. If I use flour soaking method for my strong flour, is it necessary to leave the dough overnight for fermentation? I can reach a 1.5-2x fermentation in my house in 2-3 hours. Thank you for your generosity in answering questions.
Hi Hasan, no you definitely don't need to leave your dough overnight for fermentation. Just leave it until it's getting bubbly. If that's 2-3 hours for you, then that's all you need :)
Hi Kelly, do you plan to bake it in a tin? I guess you'll need some vessel of some sort. I would bake it a bit shorter perhaps without the DO. Maybe try 30 minutes and see how it looks? You could lover the temp a little bit too, but it's not critical. Generally if the bread is more exposed to the heat, the faster the bake. Just bake it until it's nice and browned looking :)
Hello Elly. I don't have a Dutch oven. Can I put it to bake in a casserole dish ? Does it have to be covered when baking ? Can I use the same temperature & timing too ? Loved your video.😊 From Bangalore
In a hot climate sourdough usually ferments well in 3-4 hours. You can leave it overnight but I would use cold water and keep it inside a cooler with an ice brick.
Thanks Elly just order my mockmill from Vanrooy through you. I’m not sure if the wheat i have is hard or soft. I have a feeling it is soft as it acts like spelt flour. Should I amend this recipe?
Oh that's wonderful! Thanks for your support via using my link. You may need a little less water for soft wheat, but they do vary so much so experimentation is part of the deal. I wouldn't bother with autolyse unless you have very hard modern wheat. I think just give this recipe (or my other recipes) a try and see how they go. You can try adding less water if you think your flour is more akin to spelt :)
That depends entirely on the season! Summertime it takes about 4 hours, winter anything from 8-10 hours. This video might give you some insights th-cam.com/video/OhTRwn2H1-I/w-d-xo.html
I made this bread and put it into a cooler with icepacks overnight. Might have been a little too cold, but not as cold as a fridge. In the morning I let it come to room temperature, did some stretch and fold in the meantime, and put it in a loaf pan to rise. It rose a little in the oven and it looked good, but the inside was a little wet. I ate a little of it, but it is too wet. This is my 2nd failed sourdough bread. I am good with Yeast Breads, but this is a totally different thing. Is my starter too young and not strong enough? Would it help to add some yeast in the beginning? Or was it too much water to begin with? Any help would be appreciated! :)
Hi Ingrid, it just sounds like your flour needs less water than mine. Don't use any yeast if you can help it, because it will only slow down your learning and gaining experience with sourdough. Whole grain sourdough can be challenging at first, but it's worth persisting! This video and blog post will be a big help www.ellyseveryday.com/ellys-everyday-blog/top-five-tips-for-whole-grain-sourdough
@@ellyswholegrainsourdough Thank you, Elly, for your response. I did watch the video, and read the blog post, but I guess one has to it to learn. So, I will try again. I liked the taste of my other failed loaf with the Rye, Wheat and Spelt combination, even though I could only eat a little from it. :)
I used about 3cups of only hard white wheat 1.5 tsp salt 2 cups of water and half cup water and let proof overnight and its pretty wet after shaping today and not much shape. Is there a hope??
It's generally a pretty wet dough, but if it's not holding its shape and is extremely sticky, perhaps it over fermented? If you leave it overnight you have to ensure the temps are pretty cool. This talk/video explains th-cam.com/video/ifvegcKDEkk/w-d-xo.html
Yeah, this recipe is all about getting started as a beginner. It's much harder to get pretty bread with all whole grains! But it's a worthwhile sacrifice.
Not at all! Have you seen this recipe of mine? It's lovely, uses lots of oats in the form of a fermented oats starter th-cam.com/video/BzuAsZ24c3o/w-d-xo.html
Oat bread is not common becuase oats have very little, virtually no gluten in them, so they don't make a bread that rises easily like a wheat based bread does. Adding some oats into a wheat or spelt bread though works really well! They are lovely in bread in moderate quantities.
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Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership
Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill
Thanks for watching, please see the video description for more information and links.
successfully made my starter by following your starter recipe. We are baking today! Will definitely share the outcome with you.
Me and my kids are super excited to see the starter come out exactly like we have been seeing on the Internet 😃
Just one question, what is a Dutch oven? Are you calling that vessel Dutch oven?
Can we use regular baking tin instead?
It's amazing. So easy to make, no fuss, no watching time, just leave the dough to do the work. Thank you so much.
What a lovely feedback. Thank you so much! :)
Glad you made the remake. Enjoyed it, but do cherish your original video(using your quiet voice so as not to disturb lol), being how I first found you and Boris, and how to make a basic starter!
Thanks so much Kathy :)
I have always wanted to make sourdough bread but it always intimidated me, especially whole wheat sourdough. I used to make whole wheat bread but stopped several years ago. Your videos gave me the inspiration to start baking bread again and to make sourdough whole wheat bread specifically. You make it look so easy and doable! Thank you so much! By the way, I have a loaf of whole wheat sourdough rising right now. 😊
That's so wonderful Devona! Thanks for your feedback, that gives me so much motivation to keep going with my videos. I'm very happy with you. Hope the bread turned out well.
Hi Elly, I want to thank you - I made my first ever loaf of bread recently with my new whole wheat sourdough starter! I made your one-day 50/50 whole wheat/white loaf. Came out pretty good for my first try, but maybe not quite baked long enough as it was slightly "gummy" in texture. Still ate the whole thing in a single evening with loads of butter of course. So much fun! Thanks for the straightforward and un-fussy instructions in your videos. 💜 From Mandy in NY, USA
Thank you Mandy, I appreciate that very much. Keep having fun with your bread making!
Hi Elly❤️
I used your methods for both starter and sourdough…Oh man I have never been so happy about making bread this good without yeast and a fuss🙏
You are so incredible and thank you so so much
Awesome! Thank you. Appreciate your feedback.
Made it. My very first bread. Sourdough fresh milled and it was great!😊
OMG that's awesome!!! Well done. I'm super excited for you :)
Thank you so very much Elly! 😊
I remember watching your original video sometime after creating my starter for the very 1st time! I loved your soft spoken video so much, but I was so new to baking bread & even more new to sourdough! After many attempts at various recipes, bread machines, lots of trials & error, age, weight & appreciating the simpler things in life, I am finally ready to make this version of whole grain sourdough bread! I added ground flax meal, whole psyllium husk & sesame seeds, which I love! And thanks to your video, I did it without feeling intimidated! I can’t believe how easy it was to make! THANK YOU FOR SHARING!!! 💛
Good for you! Thanks for sharing with me, I love it.
@@ellyswholegrainsourdough just wanted to let you know that we just sliced it & ate 1 piece plain, super moist & delicious as is, but WOW after toasting it, putting butter & some pepper jelly I made/canned using assorted peppers from our garden, this blew our minds!!! 🤯 I can’t believe how moist it is! (I forgot to mention I added 2 tbsp of extra virgin olive oil, but next time I will try it without any oil!) The variations are endless!!! 😍 Thanks, again! Looking forward to being healthier! Milling my own whole grain flour is next on my radar!!! 😉
Oh & I’m not sure if I ever thanked you for helping me make my starter, Sebastian, 7 years ago! 😊💛
Thanks, I'm so happy for you. I think you'd love to mill your own flour!
I’ve learned so much from you. I doubt I’d have ever tried to make my own sourdough if I hadn’t seen you bake without using advanced mathematics and impossible to perfect techniques. You gave me the courage to just develop a starter (Odo) and bake with it. No scales, no measures for the most part. I’ve used the same starter and basic idea to make sweet, enriched doughs, pancakes, challah. Thank you for demystifying the daily loaf.
Cindy, that is the most wonderful feedback for me. Thank you. I just love to hear that, and it makes me think 'mission accomplished!'.
❤️
Thanks Elly! I'm also in Brisbane and new to making sourdough. I have been using another recipe for the last month but tried yours yesterday and it was perfect! Appreciate you sharing it with us.
Oh that's fantastic Cameron, thank you for sharing that with me!
Thank you Elly . My sour dough came out wonderful. You are such a good teacher, Thank you 🙏
That's wonderful Melinda, thank you! 😊
Thank you for sharing such a simplistic approach to sourdough bread making! I thoroughly enjoyed it!
Thanks, glad you enjoyed it :)
Dear Elly, your recipes always work for me. I tried this recipe today (8/11/21), wondering if the higher ambient temperatures in Singapore may complicate things for me. Your advice to watch the dough was sound. My proofing times were shorter. The dough was easy to handle. It is now baking in my oven & there is very good oven spring. I am so grateful to you, Elly. Coffee coming!
Hi Mei Sin, thank you! Yes I received the coffee, with much gratitude. I'm so glad the videos are helping you. I understand the climate in Singapore, much like our wet and warm summers here. It really does make such a difference to understand what an impact climate can have on the bread fermentation. So glad to hear you're mastering it. Well done :)
I’ve not baked much bread lately, so my ‘skills’ have become rusty. It’s good to have simplistic but helpful videos like yours to refer back to😊 I got a glimpse of Kevin as you were getting ready to put the bread in the oven, as well as after you took it out. He’s waiting nearby for a piece😻
Thanks Tray, yes Kevy was hanging about waiting for his dinner that day! Glad you enjoyed the video :)
From Sydney. I only ever use this method. All other methods dont work for me and this is the least fussy and best result. Best method ever.
I've tried this recipe. Made a mistake to pour all the 500ml of water right away so the dough was very wet and sticky however it still tuned out beautifully!!! And so tastefull! Thank you so much!
This video is exactly what I was looking for. Thank you so much! I have whole grain organic flour that I made my starter out of and have had a heck of a time finding a simple recipe. You have made me so happy!
You're welcome, I'm so happy this helped you!
Good morning from Athens Greece!!it is the tenth day of extremely high temperatures all over Greece up to 45 degrees Celsius to 30 Celsius during night and we have three major fires, one very close to Athens and many more smaller fires due to prolonged dry weather and high temperatures (and probably arson police said) burning virgin forest areas a major ecological catastrophe. There is evacuation plans going on to the areas and so there is no loss of human life but as I said forests are burned to the ground and hundreds of animals are lost. Let us hope it will end soon but the winds aren't going to help either!! So great video as always and talk to you soon under better circumstances!!
Oh Despina, I'm so sorry to hear that. It's so devastating. We had a terrible summer of bushfires here just before Covid started, it's just awful. Thanks so much for tuning in. I hope you can keep safe and the weather gives you a change and some respite soon. Take care x
@@ellyswholegrainsourdough It is the 7th August 20:35 - 5 days now that there are still 3 major fires in various places of Greece Athens area included. We are very safe where I live and no loss of human lives but the poor animals and the forests are gone. There are also major fires to our neighbor countries Turkey and Italy. Ecological catastrophe for all countries around the Mediterranean sea.
I saw it on the news Saturday night. I'm so sorry to hear the great loss. It's devastating. Please take care x
Hii Elly! I've made many Artisan "no kneed" breads but since I recently got my Sourdough starter established a week ago, I'm currently in the process of making my very first Sourdough bread - Yay! It's on its first bulk ferment now and I am so excited about it! I want to thank you for your simple, easy to follow instructions! You make it so practical to bake Sourdough any day of the week - I love it! We should have some fresh Sourdough by early afternoon tomorrow 😋! Thanks again - you're so awesome! From your forever follower in Saskatchewan 🇨🇦
Wow Tanika, that's awesome!! I'm very excited for you. What a great feeling. Hope it worked out ok :)
@@ellyswholegrainsourdough Haha well it ended up being a bit of a mess (I still baked it though had to go all the way haha - the flavor was amazing 😅)! I think there was not enough gluten developed and I believed I used too much water for the flours I used (Organic AP, Whole Spelt, Rye) Why did I make it so complicated? 😅 I have no idea.. I was looking to have more protien than what AP has (I can't find Organic Bread Flour anywhere). Anyhow, I tried again last night (with less water and I actually did the stretch and fold method) and baked it this morning. It actually had a rise but still a bit gummy. I'm tempted to add 10-15% of Vital Wheat gluten to it and not change anything? Anyway, I'll be following your steps along the way until I get it right! You're the best..🤎
Oh gosh! Sounds like an adventure. If you're using AP flour, you will want less water than I use (it absorbs less). Also check you haven't overfermented the dough, that can make it a sticky mess that's hard to shape and get a good oven spring.
@@ellyswholegrainsourdough made my 4th loaf today and it turned out beautifully!! Now just have to work on getting a little higher oven spring but I am so pleased ☺.. thanks for the encouragement and tips!
Excellent! Try baking it a bit sooner again and you should get a better oven spring!
Thank you once again for a simple and easy recipe.
Thanks Charlene :)
Thanks for sharing this recipe.I have tried the earlier version and using the autolysed overnight method and the sourdough bread is very nice. Today I have prepared the dough in the morning by following your detailed recipe,and allowing the dough to rest for 12 hours before doing the stretch and folding method in the evening. I hope I’ll get the same result.😀👏🏻 12:12
Thank you very much for your kind support, I hope you get the same result too!
Your recipes are simple & nutritious! I recently tried a different recipe that had oil in it. It rose a little more, but I didn’t like the taste nearly as well as yours. Would I be wasting my time to try to get a fancy, scored design bread with an ear out of 100% whole wheat bread? I’d rather have nutrition & flavor, if I can only have one or the other. Thanks for sharing! 😊❤
Thanks Diane, I appreciate that! You can definitely get lovely fancy designed loaves (with ears too!) but you need a very good wheat for bread baking that has a good gluten forming ability, then get the exact right technique, fermentation, hydration etc. etc. I usually don't bother! It's a lot more challenging with 100% whole wheat sourdough. Not to say that it cannot be done though!
Thank you Elly for this awesome video, came acros your old video two weeks ago, so this is a nice update!!❤️😀👍
I will try this method one day. 😀
Im watching your video as I wait for adding my saltwater to my dough, only second time I bake your wholegrain sourdough spelt bread, in a tin!!😘👍
Love it!. Was awesome the first time, but my spelt flour could not take as much water as yours, so I had to put a little salt in, without water, and it worked fine.
Its very forgiving, the dough, I mean.
Thanks again for all your awesome videos, Watching them all, to learn a lot from you!!.
Hugs from Denmark 🇩🇰🤗❤️👍
That's awesome Helena, thank you!!
WOW! This is pretty amazing! I am searching for methods to use freshly milled grain for sourdough ... there's not a whole lot out there! My hard red, hard white, spelt, and rye berries arrive next week and I can't wait to get
started. Although I have been making SD bread for years, it has never been with freshly milled flour, and I knew I would need some pointers. Thank you!
Thanks Cindy! I appreciate your comment and your enthusiasm! Almost all of the videos on this channel are dedicated to freshly milled flour, using sourdough. I'm excited for you! I think you may especially enjoy listening to this one th-cam.com/video/ifvegcKDEkk/w-d-xo.html
Great to see and hear you again. Where are you buying your whole-wheat grains?
Thanks so much Martin. At the moment I'm buying Burrum Biodynamics wheat and spelt grain via Sovereign Foods here in Brisbane. I've got a more comprehensive list for Australia here www.ellyseveryday.com/grain-suppliers-in-australia
Hi Elly, your video inspired me to make my own sourdough starter and now I’m going to attempt to bake the bread! May I know what size is your Dutch oven? Mine is 2.6 litre but I’m not sure if it’ll fit the recipe you linked above 😊
Hi, I think my DO is about 3 litre one. Yours might be just big enough!
You make this look so easy. I’ve got my starter working so I’m ready to make this tomorrow. My flour is store bought, however. I’ll post a pic if I’m happy with it. Thanks so much.
Thank you, it is easy! I'm sure it will be great with whatever flour you have. I'd love to see a photo!
@@ellyswholegrainsourdough Posted my results under your link for the bread on Facebook as can’t post pics on TH-cam. Cathy from 🇨🇦
Ok, I think I saw that :)
Thanks for an awesome channel ... both of them and Aussie to boot. Debs from WA
Ah thanks Deb!
Thanks for this remake, Elly! I do have ground flaxseed. How much can I add? About the same as the amount of psyllium you used here? If I wanted to add more than that (say 1/4 cp) would I need to adjust the amount of water?
Thank you, I think up to a 1/4 cup of ground flax would be excellent! The water amount will depend on your flour. Just use roughly the same amount but see how it looks and adjust until you get a similar dough consistency.
Really enjoyed this video! I usually make whole wheat bread so this is so helpful! Your original video from five years ago is how I got started on my bread making journey this year. It was just what I needed to get started, straight forward and easy to follow. Love all your bread videos! Thank you so much!! :)
Thanks so much Suzanna, that's wonderful! You're very welcome :)
G'day Elly, You make baking sourdough look so easy/simple. I was in awe of you when you sliced into that loaf and the crumb turned out perfectly - for me. How would that loaf convert to a Pan/tin?
Oh I love that comment Mike, thank you. It's even easier to bake this in a tin. Just roll it up into a log shape after you've rounded the dough, and place it into a greased pan. Proof it as normal and bake it! I like to bake my pan loaves in a roaster to keep the steam in. You might like this video which demonstrates a simple pan loaf th-cam.com/video/07aYI7RK7_4/w-d-xo.html
I've got a few pan loaves on my channel now, there might be others there that appeal to you as well!
Thank you for such an easy no-nonsense approach to your videos. I’ve just taken this one from the oven and can’t wait for it to cool enough for cutting as it smells amazing.
What would I need to do differently if I used a tin instead of the DO? Temp? Tin size? I do have proper heavy bread tins in various sizes.
That's great news Sandra, congratulations! For a dough this size I use a fairly small tin. You want the dough to almost fill it up so it bounces up nice and high during baking. I bake at the same temp roughly, you might want to check out this video for a good example of a similar tin loaf th-cam.com/video/07aYI7RK7_4/w-d-xo.html (skip to the end for the tinning/baking part if you like). Actually I have quite a few tinned loaf videos now, I bake them all roughly the same way.
Thank you❤
You are totally welcome! Glad you liked it. :)
Love this! I definitely need to simplify my process. This seems perfect.
Oh thanks Sarah! Yes, this is really the most basic and easy way - great if you're not into the fancy loaves ;)
Great video. Quick question… Is there a reason you don’t score it before you bake it?
Thank you. Great question! Yes, I only score my whole grain sourdough loaves if I know they have the potential for a good oven spring, which is a lot harder to achieve with 100% whole grain naturally fermented bread. This is an easy, well fermented style recipe too, scoring it could make it flatten out even more. This is a good example of a whole grain sourdough loaf you can score (made for it) th-cam.com/video/YMjBjcM66I0/w-d-xo.html
This video discusses the topic more th-cam.com/video/ifvegcKDEkk/w-d-xo.html
Newbie here - Love your channel and just started with my sourdough starter, on Day 2 ❤
Where is that measuring cup from …. it’s adorable??!! Is it a Pioneer Woman item?
Thanks so much, yes that jug is beautiful! It's a Maxwell Williams one, Cottage Kitchen collection. It's an Australian brand. Good luck with your starter!
I love your descriptor “sqidgey!
Haha yes, that term just says it all for me.
Hi Elly, hi from Tasmania & thanks for another wonderful demonstration. I've been putting off make whole-wheat sour dough until seeing this. What brand of bread knife do you use please?
Thanks Barb, my knife is a Victorinox :)
@@ellyswholegrainsourdough thanks for your quick reply Elly 👌
Hi, I just saw this video and loved it. I liked the scraper you are using because it’s so flexible. Could let me know where you purchased it.
Thanks, look forward to seeing more.
Thanks Eileen, it's just a cheap one I got from Ebay. I think in the US you can get them from Walmart. I've got a link to the Ebay ones on this page www.ellyseveryday.com/bread-making-equipment
I love your name by the way, that's my name too :)
Hi Elly thanks for the video. I never made sordough yet. So how you made you starter and how long you put in the fridge ? thanks.
You're welcome Hoeni, thanks. Here's my video showing how to make a starter th-cam.com/video/YxJCMHAlkd4/w-d-xo.html and here is the written article on my website with all the details about storage etc. www.ellyseveryday.com/how-to-make-a-sourdough-starter
Thank you Elly cheers
Hello. If I use flour soaking method for my strong flour, is it necessary to leave the dough overnight for fermentation?
I can reach a 1.5-2x fermentation in my house in 2-3 hours.
Thank you for your generosity in answering questions.
Hi Hasan, no you definitely don't need to leave your dough overnight for fermentation. Just leave it until it's getting bubbly. If that's 2-3 hours for you, then that's all you need :)
Is the flour used 100%whole wheat or whole wheat and rye ? It looks really easy the way you make the bread 😇. I’m doing my third try now…
It has a touch of rye, see recipe link in the description :)
Hi Elly, I don’t have a Dutch oven. Can I still use the same baking time and temperature from your recipe? Thank you very much for this video!
Hi Kelly, do you plan to bake it in a tin? I guess you'll need some vessel of some sort. I would bake it a bit shorter perhaps without the DO. Maybe try 30 minutes and see how it looks? You could lover the temp a little bit too, but it's not critical. Generally if the bread is more exposed to the heat, the faster the bake. Just bake it until it's nice and browned looking :)
Hello Elly. I don't have a Dutch oven. Can I put it to bake in a casserole dish ? Does it have to be covered when baking ? Can I use the same temperature & timing too ? Loved your video.😊 From Bangalore
Thank you. I leave in a very hot area. How long can I wait for this bulk fermentation. Can I leave it overnight?
In a hot climate sourdough usually ferments well in 3-4 hours. You can leave it overnight but I would use cold water and keep it inside a cooler with an ice brick.
Thanks Elly just order my mockmill from Vanrooy through you. I’m not sure if the wheat i have is hard or soft. I have a feeling it is soft as it acts like spelt flour. Should I amend this recipe?
I know you said psyllium husk. Any other ideas? Autolyse?
Oh that's wonderful! Thanks for your support via using my link. You may need a little less water for soft wheat, but they do vary so much so experimentation is part of the deal. I wouldn't bother with autolyse unless you have very hard modern wheat. I think just give this recipe (or my other recipes) a try and see how they go. You can try adding less water if you think your flour is more akin to spelt :)
You have a lovely cat 🐈. And the bread looks delicious 😋
Aww, thank you. Yes, he's a treasure.
Hi Elly I have Trojan wheat. Is that hard enough?
I think that's a modern white hard variety? That should be ok I think.
How long do you let dough rise (time)
That depends entirely on the season! Summertime it takes about 4 hours, winter anything from 8-10 hours. This video might give you some insights th-cam.com/video/OhTRwn2H1-I/w-d-xo.html
I made this bread and put it into a cooler with icepacks overnight. Might have been a little too cold, but not as cold as a fridge. In the morning I let it come to room temperature, did some stretch and fold in the meantime, and put it in a loaf pan to rise. It rose a little in the oven and it looked good, but the inside was a little wet. I ate a little of it, but it is too wet. This is my 2nd failed sourdough bread. I am good with Yeast Breads, but this is a totally different thing. Is my starter too young and not strong enough? Would it help to add some yeast in the beginning? Or was it too much water to begin with? Any help would be appreciated! :)
Hi Ingrid, it just sounds like your flour needs less water than mine. Don't use any yeast if you can help it, because it will only slow down your learning and gaining experience with sourdough. Whole grain sourdough can be challenging at first, but it's worth persisting! This video and blog post will be a big help www.ellyseveryday.com/ellys-everyday-blog/top-five-tips-for-whole-grain-sourdough
@@ellyswholegrainsourdough Thank you, Elly, for your response. I did watch the video, and read the blog post, but I guess one has to it to learn. So, I will try again. I liked the taste of my other failed loaf with the Rye, Wheat and Spelt combination, even though I could only eat a little from it. :)
It is a learning curve. Don't give up though, it will get easier with practice. It's not easy at the start.
Good afternoon, what is the cover/lid you are using to cover your bowl?
Hi, it's just a silicone bowl cover I found in an op shop :)
What is a good size of Dutch oven please?
Not too big, otherwise it won't help hold up your bread. Mine is about 5 litre capacity.
What size/capacity is your Weck jar.
I think it's about 500ml
Where did you get that Silicone lid from?
I found it in a charity shop. If I didn't have that I'd just use a plate :)
I used about 3cups of only hard white wheat
1.5 tsp salt
2 cups of water and half cup water and let proof overnight and its pretty wet after shaping today and not much shape. Is there a hope??
It's generally a pretty wet dough, but if it's not holding its shape and is extremely sticky, perhaps it over fermented? If you leave it overnight you have to ensure the temps are pretty cool. This talk/video explains th-cam.com/video/ifvegcKDEkk/w-d-xo.html
@@ellyswholegrainsourdough made two loaves at once- they were tasty just not the prettiest. Thanks for answering!
Yeah, this recipe is all about getting started as a beginner. It's much harder to get pretty bread with all whole grains! But it's a worthwhile sacrifice.
Hi elly what’s your latest recipe?
Check the main 'videos' page on the channel. You'll see the most recent recipe shared there. I think it was the gluten free millet sourdough! :)
Yummy😊
❤❤❤ niceeee
🌸🌺🌸🌺🌸🌺👍
why no one makes an oat bread??
is it impossible?
Not at all! Have you seen this recipe of mine? It's lovely, uses lots of oats in the form of a fermented oats starter th-cam.com/video/BzuAsZ24c3o/w-d-xo.html
@@ellyswholegrainsourdough yeah ive seen this actualy😊😋
thank u for content❤
can u tell me more about why oat bread is not a common choice?
Oat bread is not common becuase oats have very little, virtually no gluten in them, so they don't make a bread that rises easily like a wheat based bread does. Adding some oats into a wheat or spelt bread though works really well! They are lovely in bread in moderate quantities.
@@ellyswholegrainsourdough thank you so muchhhh
❤❤❤❤❤🙏🏻🙏🏻🙏🏻🙏🏻
Catto likes the smell of your bread too, a wagging tail. 😽
Hello. i followed the method but the dough is very sticky. is it normal and what todo to be able to handle the dough?
Yes, it's normal for this dough to be sticky. You can reduce the water amount a bit if you like :)
May Jesus Christ be your Lord Blessings to You from Canada ❤️