Don't let summer stop your WG sourdough! 😎🍞
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- เผยแพร่เมื่อ 28 พ.ย. 2024
- Don't let a hot summer climate put you off your sourdough baking! In this video I demonstrate my tips for managing fermentation and baking of 100% freshly milled whole wheat/whole grain sourdough in summertime, around a busy schedule, without getting overly sour loaves. My methods are low tech, no fuss and easy. I hope this helps my fellow home bakers!
These are the videos I mentioned, as well as some others that might be handy:
How I've maintained my sourdough starter in the fridge for the last 15 years • The EASIEST sourdough ...
Storing whole grain at home for fresh milled flour - NO BUGS! • How to store whole gra...
Top Tips for 100% Whole Grain Sourdough Baking • My Best Tips for Whole...
How to make ANY TYPE of sourdough starter • Make ANY TYPE of sourd...
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sovereignfoods...
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All whole grain sourdough (and related) videos
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Grew up in a Bakers family, my Dad owned small country bakeries, he made doughs by hand and baked the bread in wood-fired brick "Scotch" ovens. I Began a Bakers Apprenticeship in 1964. Left the industry in 1980 after selling my bakery. Have always enjoyed making bread at home and became interested in Sourdough Baking about 2000. Read books and had so many failures, before visiting a Sourdough Bakery in The Margaret River in 2004. The German Baker invited me in to see what I could learn, so I joined him at 4 the next morning. The dough was so slack and nothing seemed to make sense, they didn't hand work the dough the way I was taught. Back to the books, then searching online. I had some help from a mate in Melbourn who is a home Sourdough Baker and began finally to see some improvement about 10 years ago. I began to go off on a tangent, not sticking to the Hydration or Inoculation as per the recipes I continually came across online. In the bakery we used a "Combined Temperature" to determine the temperature of the water used in the doughs, so I thought I'll try this. Immediate improvement, fermentation slowed and were almost manageable. I dropped inoculation to 7.5% when baking during humid mid-summer days, further improvement. Bulk Fermenting in an Esky with an ice brick, then using my Wine Fridge for Bulk Fermentation. Finally, I was able to retard fermentation and extend the time to better suit my timetable and increase sourness. I watched your video two days ago, and kept repeating "Yes". Boy, do I wish I had been able to watch this 10 years ago. Baking Sourdough in QLD Summers is a whole new ball game, no wonder so many give up after attempting to bake Sourdough using the recipes and methods used by cool/cold climate Sourdough Bakers. Thank You! your video will be so helpful to many QLD Sourdough Bakers. I am sharing the link.
Michael, you made my day. Thank you for your generous comment. Honestly, that's the best praise I think I've ever received! I hope all the home bakers in warm places see this, and I thank you for sharing it. It's not rocket science, we just need to have some courage and creativity to find new ways. Thanks again. This is another video that's dear to my heart, you might like it too (if you're into 100% whole grain SD) th-cam.com/video/ifvegcKDEkk/w-d-xo.html
Too much info!!!!
Thank you! Just what I need to know.
That’s great, you’re welcome!
Thank you for such a great detailed video. I live in townsville so you’d appreciate how much humidity and heat we have all year round. Today you answered a lot of my questions. 🍞👍🏻🌴
Oh that's so fantastic, thanks for the feedback! I always worry my videos are too long!
This information is so interesting! I’ve only been making sourdough for about a year now but every once in a while noticed that it was so much more sour than at other times. When I saw this I realized it was because sometimes I was feeding my starter with the very warm freshly ground flour right out of the mill plus using room temperature water. I’m definitely going to be experimenting with temperatures now. I live in south central US and our winters are very very mild and summers sweltering so I think the trick of the ice pack and the cooler is probably going to be my best bet this coming season.
I’m so grateful for the information. You’re a sweetheart and I just wanted to say thank you very much!
Thanks so much Deborah, I appreciate that. I love making sourdough and it's sad when people give it up because they live in a warm climate or their bread is too sour! There are so many ways to manage it, sometimes we just need to get creative and forget what all the 'experts' tell us!
Hi Elly,
Thank you for another informative video, it was so helpful to me! I am starting a new, whole wheat sourdough starter (again), and it is summertime here in Arizona. Our kitchen can go from 70°F (22C) in the morning to 85°F (29) by the afternoon/evening. Simply following the time guidelines alone, my starter was already smelling foul before it was time for the first discard! The bacteria was definitely outpacing the yeast, as evidenced by the odor and the rainbow sheen on the surface bubbles After watching your video this morning, I am starting again with cold water and keeping an eye on that starter a few times a day. I love the cooler tip too, for days I have to be away from home for long stretches at a time.
I have been watching your videos for years, and you are my go-to when I want to bake 100% whole grain sourdough. It still boggles my mind that there are not more people online doing this. Your methods are approachable and easy to do in real life. Thank you for sharing your wisdom, and for keeping it real!
Blessings to you🙂
Thank you for sharing these videos! I love whole grain for the nutrition and the flavor. Also there’s something very empowering to know you can take very basic ingredients and bake beautiful yummy loaves❤
Absolutely. You're welcome!
I've come around to accepting the flatter loaves you get with wet mixes because I really like the extra moist crumb. It's a bit hit and miss but I've also found that if I put extra work in to build the gluten I can still get a taller loaf with a well developed ear even at 105% hydration.
Yes, that's such a good point. It really depends on your flour though, some just can't take that high hydration. Putting them in tins is great though!
I love your videos Elly. I tell you no matter how that bread looks my hubby would eat the whole thing without one gripe, it looked really yummy. Cant wait for your next video on sourdough. I threw my starter out a few years ago as life got in the way but am now ready to jump back on the sourdough train. Then your video popped up to watch so that gave me even more motivation. ❤❤❤
That's cool, thank you!
Thank you for this video. I have to say that I reduce a lot my hydration level in summer,time…not more than 60%otherwise my dough is unmanageable
That's a great tip, thanks for sharing
Thanks for this, will follow your instructions to lessen the sourness, appreciate it very much.
Great, have fun.
Very much enjoyed watching a few of your videos today. I bake about a 20% wholemeal 80% bakers flour loaf with 75% hydration. I also always put a few finely chopped garlic cloves and parsley in the loaves and bake in a tin (cut down stainless mixing bowl ) I dont have a dutch oven but use the liner from a scrapped slow cooker inverted on a baking tray. My bread looks good and tastes yummy, but the crumb could be a lot better. Watching your videos makes me think I'm definitely over fermenting and over proofing. I'm at Port Stephens in NSW, warm climate. I'm definitely going to add your knowledge into my baking, thank you.
thanks for the tips, i see now why i had to throw my first attempt out, im now going too check out your starter vid,
Oh awesome, glad to help.
I am getting into milling too. Thanks for the video. I am sure it tastes beautiful.
Thank you, yes the flavour was perfect for me! I really dislike too much sourness.
Elly, I have learned to be a consistent sourdough bread baker from you primarily. I just need one clarification. I was under the impression that cold fermentation increases the sour taste. I do not particular care for very sour tasting bread so it is very important that I get this right. I have been erring to the side of quicker, warm fermentation and avoiding any proofing in the refrigerator. Thank you for all you do, and God bless you and your husband!
Thanks Patricia, despite what the internet, my long experience tells me the opposite! Long cooler proofs will give you more flavour, but it’s too warm fermentation that makes the bread sour. I’ve observed this for 15 years now.
@@ellyswholegrainsourdough I am baking a loaf of your bread every week and keeping residual starter in the frig (the left-over scrappings) for about a week. I do a small feed to try and flush the starter before I then feed the starter for the actual bake. I am using your recipe for the whole wheat, spelt and rye, tin loaf. I also add psyllium powder and put seeds on the outside. I live in Lisbon, Portugal, and they have no history for this type of bread, say like the Scandinavins or the Germans. I do share my bread with my Portuguese friends, but it is a hard sell for now. I have also made many of your other recipes, including the 100 percent rye with molasses. I started sourdough bread baking at the beginning of this year, and had many fits and starts until I found you. I also shared your channel with others, who then themselves had successful, consistent results. I trust you implicitly. I want you to know I have found your approach so reasonable ---- I even just use a spray bottle with water when working with my dough because you are right in your advice that it minimizes cleanup. Someday I hope to buy a mock mill and grind my own flour. For now I buy organic whole grain flours at ALDI or Auchan.
So usful video, as I live in Greece and the summers lately have become hard with 40 degrees celsium. Thanks a lot, keep on the good work with us.
Thank you! I love these videos, more to come.
I'm trying to figure out the word ferment. My primary goal is to process the flour with sourdough to break down the flour and make it more digestible. Leaky gut and all that...
So when you say ferment are you talking about making CO² or what I'm needing or is it all in the same? 💖🌞🌵😷
Fermentation is a broad term, but in the context of sourdough it refers to the process of wild yeasts and lactic acid bacterias consuming the carbohydrates in the flour, giving off CO2, alcohol, acids etc as a result. The visual clue of bubbles in the dough is a sign that the fermentation is happening!
This is so helpful!!
You're welcome!
Thank you! Just what I needed!
Thanks for the tips! To use a cold sourdough starter, do you leave the starter in the fridge when at peak?? And take it out when you're ready to use it?
Yes, that's right. Here's the video on that topic th-cam.com/video/MifPNIYe4dU/w-d-xo.html
Hi Elly, Thank you so much for the great detailed video!! I am very much new to sourdough. Is it possible for you to put a video about the temperature of the starter and the dough during winter . During summer you said 22c is the correct temperature for the dough but what about winter.Thank you for providing us lots of of tips.
Hi, yes that's a great idea. In winter I just tend to let my dough ferment slowly (overnight is great in winter), or if I want to speed it up I put it in my cooler with a mug of hot water instead of an ice brick. There are a few other tricks I'll show too that you can use. Thanks for your suggestion.
Have subscribed 😊 I'm on the Gold Coast and very new to sd, I made my 1st successful (compared to my other loaves!🤭) bread the other day and I think now I know why as I kept it mainly in the fridge. Excited to try another one now with your extra tips 🍞
That's great Taryn, glad to help. Managing the temperature makes all the difference. It's a different game completely in our winter time. Nice to hear from someone on the coast :)
@@ellyswholegrainsourdoughI got some dough autolysing now. Used cold water, cold starter and it feels so good 💃got it covered with an ice pack so excited and have that 'good feeling' feeling 😁 thank you!
Oh yay! Have you seen this video? This is a great way to autolyse using the fridge th-cam.com/video/FgdLV1PfVhA/w-d-xo.html
If you’d put it in the fridge when you got home it also may have kept its shape better. It hardens the outer part so it doesn’t spread as much. Suggestion
Yes, that's true. Overhydration was the main issue though. Was meant for a tin that loaf.
My question here is why the use of cooler. Would it be the same if you put it in the fridge before you go away for those 4 hours? Is the fridge too cold for this job? I am about to bake and these days are too warm for my expertise. Thanks again.
Your bread looks great! You just needed to bake it in a tin and it would have been perfect! 💖🌞🌵😷
Yes exactly! Slightly embarrassed about that, but oh well. Too hot and bothered to make another video!! 😂
You are such a great teacher, Elly. And, you’re so neat and organized!
I don’t even know what you mean by a tin? ☹️. I’m so new this !
@@candacegilbert7230a tin is another term for a metal baking pan. In this case a bread pan. I believe I remember my granny calling a for a cake tin or a muffin tin. But I don't think "tin" refers to a cookie sheet, but I could be wrong. I remember she called glass bake ware, Pyrex.. . as a Pyrex pie plate. I'm thinking she called ceramic bake ware the red one or the blue one. I believe that before there was aluminum cookware, bake ware was actually made from tin metal. I'm not sure the term, "tin" is used in the USA that much any more. 💕🌞🌵😷
@@suzisaintjames thank you for that reply full of information!!! Hugs to you! I’ve started re-watching some videos and this site is the best (!). After I posted that comment I was like oh gosh now they’re gonna think I’m a complete idiot. lol. I was like ‘ wasn’t she baking it in a “tin”. I’m determined to learn this process but it’s intimidating, like I have to be a chemistry professor. I’ve mastered the hang of making my own bread from fresh milled using store bought yeast. I don’t even really like sourdough bread. But biblically speaking I believe it was ‘the original’ bread! So I really hope I can acclimate to the taste as I believe we’ll have to KNOW this skill. Was excited to learn one can make it (less) sour!!!!!!! Woo hoo!! Thanks again for the reply to a newbie who’s hasn’t started and I’m 72 years young!
Thanks so much for your videos. Could you tell what mixer machine are u using in this video? Thanks!
Hi, it's just a cheap hand mixer I got from Woolworths, with the dough hooks attachment. I have a few options for these here (affiliate link) www.amazon.com/shop/ellyseverydaysoapmaking
Thanks
Thanks so much Trevor!
Hi Elly. I made a sourdough loaf today and first time ever I got tunnels. It’s summer here and very hot. It bulk fermented a few hours on the counter, then into the fridge for a few hours. Did everything the same, but maybe the dough was not warm enough all the way through after the fridge. It did final proof 75 minutes and was puffy. Been making SD for 10 years, never a loaf with tunnels. I don’t get it.
Strange! I don't know what would have caused that exactly. Possibly the warm dough going into the fridge and not completely cooling, as you suggested? It's hard to read when the fridge is involved. The outside of the dough cools, but not always the inner part.
Do you ever cold bake this like the pan loaf?
No, cold baking for free form loaves isn't a great option, unless your loaf is very firm, which they usually aren't. The hotter the better for free form loaves.
I saw a YT video where the lady suggested to add bicarbonate in the dough to decrease the sourness of the final product, and providing extra lift at the same time. What do you think about this suggestion? I am very new to sourdough bread making and the experiences I had was a very sour bread… 😮
I would think that might affect the fermentation? I'd be more inclined to keep it all cool and not let that extreme sour develop.
The temp shown on your countertop device is the indoor temp or is it hooked up to an outdoor sensor? Seems like you should be more sweaty if that's the indoor temp haha.
Haha, that's the indoor temp. All the windows were open though, so it was the same as the outside temp. Trust me, I was sweating! Normally I have the AC on, but left it off for the video that day. I was tired by the end!!
Hi Elly: I am in Qld and am looking for hard red and hard white wheat to mill for bread making. I have no idea what the equivalence is in Oz to US varieties. Could you advise please ? Many thanks
Hi Gilly, we don't have as many varieties available in Australia as the USA, but you can get some wonderful hard white wheat and other non-wheat grains from sovereignfoods.com.au/. I have been talking to Sovereign Foods and it looks like we might be getting some hard red wheat for the first time soon!!
@@ellyswholegrainsourdough thanks Elly
How many grams of starter do you use?
About 100g / roughly half a cup
That loaf is slightly underproofed
I'd say it was proofed well, the overhydration was the main issue.