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.
Hi Elly, miss seeing you but this is acceptable! LOL Love the tips and agree what drew me to sourdough breads initially was health/nutrition, but what keeps me is flavor. Growing up on store bought, mass produced white bread, I didn’t realize it had little nutrition and virtually no flavor! I am also learning to be content with my not so “picture perfect” loaves because they are always delicious!
That's great Dale, thank you as always. I actually filmed this in front of the camera but it didn't work out so well so I had to rethink it quickly to get it done this week. In the end I found it nice not to have to speak on camera, that's always quite a challenge. I like the idea of doing a podcast, so maybe I'll do more of these for the heavy 'talkie' subjects (just to get them done, otherwise I avoid them). I agree, flavour! How did I miss that!! Of course, the flavour of these breads is like nothing else :)
Thank you so much Elly for your wonderful tips, I just baked your 100% Whole wheat/whole grain (extended cold autolyse method) last night following all your instructions (except I used Aldi's wholemeal flour)my dough was pretty wet so mixed some organic whole rye flour from Demeter Farm towards the last shaping before bake and was so good thank you again and am in Sydney
Hi Veena, wow thank you! Glad you liked this. Oh interesting, yes the long autolyse method would be a challenge with supermarket wholemeal flour, which is mostly all purpose/plain flour with some bran added back in (very different to a stone ground truly 'whole' wheat flour). I can imagine it would have been very soft. You might really enjoy this video - which I made using 100% Aldi wholemeal flour during lockdowns last year ua-cam.com/video/2xwnejShsYk/v-deo.html (this video is on my original channel, all bread videos are here from now on)
Good afternoon Elly and fellow you-tubers, excellent video as always, great tips!! I appreciated most the tip "don't equate flour protein level with gluten strength " Have a nice day everyone!!
Hello Mam...I live in Thailand. I have just gotten a Panasonic Bread machine maker. I'm new for making bread. Could you advise about making a sourdough starter,please?
Hi, yes these two videos would be very helpful for you! Make ANY TYPE of sourdough starter with one easy process ua-cam.com/video/d36SVZj7TuI/v-deo.html Simple Whole Wheat Sourdough Bread Machine Recipe ua-cam.com/video/wp2c9LDEG3Y/v-deo.html
I’m so glad I watched this! I am on the first rise using freshly milled grains for the first time. I had no idea fresh-milled may rise quicker. I would have over-fermented the dough for sure. Thanks for the tips, Elly.
I wonder how you feel about adding a tbsp or two of Vital Wheat Gluten to the dough. Is that cheating? I love adding that amount of psyllium husks! But I like to add the gluten too.
I have no problem at all with adding extra gluten to bread recipes, if that's what you want to do. Personally, I don't bother with it though. It can make the bread too tough if you use too much. I much prefer using the grains I have and a bit of psyllium/chia or linseeds these days.
@@ellyswholegrainsourdough Thanks for the "too tough" tip! I shall be careful not to add too much. (Sometimes I also add dehydrated potato flakes for added softness.)
@@ellyswholegrainsourdough Hi Elly, Your recipes are wonderful and I'm still in the early learning phase. Is there an approximate % of seeds to add to the dough? If adding psylillium, what forma of psyillium should I add? Does psylillum absorb much water that i should presoak or increase hydration? Linseed (flax) I understand is very thirsty and soaks up water and ideally should be crushed to ivcrease its nutritional value. Thanks
Excellent! Thank you. I really feel that's important for us whole grain home bakers. Our breads are superb even if they don't look like something from a glossy coffee table book!
It really depends on your mixer, I'd follow the given instructions for the setting. In my kitchenaid I used to mix on speed two for about 7-8 minutes. In my little bear mixer or a bread machine I mix for 15-20 minutes.
I've noticed in some of your other videos that you place your bread in a covered roaster. I find that interesting. Could you tell me something about it such as brand, type of material, etc. Thank you.
Yes, that's right I do Betty. It's a great way to get steam around your loaf for a better oven spring and crust. The brand I have is a Baccarat roaster, not available online anymore but you can still buy them in some House stores here in Australia. They are made of cast aluminium - very light, easy to handle and very conductive for fast heating.
@@ellyswholegrainsourdough Thanks for getting back to me. I had never seen a roaster such as yours (had only had/seen the oblong/round ones) & was intrigued with it. Since I live in the U.S., I'll have to do a little digging around to find something similar. It seemed to me to be such a great idea for bread baking. I really prefer a loaf pan bread rather than a round loaf. Thank again & have a great day 🙂
Thank you for the information. My 100% white wheat (freshly ground) is still a bit too dense, but I am determined to continue with learning how to make the best loaf possible for myself as it is healthier.
Thank you for this, Elly. I really enjoy, and appreciate, you and your videos. You give practical, sensible, experience-based knowledge, on both sourdough AND soap-making. Winning all-round ☺️ You have such great teaching energies. Thanks, once again for making and sharing your wisdom. Oh, and I loved your soap cage/shaker video. Remember to use it as a mic and sing into now and then. Nothing like a bit of Kitchen Karaoke 😁🎤🎶🧼
Kelly, thank you! Oh gosh the karaoke comment has me smiling. I would do that too you know :) Seriously, thank you. I appreciate your feedback and kind words very much.
@@ellyswholegrainsourdough it's my honest opinion. And definitely get into that Kitchen Karaoke. By the way, I make the fermented oats you talked about. I must also check in on the Ancestral Kitchen Podcast again, soon. I really like that. Your episode was enlightening, as well.
That's great! I'm still eating them too, they're quite enjoyable in bread and on their own (with banana is nice). I love those Ancestral Kitchen ladies. I don't eat exactly the same way they do (I eat whole food plant based) but there is so much overlap with my approach and I love their focus on food sovereignty and environmental awareness re. food systems. Such good content!
@@ellyswholegrainsourdough I too eat wholefood, plant-based foods 🤗I soak my legumes, and grains, and sprout what I can. Nutrient-dense foods and I are great friends ☺️
Great information. Thanks for sharing. I have watched several of your videos today and have seen you feed your sourdough starter with whole wheat flour but I wanted to know if you ever feed it with fresh ground whole wheat flour? I try to only use home-ground flour but I am afraid to "mess up" my starter.
Hi Elly I have been watching you last few days learning about sour dough … I’m a visual learner lol… I heard About you from the bread Beckers they have a you tube channel Sue is the owner .. I learned thru them about making bread using whole grains ( started a year half ago haven’t looked back ) I binged watch Sue now I got that down now I want to learn sour dough an it’s nice to know you use whole grains I learned from Sue your body utilizes. 44 vitamins but when you mill your four you get 40 from milling your own flour… do you make hamburger buns or pancakes dinner rolls would love to see videos on that . Only thing here in the states we don’t go by grams .. we go by cups or measuring spoons so trying to figure that out when you say grams ..
Hi Tina, thanks for your comment! I've heard about Sue Becker, that's exciting to think you found me through her channel. Thanks for your suggestions, I would like to make some videos on rolls, buns etc. soon. Here in Australia (same as for Europe and UK and elsewhere) we use grams. I would like to do a conversion chart soon because most of my audience is in the USA as far as I can tell! Now that I mill all of my own flour I find it much easier to weigh the grain and mill just what I need, and adjust the water if needed instead of the flour. Great topic though, thanks for your suggestions.
Very educational. Didn't realise so much to consider with sourdough, I am keen to try one of these days 😁😁😁 The gums can cause a little discomfort if people aren't used to it, takes a few consumptions for the stomach to get used to it, some people have complete intolerance to it. I think the whole seed binders are a better option for sure 🙏
Thank you George! It warms my heart to know we have more in common that soap making! I'm sure you are an excellent cook and baker in your own right - I just get that feeling about you. You should definitely try sourdough, it's the most amazing bread and so healthy for you. I started with plain flour and wholemeal from the supermarket and even with that it was a revelation! It's really fun and easy once you get into it too. You'd be hooked I reckon. Thanks for commenting :)
Hi Nicolene, thank you, but I'm sorry to hear of your struggles! Have you seen my videos and page on that topic? They should help, all linked here www.ellyseveryday.com/how-to-make-a-sourdough-starter
Just found this channel! I’m originally a kiwi but I’ve been living in the USA for years now, we’ve been milling our own flour for almost a year now because of the extreme health benefits! I have struggled in my bread making and textures, and stumbled across this channel last week, it has helped me so much! While I researched in understand that fresh milled flour is different, a lot of the recipes here use eggs or lecithin as a binder, which make my bread taste funny. I was so intimidated by sourdough and the thought of feeding a starter daily. But your videos helped me to chill out and realise it can be a low maintenance process for a busy lifestyle! We’ve got 4 kids, we homeschool one of the 4 and we live an active lifestyle so full days in the kitchen just weren’t realistic for me, and all the resources I had available to me here were of home makers who spent their days in the kitchen 😅 Thank you for this resource!!! Very informative, and super easy to understand. As someone who loves a complex flavour to my bread, I’ve been struggling to find that out of a daily bread.
Oh wow, that is just fantastic! Thank you, so great to hear from you. I'm glad my videos are helpful to you. I don't have a big family, but I'm still busy! I don't think I'd still be making my sourdough after all these years without easy methods. I don't see why it needs to be complicated. I'm also not a fan of lecithin and eggs etc, though I do use some psyllium husk and ground linseeds in my low gluten recipes. Thanks again, so nice to hear.
I like to use my flour straight away after milling, but of course there's nothing wrong with storing your flour or buying store bought whole flours if that's what works best for you. Generally speaking (like any fresh food), the older something is, the more the nutrition degrades. Keep your flours fresh in the fridge or freezer if you can't use them straight away is the best advice :)
This is my favorite of all your videos. I also read somewhere that a cold ferment does not work with with fresh grains as they continue to ferment pretty rapidly in the fridge. Have you noticed that?
Thanks so much Brenda. Yes, that is definitely an issue! It can be done, but you have to keep the first rise a bit shorter and be aware of your fridge temps (some are not always so cold!)
@@ellyswholegrainsourdough That is so helpful. The you so very much! My doughs are fermenting super duper quickly (less than 6 hours) even in a cold (64 degrees F) house. Can't imagine what it will be like when it gets warm out lol.
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.
Hi Elly, miss seeing you but this is acceptable! LOL
Love the tips and agree what drew me to sourdough breads initially was health/nutrition, but what keeps me is flavor. Growing up on store bought, mass produced white bread, I didn’t realize it had little nutrition and virtually no flavor! I am also learning to be content with my not so “picture perfect” loaves because they are always delicious!
That's great Dale, thank you as always. I actually filmed this in front of the camera but it didn't work out so well so I had to rethink it quickly to get it done this week. In the end I found it nice not to have to speak on camera, that's always quite a challenge. I like the idea of doing a podcast, so maybe I'll do more of these for the heavy 'talkie' subjects (just to get them done, otherwise I avoid them). I agree, flavour! How did I miss that!! Of course, the flavour of these breads is like nothing else :)
Thank you so much Elly for your wonderful tips, I just baked your 100% Whole wheat/whole grain (extended cold autolyse method) last night following all your instructions (except I used Aldi's wholemeal flour)my dough was pretty wet so mixed some organic whole rye flour from Demeter Farm towards the last shaping before bake and was so good thank you again and am in Sydney
Hi Veena, wow thank you! Glad you liked this. Oh interesting, yes the long autolyse method would be a challenge with supermarket wholemeal flour, which is mostly all purpose/plain flour with some bran added back in (very different to a stone ground truly 'whole' wheat flour). I can imagine it would have been very soft. You might really enjoy this video - which I made using 100% Aldi wholemeal flour during lockdowns last year ua-cam.com/video/2xwnejShsYk/v-deo.html
(this video is on my original channel, all bread videos are here from now on)
Great advice. Thanks for telling me to lower my expectations, to appreciate my “brick” breads...and to learn from them. Thanks, Elly!
You're welcome Susie. Whole grain sourdough is not the easiest bread to make unfortunately, but it's worth it!
Good afternoon Elly and fellow you-tubers, excellent video as always, great tips!! I appreciated most the tip "don't equate flour protein level with gluten strength " Have a nice day everyone!!
Thanks Despina, I'm so glad you picked up on that! People get caught up on that one all the time. Glad you enjoyed this :)
Hello Mam...I live in Thailand. I have just gotten a Panasonic Bread machine maker. I'm new for making bread. Could you advise about making a sourdough starter,please?
Hi, yes these two videos would be very helpful for you!
Make ANY TYPE of sourdough starter with one easy process ua-cam.com/video/d36SVZj7TuI/v-deo.html
Simple Whole Wheat Sourdough Bread Machine Recipe ua-cam.com/video/wp2c9LDEG3Y/v-deo.html
Thanks for your kindness.
I’m so glad I watched this! I am on the first rise using freshly milled grains for the first time. I had no idea fresh-milled may rise quicker. I would have over-fermented the dough for sure. Thanks for the tips, Elly.
You're welcome Holly :)
I wonder how you feel about adding a tbsp or two of Vital Wheat Gluten to the dough. Is that cheating? I love adding that amount of psyllium husks! But I like to add the gluten too.
I have no problem at all with adding extra gluten to bread recipes, if that's what you want to do. Personally, I don't bother with it though. It can make the bread too tough if you use too much. I much prefer using the grains I have and a bit of psyllium/chia or linseeds these days.
@@ellyswholegrainsourdough Thanks for the "too tough" tip! I shall be careful not to add too much. (Sometimes I also add dehydrated potato flakes for added softness.)
It sounds like you know what you're doing :)
@@ellyswholegrainsourdough Hi Elly, Your recipes are wonderful and I'm still in the early learning phase. Is there an approximate % of seeds to add to the dough? If adding psylillium, what forma of psyillium should I add? Does psylillum absorb much water that i should presoak or increase hydration? Linseed (flax) I understand is very thirsty and soaks up water and ideally should be crushed to ivcrease its nutritional value. Thanks
Thank you SO MUCH for all these tips! Number 5 really hit home with me! Just learn to be content with what you create with your own two hands!
Excellent! Thank you. I really feel that's important for us whole grain home bakers. Our breads are superb even if they don't look like something from a glossy coffee table book!
How long do you knead strong whole wheat sourdough in the mixer? And what setting?
It really depends on your mixer, I'd follow the given instructions for the setting. In my kitchenaid I used to mix on speed two for about 7-8 minutes. In my little bear mixer or a bread machine I mix for 15-20 minutes.
I've noticed in some of your other videos that you place your bread in a covered roaster. I find that interesting. Could you tell me something about it such as brand, type of material, etc. Thank you.
Yes, that's right I do Betty. It's a great way to get steam around your loaf for a better oven spring and crust. The brand I have is a Baccarat roaster, not available online anymore but you can still buy them in some House stores here in Australia. They are made of cast aluminium - very light, easy to handle and very conductive for fast heating.
@@ellyswholegrainsourdough Thanks for getting back to me. I had never seen a roaster such as yours (had only had/seen the oblong/round ones) & was intrigued with it. Since I live in the U.S., I'll have to do a little digging around to find something similar. It seemed to me to be such a great idea for bread baking. I really prefer a loaf pan bread rather than a round loaf. Thank again & have a great day 🙂
Thank you for the information. My 100% white wheat (freshly ground) is still a bit too dense, but I am determined to continue with learning how to make the best loaf possible for myself as it is healthier.
I would definitely try an autolyse process which I show in a few of my whole wheat videos. Using a mixer of some sort helps too if you have one :)
Thank you for this, Elly. I really enjoy, and appreciate, you and your videos. You give practical, sensible, experience-based knowledge, on both sourdough AND soap-making. Winning all-round ☺️ You have such great teaching energies.
Thanks, once again for making and sharing your wisdom. Oh, and I loved your soap cage/shaker video. Remember to use it as a mic and sing into now and then. Nothing like a bit of Kitchen Karaoke 😁🎤🎶🧼
Kelly, thank you! Oh gosh the karaoke comment has me smiling. I would do that too you know :)
Seriously, thank you. I appreciate your feedback and kind words very much.
@@ellyswholegrainsourdough it's my honest opinion. And definitely get into that Kitchen Karaoke.
By the way, I make the fermented oats you talked about. I must also check in on the Ancestral Kitchen Podcast again, soon. I really like that. Your episode was enlightening, as well.
That's great! I'm still eating them too, they're quite enjoyable in bread and on their own (with banana is nice). I love those Ancestral Kitchen ladies. I don't eat exactly the same way they do (I eat whole food plant based) but there is so much overlap with my approach and I love their focus on food sovereignty and environmental awareness re. food systems. Such good content!
@@ellyswholegrainsourdough I too eat wholefood, plant-based foods 🤗I soak my legumes, and grains, and sprout what I can. Nutrient-dense foods and I are great friends ☺️
Ah yes, wonderful! Me too :)
Awesome video 👏👏
Thank you! Cheers!
Great information. Thanks for sharing. I have watched several of your videos today and have seen you feed your sourdough starter with whole wheat flour but I wanted to know if you ever feed it with fresh ground whole wheat flour? I try to only use home-ground flour but I am afraid to "mess up" my starter.
Hi Dee, yes my whole wheat flour is always freshly milled :)
Hi Elly I have been watching you last few days learning about sour dough … I’m a visual learner lol… I heard About you from the bread Beckers they have a you tube channel Sue is the owner .. I learned thru them about making bread using whole grains ( started a year half ago haven’t looked back ) I binged watch Sue now I got that down now I want to learn sour dough an it’s nice to know you use whole grains I learned from Sue your body utilizes. 44 vitamins but when you mill your four you get 40 from milling your own flour… do you make hamburger buns or pancakes dinner rolls would love to see videos on that . Only thing here in the states we don’t go by grams .. we go by cups or measuring spoons so trying to figure that out when you say grams ..
Hi Tina, thanks for your comment! I've heard about Sue Becker, that's exciting to think you found me through her channel. Thanks for your suggestions, I would like to make some videos on rolls, buns etc. soon. Here in Australia (same as for Europe and UK and elsewhere) we use grams. I would like to do a conversion chart soon because most of my audience is in the USA as far as I can tell! Now that I mill all of my own flour I find it much easier to weigh the grain and mill just what I need, and adjust the water if needed instead of the flour. Great topic though, thanks for your suggestions.
What a great faux podcast!!! Thanks Elly, I can definitely do bricks but not sure my dentures would agree!! 😬lol
Thank you. Thankfully the brick breads only look like bricks ;)
Very educational. Didn't realise so much to consider with sourdough, I am keen to try one of these days 😁😁😁 The gums can cause a little discomfort if people aren't used to it, takes a few consumptions for the stomach to get used to it, some people have complete intolerance to it. I think the whole seed binders are a better option for sure 🙏
Thank you George! It warms my heart to know we have more in common that soap making! I'm sure you are an excellent cook and baker in your own right - I just get that feeling about you. You should definitely try sourdough, it's the most amazing bread and so healthy for you. I started with plain flour and wholemeal from the supermarket and even with that it was a revelation! It's really fun and easy once you get into it too. You'd be hooked I reckon. Thanks for commenting :)
Hi Elly I love jou bread recipes but I'm struggling to make a sour dough starter no success please can you help me I'm in South Africa thank you.
Hi Nicolene, thank you, but I'm sorry to hear of your struggles! Have you seen my videos and page on that topic? They should help, all linked here www.ellyseveryday.com/how-to-make-a-sourdough-starter
Just found this channel! I’m originally a kiwi but I’ve been living in the USA for years now, we’ve been milling our own flour for almost a year now because of the extreme health benefits! I have struggled in my bread making and textures, and stumbled across this channel last week, it has helped me so much! While I researched in understand that fresh milled flour is different, a lot of the recipes here use eggs or lecithin as a binder, which make my bread taste funny. I was so intimidated by sourdough and the thought of feeding a starter daily. But your videos helped me to chill out and realise it can be a low maintenance process for a busy lifestyle! We’ve got 4 kids, we homeschool one of the 4 and we live an active lifestyle so full days in the kitchen just weren’t realistic for me, and all the resources I had available to me here were of home makers who spent their days in the kitchen 😅
Thank you for this resource!!! Very informative, and super easy to understand. As someone who loves a complex flavour to my bread, I’ve been struggling to find that out of a daily bread.
Oh wow, that is just fantastic! Thank you, so great to hear from you. I'm glad my videos are helpful to you. I don't have a big family, but I'm still busy! I don't think I'd still be making my sourdough after all these years without easy methods. I don't see why it needs to be complicated. I'm also not a fan of lecithin and eggs etc, though I do use some psyllium husk and ground linseeds in my low gluten recipes. Thanks again, so nice to hear.
Saw your post over on FB and HAD to click your link to check it out! Listening now... thanks for sharing your knowledge with us!
Thank you so much, I really appreciate your feedback! You're most welcome :)
Thank you so much Elly for sharing your experience and wisdom! You are always such a good example to me of down to earth sourdough baking. 💕
Thanks Tara, you're welcome!
So many very helpful tips (especially #5 for me)! Thanks, Elly🤗
You're welcome Tray, that's great to hear! I'm glad you liked #5, I need a reminder of that too sometimes :)
Hi. How long is a reasonable time when needed to mill flour before baking for best nutrition?. Thanks.
I like to use my flour straight away after milling, but of course there's nothing wrong with storing your flour or buying store bought whole flours if that's what works best for you. Generally speaking (like any fresh food), the older something is, the more the nutrition degrades. Keep your flours fresh in the fridge or freezer if you can't use them straight away is the best advice :)
I agree on the water content. I usually need a less water than you describe in your recipes, but it's a pretty precise.
Yes that's a common thing. I think I prefer wetter doughs as well because they're easy to mix :)
Wow! Thanks Elly, stay awesome girl! 😇🌎🌄
Thanks Dean! Glad you liked it :)
Thanks. VERY helpfull!
Glad it helped!
This is my favorite of all your videos. I also read somewhere that a cold ferment does not work with with fresh grains as they continue to ferment pretty rapidly in the fridge. Have you noticed that?
Thanks so much Brenda. Yes, that is definitely an issue! It can be done, but you have to keep the first rise a bit shorter and be aware of your fridge temps (some are not always so cold!)
@@ellyswholegrainsourdough That is so helpful. The you so very much! My doughs are fermenting super duper quickly (less than 6 hours) even in a cold (64 degrees F) house. Can't imagine what it will be like when it gets warm out lol.
You've got a very lively starter there!
Great video! Super excellent!
Thanks Paula!
I think I will be back to listen to this again!
That's great Lori, glad you liked it!