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.
It’s nice to hear the birds while you are baking. My cousin call ones in a while from Australia and I could hear the birds with that beautiful sound. Love your bread looks delicious 😋
You are my favorite teacher. I haven’t availed myself with your soap classes yet cause sour dough is what I’m upto now. , But I watch and rewatch many of your videos. I used your starter videos to create “Edna” for my bread making. Thank you much appreciation.
I have heard of the scald method on the Whole Grain FB group, but didn’t know what it entailed. I am looking forward to trying this recipe! Spelt is my favorite! Loved the video Elly!
Very interesting process , but do we have time to do this on a regular basis ? I know I don’t . But , as usual, it was delightful to sit back, learn and watch you do all the work: ironically, the perfect meditation video wild life and all! Thank you.
Thank you, I hear what you're saying, this is more of an involved process than I am used to with my 'everyday' loaves, but I guess you work things into your schedule, and the more you do them, the more fast and efficient you become. I know that Alison is extremely productive in her kitchen, makes ALL of her own food and manages to keep things relatively simple. The scald looks a bit involved, but it only takes a minute or two really :)
I was thinking about this more, I generally don't pre-make my 'levain' but instead just use my starter from the fridge (it's usually only 3-4 days old). I wanted to be true to Alison's method, but going forward I would just use my starter from the fridge like I always do, which would simplify this recipe a lot! (No waiting then, you could just make the scald and mix as soon as it cooled off). I hope you try it!
Thanks, Elly, for another great whole grain video. I will definitely try the scald method. By the way, I wouldn’t call your bake overdone! I love it that way.
Thanks Arlo. I generally like my bakes very well done, this one was borderline! It's interesting how some loaves brown/blacken more evenly over the whole crust, but this one burned just at the tips of the bursty cracks. I generally go for a more even, darker colour if I can achieve it. So much flavour is in the crust.
Burnt or not(I've done worse:)), still a nice looking loaf! Very enlighting. It's nice to know you're getting out and enjoying time with your friends. Good for the soul!
Love the recipe! Hope I get to try it soon!! (: PS: Did you know you had a mention in one of Safiyaa Naygard's recent videos? I was so hyped to see the mention hehe. :P
Hi Shorty, yes!! I did see that! Actually a few people emailed me about it, otherwise I would not have known at all! I was very flattered indeed. What a boost it gave my soap making channel too. Glad you enjoyed the video - do try Alison's spelt bread! Very yummy indeed :)
Oh yay, I'm glad you're soap making videos are getting the attention they deserve! And yes, I'd love to try the bread, but spelt is actually quite tough to find where I live.
You're welcome Antionette, Spelt is a type of wheat, one of the 'ancient' varieties. It's quite different to modern whole wheat grain. If you look for whole spelt flour in Canada you will certainly find it!
Hi Tray, this bread is quite different to the psyllium husk loaves. It's much more firm and less moist. I'd say if you like a soft, wholegrain bread, the 'gel-method' loaves might be more to your preference. Having said that though, I would add more water if I made this again, which may soften it further. Funny about Kevin, no, he's too well fed to bother with the wildlife (thankfully), he was probably asleep somewhere for this one :)
Great question, I just filmed this for my upcoming Q&A videos - thanks for asking it! I just weigh the grain so that I only mill what I need. I usually add an extra 3-4g to the total because a few grams are lost in the milling.
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.
It’s nice to hear the birds while you are baking. My cousin call ones in a while from Australia and I could hear the birds with that beautiful sound. Love your bread looks delicious 😋
Thank you Antionette, yes the spring wildlife in my videos is always nice, noisy as they can be sometimes!
You are my favorite teacher. I haven’t availed myself with your soap classes yet cause sour dough is what I’m upto now. , But I watch and rewatch many of your videos. I used your starter videos to create “Edna” for my bread making. Thank you much appreciation.
Thank you Connie, that's great to hear! You're very welcome :)
I have heard of the scald method on the Whole Grain FB group, but didn’t know what it entailed. I am looking forward to trying this recipe! Spelt is my favorite!
Loved the video Elly!
Oh great Lori! Try it with more water if you're using freshly milled spelt. I think I evaporated too much water when I cooked the scald. Have fun!
@Lori Schneider... which group?
Very interesting process , but do we have time to do this on a regular basis ? I know I don’t . But , as usual, it was delightful to sit back, learn and watch you do all the work: ironically, the perfect meditation video wild life and all! Thank you.
Thank you, I hear what you're saying, this is more of an involved process than I am used to with my 'everyday' loaves, but I guess you work things into your schedule, and the more you do them, the more fast and efficient you become. I know that Alison is extremely productive in her kitchen, makes ALL of her own food and manages to keep things relatively simple. The scald looks a bit involved, but it only takes a minute or two really :)
@@ellyswholegrainsourdough very compelling response! I’ll give it a go and persevere!
I was thinking about this more, I generally don't pre-make my 'levain' but instead just use my starter from the fridge (it's usually only 3-4 days old). I wanted to be true to Alison's method, but going forward I would just use my starter from the fridge like I always do, which would simplify this recipe a lot! (No waiting then, you could just make the scald and mix as soon as it cooled off). I hope you try it!
Thanks, Elly, for another great whole grain video. I will definitely try the scald method. By the way, I wouldn’t call your bake overdone! I love it that way.
Thanks Arlo. I generally like my bakes very well done, this one was borderline! It's interesting how some loaves brown/blacken more evenly over the whole crust, but this one burned just at the tips of the bursty cracks. I generally go for a more even, darker colour if I can achieve it. So much flavour is in the crust.
Wow! Thanks Elly! 😇🌎💖
You're welcome Dean, thanks!
I learned much! Thank you. Trying this bread this week!!!!!
That's great! Thanks Charleen.
Burnt or not(I've done worse:)), still a nice looking loaf! Very enlighting. It's nice to know you're getting out and enjoying time with your friends. Good for the soul!
Thank you Kathy, I'm glad you enjoyed it!
Love the recipe! Hope I get to try it soon!! (:
PS: Did you know you had a mention in one of Safiyaa Naygard's recent videos? I was so hyped to see the mention hehe. :P
Hi Shorty, yes!! I did see that! Actually a few people emailed me about it, otherwise I would not have known at all! I was very flattered indeed. What a boost it gave my soap making channel too.
Glad you enjoyed the video - do try Alison's spelt bread! Very yummy indeed :)
Oh yay, I'm glad you're soap making videos are getting the attention they deserve!
And yes, I'd love to try the bread, but spelt is actually quite tough to find where I live.
Oh I see! This would probably work quite well with other grains too, I made a barley and wheat bread with a scald once and it wasn't bad!
Ohh, that sounds yum, I'll try it out! Thanks for the suggestion!
Love an Aussie crow!
Hello Elly, Thanks for the video what is Spelt whole grain flour? Is it whole wheat flour because that is what we call it in Canada.
You're welcome Antionette, Spelt is a type of wheat, one of the 'ancient' varieties. It's quite different to modern whole wheat grain. If you look for whole spelt flour in Canada you will certainly find it!
Elly, does this compare to your psyllium husk version? (Was Kevin outside trying catch the crows and cicadas? 😸)
Hi Tray, this bread is quite different to the psyllium husk loaves. It's much more firm and less moist. I'd say if you like a soft, wholegrain bread, the 'gel-method' loaves might be more to your preference. Having said that though, I would add more water if I made this again, which may soften it further. Funny about Kevin, no, he's too well fed to bother with the wildlife (thankfully), he was probably asleep somewhere for this one :)
Question. Do I measure the grams in berries or measure the flour in grams after it’s been ground?
Great question, I just filmed this for my upcoming Q&A videos - thanks for asking it! I just weigh the grain so that I only mill what I need. I usually add an extra 3-4g to the total because a few grams are lost in the milling.