Absolutely fantastic Elaine and Bertie. Loved every minute of this and picked up a few tips along the way too! I have my Churchill flour now so I’m so looking forward to trying it. I’m in love with the cotswold crunch too 😍 Great team work guys ❤️
Thanks to this incredible lady, I have just made an amazing sourdough loaf. I turned out beautifully, so THANK YOU Elaine, yours is the only sourdough video (and I have watched many) that I have totally understood, you are so clear, concise and make baking sourdough bread exciting.
How I wish we had those incredible flours here in the states and even more so up here in Alaska . What a fantastic tutorial Elaine! Thank you both for your time and especially your knowledge of the flours and how to use them to make the most brilliant breads! hugs from the Last Frontier 🤗🤗🤗🤗
I am in heaven - my husband surprised me with a much desired copy of your book !!! I can hardly wait to sit back with a cup of hot tea and read each and every page ! So again dear dear Lady thank you from the bottom of my heart for all the time and effort you put into making your fabulous tutorials let alone in your book. You make working with sourdough krazy easy - it’s truly zero fail ! hugs from the Last Frontier 🤗🤗🤗🤗
Hello Elaine. I am learning how to make sour dough bread with your show which was recommended by my friend Ragini Lipka who lives in Canada. I am so pleased that she did so,and most happy learning from you. Best wishes. Freda Hopkinson-Manning.
Hello Elaine 🇨🇦… I’m so excited to share with you…today I baked for the 1st time…Same Day Sourdough Bread from your book “Whole Grain Sourdough at Home… it turned out beautifully…
You two? Work great together. Great! Bertie knows his flour, made this very clear last week…. Elaine…. You know your bread. A great working combination.
@@foodbodSourdough I’m just like you. I am loving the experience and playing. Going to try THE ENDS IF BAGS today. I just wish I could get a dozen doughs to score. I am a watercolor artist and am addicted to the aesthetics
Hello Lovely Elaine, I have just watched this amazing, inpsiring process of all the pulling and prooving, using all these 5 flours. I have found the websight for Coltswolds Mill for Matthew Coltswolds Flours and found your Sourdough Bundle Box I am ordering. As I love the sound and look of these gorgeous flours. I wish I was in the room with the aroma of the dough and as the bread loafe comes out of the oven. The aroma of freshly baked bread hits the senses, bless. Am soo excited to try these new flours. And to read and have your book Sourdough Wispererin my hands, bless! For sure! Thank you for sharing this amazing Baking Class, I could watch time and time again. Watching you and Bertie baking together and learning. Many Thanks as always. Big hugs. Happy Baking! 🥰🫶🫶🌟🌈☕️☕️
Thank you so much for taking the time to watch and for enjoying it all 🥰 if you watch this video too it will show the process a lot more: ua-cam.com/video/6jezb6os5LI/v-deo.html
I am also so gratified to have discovered your excellent teaching and have a revived confidence that I can make starter and bake sourdough breads! Thank you. One thing, what did you say your bannetons are made of bs. baskets? Silicone ? Thank you.
@@zigridlarsen1450 hi, thank you so much 🙏🏻☺️☺️ the bannetons are wood pulp/brotform bannetons, I can give you a link to see which size I use if you can tell me what country you’re in?
Fantastic video from Elaine, Bertie and Matthew’s Cotswold flour 🙌🏻 A fun filled 35 minutes. Great tips from Elaine and nice seeing master and student in action 😁 Bravo 👏🏻
July 31, 2024 Elaine, I just found you, watched your magnificent "making a starter" video, and now watching this video with Bertie. How do I order your Sourdough Box? I'm in the USA. If you aren't able to ship the flour to USA, may I order the recipe cards and other box contents separately? I'd love to try your UK Churchill Flours! Thanks, Elaine, for beautiful videos that are so concise and easy to understand and follow!🎉
@@ShilohSapir hi, thank you so much 🙏🏻🙏🏻🙏🏻 I’m so glad you’ve found me and like my ways! Sadly the box is not currently available but you can find everything I use from Shana’s Sourdough in the US so the delivery costs will be much lower for you, plus I have curated the whole site and the products are exactly what I use: shanassourdough.myshopify.com You can find my recipes in my books and on my site and hopefully the flours will come to the US soon 🙏🏻 I hope this helps ☺️
sitting here in my kitchen on a gloriously sunny day here in Anchorage enjoying to the max your sourdough tutorials yet again while I sip my hot tea and having a glorious bread dough ( her name is Bubbles by the way - it fit !!! lol ) resting in front of me and in about 30 minutes I’ll do the second set of pulls for a batch of dinner rolls and some Navajo fry bread ( husband is craving that beyond words lol ) - I love watching him handling the dough , he makes me laugh ! much love and best wishes - ♥️♥️♥️♥️
HI Elaine , thanks for this video. At the end of bulk fermentation, vs your dough vs. mine is never that huge, i usually only proofed for 7-8 hours before shaping. Considering the ambient temperature, starter strength etc, any other reason why I can't get my dough to the size of yours without it becoming over fermented? Appreciate any tips. I usually bake with a mixture of whole wheat, strong white bread flour and rye or spelt. thanks!!
Oh Elaine, I’m in heaven ! I just made a batch of sourdough biscuits following the recipe in your book. Fact: I’ll never make biscuits again that aren’t sourdough based. These are truly phenomenal in taste and texture ( btw my husband comes from the Deep South where biscuits are a religion ! ( just kidding ) and women battle over biscuit recipes to this day) - they need to make these in my opinion- sends hugs 🤗🤗🤗🤗🤗
@@foodbodSourdough Btw : My Denali ( new starters name ) makes truly brilliant “ Navajo fry bread “!!! Talk about a delight in taste and texture - just amazing. 🤗🤗🤗
@@foodbodSourdough ( this is a text to my oldest Son who also loves and uses Sourdough ) (( because of my having RA it’s nearly impossible for me to do old fashioned by hand kneading so that’s why I used my Kitchenaid w the dough hook ) I’ve had Navajo fry bread before and mine came out vastly different - mine was light and fluffy and some turned out hollow like a Pate Choux pastry dough would ). Have fun with this my dear friend - playing w sourdough is such a blast and so much fun as you know ! 😉🤗👍 Set starter w equal amounts of bread flour and water ( I use my digital scale always using grams only ) For these ( I have 3 balls left sitting in a ziplock bag in the fridge lol ) To bubbling starter add: 2C AP ( all purpose flour ) 1Tbl baking powder 1Tsp baking soda 1/2 Tsp salt ( mix well ) then add : 1 Tbl oil of your choice 1 full cup of starter Ok here’s where your momma veered from the directions I put all of the above in my kitchenaid mixer bowl Then using the dough hook I let it go for about 15-20 mins Occasionally giving it a stir to bring up dry flour off the bottom Now I ended up adding about 1/4-1/3 c water to bring it together for me (The dude on UA-cam did it all by hand and had to add a bit of water also) Let your machine work it til it’s cool and smooth to the touch cover w plastic wrap and let it rest for 30-45 mins Then roll into a log shape - length is your call He said cut into 6 hunks I ended up w 8 !! My dough was a LOT better than his lol and turned out much better than his 😎👍 About 1 1/2- 2” of oil in skillet or pan on a med - med/high heat Roll out til it’s the thickness of a corn tortilla It will cook fast so be ready to flip then out to sit on paper towels Eat and enjoy !!
Awesome video Elaine & Matthew. Shame the postage to Aus prevents the purchase of these inspiring flours. Never mind I can still bake your beautiful recipes from your book
Hello from 🇨🇦 ... Love your videos ...Elaine....I'm very excited and waiting for your latest book: Whole Grain SOURDOUGH at Home, which I've ordered yesterday....I like different flours especially; Spelt and Rye...🙏🏻....
@@foodbodSourdough Thank you for pointing out to me that I've ordered your first book, I've placed today order for your latest book: Enjoy EVERYDAY SOURDOUGH Bread Baking...!
Great! Thanks. What is the protein content of the strong white flour you’re using. Also do you ever use rye or just whole wheat flour for your starter. Keep the videos coming. 👏🏻
I just love love love listening to your videos Elaine….you explain so well ….i have tried your recipes and it’s wonderful…I used to make such a mess and now I am a clean cook. I would like to know if you have a video that you can put inclusion in the dought like garlic and rosemary. Pls let me know.
Thank you so much 🙏🏻🙏🏻 I have various videos, but quite simply, just throw in any extra ingredients right from the start. Or you can laminate them in like I do in this recipe: foodbodsourdough.com/cheese-and-chilli-flake-loaf/ Beware that fresh garlic can affect proving, it will make it significantly slower.
I watched this video 7x and, with your written recipe, made this loaf. It was perfect and best sourdough flavor yet! Thank you for teaching it. What size weck jars are you using to store your starters?
My sister loved it so much that today she’s making your master recipe in her kitchen. We’re novices so we thank you for showing us with your videos! Delicious!
Hi Elaine, Whilst I would love to bake with Matthews flour (or any premium flour) my budget won’t allow it. I did however buy some dark rye from Matthews or my starter. I use Aldi strong white and wholemeal . Would you be able to make a video using this flour or other supermarket own label cheaper flour to demonstrate making a loaf. I know the results might not be as good, but would be helpful for a great deal of budget bakers. Thanks David
Thank you for your feedback and suggestion 🙏🏻 typically, all you need to do with supermarket flours is use less water in your dough for similar results. Let me know how it goes 👍🏻
LOVED WATCHING THE VIDEO I am in South Africa and was wondering what 'The Box" was that you mentionedwith the reciipe cards. Is it only available in the UK/ And if so where can i find out nore about it. I was thinking about getting one for my sister as a present
I’ve been using Mathews flour for a while now as recommended by you Elaine but have wondered about the difference between the standard Matthews strong white I have been using and the Churchill strong white - thank you for showing this. What would you recommend, Matthews stoneground wholegrain or Matthews stoneground wholemeal? Is one better for Sourdough? Would you use the same quantity of flour, starter and water? Love the videos and looking forward to many more!
Thank you so much ☺️☺️☺️ I’d recommend trying both and seeing which you prefer. Start with the standard amount of water and see how it feels, you can always add more water if necessary. Or follow the various recipe quantities in my book that use wholegrain flours.
Hi Elaine, I bought the starter kit and used the Churchill white for my 1st ever starter but mine doesn’t seem as thick as yours, have I done something wrong? Also when I took it out of the fridge to feed it had kinda separated it had brownish water on the top, is this normal? Thanks for any help!
Do you not flour or grease the tin for your rye mix loaf as opposed to flouring the bannetons ? also what are the proportions of rye to the other fluorine the rye loaf ? Thanks so much, fascinating Elaine :)
Hi Elaine, I am wanting to make your master recipe,but I want to put in in a loaf pan. Do I need to put the loaf pan into the fridge for its final proof.If so do I leave it in there until it reaches the top of the pan.What is the maximum amount of time it can be left in the fridge.
Hi, yes, and yes, that will work fine 👍🏻 the amount of time it can be left in the fridge all depends on the strength of your dough and the temp inside your fridge, the only way to find out is to try it. Have fun!
I also prefer a loaf bread rather than a round one. BTY Elaine, I threw my starter out because it didn’t work from another UA-cam person, I’m starting your way of making a starter. I’m so excited to be able to bake my own bread. Thank you for explaining everything so clearly and understandable.
Really enjoyed this video! When using wholemeal flours (say 50:50 with white), how much more liquid should be added? Also, any problem with using liquid whey instead of water?
Thank you 🙏🏻 you can very easily use whey instead of water, it works perfectly, and for a 50/50 loaf you probably won’t need any more water. If you feel you do, just add a tablespoon or two but see how it feels 👍🏻
When I put the sourdough in the pan I find it hard to get a good angle for scoring - if I tipped it out on the parchment then lifted it in, would that work?
You didn’t make levain first??? Your tutorials are wonderful. I’ve made 3 attempts, so far, and dough too moist. Bread too moist. Following your every direction. Thank you!!!
Thank you ☺️☺️ I never make a levain, it’s not necessary 👍🏻 If the dough/loaves are too moist either you need less water with your flour from the start, or your doughs are over proving. Both of which are easily fixed 👍🏻
Hi, I use this one: www.amazon.co.uk/ThermoPro-TP50-Digital-Thermometer-Temperature/dp/B01H1R0K68/ref=sr_1_7?dchild=1&keywords=Room+thermometer&qid=1633096218&sr=8-7
Hi loved the way you explained. I'm from Chennai India. We have a tropical dry n wet climate. I use Morphy Richards 52 L for baking. Can we use OTG to make sourdough? Whats the temp to set while baking sourdough and for how long.
Hi, yes, you can. Try following my standard recipe temps and timing and see how it goes? You’ll also need to follow my steps for making sourdough is hot temps. It’s all on my site
@@foodbodSourdoughthank you- my loaf went a little flat. I wondered if it was under hydrated, but I also proofed in the fridge for 24 hours and maybe that was too long. Also, I’ve been baling sourdough for a few years with a break last year (puppy). I found you when I returned and your approach has been so freeing. I love the glass bowl I ordered from your site, and the reduced mess and stress of your whole method. THANK YOU
Absolutely fantastic Elaine and Bertie. Loved every minute of this and picked up a few tips along the way too! I have my Churchill flour now so I’m so looking forward to trying it. I’m in love with the cotswold crunch too 😍 Great team work guys ❤️
Thank you so much ❤️❤️❤️
Thanks to this incredible lady, I have just made an amazing sourdough loaf. I turned out beautifully, so THANK YOU Elaine, yours is the only sourdough video (and I have watched many) that I have totally understood, you are so clear, concise and make baking sourdough bread exciting.
@@thelmabrindley2369 thank you so much! That’s such great news, thank you 🙏🏻🙏🏻
Second time I have watched this and it is brilliant. Definitely about to get going. Love Elaine's non-flappability. Engenders confidence.
Thank you so much 🙏🏻🙏🏻
Elaine, I am so glad that my daughter recommended watching your tutorials ❤️❤️❤️❤️❤️
Thank you so much 🙏🏻🙏🏻🥰🥰
How I wish we had those incredible flours here in the states and even more so up here in Alaska . What a fantastic tutorial Elaine! Thank you both for your time and especially your knowledge of the flours and how to use them to make the most brilliant breads!
hugs from the Last Frontier 🤗🤗🤗🤗
Thank you so much for watching! Big hugs back to you xx
I am in heaven - my husband surprised me with a much desired copy of your book !!! I can hardly wait to sit back with a cup of hot tea and read each and every page ! So again dear dear Lady thank you from the bottom of my heart for all the time and effort you put into making your fabulous tutorials let alone in your book. You make working with sourdough krazy easy - it’s truly zero fail !
hugs from the Last Frontier 🤗🤗🤗🤗
Oh wow! How fabulous, I really hope you like it, thank you so so much 🥰🥰🥰🙏🏻🙏🏻🙏🏻
So cool! Watching from USA. Hoping to find the Cotswold flours. As you say across the pond, BRILLIANT!❤
Yay! Thank you 🤩🤩🤩
Hello Elaine.
I am learning how to make sour dough bread with your show which was recommended by my friend Ragini Lipka who lives in Canada. I am so pleased that she did so,and most happy learning from you.
Best wishes.
Freda Hopkinson-Manning.
How lovely, thank you so much 🥰🥰🥰
If you read my website too you’ll find all of the details and steps you need xx
Fabulous informative video
Thank you 🥰🥰
Amazing Elaine almost ready to give up on baking sourdough bread...found you a while ago and I'm ready to try your awesome book❤😊❤😊 thanks much😊
@@angelagrosso2162 thank you so much 🙏🏻🙏🏻🙏🏻🥰🥰🥰
Hello Elaine 🇨🇦… I’m so excited to share with you…today I baked for the 1st time…Same Day Sourdough Bread from your book “Whole Grain Sourdough at Home… it turned out beautifully…
That’s great news, I’m so pleased 🙏🏻🙏🏻🙏🏻🙏🏻
You two? Work great together. Great! Bertie knows his flour, made this very clear last week…. Elaine…. You know your bread. A great working combination.
Thank you 🥰🥰
I had to watch you and him again - I absolutely love it. I never tire of watching your videos ♥️♥️ much love from Alaska
Thank you my love ❤️❤️❤️
Please export to Australia I'd love to cook with your flours !!!
Wonderful video. Love all the bread . Looking forward to the recipes ❤😊👍🏼
@@silvermoon3486 thank you 🙏🏻🙏🏻
Great video. Can’t wait to try your book I just got. Thank you Elaine.
Thank you! I love your excitement 🤩🤩🤩
@@foodbodSourdough I’m just like you. I am loving the experience and playing. Going to try THE ENDS IF BAGS today. I just wish I could get a dozen doughs to score. I am a watercolor artist and am addicted to the aesthetics
@@arlenemurphy804 ooh wow, how lovely! can I just say then, for now, focus on the basics and method, the pretty bit can come later 🙏🏻
Hello Lovely Elaine, I have just watched this amazing, inpsiring process of all the pulling and prooving, using all these 5 flours. I have found the websight for Coltswolds Mill for Matthew Coltswolds Flours and found your Sourdough Bundle Box I am ordering. As I love the sound and look of these gorgeous flours. I wish I was in the room with the aroma of the dough and as the bread loafe comes out of the oven. The aroma of freshly baked bread hits the senses, bless. Am soo excited to try these new flours. And to read and have your book Sourdough Wispererin my hands, bless! For sure! Thank you for sharing this amazing Baking Class, I could watch time and time again. Watching you and Bertie baking together and learning. Many Thanks as always. Big hugs. Happy Baking! 🥰🫶🫶🌟🌈☕️☕️
Thank you so much for taking the time to watch and for enjoying it all 🥰 if you watch this video too it will show the process a lot more: ua-cam.com/video/6jezb6os5LI/v-deo.html
Hi from Cyprus. Thank you so much for the tutorial!
Hi Georgia, thank you for watching!
Thank you so much for this video! I've no idea what these sourdough boxes were but this first time sourdough baker is following along with you :)
Fab! Thank you 🤩🤩
I am also so gratified to have discovered your excellent teaching and have a revived confidence that I can make starter and bake sourdough breads! Thank you. One thing, what did you say your bannetons are made of bs. baskets? Silicone ? Thank you.
@@zigridlarsen1450 hi, thank you so much 🙏🏻☺️☺️ the bannetons are wood pulp/brotform bannetons, I can give you a link to see which size I use if you can tell me what country you’re in?
Fantastic video from Elaine, Bertie and Matthew’s Cotswold flour 🙌🏻 A fun filled 35 minutes. Great tips from Elaine and nice seeing master and student in action 😁 Bravo 👏🏻
Thank you so much for watching it all xx
@@foodbodSourdough My pleasure. Thank you 🙏🏻
July 31, 2024 Elaine, I just found you, watched your magnificent "making a starter" video, and now watching this video with Bertie.
How do I order your Sourdough Box?
I'm in the USA.
If you aren't able to ship the flour to USA, may I order the recipe cards and other box contents separately?
I'd love to try your UK Churchill Flours!
Thanks, Elaine, for beautiful videos that are so concise and easy to understand and follow!🎉
@@ShilohSapir hi, thank you so much 🙏🏻🙏🏻🙏🏻 I’m so glad you’ve found me and like my ways!
Sadly the box is not currently available but you can find everything I use from Shana’s Sourdough in the US so the delivery costs will be much lower for you, plus I have curated the whole site and the products are exactly what I use: shanassourdough.myshopify.com
You can find my recipes in my books and on my site and hopefully the flours will come to the US soon 🙏🏻
I hope this helps ☺️
Absolutely brilliant Elaine
Thank you 🙏🏻🥰
Elaine can barely contain herself from taking over from Bertie…she’s busting to get her hands on the dough..! 😆
😁
Show them how’ it’s done Elaine 👏🏽. Brilliant video 👌🏽
Thank you xxx
sitting here in my kitchen on a gloriously sunny day here in Anchorage enjoying to the max your sourdough tutorials yet again while I sip my hot tea and having a glorious bread dough ( her name is Bubbles by the way - it fit !!! lol ) resting in front of me and in about 30 minutes I’ll do the second set of pulls for a batch of dinner rolls and some Navajo fry bread ( husband is craving that beyond words lol ) - I love watching him handling the dough , he makes me laugh !
much love and best wishes - ♥️♥️♥️♥️
So lovely, thank you ❤️❤️❤️❤️ have a wonderful day xx
great video, Elaine!
Thank you xxx
Thank you so very much
HI Elaine , thanks for this video. At the end of bulk fermentation, vs your dough vs. mine is never that huge, i usually only proofed for 7-8 hours before shaping. Considering the ambient temperature, starter strength etc, any other reason why I can't get my dough to the size of yours without it becoming over fermented? Appreciate any tips. I usually bake with a mixture of whole wheat, strong white bread flour and rye or spelt. thanks!!
Hi, before I try to answer, can you tell me, how do your loaves bake?
Brilliant!
🙏🏻🙏🏻🙏🏻🙏🏻🥰🥰
Oh Elaine, I’m in heaven ! I just made a batch of sourdough biscuits following the recipe in your book. Fact: I’ll never make biscuits again that aren’t sourdough based. These are truly phenomenal in taste and texture ( btw my husband comes from the Deep South where biscuits are a religion ! ( just kidding ) and women battle over biscuit recipes to this day) - they need to make these in my opinion-
sends hugs 🤗🤗🤗🤗🤗
I love this! I’m so so glad you’re happy 🥰🥰🥰🥰🥰
@@foodbodSourdough
Btw : My Denali ( new starters name ) makes truly brilliant “ Navajo fry bread “!!! Talk about a delight in taste and texture - just amazing. 🤗🤗🤗
@@His-Joule oooh, I need that recipe!
@@foodbodSourdough
( this is a text to my oldest Son who also loves and uses Sourdough ) (( because of my having RA it’s nearly impossible for me to do old fashioned by hand kneading so that’s why I used my Kitchenaid w the dough hook )
I’ve had Navajo fry bread before and mine came out vastly different - mine was light and fluffy and some turned out hollow like a
Pate Choux pastry dough would ). Have fun with this my dear friend - playing w sourdough is such a blast and so much fun as you know ! 😉🤗👍
Set starter w equal amounts of bread flour and water ( I use my digital scale always using grams only )
For these ( I have 3 balls left sitting in a ziplock bag in the fridge lol )
To bubbling starter add:
2C AP ( all purpose flour )
1Tbl baking powder
1Tsp baking soda
1/2 Tsp salt
( mix well )
then add :
1 Tbl oil of your choice
1 full cup of starter
Ok here’s where your momma veered from the directions
I put all of the above in my kitchenaid mixer bowl
Then using the dough hook I let it go for about 15-20 mins
Occasionally giving it a stir to bring up dry flour off the bottom
Now I ended up adding about 1/4-1/3 c water to bring it together for me
(The dude on UA-cam did it all by hand and had to add a bit of water also)
Let your machine work it til it’s cool and smooth to the touch
cover w plastic wrap and let it rest for 30-45 mins
Then roll into a log shape - length is your call
He said cut into 6 hunks
I ended up w 8 !!
My dough was a LOT better than his lol and turned out much better than his 😎👍
About 1 1/2- 2” of oil in skillet or pan on a med - med/high heat
Roll out til it’s the thickness of a corn tortilla
It will cook fast so be ready to flip then out to sit on paper towels
Eat and enjoy !!
@@His-Joule thank you so much! I’ll save this and give it a go 👍🏻👍🏻👍🏻 xx
Awesome video Elaine & Matthew. Shame the postage to Aus prevents the purchase of these inspiring flours. Never mind I can still bake your beautiful recipes from your book
Thank you 🙏🏻🙏🏻🥰🥰
Hello from 🇨🇦 ... Love your videos ...Elaine....I'm very excited and waiting for your latest book: Whole Grain SOURDOUGH at Home, which I've ordered yesterday....I like different flours especially; Spelt and Rye...🙏🏻....
Hi, thank you so much, I do hope you like it 🙏🏻🙏🏻 this was actually my first book, my third one has also just came out 👍🏻👍🏻
@@foodbodSourdough Thank you for pointing out to me that I've ordered your first book, I've placed today order for your latest book: Enjoy EVERYDAY SOURDOUGH Bread Baking...!
@@grazynagracerennick3285 thank you 🙏🏻🙏🏻🙏🏻🙏🏻
Always good results 👍
Yes! 🥰🥰
Great! Thanks. What is the protein content of the strong white flour you’re using. Also do you ever use rye or just whole wheat flour for your starter. Keep the videos coming. 👏🏻
Thank you 🙏🏻 my flour is 12.5% protein, and yes, I make starters with lots of different flours, they all work well 👍🏻
I just love love love listening to your videos Elaine….you explain so well ….i have tried your recipes and it’s wonderful…I used to make such a mess and now I am a clean cook. I would like to know if you have a video that you can put inclusion in the dought like garlic and rosemary. Pls let me know.
Thank you so much 🙏🏻🙏🏻
I have various videos, but quite simply, just throw in any extra ingredients right from the start. Or you can laminate them in like I do in this recipe: foodbodsourdough.com/cheese-and-chilli-flake-loaf/
Beware that fresh garlic can affect proving, it will make it significantly slower.
Brilliant, thanks 😊 👏 💐
Thank you 🥰
I watched this video 7x and, with your written recipe, made this loaf. It was perfect and best sourdough flavor yet! Thank you for teaching it. What size weck jars are you using to store your starters?
I’m so pleased, thank you! They are Weck 744 580mo tulip jars
My sister loved it so much that today she’s making your master recipe in her kitchen. We’re novices so we thank you for showing us with your videos! Delicious!
@@deborahmcswain-tl9sq oh wow, thank you 🙏🏻 I hope the tips on my site have helped too?
Yes, I’m following you both sites! I can’t get your flours in the US (that I am aware of) so I use King Arthur, but it’s working well.
@@deborahmcswain-tl9sq perfect 👍🏻
Hi Elaine, Whilst I would love to bake with Matthews flour (or any premium flour) my budget won’t allow it. I did however buy some dark rye from Matthews or my starter. I use Aldi strong white and wholemeal . Would you be able to make a video using this flour or other supermarket own label cheaper flour to demonstrate making a loaf. I know the results might not be as good, but would be helpful for a great deal of budget bakers. Thanks David
Thank you for your feedback and suggestion 🙏🏻 typically, all you need to do with supermarket flours is use less water in your dough for similar results. Let me know how it goes 👍🏻
LOVED WATCHING THE VIDEO I am in South Africa and was wondering what 'The Box" was that you mentionedwith the reciipe cards. Is it only available in the UK/ And if so where can i find out nore about it. I was thinking about getting one for my sister as a present
@@charmaineviljoen2390 hi, thank you so much 🙏🏻 sadly the box is not currently available, but I can guide you towards the separate elements?
I’ve been using Mathews flour for a while now as recommended by you Elaine but have wondered about the difference between the standard Matthews strong white I have been using and the Churchill strong white - thank you for showing this. What would you recommend, Matthews stoneground wholegrain or Matthews stoneground wholemeal? Is one better for Sourdough? Would you use the same quantity of flour, starter and water? Love the videos and looking forward to many more!
Thank you so much ☺️☺️☺️ I’d recommend trying both and seeing which you prefer. Start with the standard amount of water and see how it feels, you can always add more water if necessary. Or follow the various recipe quantities in my book that use wholegrain flours.
Hi Elaine, I bought the starter kit and used the Churchill white for my 1st ever starter but mine doesn’t seem as thick as yours, have I done something wrong? Also when I took it out of the fridge to feed it had kinda separated it had brownish water on the top, is this normal?
Thanks for any help!
Hi, you haven’t done anything wrong at all, your starter just sounds hungry. This page will help: foodbodsourdough.com/faq/
Hi, with the leftover starter - keep in the fridge? for how long?
Yes and for weeks and months 👍🏻
Do you not flour or grease the tin for your rye mix loaf as opposed to flouring the bannetons ? also what are the proportions of rye to the other fluorine the rye loaf ? Thanks so much, fascinating Elaine :)
Thank you x x
The tin has been prepped with oil beforehand so I didn’t add any more, and I’ll find the link to the recipe for the quantities for you x
Hi Elaine, I am wanting to make your master recipe,but I want to put in in a loaf pan.
Do I need to put the loaf pan into the fridge for its final proof.If so do I leave it in there until it reaches the top of the pan.What is the maximum amount of time it can be left in the fridge.
Hi, yes, and yes, that will work fine 👍🏻 the amount of time it can be left in the fridge all depends on the strength of your dough and the temp inside your fridge, the only way to find out is to try it. Have fun!
I also prefer a loaf bread rather than a round one. BTY Elaine, I threw my starter out because it didn’t work from another UA-cam person, I’m starting your way of making a starter. I’m so excited to be able to bake my own bread. Thank you for explaining everything so clearly and understandable.
the best!
Thank you 🙏🏻🙏🏻
Really enjoyed this video! When using wholemeal flours (say 50:50 with white), how much more liquid should be added? Also, any problem with using liquid whey instead of water?
Thank you 🙏🏻 you can very easily use whey instead of water, it works perfectly, and for a 50/50 loaf you probably won’t need any more water. If you feel you do, just add a tablespoon or two but see how it feels 👍🏻
When I put the sourdough in the pan I find it hard to get a good angle for scoring - if I tipped it out on the parchment then lifted it in, would that work?
Hi, it would..can you just tell me what size your pan is? I wonder if there’s enough room in the pan..
Great video! Elaine, can you give details of the loaf tin please?
Thank you ☺️☺️ it’s 23x10x10cm 👍🏻
@@foodbodSourdough thank you
You didn’t make levain first??? Your tutorials are wonderful. I’ve made 3 attempts, so far, and dough too moist. Bread too moist. Following your every direction. Thank you!!!
Thank you ☺️☺️
I never make a levain, it’s not necessary 👍🏻
If the dough/loaves are too moist either you need less water with your flour from the start, or your doughs are over proving. Both of which are easily fixed 👍🏻
Hi Elaine what is the name if your kitchen thermometer? There are so many out there. I have looked in your shop but nothing there either.
Hi, I use this one: www.amazon.co.uk/ThermoPro-TP50-Digital-Thermometer-Temperature/dp/B01H1R0K68/ref=sr_1_7?dchild=1&keywords=Room+thermometer&qid=1633096218&sr=8-7
Elaine where do you it the same jars that you use like to know 😊
Hi loved the way you explained. I'm from Chennai India. We have a tropical dry n wet climate. I use Morphy Richards 52 L for baking. Can we use OTG to make sourdough? Whats the temp to set while baking sourdough and for how long.
Hi, yes, you can. Try following my standard recipe temps and timing and see how it goes?
You’ll also need to follow my steps for making sourdough is hot temps. It’s all on my site
When do you know your sourdough is ready? Thank you.
If you mean the dough it’s when the dough has doubled in size after proving..
Where can I get yourbook?
Hi, you can find them here: foodbodsourdough.com/which-book/
Thank you 🙏🏻
How much additional water should I add to the 50/50 whole wheat/spelt formula?
I’d guess you won’t need to add any extra water with that mix
I don’t 👍🏻
@@foodbodSourdoughthank you- my loaf went a little flat. I wondered if it was under hydrated, but I also proofed in the fridge for 24 hours and maybe that was too long.
Also, I’ve been baling sourdough for a few years with a break last year (puppy). I found you when I returned and your approach has been so freeing. I love the glass bowl I ordered from your site, and the reduced mess and stress of your whole method. THANK YOU
@@elizabethsimpson670 thank you so much 🙏🏻🥰
This might be useful: foodbodsourdough.com/why-does-my-dough-spread/
Hi I have a question I don’t like sour taste but I want my dough rise and soft
@@neclakonak5384 okay…you can very easily control the sourness. There’s help on my website foodbodsourdough.com/faq/
What temp oven for the rolls?
180-200C
Elaine, where can i buy the plastic banneton from? Thank you.
This is not a plastic banneton, it is a ‘brotform’ wood pulp banneton 👍🏻
@@foodbodSourdough Thank you. 🌺
What isbyour banneton made out of, please?
It is a wood pulp banneton
Don’t suppose they ship to the US?
They’re working on it 🙏🏻🙏🏻
@@foodbodSourdough I would love to order to the States as well!
@@katiemuhtaris3089 I’ll let people know when it becomes available 👍🏻👍🏻
What are the dimensions of your loaf pan Hon
This one is quite big, it’s 225cm x 100cm x 100cm square sided internal sizes.
You don’t need to have one this big x
What temperature please
It’s all in my recipe foodbodsourdough.com/the-process/
Can you please tell me the size of glass bowl in inches, thank you
Hi, it’s 9” diameter and 3.5” deep
@@foodbodSourdough Thank you!!
I’m surprised you don’t have a small bowl of water handy to dip your fingers into to reduce stickiness
That would make it worse - if you add water you make it all a whole lot stickier. And as you work with the dough it loses any stickiness anyway.