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!
You're welcome Kaylee! My new channel is dedicated to 100% whole grain sourdough. You might like it too ua-cam.com/users/EllysEverydayWholegrainSourdoughvideos
My mother and I have both decided we like your sourdough baking videos better than anything else on UA-cam. 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 ua-cam.com/users/EllysEverydayWholegrainSourdough
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.
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.
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 UA-cam. 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!
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 🥰
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.
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’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. 🥖 ❤️
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.💛💛💛
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 .
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
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
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...
Thank you for your no nonsense approach. I have been battling with sourdough bread and have issues with the bread not rising. My starter is good and I put it down to poor flour. I will follow your method with some new flour.
Thanks for your comment, I appreciate it. There's much more on my bread channel if you're interested ua-cam.com/users/EllysEverydayWholegrainSourdough I would say if you starter is good then your flour is ok. It's probably an issue with timing, fermentation or judging the dough. That's the hardest part to learn. I hope all my other videos can help.
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!❤
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
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.
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!
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 🙌🤗
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.
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.
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!
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…
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!
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!
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 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.
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!
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 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!)
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.
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) ua-cam.com/video/d36SVZj7TuI/v-deo.html
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 ua-cam.com/users/EllysEverydayWholegrainSourdough
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 :)
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 :)
Greetings from NZ. I'm a bit late to the party but thank you for a fabulous video showing a very simple way to make sour dough. No fuss, just a simple uncomplicated method.
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!
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!
As requested, here are the links for my Baccarat roaster (or similar styled models outside of Australia) * As an Amazon Associate I earn from qualifying purchases. AU -- Baccarat roaster amzn.to/36pqW4a US -- amzn.to/3gk2hCB UK -- amzn.to/3d2gmT3 CA -- amzn.to/2AYJ4Gq or amzn.to/2ZwxqN0
My roaster is actually very light! It's cast aluminium. I can't say what the results would be from the one in the CA link, I just tried to find the closest thing I could and one that I would consider purchasing myself. You may want to shop around more broadly than amazon and see what else you can find :)
Thank you so much. ... I like make with whole wheat flour and whole barley and mix them .... But so hard and I haven't been able to bake that bread yet ....
Ah yes, whole wheat and barley would be a much more dense loaf. If you wanted to try mostly whole wheat with a small amount of barley this recipe would be a good one to try: Whole Wheat Sourdough Bread - In One Day ua-cam.com/video/0Z3ae1vPNQ0/v-deo.html
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!!!
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
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!
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
thank you so much, elly! about the stretch and folds every 30 minutes... the 6th is at 1:30, the 7th at 2:30, and the dough ready at 3:30, which seems to be every hour?
Ah yes, well I aimed for every thirty minutes but life took over and the intervals increased. You don't have to be that precise, just do them a handful of times and you'll have great bread :)
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.
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!!!)
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!
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
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?
Ah thank you Geoff! You're very kind. Make sure you catch up with me sometime over on my (relatively new) sourdough channel! ua-cam.com/users/EllysEverydayWholegrainSourdough
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!
You're welcome Kaylee! My new channel is dedicated to 100% whole grain sourdough. You might like it too ua-cam.com/users/EllysEverydayWholegrainSourdoughvideos
My mother and I have both decided we like your sourdough baking videos better than anything else on UA-cam. 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 ua-cam.com/users/EllysEverydayWholegrainSourdough
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.
That's so wonderful Diane, thank you.
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.
That's so wonderful! Good for you! That gave me a big smile, thank you.
@@EllysEverydaySoapMaking Thank you. You're a rare creature.
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 UA-cam. 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 🙏🥖
Thanks so much Jacob, that's great to hear :)
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!
Good for you! Thanks. And if/when you want to switch to 100% whole grain, come and visit me here! www.youtube.com/@ellyswholegrainsourdough/videos
Thank you Ellie !! Love how simply you demonstrate how to make your sourdough bread!! Stay blessed
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 🥰
Thank you so much Sandra, I really appreciate your kind feedback and sharing my videos with your neice! I hope she enjoys them as you do :)
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.
You're very welcome. Thanks for commenting :)
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’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. 🥖 ❤️
Thanks Karin, that's so lovely to hear! :)
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.💛💛💛
Thank you!
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 .
Thank you so much Mary.
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
Wonderful, that's great how you just went for it! Sourdough is surprisingly forgiving if you know how to handle it. You've done really well. Enjoy :)
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
Thanks Keith, I appreciate that! Nice to hear from you in NZ.
That is really stunning!
Thank you!
Nice voice and speed of explanation for beginner to know and follow. Thank you!
You're welcome, thank you for the feedback :)
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...
Wow Valli, that's such great feedback. Thank you. And congratulations! You're a baker! :)
I love your laid-back style and simple approach to SD bread baking. And I've ordered one of those roasting pans. 😁
Thank you Steve!
Elly, your bread always turn out beautiful and crusty and delicious bread 🥖 it’s perfect 😍 thank you 🙏
Thank you for your no nonsense approach. I have been battling with sourdough bread and have issues with the bread not rising. My starter is good and I
put it down to poor flour. I will follow your method with some new flour.
Thanks for your comment, I appreciate it. There's much more on my bread channel if you're interested ua-cam.com/users/EllysEverydayWholegrainSourdough I would say if you starter is good then your flour is ok. It's probably an issue with timing, fermentation or judging the dough. That's the hardest part to learn. I hope all my other videos can help.
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!❤
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
Thank you so much Roy, I appreciate that.
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.
Thank you Sandhya, you're welcome :)
My bread turned out beautifully. The best I've made to date. Thanks again Elly.
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!
Just simply a beauty of a bread, thank most kindly for sharing 🙏
Beautiful bread.
Thank you 😊
Hi, I did like the video and how you are a detailed explanations. My dough was wet and never stopped, next time I’ll use less water. Thank you
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 🙌🤗
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.
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.
Oh wonderful!!!! That's so good, I'm very happy for you. Yes, we really do need to adjust for our own flours with sourdough. Excellent news!
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.
@@EllysEverydaySoapMaking if you ever plan to come back do let me know! I owe you some delicious indian homemade food in return for this lovely loaf❤️
Ooh thank you! That sounds wonderful.
@@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!
Yahoooo, tried AGAIN today with
MUCH LESS water and have a PERFECT sourdough ...thank you thank you 🙏
Yay that's wonderful!!! Big congrats :)
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…
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!
Wonderful Amy! It would be really fantastic with bread flour. Good for you :)
wow ...so easy ...so simple ....no more searching...thank you once again
Elly you make it look so easy. What a beautiful loaf!
Thank you Ethel - it is easy! :)
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!
That's a great deal Judith! We don't have small mills around the place like there is in the US, unfortunately.
Lovely and easy method to make the best bread 🥯 I like 👍🏼 it and thanks 🙏🏼
Oh that's great. Thank you :)
That is a gorgeous loaf of bread!
Thank you!
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!
Oh wow, Art, that's wonderful! I am absolutely delighted for you. Pain de compagne indeed! Well done. You're on your way now :)
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.
You're welcome Roxanne, thank you!
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!
Thank you, that's wonderful feedback.
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!
Thanks Terry, that's excellent!
It looks incredible...
Thank you, it is!
Wow! Well done! Thank you so much for your clear instructions and no-fuss style. That bread looks amazing.
Thanks so much!
Thank you Elly for all the advice and insites 👌👌
There is something so wholesome and calming about your content. I appreciate you.
Oh thank you Gabe. I can't tell you how much I appreicate you for saying that.
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!)
Wow that's great! So happy it worked out for you. Enjoy :)
Wow of all the recipes I have watched yours is by far the easiest, thanks Elly
Thanks Jewel :)
You have to be the tidiest cook I've seen! Love your videos and I am using a lot of your tips, especially for feeding my starter. Thank You!!
Thanks Irene! I'm not a fan of mess that's for sure 😊
Good shape and crust!
Thanks!
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.
Thank you. Well I'm not formally trained, but yes I do have some expertise! Thanks again.
Thank you Elly for sharing your recipe . I made the best bread yesterday. So easy to follow. You make bread baking look so easy .thank you🦋
You're welcome Delia, thank you! Glad you found it easy :)
beautiful
Thank you! 😊
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) ua-cam.com/video/d36SVZj7TuI/v-deo.html
Love it! Nice and simple. I'd love to see you milling your grains!
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 ua-cam.com/users/EllysEverydayWholegrainSourdough
I'm in the process of starting my sour dough journey, at the moment I am making my Starter and attempting to make a whole wheat starter as well.
Just made the loaf - with your great instructions it turned out wonderful. Thank you!
Fantastic!
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 :)
Sharon's Place perhaps Elly is an appropriate name LOL
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 :)
@@EllysEverydaySoapMaking Ahhh, ok...I'll make a basket "mock up" to try to get some measurement to guide my order :-)
Greetings from NZ. I'm a bit late to the party but thank you for a fabulous video showing a very simple way to make sour dough. No fuss, just a simple uncomplicated method.
You're very welcome! You might like my other channel dedicated to sourdough ua-cam.com/users/EllysEverydayWholegrainSourdough
@EllysEverydaySoapMaking Thank you. I will have a look
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!
That's music to my ears Nancy, thank you!
I am loving it, it's awesome 👍👍👍
Thank you so much 😀
Your bread is beautiful, absolutely lovely to look at and I'm certain it was delicious!
Thank you Sheryl, yes it was!
Thank you SO much Ellie for this video! I’m just loving my sourdough bread baking journey because of you!! God bless 😊
That's so wonderful, thank you!
Love it and gonna try it 🌾 🍞🥖🧇🥨🥐
Have fun!
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!
Thank you Terry, that's so wonderful to hear! I wish you all the best, and hello from Brisbane! :)
I could watch this all day!!! Thank you for sharing your recipe and baking tips with us!
Thanks Irene, that's so nice to hear! It's a pleasure.
Love your video Elly and looove the bread! 😍
Thank you for such clear and unfussy instructions. Much appreciated.
You are so welcome, thank you for your feedback :)
Very enjoyable.
Thank you :)
I made a bread as per your recipe and it turned out amazing 😻
Fantastic!
As requested, here are the links for my Baccarat roaster (or similar styled models outside of Australia)
* As an Amazon Associate I earn from qualifying purchases.
AU -- Baccarat roaster amzn.to/36pqW4a
US -- amzn.to/3gk2hCB
UK -- amzn.to/3d2gmT3
CA -- amzn.to/2AYJ4Gq or amzn.to/2ZwxqN0
Hi Elly! Ur videos r very helpful. Thanks. Ur Roaster seems pretty heavy, but one from CA link - is light. Do you think it will give the same results?
My roaster is actually very light! It's cast aluminium. I can't say what the results would be from the one in the CA link, I just tried to find the closest thing I could and one that I would consider purchasing myself. You may want to shop around more broadly than amazon and see what else you can find :)
I love your sourdough bread tips. Thanks from Cincinnati, OH, USA.
Thank you truly enjoyed this video. As a new sourdough baker I’ve seen so many videos that are so complex for beginners
Glad you enjoyed it :)
That looks amazing, I will definitely try this. I have been looking for a same day sourdough loaf!!! Thank you
You're welcome Doreen! You might like this 100% whole wheat version as well ua-cam.com/video/0Z3ae1vPNQ0/v-deo.html
Thanks for the time stamps Elly! Really helps me (novice) to plan bread making throughout the day. Lovely loaf too
Thank you Debbie, you're welcome.
Thanks for this video! Hey m going to try this tomorrow!
Excellent! Have fun! :)
Thank you so much. ...
I like make with whole wheat flour and whole barley and mix them ....
But so hard and I haven't been able to bake that bread yet ....
Ah yes, whole wheat and barley would be a much more dense loaf. If you wanted to try mostly whole wheat with a small amount of barley this recipe would be a good one to try:
Whole Wheat Sourdough Bread - In One Day ua-cam.com/video/0Z3ae1vPNQ0/v-deo.html
@@EllysEverydaySoapMaking 💚💛💜👌👌👌👌
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!!!
Ah beautiful Teresa, that's so great. Nice one :)
PERFECT! I wish I could bake as well as You did! Congrats!
Thank you - you can! It just takes some practice :)
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
Thank you so much! I'm really glad you enjoyed it Aria :)
7am here... just started my dough. Just took it out of the oven, 11 hours after starting , and it looks GREAT.
Oooh, exciting! Have fun!
Just took it out of the oven and it looks 👍 great. Thanks Elly.
I’m so exited about this video! I’m baking sourdough this weekend for the first time !
That's exciting! Have fun :)
I love your voice ! So calm! And your recipe it really good!
Thanks!
I made a variation of this two days ago. I let it rest overnight in the fridge and baked it in the morning. It had a great sour flavor.
Wonderful!
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!
Oh that's exciting!! Have fun Gin!
Will try your recipe, Im a beginner making sourdough bread
Beautiful loaf of bread. Ty for sharing. 🙂
Thanks for watching :)
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
You're welcome. Don't give up, your loaves will get better and you'll find it a lot easier with practice.
thank you so much, elly! about the stretch and folds every 30 minutes... the 6th is at 1:30, the 7th at 2:30, and the dough ready at 3:30, which seems to be every hour?
Ah yes, well I aimed for every thirty minutes but life took over and the intervals increased. You don't have to be that precise, just do them a handful of times and you'll have great bread :)
@@EllysEverydaySoapMaking THANK YOU! love your videos, elly, and definitely your down to earth manner.
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.
Oh Aria that is so good! Congratulations! I'm very pleased I was able to help :)
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!!!)
Thank you Ben, that's a great compliment! It's worth getting excited about, that's for sure :)
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!
Aww, thank you!! That's the best feedback, I love it. Appreciate your words. Happy baking!
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
Thank you so much, you're very welcome! It's a lovely easy recipe, and the bread is just delicious!
Terrific loaf. If you are not an expert, you surely make excellent sourdough bread. From the US, so I just love your accent.....
Thank you so much, that's very kind of you to say. Glad you enjoyed the video :)
Simple and awesome
Thank you :)
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?
Ah thank you Geoff! You're very kind. Make sure you catch up with me sometime over on my (relatively new) sourdough channel! ua-cam.com/users/EllysEverydayWholegrainSourdough
I like that you're really clean. Kitchen is spotless 😁
Thank you 😊 That's important to me! (I'm a bit of a neat freak)