I’ve been considering the Mockmill 100 and have been hesitant because of the cleaning process. After watching your video, I feel more comfortable in buying the Mockmill; I hope to get one for Christmas 🤞. I recently discovered your YT channel and website and have watched many of your videos and you describe everything so well. Thank you so much!😊

Blessings for you and your family! What you do is so uniques, soap and bread. Thank you for the hard work and the knowledge that you share with us❤!

Looking forward for the sandwich loaf bread to watch.

Elly, I don't trust silicon pans or any kind of pan that’s made of silicon, I think they are toxic. I like the ones with the sliding cover I would like to buy a couple. Thanks for sharing. That was very informative.

❤you have such a calm and beautiful voice. Blessings! Thank you for this unique video!

❤you are incredible. I am a single blessed mom. I searched everywhere on the internet and here it is, the only place where I could find all clear steps for the sordough starter and sourdough bread with 100% whole spelt flour(I also bought a mockmill 200 because of you🤗). I am from Europe. Blessings to you and your family! Thank you for all your amazing work! Please write also a book on sourdough bread❤😊😊 I wish I could meet you some day to give you a big hug🤗🤗🤗🤗

I have a Pullman Pan but have never used it. Mind you I only just unpacked it after not setting eyes on it for around 6 years! 😂 I look forward to some Elly words of wisdom 🍞

It's so lovely to see you in your lovely back garden Elly - or, is that Miss Kale Ears? Magic. The book sounds wonderful! If there's the right person for a soap making book, I really think it's you Elly. How wonderful to have encountered your post. And yes, to do what comes naturally to you is a gift, a treasure which is just yours. Always happy to have an Elly encounter of whichever kind, all best wishes dearest Elly ✌🏻🥰

Need that recipe!

Can’t wait to hear more! 🎉

Very nice loaf. It feels wonderful even success comes😊

Thanks for showing us after such an efford! Could you please tell us in detail what the tricky side of this pan is about?

Looks great! Can't wait for the long vid 😍

Can’t wait!!

Eagerly waiting!!

Beautiful! Can't wait to see the video!

Would the Burrum Yecora be a good choice of grain Elly?

They are a bunch of pollution even the way that they are dressed up a bunch of pollution

Elly I was interested in that little flaker, but wasn’t sure if I could find a reliable source to purchase it from in the United States. Do you happen to have a link to a reliable source?

My kids had to pay for university they worked hard all their lives and paid for all their books. They did not get any handouts and they are Canadians.

Wow, I love you veggies beautiful garden🥰

I watched your baking pans reviews then this video. You described everything so well for me to understand. I wish I had you as my teacher when I was young. Thank you so much!🥰

I have a question for you. I know this is not a brand new video so you might not get this. Are these genetically modified wheats? Or are they organic wheats? I know Canada uses genetically modified wheats. And now unfortunately in September 2024 the United States has just approved genetically modified wheat. It’s a very sad day for us.

❤❤❤you are amazing! so blessed to have found your videos. Thank you and blessings!!!

I made the the whole wheat’s butternut squash bread and it turned out really just like yours but I over baked it a little. I was wondering isn’t better if you don’t roast the spices because they get roasted while the bread bakes?

I made the the whole wheat’s butternut squash bread and it turned out really just like yours but I over baked it a little. I was wondering isn’t better if you don’t roast the spices because they get roasted while the bread bakes?

GREAT

​@ellyswholegrainsourdough keep on the nice work, carry on feeding us.

That is so exciting!! Yay! Good job Elly 😊

Looks so good

That's very lovely!

Soooo nice to see your garden and spend a few minutes with you and a cuppa. 👍. 💕🌞🌵😷

Congratulations! You do what makes you happy! If they really love you, they'll support you! If not, you don't need them any ways. 👍. We love you and think all you do is fantastic! Big hugs 🤗! Sending lots of love 💕 from sunny 🌞 Arizona 🌵 USA. Take care of yourself and each other 😷.

Hi Elly. I made this 100% whole-wheat sourdough bread in a tin and it is the best loaf ever. Very easy to make and the loaf of bread turned out beautifully - the texture and the flavour were incredible. Thank you Loved watching your video and I love this recipe. 🦋 Delia

Hey, would love to have a coffee with you and have a chat about the difference between how you make it and how I am trying to make sour dough using spelt flour and ancient grains. I seem to not have it worked it out yet. I tend to use %% and not stick only to grains. Anyway, all the best young lady from an old fella down in the Redlands.

Maam, u have baked it like a pro!!! Beautiful ❤❤❤❤❤ and so healthy. Thnk u for the recipe ❤❤❤❤😊

Thank you for using your hand mixer. I’ve been wondering if that would work. I really appreciate you sharing your WGSD videos with us.

No mention of the advantages of fresh rolled grains. Once a kernel of grain is "opened", oxidation begins, and within 72 hours up to 90% of certain B vitamins are lost through oxidation. So rolling them fresh before use retains all the nutrition that these whole grains provide. So, don't roll them until you're ready to use them. This is one of the main reasons I began to grind/roll my own grains since flour and rolled grains can be days/weeks/months old before you purchase them. I've been using this flaker for a while now, and enjoy the flavor fresh rolled provides, along with the nutritional advantage.

Thanks that was very easy to understand and appreciate ❤

I am just two weeks into my sourdough baking journey. Your videos are a great help. Thanks so much. Love the type of jar you are using for your starter. If you don’t mind could you tell me what size Weck jar you are using. I find it a bit hard to judge. Thanks

This is such an excellent tutorial Elly :) I am so very grateful to you for making this as I am just wanting to start making Tofu and wasn't sure what coagulant to use, then your video popped up!! PERFECT !!! I've been making wonderful sourdough bread for years now through one of your video tutorials, so I have every faith that this tutorial too will be just what I need :). Its a wonderful thing to have you in my online life :)

DAY 1,2,3,4,5 UNDERSTAND BUT DAY 6 NOT UNDERSTAND PLEASE STEP BY STEP RECIPE WANTED PLEASE 😢

I appreciate this video. I would love to try this spice blend. I grew up and lived on Long Island, NY (just east of NYC) from the 1950s to the late 1970s and a very popular bread that could be found in any grocery store back then was called Munzenmeiers'. My grandmother used to work at that German bread factory for many years (In Queens County). Upon visits to our home, she would bring the various rye and pumpernickel loaves in a big bag (big family) that were so delicious. Great memories. Both my grandmother and that factory are long gone, but, I've not tasted better rye and pumpernickel bread since.

thank you for sharing.

I think it's very lovely to be independent and grind flour at home😊

Hi Elly! I just found your channel as I’m new with sourdough and trying to learn. I know this video is old, but here’s hoping you see this comment! Would your method of starter maintenance work if you DO like sour breads? I’m very attracted to the no-frills fridge idea, but my family greatly prefers that stronger sour flavor. Any thoughts?

Clear and practical. Were you a maths teacher in a former life?! I have never pre-heated my Emile Henry. I need to get an appropriate banneton and try that! Can't wait to have you on the podcast again talking about this :-)

Looks delicious! My hubby has some butternut squash growing, so I’ll have to give this a try! Thanks for sharing! 😊❤️

No stretch & folds? I can live with that! 😂 I made this loaf from a previous video. I love your recipe, because there’s no fat or sugar added. My loaf looked done, but when I cut into it (after cooling), it was clearly undercooked. I am open cooking. I also live at a high altitude (5,900 ft). What adjustments would you suggest? Thanks so much! ❤

Does the method you use to feed your starter give you a more sour taste?