Frugal Sourdough Bread - EASY wholemeal sourdough using supermarket flour. Only $1.37 per loaf!

An easy and very affordable way to make healthy wholemeal sourdough bread at home, with simple ingredients from the supermarket. This bread recipe contains 100% wholemeal flour, table salt, water and sourdough starter - that's it! The total cost for making this loaf was $1.37 Australian Dollars, not including water and electricity.
I baked this bread in a Vardargen loaf tin from Ikea ($5.99), but you could use any bread pan you have, or see if you can find one in a charity shop. I've included the dimensions for my tin below as well as a smaller version of the recipe if you have a smaller sized loaf pan.
This bread is wonderful for sandwiches, toast, or slicing for the freezer - a great everyday style of bread that won't break the bank!
RECIPE
*measures are Australian metric
5 cups / 700g wholemeal flour (I used 10 x half cup measures in the video. The flour used was Aldi's 'White Mill' brand wholemeal flour)
2tsp / 12g salt, any will do
2.25 to 2.5 cups water / about 560g
Half to 2/3 cup sourdough starter / about 140g
For a smaller loaf I would use:
3 cups flour
1 tsp salt
1 and a 1/3 cups water (or a tad more)
Half a cup of starter
The bulk fermentation (first rise) for this loaf took five and a half hours, but yours might be shorter or longer than this - you have to watch the dough, not the clock.
I did about 4 sets of stretch and folds.
The final proof for this dough was 90 minutes, yours might be shorter or longer.
The loaf was baked for about 50 minutes in a fan forced oven, preheated to 220°C / 430°F. Your oven may be slower or faster than mine, just bake your loaf until it is dark golden colour. Don't bake it too lightly, it needs to be baked as long as possible to ensure it's fully cooked all the way through.
Ikea Vardargen loaf tin dimensions: 29cm long x 10cm wide x 7cm deep
MY NEW SOURDOUGH CHANNEL
/ ellyseverydaywholegrai...
WEBSITE
www.ellysevery...
HOME MILLING
Information about home milling including Mockmill links and discount codes for Australia, USA and international customers is here www.ellysevery...
Thank you for your ongoing contributions, comments, feedback and support.
If you would like to support my work further, please visit my 'Buy Me a Coffee' page here: www.buymeacoff...
Copyright © Elly’s Everyday 2021. All Rights Reserved.

[@EllysEverydaySoapMaking]

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.

[@sueroussopoulos9466]

I absolutely love your videos! You radiate such a calm, no worries vibe. I would imagine that your “you can do this” attitude has encouraged many to give it a try. It was one of your videos that finally gave me the courage to make a batch of soap. I will be forever grateful. Thanks.

[@EllysEverydaySoapMaking]

Thank you so much Sue, yes I really do want people to have the confidence to give these things a go. I'm always striving for that :)

[@1001reasons1968]

@@EllysEverydaySoapMaking A natural teacher 🙂

[@EllysEverydaySoapMaking]

Thanks T xx

[@helenlea693]

Baked my fist sourdough loaf today. It was a mix of wholemeal and some bread flour I had in my freezer. A week in the making- getting my starter going etc and seemed to be hopping all over the place as there are so many different KZbins, recipes etc. Your videos saved the day. In spite of all the weird things I did my bread turned out ok with just a slight hint of sourness. I live in north Queensland so proving times had to be based on how much dough had risen which was only a couple of hours as it was about 28 degrees today. I want to bake 2 loaves at a time in future so I guess I will have to split my starter and have 2 in the fridge ready to go. I have a fair amount of plain and wholemeal flours in my pantry to will just be taking pot luck until I use it all up. Thanks Jane

[@EllysEverydaySoapMaking]

That's so great Jane, thanks for your feedback. I love hearing from fellow Qlders :) One thing you could try is to just split the starter you have between your two loaves, and ferment them longer. 50 or 100g of starter will ferment a loaf just fine, so you can use just about any amount. If you use a smaller amount, the ferment will take longer, which can be a good thing! I also find them less sour when I use less starter. You may not be aware but I have another channel now, dedicted to sourdough, if you ever want to check that out kzbin.info

[@marianatrapera9865]

Thanks again Elly for your simple tips and experience (and pls down put yourself down, there is no need as you are amazing).

[@EllysEverydaySoapMaking]

Thank you so much for your lovely feedback. I appreciate it a lot. :)

[@milagrosvargas5709]

Thank you!! You make it so easy and perfect. I am new in making sourdough bread and I was so frustrated trying different recipes on KZbin with out any success. Thanks again 😆

[@EllysEverydaySoapMaking]

That's brilliant, thank you!

[@TJ-kz1ul]

Your sourdough bread recipe has become a regular part of my weekly to-do list since 2020. Recently my son has been asking for sourdough sandwich bread, and to my surprise, you have another easy recipe for this!! Thank you so much for sharing, I am going to make this starting today!! =)

[@EllysEverydaySoapMaking]

That is awesome! Thank you so much for your amazing support. I appreciate it a lot :)

[@garrettpeters3438]

I keep coming back to this beautifully simple recipe. You are an inspiration and this is my favourite loaf of bread to make! Thanks! 🍞😊👍🏼

[@EllysEverydaySoapMaking]

Thanks Garrett :)

[@caroljohnson8527]

Ellie, I commend your thoughtfulness in making a VERY simple method & recipe for anyone to use. Less than $2 per loaf! I will be sharing this with all my friends and loved ones.

[@EllysEverydaySoapMaking]

Thank you so much Carol! I really appreciate your support in this way. The more my channel can grow and be shared with others, the more I am able to sustain my work on it into the future! From the bottom of my heart, THANK YOU! :)

[@carolbush2727]

I love your videos on both the bread and your soap making. Since retiring, I've learned both skills - still working on both! But you have made it much less intimidating and so doable, which I thank you for. Keep it up - I'll still be watching.

[@EllysEverydaySoapMaking]

Thank you Carol :)

[@KhalifaAlabdali]

This is AMAZING, and so helpful for beginners (like me) to be confident while baking.. you are doing a great job by help the others to save our health with this nice and healthy baking.. thanks a lot , Khalifah from Kuwait 🇰🇼

[@ellenjosephs7973]

Fantastic and easy to make. I cannot believe how large the loaf turned out. Thank you for easy and no fuss videos.

[@EllysEverydaySoapMaking]

You're welcome Ellen, thank you.

[@anniwilson2534]

Finally, a sourdough in a tin that is easy to follow! I’m going to try this with SWBF and 150g wholemeal rye flour. I’ve adopted your starter method of using a recently lively starter straight from the ‘fridge - it works really well, genius! Love your approach to bread making, Elly, you’re a natural teacher.

[@EllysEverydaySoapMaking]

Thanks so much Anni, that's great!

[@marionlacey1074]

This is such a great video Elly......and soooo relaxing. I love that you don't need to be elitist with sourdough bread making if you don't wish to. I found one particular FB sourdough page a little intimidating, so it"s wonderful of you to demonstrate that by using regular budget supermarket ingredients we can still produce a top loaf of bread. Thank you for this, I am sure it will be appreciated by many. 🌷

[@EllysEverydaySoapMaking]

Thanks very much Marion, that's exactly my message. I really love it when people get started with sourdough baking and then take it in whatever direction they choose, but I love to provide the simple options for beginners or more busy people to remind everyone that in essence, it's a simple thing :)

[@ariainman1639]

Elly, Thank YOU. Fantastic Recipe Super Delivery SO EASY. PERFECT. I always use your Sourdough Starter jar and feed method. IT WORKS. Thanks again, and again. I have become a better Bread Baker....BECAUSE OF YOU> Fond regards

[@EllysEverydaySoapMaking]

Thank you so much Aria! That's so great to hear! Good for you :)

[@helenlea693]

I'm back again. Made best loaf ever today. Mixed starter with half the water the then slowly mixed in remainder of flour and water. I did several folds using a spatula as I thought it may be best to keep my warm hands out of the mix. Again it was 29 degrees and I judged fermentation using starter as a guide. When it had doubled, fermentation was spot on. After shaping it took about 2 hours to rise as my tin was fairly cold. I have been using 50% wholemeal and 50% plain flours and adding in various seeds. Bread is only slightly sour which we like. The loaf size fits beautifully into the toaster and there are no little wasted bits.

[@EllysEverydaySoapMaking]

Hi Helen, sorry for extremely late response, but that is wonderful to read! Well done.

[@lindacampbell316]

I have made the small version of this recipe and then went on to make the larger version which I cut in half as the Ikea large pan is on back order so I used 2 smaller pans. As we speak, I am in the middle of making yet another large version. This is all in one week! It is a lovely sandwich bread. I myself have not tasted bread in 20 years as I am allergic to flours and many kinds of grains but my passion for cooking and baking remains. Anyway, my partner and my 2 African greys love this loaf as well as the bread made with psyllium. I am a huge fan and ardent follower of your channel. I have 2 different starters, one made with hard rye and one with stone ground whole wheat and this latest recipe works very well using either. Thanks Elly for all of your effort! Linda, Quebec city, Canada

[@EllysEverydaySoapMaking]

Linda, that is so wonderful to hear. Thank you very much. I am very happy for you that you've found an easy recipe that you love, and can eat! Just brilliant. Thank you!

[@davidblock4848]

You are a saint to bake like that for others.

[@barrbuff]

This looks great. I’ve been making sandwich bread too lately. I’ve been making 2 loaves in regular glass loaf pans. I really like how you make your sourdough recipes so easy. There are so many confusing ones out there. Made a big difference for me.

[@EllysEverydaySoapMaking]

Thanks so much, I love the easy ones myself! Especially on those busy days/weeks. I figure I'm not the only one out there who likes this style of baking :)

[@zahirallen8883]

i dont mean to be so off topic but does anybody know of a method to get back into an instagram account? I was dumb lost my account password. I would love any assistance you can offer me.

[@corbinvivaan1035]

@Zahir Allen instablaster =)

[@zahirallen8883]

@Corbin Vivaan i really appreciate your reply. I got to the site through google and I'm in the hacking process now. Takes a while so I will get back to you later with my results.

[@zahirallen8883]

@Corbin Vivaan it worked and I now got access to my account again. I am so happy! Thank you so much, you saved my ass !

[@katief510]

Thank you for sharing this recipe, this along with your advice on how you feed/manage your starter have been game changers for me.

[@EllysEverydaySoapMaking]

You're very welcome, thanks Katie!

[@kasie680]

I cannot believe how straight you cut 🤯

[@ThatGuy-dj3qr]

Thanks for all of your videos Elly. I have been playing around with sourdough breads since the pandemic hit, and your channel seems to be one of few that provides guidance on making 100% whole grain bread. (I often use your overnight autolyse method.) My own experience seems to point toward proofing and baking in the same loaf pan (with no bread scoring) if I want to achieve a very light loaf. My best loaves would be described as overproofed if I were trying to bake them as free-standing loaves, but with the support of a loaf pan, I can let them get light and airy to the point where little oven spring happens (or is required). My best loaves so far have been from fresh-milled whole grain spelt that are milled slightly finer than the bread setting on my Wondermill.

[@EllysEverydaySoapMaking]

That's really great to read, Brian, I'm very pleased that you've found some helpful information on my channel. I think we're all learning with 100% whole grains, it's certainly the most challenging type of bread making I've done! I like that you've found a method that works very well for you. It's interesting, and probably comes down to flour differences, but I have the opposite experience! When I bake with whole wheat flour (the stone ground 'real' version, not the refined version from the supermarket) I get a much lighter loaf when I bake them free form. But I have very strong, modern white wheat that has really high gluten I'm sure. Anyway nice to hear your feedback. Thanks!

[@mrmartinLgore]

Hi, this looks great! I rarely bake in a loaf tin, but when I do I like to remove the loaf from the tin after it is firm enough to stand on its own (about halfway through the bake) . That way I get a nicer crust on the sides and the bottom :)

[@EllysEverydaySoapMaking]

That's a great tip! I do this with other pans, but I find with a metal pan the crust browns quite nicely, even in the tin :)

[@lorettagarling8610]

I made this yesterday was fantastic

[@EllysEverydaySoapMaking]

That's great Loretta! Thanks :)

[@madalinamuresan9983]

ha. finally my first edible loaf! thank you for easy to follow guidance!

[@EllysEverydaySoapMaking]

Wonderful!

[@LaurelsCurls]

Just made this loaf today and had it with dinner this evening.....and my oh my, it is so very good! We couldn't even wait for tomorrow morning, so it is half gone already. Thank you for sharing the recipe!

[@EllysEverydaySoapMaking]

Thank you, you're welcome!

[@dangarpow1249]

Looks great Elly! Going to give it a try! Still hoping for the sandwich loaf with freshly ground flour. Thanks for a great tutorial!

[@EllysEverydaySoapMaking]

Ah, I thought you may say that Dan! :) To be honest, I've pondered this a lot, and my best ever sandwich loaves have been using my 'one day whole wheat' method, or even the 'cold extended autolyse' method, but shaping the dough into a log shape and baking it in a tin! I know some people enrich their sandwich loaves with milks, oils, butters etc, but I never do. I like to keep my breads lean and clean, so to speak. I have a quick little video coming up in a couple of weeks to show how I shape a loaf for a sandwich style loaf (in a tin/pan), but when I get a chance maybe I'll do a full video for that method. In the mean time, try either of these, and bake it in a pan : ) _100% Whole Wheat / Whole Grain Sourdough Bread (extended cold autolyse method)_ kzbin.info/www/bejne/oJXCo2lvjMaohs0 _Whole Wheat Sourdough Bread - In One Day_ kzbin.info/www/bejne/ZouWkphnq7WBh5I

[@dangarpow1249]

Thanks Elly! Actually I am wanting the whole grain, pan baked sandwich loaf.

[@joycestiler5731]

Can you do the final proof in the fridge overnight? My husband is sensitive to gluten & we have found that he can tolerate sourdoughs that have a long final proof. Love your videos! Thank you

[@EllysEverydaySoapMaking]

Yes, Joyce, that would work well! Just put it in the tin, place in a bag so it doesn't dry out, and into the fridge. When you're ready to bake, take it straight from the fridge to the hot oven (only if you have a metal pan though).

[@joycestiler5731]

Elly's Everyday, thank you

[@AveMaria1918]

Thank you so very much for the reply! I figured out whole wheat flour might be closer to what you’re using which I had on hand. I just went for it...I always feel like I need super specific times and instructions but I think I just need to familiarize my myself with bread baking and hopefully I’ll relax. It’s currently in a stone loaf pan doing the final proof. Fingers crossed. I’ll be heading to your other channel. Your voice and presentation inspire confidence.

[@EllysEverydaySoapMaking]

Thanks so much Heidi! I'm sharing more regular videos there now. Hope you enjoy the one coming this sunday! (it's fun I think)

[@ΔΕΣΠΟΙΝΑΠΑΠΑΪΩΑΝΝΟΥ-β5μ]

Good morning Elly!!! wonderful video!! Thank you!! regarding sourdough starter, every time we make our bread and before we shape it for the oven we save a a piece of the dough as big as a tangerine, to be used the next time, as for the water my mother has taught me that you knead the dough always with extra water, she called it "milking the dough" because the water became cloudy while kneading and it certainly keeps the bread moist and fresh for a longer time. Have a very nice weekend and keep safe!!!!

[@EllysEverydaySoapMaking]

Thank you, I love hearing of your mother's traditional ways to make the bread, there is so much wisdom in our families! Thank you for sharing that, I've never tried that method, but maybe I should :)

[@DANVIIL]

My wife found one of these Ikea tins at a charity store for $2. I can't wait to try this sourdough loaf in it. I can't figure out if this is Wholewheat flour or AP flour that we have in the states. Thanks for sharing this with this army of home bakers.

[@EllysEverydaySoapMaking]

Our supermarket flours are different here than they are in the US. This is neither true whole wheat, nor AP. It's more like AP with some bran added back in. A pale attempt at whole wheat if I'm honest! It's modelled off the UK wholemeal flour, due to our colonial heritage. If you're interested in whole wheat sourdough I have a new channel dedicated purely to whole grains, you'll find lots of recipes there kzbin.infovideos

[@hamidahadam548]

Thank you 🙏 great recipe

[@RiverPlaid]

Lovely 🌸

[@emkoh2746]

Hello Elly! I’m totally mesmerized by your demonstration! You made it looks so simple and easy and the bread turned out so beautifully 🥰 ! I really want to learn to make this. Please May I ask. 1. We do nothing for the first rise ( bulk fermentation) right? 2. Only after the bulk fermentation we do the stretches and folds. 3. What time interval do we do the 4 sets of stretch and fold please. Thanks lots again. I’m no good at all in baking and haven’t succeeded at all in bread making. I really want to learn to do this🤞🤞. Hope I can do this one🙏🙏. Thanks for your help and guidance. 🙏🌷

[@EllysEverydaySoapMaking]

I'm sure you can do it Emily! Sourdough does take some practice though, so be kind to yourself it it's not quite right for your first attempts. You can stretch and fold the dough through the bulk ferment if you want to, it doesn't matter. The timing is not critical but I normally wait at least 30 minutes between folds. Good luck! Make sure you check out all the videos on my new bread channel too :) kzbin.infovideos

[@garrettpeters3438]

This really is a very simple and easy recipe! Thank you for the tips! 🍞😊👍🏼

[@EllysEverydaySoapMaking]

You're welcome Garrett! Thanks.

[@snoopaka]

You make it look so easy. Lovely loaf!

[@EllysEverydaySoapMaking]

Thank you! It is easy once you get the hang of sourdough :)

[@dani.m2549]

I loved your video as you made it very simple and easy ❤❤👍👍

[@dani.m2549]

Did you use the starter straight away after being in the fridge?? Xx

[@EllysEverydaySoapMaking]

I sure do. This is how I maintain my starter kzbin.info/www/bejne/g5rJgYF_jspnmrc

[@dani.m2549]

Thank you so much , I keep using your recipe it’s so easy, I double your recipe and divide it to three tins and it’s great . Love you 😘

[@gravitmewara6604]

Love your videos Elly. ♥️😋 You should make one video discussing how to balance sour and tangy flavour notes in your sourdough. Alot of people struggle with that. Also a recipe for a storebought wholegrain sandwich loaf bread but with the sourdough starter.

[@EllysEverydaySoapMaking]

Thanks Gravit, yes that's a great video idea! Regarding the second suggestion - well, this is about as close as it gets ;)

[@deirdrecollins3987]

That looks great! Thanks Elly!

[@EllysEverydaySoapMaking]

No worries Deirdre, thanks!

[@Tammy_lovebird]

Absolutely number 1 sourdough bread recipe, well done Elly! Thanks a million for the nice & easy tutorial video. Love your style.🌹💕👍

[@EllysEverydaySoapMaking]

Thanks so much! 😊

[@wilmasantiago239]

Love how you shared how you make. Question did you feed your starter before uaing it

[@EllysEverydaySoapMaking]

Thanks Wilma, no I always just use my starter straight from the fridge. This video on my new sourdough channel explains a bit further kzbin.info/www/bejne/g5rJgYF_jspnmrc

[@chamariesiddhisena9442]

Wow it looks so easy. Thank you elly.

[@EllysEverydaySoapMaking]

Thanks Chamarie, yes it is!

[@yaminabouhas3983]

Wow what a fantastic bread .☺️

[@EllysEverydaySoapMaking]

Thanks! :)

[@alyssasune3935]

Cheap, delicious and healthy breads🤩🤩 Thank you for this video😘🙏

[@EllysEverydaySoapMaking]

Thanks :)

[@danielleterry180]

Thank you so much for this I love making bread for my family and this is so much more easier

[@EllysEverydaySoapMaking]

You are very welcome Danielle, thanks for your comment!

[@katicafratric8306]

Thanks ❤

[@EllysEverydaySoapMaking]

You're welcome 😊

[@saritajain2371]

Thank you Elly It is very nice and easy recipe.👍👍🙏

[@EllysEverydaySoapMaking]

You're welcome Sarita :)

[@thisisme2681]

Thank you! I think I'm going to start making sourdough bread this fall.

[@EllysEverydaySoapMaking]

Great! You're very welcome. When you have an easy, 'go to' method it's such a breeze :)

[@davidsweetman2221]

Gosh Elly! That's a spectacular loaf. It's making me hungry 😄

[@EllysEverydaySoapMaking]

Thanks David! It was a good-un :)

[@miriamcricc]

Hi, just came across your video you make it look and sound so simple. I have been watching a lot of videos on sourdough bread but yours has been the only one that I can understand. I have a wholemeal starter going at the moment. Am I able to do a white loaf using my whole meal starter? Do you also have a video on a sour dough crusty bread? Thanks 🙏🏻😊🌹

[@EllysEverydaySoapMaking]

Hi, yes you can use your WM starter for any sourdough bread. You might like to check out my new bread channel :) kzbin.info

[@vanessaubuntu248]

You never disappoint me Elly with your teachings I will score a PhD. Yahweh bless you woman

[@EllysEverydaySoapMaking]

YES!! That's brilliant. Thanks :)

[@platefulofveggies6388]

Haha. Am very new to sourdough but that's how I feel too, about the water. I start by measuring out about 80% water for whole grain, and then keep adding more. :) Great loaf by the way :)

[@EllysEverydaySoapMaking]

Thank you, yes it's an easy method, and these recipes are so forgiving. No scale needed at all :)

[@hafsayusufalali5226]

Dearest Elly.. Thank you very much for the recipe. Just a question; if am done with the stretch and fold but I can’t bake it at the same day, can I put it in the fridge and bake it the next day?? Thank you 🙏🏻

[@EllysEverydaySoapMaking]

Hi Hafsa, well, it depends on how much it has already fermented. Wholemeal sourdough ferments a lot faster than white flour bread. If you keep the bulk fermentation a bit shorter then yes, you can do the final proof in the fridge :)

[@JoeKaye959]

That looks great. Did use your leven direct from the fridge or you fed it before?

[@EllysEverydaySoapMaking]

Thank you, I just use it straigt from the fridge. I explain in this video on my new channel :) kzbin.info/www/bejne/g5rJgYF_jspnmrc

[@JoeKaye959]

@@EllysEverydaySoapMaking l'll give it try and let you know about the result. I really like your relaxed approach.

[@EllysEverydaySoapMaking]

Thanks Joseph. You might want to check out the bread activities over on my new channel too (all whole grain breads - no white flour) kzbin.info

[@faytong4670]

Nice job with the GoPro! Thanks!

[@EllysEverydaySoapMaking]

Yay! Thanks for that feedback Fay! I wasn't quite sure how it would go. It's a lot of fun. So much to learn :)

[@warrenjacobson8907]

Elly, Thank you for making it simple and easy!!! You are a sweetheart.💖 I like you.🧒

[@EllysEverydaySoapMaking]

Thanks so much Warren, glad you found it useful :)

[@doinamarina6616]

Hi Elly, how much protein does the flour have? Thank you for your tutorials 🙏

[@EllysEverydaySoapMaking]

You're welcome Doina, that brand has about 10% from memory.

[@doinamarina6616]

Thank you Elly. You are amazing, I’ve learned so much from you. Looking forward for your videos ❤️🙏

[@ClickinChicken]

I'd end up forgetting about my starter in fridge 4:20 then i'd end up hacking hard stuff off sides with a knife, picking chips out of my starter.. LOL

[@EllysEverydaySoapMaking]

Oh dear. You'd have to write yourself a reminder note Brian!

[@ClickinChicken]

@@EllysEverydaySoapMaking I rock bread machine, when I need bread! And Mrs. DASH, i was in the boy Scouts. Tip, Buttermilk powder is fantastic in bread, in place of powdered milk, if you can afford it. yeah..

[@antoinettefarrugia6513]

Its so beautiful 😍 it looks like a pound cake you are amazing 😻

[@sarahwhite4287]

What a great looking loaf Elly and at last I have a recipe for my huge loaf tin! It's 13cm wide, so may go for 800g of flour.

[@EllysEverydaySoapMaking]

Fantastic! Yes getting enough dough for your tin is half the battle :)

[@ThePsychnurse]

I am wondering. It looks like you used the starter right out of the fridge, is that right? Love listening to you!

[@EllysEverydaySoapMaking]

Yes, sure did! Thanks Vea. If you're curious about how I handle my sourdough starter, you might like this old video of mine kzbin.info/www/bejne/rpecYYCqYtqbibs

[@cydrych]

Great video. I am super impressed by your knife skills. Those slices were so straight and even. My slices always turn out to be wedges that are shinny at the bottom no matter how careful I try to be. 😂

[@EllysEverydaySoapMaking]

Ah yes it's a challenge. A good bread knife helps. I've had over 20 years practice :)

[@cydrych]

@@EllysEverydaySoapMaking I made a loaf of sourdough sandwich bread today and watched carefully how you cut yours and had way better results. I think I was pushing too hard before. Thanks. 👍🏻

[@suzanozsu2886]

Selam.Sizi Türkiye İstanbul’ dan takip ediyorum.Söylemeliyim ki detaylı anlatımınız ( biraz sıkılsamda) zira ingilizce bilmiyorum.Sizin ata tohum unu ile ekşi mayalı ekmek ölçüleriyle yaptığınz ekmekler aynen uyguluyorum.Kızım tercüme ediyor ben defterime notlarımı yazıyorum.Müthiş.Harikasınız❤❤❤❤

[@AveMaria1918]

I am new to bread baking and I feel like this is a good starter recipe for me. I get a bit anxious. So at the risk of sounding ignorant may I ask if American bread flour is the equivalent to the flour you used and how long does one wait between stretch and folds? And the first stretch and fold happens after the bulk fermentation which in your case was 5.5 hours? Thank you for your patience.

[@EllysEverydaySoapMaking]

Hi Heidi, all flours differ around the world, but this would be a good recipe to try with your flour. I help home bakers in the USA all the time and they have great success with my recipes. This is wholemeal flour, but you could use bread flour or add some whole wheat flour in your mixture. I can't remember how I folded this dough, but I generally do them in the beginning of the bulk fermentation, then again at the end to start the shaping of the dough. The time for fermentation can vary a lot also due to weather differences. It will go a lot faster in summertime! I hope that helps. You may enjoy some of the bread videos over on my new channel (I don't post bread videos here any more) kzbin.info

[@sefastephan1875]

Hello Elly Thank you for all your work to teach us all about breads and soaps!!! My problem with sourdough breads is they dries quickly. Just one day later it gets 'old'. If i mix some yeast in it then I dont get this problem. Maybe its why my sourdough ist very young? Its frustating so I didn't bake since a while... Have you an Idea whats my mistake is ? Warm greetings

[@EllysEverydaySoapMaking]

Have you tried storing it in a plastic bag or container? It might be drying out too fast due to your climate.

[@yamagirrl]

I definitely love your recipes and this one! So easy! Quick question about the starter, you said you used the starter from your fridge (that you last used from another bake). How long ago did you feed the starter? I keep my discard in a fridge container .. would this still be good to use? Thanks again for all your videos! And we have white whole wheat flour here in the US.. maybe similar?

[@EllysEverydaySoapMaking]

Hi Suzie, yes I'd say our hard white wheat flours are a bit similar, but this one is more refined, not like a true whole wheat at all! I use my starter from the fridge all the time, usually within a week from the last bake. Works well :) If your discard isn't too old, it will work fine!

[@yamagirrl]

Elly's Everyday thank you so much Elly! I keep my “discard”.. but this seems so much more easier!!! Love your channel!

[@kckreations]

Hi elly I have just found your channel and love it good on ya. I love your soap videos I was just wondering where you get your castor oil from in such big bottle thanks so much keep up the great videos

[@EllysEverydaySoapMaking]

Thanks! Glad you're enjoying the channel. I get my big bottles of castor oil from Escentials of Australia in Noosa :)

[@carolcrisp5568]

Is scoring this not appropriate? Would it fall? Would it rise higher if scored?

[@EllysEverydaySoapMaking]

You could have scored it, but I find scoring pan loaves a bit tricky. It depends on the proofing level too, if at all overproofed I tend not to score. This loaf could have definitely been scored!

[@sharonmarmor8928]

Can I add seeds to the mix?

[@EllysEverydaySoapMaking]

Yes, of course! You can add anything you like to your bread recipes :)

[@schoolwork232]

This was so lovely Elly. Thank you for sharing, I could try it one time. Sadly though, every time I eat bread or carbohydrates, my tummy swells and becomes uncomfortable. Do you know of any way one could make bread without suffering this experience? If not, that is still okay. Thank you once more for sharing this recipe! :)

[@EllysEverydaySoapMaking]

Hi, I'm sorry to hear that. I wonder if you have an intolerance to gluten? Or your system is a bit inflamed from other foods and it can't tolerate bread. Also there's a big difference between whole grain sourdough bread and regular bread from the shop. BIG difference. This is just flour, water and salt, and it's fermented so it becomes more digestible. I eat a very simple, whole foods plant based diet including my bread and it is ok for me. Just some ideas anyway, hope you can find out what's causing that!

[@schoolwork232]

@@EllysEverydaySoapMaking Thank you Elly. Yes, I think I am gluten intolerant. All, if not most, refined carbohydrates and sometimes wholemeal carbohydrates give me problems. That includes animal products too. Thank you for letting me know that you eat a plant-based diet. I had switched to a more plant based diet almost a year ago but sometimes I like eating white rice or bread. I am trying to cut down on the carbs although I grew up eating some of them as part of my staple meal. I am glad to know that sourdough bread does not give you problems. I actually watched your video on how to make a sourdough starter. Maybe, I could try this bread out and see what it does to my body. I also think I have an issue with yeast in bread but my hope is the natural yeast from the flour in the sourdough bread will not give me problems! You do a very good job and I really appreciate all your videos. I look forward to more of your uploads, Elly! :)

[@vineshthakur6229]

This is a beautiful loaf, How long did you wait after mixing in all the ingredients, before you could start with the stretch and folds. And what is the time gap between each stretch and fold which you followed here or would recommend to follow?

[@EllysEverydaySoapMaking]

Hi Vinesh, thank you! I just wait half an hour or so after mixing to start the stretch and folds. It doesn't matter too much, but every half to one hour is a good time between folds.

[@vineshthakur6229]

@@EllysEverydaySoapMaking Super kind ! Thanks 🙏🏽

[@judithmingram6144]

Going to try this Elly (still using your beginner loaf since 3+ years and no reason for me to change!). One question, what is your percentage of bulk fermentation? I usually go 30-50%. Thank you!!!!!

[@EllysEverydaySoapMaking]

Hi Judith, do you mean how much rise I look for? About 50% usually.

[@svasu84]

Thank you for your wonderful video. Could you clarify if you have sprayed the tin with oil ? When I tried last time without applying any oil or butter to the tin, the finished bread stick to the tin and it was very very difficult to remove it. Sorry if I have missed this in your video. Have watched the same video lot of times. Also how Proofing over night like regular sour dough bread , will it work with this sandwich bread?

[@EllysEverydaySoapMaking]

Yes, you definitely need to spray your tin with non-stick baking spray!

[@RobertBadgett]

Love your accent. What part of Texas are you from?

[@EllysEverydaySoapMaking]

Texas? I'm from Brisbane, Australia! :)

[@RobertBadgett]

@@EllysEverydaySoapMaking ...I also love your recipes, Awesome Ausie Elly.

[@wendyemery566]

Hi Ellis, Im from Brisbane too, do you use the fan forced setting on you oven. I would like to try cooking this loaf this weekend. Thanks for sharing

[@usngunr]

What? No voodoo? No sacrifices? Oh the horror! LOL. Well done. I was just demonstrating this very thing to my grand-daughter. "Sweetheart, bread is easy. You don't need a book, just make it!" And we did. (I like supple dough as well. 72% is my go to for most breads now.) But then again, I'm not selling books. :)

[@EllysEverydaySoapMaking]

Good for you, Vincent. Very important message there for your grand daughter :)

[@usngunr]

@@EllysEverydaySoapMaking paying it forward.

[@EllysEverydaySoapMaking]

I've had a couple of years of baker's percentages now since I started with the fresh milled flour. Now I'm over it! Back to my good old ways :)

[@suzanozsu2886]

🇹🇷 hello

[@baileywee5626]

Hi Elly, thank you for showing this simple wholemeal sourdough bread using flour bought from supermarket. You always use sourdough starter straight from fridge, is it active enough to make bread?

[@EllysEverydaySoapMaking]

It sure is! I've been using my starter like that for 12 years now. You might enjoy this video on that subject kzbin.info/www/bejne/g5rJgYF_jspnmrc

[@wendyemery566]

That looks like an amazing loaf. Do you use the fan forced setting on your oven?

[@EllysEverydaySoapMaking]

Thanks Wendy, yes I do, it preheats the oven the fastest on that setting, which is a great time saver. Gives nice even heat too.

[@su....]

thank you! looks great. how long would you bake the smaller loaf and at what temp?

[@EllysEverydaySoapMaking]

Thanks Su! I would bake the smaller loaf at the same temp, for about 35-40 minutes (more or less, depending on your own oven).

[@su....]

@@EllysEverydaySoapMaking, much appreciated!

[@janneljames8658]

H Elly, Can I substitute all rye flour in place of the whole meal wheat flour as you mentioned above in your recipe?

[@EllysEverydaySoapMaking]

Hi Jannel, you'd get a completely different loaf result with all rye flour! Best to check out my rye recipes on the bread channel kzbin.info

[@chefevilee9566]

I am going to purchase a San Francisco sourdough starter from cultures for health. I just love San Francisco sourdough bread. I would imagine that you could adapt this recipe using white bread flour and that white sourdough starter? What are your thoughts?

[@EllysEverydaySoapMaking]

Yes, absolutely you could, though I don't imagine the starter would retain the characteristics of San Francisco sourdough after a few feeds with Australian (or other flour), because starters change their microbial environment based on their food! It might be a more affordable option to make your own starter from local flour, and then learn how to make a San Francisco style bread :)

[@chefevilee9566]

Elly's Everyday Well thank you very much! I think that I will do that!

[@EllysEverydaySoapMaking]

You're very welcome! My method to make a sourdough starter is quite easy. You can find that video here kzbin.info/www/bejne/p3LaknR3o912aZI (you can use water instead of the pineapple juice too)

[@louisestadly3501]

Hi Elly can I use light rye instead of whole meal?

[@EllysEverydaySoapMaking]

Hi Louise, yes you could make a rye bread, but it wouldn't look anything like this! Rye is a completely different type of grain and flour, and behaves completely differently. Check out this video to give you an idea how different rye flour is :) kzbin.info/www/bejne/nJ-9q36abrOjq6M

[@louisestadly3501]

@@EllysEverydaySoapMaking Thanks Elly, we absolutely love your simple 100% whole grain rye sourdough it’s so tasty. It’s perfect for a 5’sies platter, goes so well with cheese, pate etc sort of like pumpernickel 😃 Anyway at least now I know I’m not doing anything wrong when I use more rye. I only use rye starter and sometimes 2 cups strong white flour and 1 cup rye, or 3 cups strong white 😋 they’re so good 🤗

[@ashleyhoo4912]

What if I don’t have the dough starter?

[@EllysEverydaySoapMaking]

You can make one! :) www.ellyseveryday.com/how-to-make-a-sourdough-starter

[@tonycobb1895]

Wholemeal flour= Whole Wheat flour? This loaf seems like it was made with white flour? I was expecting it to look more like a brown whole wheat loaf...?

[@EllysEverydaySoapMaking]

Wholemeal flour in Australia, as you buy it in the supermarket, is more refined than a true whole wheat flour. Those are much harder to come by here! This is still better than white flour though :)

[@tonycobb1895]

Thank you! I’m dealing with my whole wheat loaves over fermenting on me.. Overnight in the fridge is too long for me. Looking at your “quicker” sourdough recipes!

[@jamf-r8719]

Thanks for this recipe, Elly! I'm definitely making this although I'll have to make some adjustments because my loaf tins are 8x4 and 9x5. You said you stored it overnight; did you just leave it on the counter uncovered?

[@EllysEverydaySoapMaking]

You're welcome :) Yes, I just left it on the bench with a tea towel over the top.

[@mariannerivard3792]

Why did my starter turn black on top

[@EllysEverydaySoapMaking]

Sounds like it got mouldy? You may want to check out my article on starters on my new website: www.ellyseveryday.com/how-to-make-a-sourdough-starter

[@katicafratric8306]

❤

[@nahzannayeefmarina7533]

😍 Super 😋 ❤️ 👍

[@EllysEverydaySoapMaking]

Thank you! :)

[@amudhap291]

hi sissy✋ what happened to your coconut oil soap recipe video. Eagerly waiting for your upload 🤗

[@EllysEverydaySoapMaking]

I filmed it yesterday! Will be edited next week. These things take a lot of time unfortunately :)

[@amudhap291]

Thank you for your reply sis. I'm counting on it 💗

[@artistgrannieblake]

How do you get a starter for the sour dough?

[@EllysEverydaySoapMaking]

The best way is to make one yourself Marleen! You can follow my method to make one in this video if you like (it's pretty easy, just takes time), but bear in mind you don't really need the pineapple juice or organic flours. Any flour and good water will do: _How to make a sourdough starter - full demonstration of an easy, low waste method_ kzbin.info/www/bejne/p3LaknR3o912aZI

[@elenacdelac]

Can this be done with regular white flour?

[@EllysEverydaySoapMaking]

Yes, absolutely! Or you can use 'half and half' like I did in this video kzbin.info/www/bejne/joWrm2Z7Z92fgas

[@jamf-r8719]

@@EllysEverydaySoapMaking Hi Elly - if I did do half and half, would the amount of water need some adjustment? Maybe a little less?

[@tosca...]

Oh Elly! You really amuse me with "I'm really not very good at this" when it comes to shaping 😊 and yet the bread, whichever kind you make, always totally looks like a fabulous loaf of bread. You really do have a bread making unbearable lightness of being, with apologies to Milan Kundera, but the philosophy of the novel is a rejection of Nietzsche and proof that commitment is both possible and desirable 🍞 😋 That's right Elly, you and your bread making makes me go all philosophical, because, you always find a way 😍 (en.m.wikipedia.org/wiki/The_Unbearable_Lightness_of_Being)

[@EllysEverydaySoapMaking]

Oh that's funny. Did you know I am a philosophy major? No, I guess I've never told anyone... I did get some incredible rise - of bread and spirit - with this loaf! Philosopher home bakers - love it!

[@tosca...]

@@EllysEverydaySoapMaking I was a philosophy sub major and a sociology major (sociology was birthed from philosophy when the classical sociologists - Marx, Weber and Durkheim - started producing so much stuff philosophy couldn't contain it!). But then, philosophy was the original which birthed everything ☺️ Including bread obviously, and now your rigour makes total sense to me ❤️ * Habermas was my speciality ;) well, still is. It's like riding a bike: you never forget your world view after all!

[@ΕλενηΕυθυμιοπουλου]

👍👍👍🇬🇷🇬🇷🇬🇷👍👍👍

[@fishiestify]

Hi Elly, did you use chlorinated water for this sourdough? Love your videos. Thank you.

[@EllysEverydaySoapMaking]

I use filtered town water, just a carbon filter, but the tap water is ok depending on where you live. Low amounts of chlorine won't kill your sourdough. You can also let the water stand in a jug for a day to evaporate the chlorine out.

[@fishiestify]

@@EllysEverydaySoapMaking Thank you and keep making more videos. Love your presentation.