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.
I've been very reliably making Sourdough loaves with 400gr bread flour & 100 gr WW flour. I'm ready to try a 50%/50% loaf. You make it look so easy! So many bakers discourage going 50/50, let alone 100% whole grain, as many of your recipes are. Thanks for the encouragement & better nutrition!
My mother and I have both decided we like your sourdough baking videos better than anything else on RU-vid. You're just incredible. No fuss, no muss, just lovely bread. We've now adapted our "Artisan Bread in 5 Minutes" recipes and timing to your (even simpler) techniques, and our loaves are better than ever. Thank you very much!
Oh wow, that's so wonderful Jahan. Thank you! I wish you and your mother every success and much happiness in your easy sourdough baking! I don't know if you know this, but I'm sharing all of my bread videos over here now ru-vid.com
Well done! I am in the UK. Until I watched your video I had never baked. I am a 78 year old man who just loves what you do and your style! Following your instructions I have made 5 SD loaves in the last 2 weeks which were wonderful. Thank-you so much. I will bake your bread until I drop - assuming my wife allows it! Thanks Elly.
I made this today and it came out beautifully. I used bread flour and whole wheat flour and baked in Dutch oven. Other than that, I did follow your directions. As usual, your easy to follow and quite relaxed instructions made my sourdough a success. I’ve used your easy no knead sourdough recipe weekly, foe 6 months and never had it fail.
Your shaping with spray of water only, no scraper, and simple rolling and tucking, all show better skills than many other so-called experts on RU-vid. Single temp all the way very cool also. Thanks for the video!
Thank you, I really appreciate that feedback. I have a very different style to many of the others and I think its worth sharing. Sourdough is definitely both an art and a science, but I lean towards the arty/intuitive side :)
This has been my go-to loaf for the past few weeks! Always had issues with making a 50/50 loaf but this recipe has worked every time. The steps are really clear and easy to follow. Thanks so much 🙏🥖
just started my sourdough journey 5 months ago. Before that I only used 100% whole wheat I ground myself. This 50/50 blend seems like a good starting point to get me closer to that 100% fresh ground wheat. Thanks for this video, you have inspired me to move on from my 33% blend I am baking now. Your crumb is beautiful!
Cheers from Christchurch .... Just Love All your vidclips .... You make it just so 'Simple', so well explained and demonstrated. Thanks for your really inspirational input. Keep well and Stay Safe .... Cheers from NZ
That is a great looking loaf of bread 🥖 I’m trying to teach my niece how to bake bread, but she lives far away. I told her to follow you because you keep things simple and get great results!! I’ll send her this video!! Thanks for all you do 🥰
Many thanks for this video and recipe/process for 50% whole wheat/ 50% all purpose sourdough. I started making the bread yesterday. Knowing that different flours absorb water differently, I didn't add all the water at once in the mixing phase, but didn't actually measure how much water made it into the mix and how much was left. After a couple of rounds of stretch & folds, 30 minutes apart, my dough felt a little stiff and I realized I hadn't added enough water. I figure I was only at around 68% hydration! I began adding more water and trying to incorporate it. It seemed like I had added too much water then and was breaking apart all the strength that had already been developed; It was very sloppy, but I couldn't bear the thought of scrapping it all. After several minutes of kneading and folding in the bowl, most of the water seemed to be incorporated. I think I ended up at around 80% hydration. I did 4 more rounds of stretch & folds about 45 minutes apart and by then the dough felt surprisingly nice. I ended up doing pre shape/ shape process and put dough loaf in fridge overnight. I baked it up this morning in an old roasting pan for 45 minutes at 430 f. I did not take the lid off. I'm ecstatic at how beautiful the loaf looks and smells, especially since I thought all may have been lost yesterday! Obviously and thankfully, it is a very forgiving recipe and process! ~ Thanks again & Peace
I made this recipe today and it turned out FABULOUS! I love the way you provided easy instructions and an uncomplicated way of doing everything. I subscribed to both of your channels and look forward to making more of your bread recipes. Thanks so much.💛💛💛
Hi Elly, I really like the way you handle the dough at the final stage of shaping, no flour at all on the board. I followed your method at this stage and am very satisfied. I use to put lots of flour on the board during shaping , is so messy and my god, so difficult to handle. Lots of thanks for showing us. Love from Malaysia.
Wow even Australia has a bread flour shortage issue! Anyway, thanks for another nice video. I love your voice and your process, nice balance of good practice but also simplicity!
I’ve made this recipe twice and am very pleased with the results. In Canada our wheat is high in protein as well and therefore I find it quite thirsty too. This is my new go to sourdough bread recipe. 🥖 ❤️
Thank you for this recipe, it is fantastic! I tried so many recipes but none work so well. First time when my bread raised and has bubbles inside! Thank you again!❤
Hi Elly, I had never baked bread before. Watching your videos I became fascinated. My first loaf was a flop only because I did not follow your instructions properly, but now I have baked several loafs and still can't believe that I can do it! Your presentation is very methodical and specific. I baked this loaf yesterday and it came out perfect, I even rolled the dough in sunflower and sesame seeds and it is amazingly good. Thank you for your videos and I know that couldn't have done it without watching them over and over again...
That's great, far more stretch and folds that I do but I'll try it. So many videos are like science lessons when it comes to sourdough, in a busy, hungry house I really don't have time to fuss about. We eat sourdough home made exclusively, my sons won't touch commercially made bread now. I accidentally ordered a sack of wholewheat bread flour instead of just white so have a lot to use! Thanks for the recipe, I'm never sure of the amounts of water to flour so this is very straightforward.
Great bread 🥖 will try tomorrow. Want to add some sunflower seeds and hope for the best. Have the flours but not fresh milled so will watch water. Thank you 🙌🤗
Elly, THANKS THANKS. I finally got my starter with "holes" and perfect. I watched a video of yours ...you answering questions. I did it. I took some of the starter I had since 2016 put it in a small jar ....added whole wheat and rye flour and water ( 1/3 water and 1/2 flour) left it overnight. This morning the small jar is almost to the top....and full of active (holes). I am now going to view the other video of yours. It took 4 years to get it right. EEK. And I am a retired College Teacher....it should have happened sooner. I just had a antique canning jar and as you explained: too much to feed. You had such a Simple reason....and it worked. Thanks again. NOW I can make Sourdough Breads.
this recipe is amazing!! I was so scared to make my first sourdough loaf with only whole wheat and ap flour, so I was so happy i watched this video! It came out so so good (it barely lasted a day in my house haha!)
Thank you for this video tutorial!.I have a toaster too and wasn’t sure if I could make sourdough in it.This video has given me the confidence that I CAN. Thanks a million…
That looks fantastic. I also want to compliment you on the video quality, content and information. Fantastic and real, all... thank you for the wonderful offering
OMGeeee!! Thank you so much! I haven't attempted sourdough since my girls were very young - about 28 years ago! So I had some starter going but was a bit concerned about all the various ways to make it. Watched your first vid from 2016, and then this one. I used this one and it came out perfect!!! Thank you so!
This bread made my mouth water. It would taste wonderful dipped in my homemade vegetable soup (made with a little tomato juice, lots of onion, some small diced potatoes and a few tiny chunks of carrots). By the way I’ve watched several of your videos in the past couple of days and I loved them. You inspired me to start my own whole wheat starter today. I haven’t named it yet. I’ll wait until he comes alive. Ha ha.
That sounds wonderful Sharon! Thanks for your kind comments. I love soup too, and my sourdough bread is absolutely in high production in winter when we eat soup constantly! Best of luck with your own sourdough adventure :)
Thanks Ellie I love your approach to baking which is simple and uses ordinary bowls and spoons which cut down on cost.While you say that your not a baker you are very skilled and understand the craft of making sour dough and your passion comes through .Thank you very much. I have learned a lot from you .
Dear Elly I only discovered you a week ago after watching many other videos on my sourdough discovery journey. I made bread often years ago when ny kids were small, but only ever used commercial yeast. After wrist surgery a 8 days ago I Haven't been able to knit or crochet so settled down to watch all of your sourdough breadmaking tutorials. Your gentle hypnotic voice guided me through each of them seamlessly and I thank you so much for inspiring me to learn this ancient style of breadmaking. As I write this comment my sourdough starter is already 2 days old, employing the brisk 12 hourly stirs. It is already bubbling well and I notice moving the loose cover on the jar! One more stir tonight before I start the first feeding tomorrow prior the discard/feed routine. Hoping my first bake is a passable effort. Thank you again for the lessons. Warm wishes from wintry SA. Addendum. I forgot to add I will be making your pizza recipe after my bread. I am vegan and your pizza looks amazing and delicious! I also love to make my own cashew nut cheese. Thank you from Marion. 😊🐾
Thank you Marion, it's lovely to hear from you! I'm really pleased you're enjoying my videos, and they're helping you through your recovery. So wonderful. Enjoy bringing your starter to life. I'm sure you'll make wonderful sourdough bread and pizza for years to come!
Well I have played with a ton of sourdough recipe and watched countless videos and this was the easiest one by far. I prepped the dough last night folded 4 times and put it in the fridge until morning took it out and let it rest while i had a cup of coffee and then formed it into the loaf let it proof a hour and then popped it in my dutch oven and I literally just pulled it out of the oven and it looks gorgeous. We are having a camp fire tonight and it will be used to make pizza pie irons which is a cast iron sandwich maker. Thank you for the recipe I will be sharing for sure!!!
I finally made this recipe and am overjoyed. Thx so much. I purchased a starter packet because I didn't ever get a good result on my rises. And I should have purchased a starter years ago. Many thx and blessings.
I cannot thank you enough for this amazing tutorial. Here in India it's quite difficult and expensive to get Bread flour. All purpose and Whole wheat are widely available and cheap. I failed miserably trying to replicate recipes that used bread flour(just started my sourdough journey), but I got THE YUMMIEST loaf all thanks to you. Wish I could show it to you. It was devoured in half an hour. Going to try your 100 % wholewheat recipe next! I did cut the bulk proofing up by a lot because it's hot and humid here, but followed everything else to the t. Thanks a ton ,again❤️
How fantastic Sanaaya!! I'm so pleased that you worked to your conditions and reduced the time for the bulk - that is truly the most important thing in sourdough bread making. Recipes can only ever be guides! Wonderful, thank you for sharing. Ps. I love India. I travelled there in 2018 and dream nearly every day of going back. What a special place.
@@sanaayakurup5453 Hi I'm from India as well (Noida, to be exact) and having a tough time getting a loaf baked. Just stumbled on this video, and been wondering how to adjust hydration and timings to suit current temperatures and humidity. Can you share a short description of how much water you used, the flour you used and the timings etc.? Also, did you use a covered baking dish? Would be great to have a fellow Indian's adaptation of this method. Thanks!
Thanks so much Elly! You are giving me such confidence to start to trust myself and understand what’s going on with my ingredients and the process chemistry. Take care and stay well from New Brunswick, Canada. Regards, Roxanne.
Thanks Elly. I had my 1st success this a.m.! Had a big smile. It smelled like a pain de compagne bought in Paris if i dare say! I used a homemade banneton like you and let the final rise in the fridge overnight. Straight in the oven from the fridge. Did about 5 folds in 2 hours time. Used a 50/50 mix. I think i'm on my way. Will keep watching your videos. Thanks again!
Thanks a lot for sourdough videos Elly. Love how you use basic wholesome ingredients and keep the whole process so simple. I will try this bread today.
Duh!!! What do you mean you're not an expert? I (beginner) have watched loads of other sourdough recipes and methods. Yours are the most straightforward, simple and effective I've seen. The results look amazing! I'm beginning to wonder, do you have magic flour?
This is a great video. Your bread came out beautiful and you explain the process very simply. You keep saying you are not an expert baker...but I think you need to give yourself more credit than you do! Thank you for sharing this.
I've decided this will be my first bread, my starter still has a few days to go then I'll be ready!! I'm so excited! Thanks Elly, I wasn't going to try to make bread ever because I thought it would be hard to do or that I'd have to buy a mix and buy a bread machine that does it all..if this works out I will never buy bread again...I do have a request for honey wheat bread recipe if that's something you could find or attempt!! Lol thanks Elly!! Thinking of you!!! Stay safe!
Made this today with just whole wheat white flour and bread flour. Worked out great even though i formed it with the seam down and forgot to score it! It still worked out beautifully! Thanks for this no frills recipe!
Just made the most fantastic loaf using your completely wonderful relaxing unpretentious recipe. I just took your advice and slightly adjusted the hydration percentage to suit my flour. I am dancing for joy!! Thank you very much! The best bit is I fell confident about knitting this nutritious bread into my daily routine! Thank you once again.
Hi Ellie, this video is exactly what I was praying for. Simple clean clear. You are amazing! First loaf came out perfect (I am have tried a few times and failed) I am sincerely grateful to you. And thank you for making this video. Best wishes to you! If you can, please create a video of how to make my own starter.
Thank you! Check out my recent starter video over on my bread channel :) Make ANY TYPE of sourdough starter with one easy process (brown rice & whole wheat demonstration) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-d36SVZj7TuI.html
I followed this recipe and ended up with a lovely loaf...very nice taste! I love your way of explaining each step very well. As I didn't have a long container to help shape my loaf it turned out to be quite a large boule and would have liked it to be abit narrower. I like your video showing how you use different vessels to bake and above included links...I find it helpful with sizing :-) I live in a very small town with limited shoppingWondering if you could also share containers used for proofing and their dimensions ...this would help with trying to order useful sizes of baskets/containers online. Thanks Elly...you are a real confident booster!
Thank you Nadine, that's all so great to hear. And yes, I think that's a great video idea! I often use all kinds of weird things for proofing containers, I'll definitely make a video for that. Thank you!
@@EllysEverydaySoapMaking Thanks Elly! When learning and trying out different resources (books, vlogs, etc) everyones recipe is different and resulting in differing dough quantities so it is helpful to get an idea of the size of proofing container needed to proof a range of dough weights....not sure if that makes sense?
Yes, makes perfect sense. I generally 'eyeball it' - if I know the average size of my dough before it ferments, I look for a container that I think can hold double that size :)
I’m glad i found you just as i was about to give it all up. I have just made 2 loaves.....not as big holes as yours but much better than the last few i made. Possibly as my starter is maturing things might get better. Thank you
Thanks so much for this. You make it look so much simpler than most of the guys out there which is so refreshing. Excitement levels rising (hopefully as with the bread!!!)
Really like this super easy sourdough loaf ..Thank-you! I have picked up on your easy laid back attitude towards bread making and it has made all the difference!
Wonderful loaf Elly. Wholemeal flour is also absent on the supermarket shelves here in WA, but hubby went to a bulk food place and they had it there. The owner (it's one of those shops where you can take in your own jars and containers) said that she has no trouble getting the flour in, it's the packaging that is scarce for the supermarkets. Also, I was able to get wholemeal bread flour from Pantryman, another bulk food shop. They also can get flour in and they divvy it up themselves into 5kg and 10kg packets for selling.
That's good to hear Diane, I think many of us have been scrambling to get the flour! It seems to be much more available now here in Brisbane. I think the worst of it is over.
I’m in Southern California and I ordered from several small mills in the region that I found online. If I can get flour, delivered, for $2/pound, I’m happy!
Thank you for your really helpful demonstration and, above all, reassuring tone! Also, for talking us through the everyday issues that run alongside these processes, such as keeping the jars clean, re-feeding there starter, when to put it back into the fridge etc. Most other demonstrators get so carried away with the 'best baker' characteristics that they fail to make you want to keep baking such lovely bread as part of your everyday life. So, many thanks. I shall definitely listen to this again...and then...start! By the way, the bread looked soooooooooooooo professional! Definitely Best Baker!
Looks as good as any Pro baker I've seen on RU-vid. I Baked a sourdough loaf a couple of weeks ago, it tasted great but I needed a chain saw to cut it. Think I'll try this, hopefully it will be half as good as yours.
Beautiful! Thank you for a lovely, easily understood video. I’m a newbie, and have made 1 loaf so far. I really appreciate your direct, no nonsense approach, while keeping such a nice, calm and pleasant dialogue with us. I aspire to make the kind of gorgeous loaf someday that you did! Thanks again, and hello from Texas!
I’ve been looking for a 50/50 whole wheat sour dough recipe, especially since it’s so hard to find the flour I want. (And also way over priced if I find it). This looks so good, and I can almost smell it in my mind! Thank you so much for sharing your recipe. I can’t wait to try it. Bless you, Sheri
Elly, You make it look so easy. The final product is BEAUTIFUL. I like the way you "do" your sourdough starter. Again Simple and Direct. Thanks for sharing ....very helpful and educational for me. I LEARNED A LOT. Thanks
Thanks Rita, I have a whole new youtube channel dedicated to Whole Grain Sourdough where I mill the grains for every loaf! You might like to check it out ru-vid.com
Bread looks really good. You’ve done a great job and the final color is just spot on. I’m tempted to give it a try especially after I ruined a big loaf today as it was too wet. Keep baking! 🙂
Thank you! I'm just getting my new sourdough bread making channel up and running. Come and visit me there sometime! ru-vid.com/show-UCozBpyoi-j7plavuZKLIgQg
