One Day Whole Wheat Sourdough Bread

[@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.

[@MarshaABranch]

I've watched hundreds of sourdough breadmaking videos here on YT, and you are only the second person that I've found that made this process less intimidating by giving a simple, comprehensive explanation. No faffing, just simple techniques, and you explain why certain things are done. You're a natural teacher.

[@EllysEverydaySoapMaking]

Thank you very much Marsha, I really appreciate your feedback! Thanks for taking the time :)

[@MarshaABranch]

@@justlikethatnowadays8454 - Bake with Jack

[@MarshaABranch]

@@EllysEverydaySoapMaking - You're welcome Elly.

[@sylviacarlson3561]

what does faffing mean?

[@houstonkorbin550]

you all probably dont give a damn but does someone know of a tool to log back into an instagram account?? I stupidly forgot the password. I appreciate any assistance you can give me

[@Aflowerandabird]

Most whole wheat sourdough recipes seem so intimidating but this actually looks achievable! Looking forward to trying soon. Thanks!

[@EllysEverydaySoapMaking]

Thanks Rebecca, it is!

[@PaulSmith-mh2yq]

Thanks Elly for a really great tutorial. So good to have a down-to-earth Aussie not barking out details !

[@EllysEverydaySoapMaking]

Thanks Paul, that's great feedback. Much appreciated.

[@brendadouglas9833]

Very nice loaf. Hope mine will comes out similar . You definitely did a good job of teaching us.😊

[@fatimahamid698]

i love the way you simplify the method, it makes it much easier to follow and more approachable. i also love the fact that you are not relying on specific equipment and bannetons and scales and so on for baking, which is my kind of doing things. i like improvising, and not having to buy new stuff for every little thing. your videos got me started on bread baking, thanks for that :)

[@EllysEverydaySoapMaking]

You're very welcome Fatima, I'm glad you are enjoying my videos :)

[@ElisabethPringle-g2w]

Thank you so much! I’ll watch the starter video. I live in TX. I’ve been milling my own flour for about 1 1/2 years now. Yesterday, I followed your recipe and made my first sourdough artisan loaf. Sliced it this morning- it turned out great. Thank you for your help! How wonderful that you share your knowledge!

[@christiepelzer1684]

You’re such a good teacher!! Thank you!

[@richardvedder776]

Interesting that watching so many videos on sour dough bread making, all a bit different, but all make nice looking , and I'm sure, good tasting bread! Many roads to Rome.

[@EllysEverydaySoapMaking]

Absolutely!

[@trulymine9470]

Elly, as a piano teacher of many years I know how any issue can be taught in a simple and accessible manner which makes the student happy to engage, or in a complicated and off putting way which leads to "never again". Thankfully you are the first one, with great expertise, and a humble but radiating personality. After several exhausting and frustrating sourdough baking trials, I found you and your "one day" wholemeal, easy going, relaxed recipe. "Why not?" I thought, improvise, go with it...and at the end of the day to my great amazement I was the proud and delighted baker of a wonderful beautiful and very tasty loaf! Thank you Elly! You are a great teacher. 👏👏👏👏👏👏👏👏

[@EllysEverydaySoapMaking]

Thank you very much! You are most welcome. I'll be setting up a new youtube channel soon, dedicated to whole grain sourdough baking, so there will be more to come :)

[@ravennaprojects]

Wow this is an excellent resource, exactly what I was looking for. Thank you!

[@EllysEverydaySoapMaking]

Thanks Will, appreciate that. You're welcome!

[@kelleyamador8838]

You are wonderful at this type of bread baking. I’ve learned so much about sourdough bread from you and I’ve been making homemade breads for 35 years! Thank you, Elly🌻

[@EllysEverydaySoapMaking]

Thank you Kelley, that's great to hear! I'm just starting really, I hope to learn and share a whole lot more about whole grain sourdough into the future!

[@debracasseday4960]

She is very helpful.

[@고진감래-b1p]

I’ve never tried shaping dough with wet hands. It looks comfortable but not that easy. You are very good! I just feel good the way you talk and smile. It’s so gentle and warm.^^ You must be a nice person. Thanks~^^

[@EllysEverydaySoapMaking]

Oh thank you. I appreciate your comments!

[@johnboyd7158]

You have given me the courage to dive into whole wheat sourdough bread. I will try this recipe tomorrow. Also I applaud your use of hearing protection! I didn't through the years in the Army (USA ARMY), and in the trades. I now wear 2 hearing aids and still can only understand half of the conversation. Good on you!

[@EllysEverydaySoapMaking]

Thanks John, I appreciate that! We don't think of our hearing until we lose it! Good luck with your bread :)

[@PeaceIsJesusChrist]

I forgot to comment on this! I have a VitaMix, and it’s loud. For years, I’ve been using ear protection/muffs when I use it. People laugh at me, and it’s rare to see anyone else do it, so I loved seeing this in the video! John, thank you for serving. I’m so sorry you messed up your hearing. My dad messed up his ears from all the combat missions he flew while pulling G’s, which put a lot of pressure on his ears. Thank you for the sacrifice you made. 🇺🇸❤️

[@lesatonne1638]

Love your simplicity and ease!

[@EllysEverydaySoapMaking]

Thank you! 😊

[@DrimFamily]

Glad to see nothing but positive reviews on this. You deserve it. Excellent job!

[@EllysEverydaySoapMaking]

Thank you so much - yes I've received some wonderful feedback on my new video. I'm very pleased!

[@TooStinkinFine]

Just found your channel last night. I’m in the process of making this recipe right now. One more stretch and fold before first shaping. I’ve been trying my best to make a loaf of sourdough bread with no luck so far. Just began milling my own grain in the last three months. It is certainly a learning process to make bread from fresh milled wheat but I am failing miserably at sourdough. I hope this works. Fingers crossed. Your video is so well explained without a lot of unnecessary discussion. Thanks. Happy to subscribe! Hugs from Alabama in the US!

[@AltoidJTP]

Been a fan of your videos for a while now. Thanks for another great one!

[@EllysEverydaySoapMaking]

Thanks very much Michael - yes I remember you! Thanks for your support :)

[@lamargaskins877]

Thank you for this recipe, this is the best yet; plan to use this recipe for my food truck.

[@rollingstone3017]

Bravo!! Such a wonderful demonstration. Greetings from Tennessee.

[@pfarmer7589]

Fab video Elly, you are great on camera! I find in our maritime climate (southern UK) that the water to flour ratio needs to drop to about 66% to 70% but I’d be interested to hear what other UK sourdough bakers based here think. I have followed your suggestions on this video and will report back. Thank you as always for sharing so generously.

[@EllysEverydaySoapMaking]

Thank you Pam, yes it's definitely a different story in different parts of the world - the flour types and wheat varieties make a massive difference too.

[@susancaldwell4659]

Thank you so much, Elly! I am now referring to you as my Soudough Guru, or possibly my Sourdough Therapist. You have certainly helped me with my sourdough issues. :-) I've been a real Covid cliche in that I got into sourdough since the lockdown, and thanks to you, I have made the prettiest, most delicious loaf of my sourdough career so far. Again, THANK YOU!

[@EllysEverydaySoapMaking]

Oh how wonderful! Thank you Susan, sounds like you're rapidly becoming a guru yourself! :)

[@alexpineda6107]

Thank you so very much for this video. It’s very difficult to find bread maker videos using 100% home milled flour (I also have a Mockmill) and I Iearned so much watching this!

[@EllysEverydaySoapMaking]

Wonderful, thank you! I have a few other recipes with whole grain flours - you might like to check out the full playlist here kzbin.info/door/qsvmrjWY7fPcKqWHnYVTMAplaylists

[@lxlMrSatan]

Elly, you're what we call a boss here in the states. I have been trying to do this for about 8 months and only made large flat bread, until now!! Will you adopt me and we can bake bread for the rest of our lives? Joking aside, thank you so much. My starter is THRIVING and there is so much bread going to be made in my home now. Next stop, pizza! Thanks Elly!!

[@EllysEverydaySoapMaking]

Ah Justin that's brilliant. I am SO happy to read that - mission accomplished! :)

[@rosietonks8919]

This looks so much easier than other demonstrations I have seen .Well done .

[@EllysEverydaySoapMaking]

Thank you - yes I wanted to demonstrate and easy method :)

[@M21467]

I really love your easy and sensible approach to bread making. I would love a 100% kamut or einkorn video!

[@EllysEverydaySoapMaking]

Great, thanks for the suggestion! We don't get einkorn here, but I have some kamut :)

[@emilygregory1179]

Hi Elly, I had been researching sourdough bread-making recipes when I first got my starter going last fall -reading books and lots of websites, but had not gotten my baby starter to do much for me until I stumbled upon this video (and subsequently, others). You are a life saver! Your teaching gave me all the tips and tricks I needed to finally meet success with a whole wheat loaf. I continue to use your formula and techniques with slight variations and lots of success. Thank you!!!

[@EllysEverydaySoapMaking]

That's wonderful Emily, thank you for your feedback, I really appreciate it! I'm so glad to have helped.

[@angelareed6539]

Elly, I hear by declair you a master chef! I have mastered your beautifully genius ww sourdough recipe after only 3 tries! To all first timers, this recipe makes an absolute beautifuly delicious and healthy loaf that you won't regret making the effort to learn!

[@EllysEverydaySoapMaking]

Wow Angela! Thank you!! That's quite a big call you made there :) I really appreciate it though. Glad you had success! Thanks.

[@buddha65281]

love your relaxed and happy attitude.. it's a pleasure to watch you.. I'm surprised that the dough did not.stick more to your counter, most use flour sprinkled out... Thanks again... bionic hearing, lol

[@EllysEverydaySoapMaking]

Thank you. Hopefully I won't need bionic hearing! :)

[@jonathanharrison4890]

Wonderful and inspirational video. I will try out your technique. Please keep making videos!

[@EllysEverydaySoapMaking]

Thank you Jonathan - I intend to!

[@ragnhildv8661]

Thank you for sharing this method, and for good explanation.

[@EllysEverydaySoapMaking]

You are welcome!

[@VictorYepello]

Now you're talking my language. Can't wait to try this one. I just mastered your light and airy loaf today.

[@EllysEverydaySoapMaking]

Thanks Vic, I saw your loaf - what a beauty!!

[@raffaellavitiello1762]

Thankyou Elly , you have been helping me so much even after 55 years of bread making, there is always something to learn, and l love to hear your experience, l like the why you always experiment something new, because there is so many different ways to do bread and lime you say it depend of so many factors. The place you live in is also important,, i crave the taste of my bread l made in italy, cannot do it here! We use to grown our own flour too and in some place grown our own wheat, the flavour and texture is so different, but still l love my Australian bread. One thing l did new thank to you is sourdough bread, and l fall in love with the whole procedure and have pass some of my start to my grand daughters and your videos for guidance so you see we need you and are learning a lot, ,also because you are so easy to follow. So again thank you so much for sharing we appreciate very much.

[@EllysEverydaySoapMaking]

Thank you very much Raffaella. I love to hear of others' stories with their bread making, and how different it is all over the world. So pleased my videos have been helpful for you and your family xx

[@adelgaspar9246]

Simple and lovely to watch. Thank you :-)

[@jofarley7294]

Hi, I have a grain mill as well and have been milling grains for awhile. When I researched them I was advised to freeze the grains first. The reason is that most mills over heat and this can destroy the nutrients. Love the videos thanks for sharing

[@EllysEverydaySoapMaking]

Thanks Jo, yes, I've heard that too. I think it depends on how finely you're grinding the grain. Grinding superfine really heats up the flour in my experience. I don't bother with freezing, but you're right, it would probably help!

[@peggyyang4726]

Such great information!! Great demonstration, thanks!

[@EllysEverydaySoapMaking]

Thank you, you're welcome!

[@iwpsurf]

Thanks for taking the time to share your knowledge. Very helpful. Keep up the great work!

[@EllysEverydaySoapMaking]

Thank you so much.

[@kathy594]

You are a breath of fresh air to watch when it comes to sour dough baking. Sometimes it can just seem too confusing and nearly stressful but I love you simple approach. Can’t wait to try your methods. Thank you 👏🏻

[@EllysEverydaySoapMaking]

Thanks so much Kathy, I really appreciate that!

[@FabioJuniorCoverMirim]

your accent is just satisfying

[@EllysEverydaySoapMaking]

:) Thank you, that's nice.

[@fugengultay6322]

Ellerinize sağlık çok güzel oldu.Teşekkürler

[@nancyb1243]

Great tutorial, Elly! Thanks! I’m coveting your grain mill.

[@EllysEverydaySoapMaking]

Thanks Nancy! It's a beauty!

[@tosca...]

Am also doing some coveting. My kids made me promise not to get another gadget until I have somewhere to put it! I am fortunate though in having a food co-op nearby which sells organic whole grain flour among many other yummy things. They put the date it was milled on it, which is nice. But I do see one of those grain mills in my future, lol

[@CriticoolHit]

Half us want to steal her grain mill the other half want that spatula!

[@tosca...]

Lol re the spatula! I have one just like it but when Elly uses hers she's like Mary Poppins (ie: "practically perfect in every way"). When I use the spatula I just have almost as much mess as when I stick it in some receptacle to tidy messy bits up!

[@EllysEverydaySoapMaking]

Oh dear, this is very funny for me to read :) I still haven't been able to find another one of these spatulas anywhere. I will cry the day it breaks.

[@Mythmaker_theAnimator]

I'm a beginner bread baker, watched so many whole wheat no knead videos I've lost count, this is the first 100% whole wheat demo that's well explained and nicely demonstrated. No fluff, no BS, no geek wank, just good straight information, substance, and beautiful personality. Bonus: I just happen to have an oven glass "dutch oven pot" in that oval shape, and was wondering if I could use pyrex glass to bake bread, and you answered my questions!!! Thank you thank you thank you!

[@EllysEverydaySoapMaking]

Oh thank you! You are most welcome.

[@elliep4570]

Youre so inspiring - tried making soap because of you, which was a nice success. Sourdough proving trickier because of the time required, but you are so encouraging/talented; i plan to persevere! thanks from u.k

[@EllysEverydaySoapMaking]

Oh thank you! Yes, don't give up with the bread making, it will reward you for life once you get the hang of it. Thanks for the great feedback.

[@AnoNymInvestor]

Wonderful handwork Elly! Greets & ❤ from Germany!

[@EllysEverydaySoapMaking]

Thank you!

[@karenheirendt1215]

Wonderful instruction. Loved this video.

[@EllysEverydaySoapMaking]

THank you Karen :)

[@tracycruzen6253]

Rlly - I really enjoy your videos; they’re so informative. I’m trying to learn about whole grains and this helped me to see that they act a bit different. The water tip about it fermenting easier. I’ve had some dry batches that do not spread out after stretch and fold. I like hearing your accent, please continue making videos!

[@EllysEverydaySoapMaking]

Thank you Tracy, you're welcome. I will! I feel like this channel is just getting started :)

[@steviesmom6747]

Excellent demo Elly!. Baking tomorrow and will try 1 without scoring...maybe both.

[@EllysEverydaySoapMaking]

Thank you! Yes it's good to read your dough and see what will serve it best :)

[@DeedsReadz]

This is a great recipe! The only thing I do differently is for half of the flour (250g), I sift the bran out so it’s lighter. Then for the other 250g, I leave the bran in. This gives me a better rise, before it was a pretty thin loaf. I save the leftover bran for blueberry muffins.

[@stevefowler5531]

Hi Elly! I have been making sourdough bread for several years and it is always a learning process. I have learned two things from you that I didn’t know, one thing was to wet my paper. It not only helps to form it to the pot it holds water to help oven spring. The other thing is i never knew you could use your sourdough right out of the fridge. I feel this is a real time saver along with saving a lot of flour. Thank you for these tips. I will pass one on to you. I have a trivet from lodge cast iron. It has some little nubs on the bottom of it. I have been keeping it in my pot. It only takes up about 1/4 inch in the bottom. It keeps the bottom of the loafs from over browning.

[@EllysEverydaySoapMaking]

Hi Steve, thanks for your comment, I'm glad to share tips with you! I really like your trivet tip, I hadn't thought of that. Thank you, I appreciate you taking the time to share your thoughts :)

[@spacial2]

Really enjoyed this. As other have said, you're a great teacher.

[@nokemicals686]

Thank you so much for the 100% whole meal video. I have just tried it and it works so well. My son had half of it for dinner with his soup and he never liked my previous sourdough attempts (too sour). Your method is amazing! Thanks for sharing

[@EllysEverydaySoapMaking]

That's wonderful! You're very welcome :)

[@tahoe4beauty]

I bought one of those $600 blenders that has a mill cycle, I even researched and bought the kind wheat berries to mill... I speak sourdough.. my starter, ooooÓ ... the aroma.... the bubbles! I've traded weeks of my life to watch videos on making sourdough... Ben Starr's good, really good, and was

[@EllysEverydaySoapMaking]

Thanks so much Robert! If you didn't start there, make sure you check out my bread making channel! kzbin.info

[@7eroBubble]

Nice to see/hear you again, Elly. Thanks for your efforts educating a 10-thumbs like me.

[@EllysEverydaySoapMaking]

Thank you Ray :)

[@marychiang]

Just want to tell you your videos on making sourdough got me back into the game. Thanks for making it less intimidating and doable with nice results!

[@EllysEverydaySoapMaking]

Thank you so much, that is wonderful to hear. Good for you!

[@UKPete]

Brilliant. I've been trying to make a sourdough loaf hold it's shape when using wholemeal flour without spending a fortune on a Dutch oven so it always flattened out. I'm off down the shop now to get a Pyrex dish with a lid thank you!. The tip to not score the loaf is really helpful also!.

[@EllysEverydaySoapMaking]

Thanks Peter, glad you found that so helpful.

[@anzaborrego399]

Just beautiful. Gorgeous loaf of bread. I feel more confident about trying again. Thank you!

[@EllysEverydaySoapMaking]

Thanks Anza, that's great. Good luck!

[@tray-b6955]

After what seems to have been more than 100 videos I’ve painstakingly watched, THIS is finally THE ONE! Thank you so very much, Elly, for taking the time and sharing this whole wheat sourdough recipe! Thank you also, for sharing the estimated timeframe of each procedure🤗👏🏽

[@EllysEverydaySoapMaking]

Thank you Tray, you're very welcome!

[@tray-b6955]

You are very welcome. You've earned a new subscriber here 🤗

[@petewoodhead52]

Thank you! Well done tutorial! Beautiful loaf inside and out!❤

[@EllysEverydaySoapMaking]

Thank you Pete!

[@cindymitchell6525]

Thanks for all the great information.

[@EllysEverydaySoapMaking]

You're welcome!

[@rozmoz]

Elly! I love your videos, your 100% whole wheat sourdough was the first recipe I tried when I started making sourdough bread at home. Love watching your videos! Thank you for sharing and teaching me!

[@EllysEverydaySoapMaking]

Thank you so much! You're very welcome :)

[@lyricaldawn]

I’ve watched this so many times I’m getting an Aussie accent. Haha!! I feel more and more confident. I’m autolysing overnight for my second attempt. First attempt went very well. The only thing I plan to change is to have the courage to leave it in the oven long enough to get a good crispy crust.

[@EllysEverydaySoapMaking]

Ah, you can do it Donna! Thanks for your feedback, and I'm glad you don't mind my accent :)

[@Maggie60450]

@@EllysEverydaySoapMaking We LOVE your accent!

[@Sou_Ad]

Fantastic bread will definitely try it thx for sharing

[@EllysEverydaySoapMaking]

Thank you.

[@richcrompton6891]

Very nice x thanks for sharing your expertise 😊

[@EllysEverydaySoapMaking]

Thank you so much, you're very welcome :)

[@CriticoolHit]

Excellent video. Very informational AND entertaining. You did quite well.

[@EllysEverydaySoapMaking]

Wow, thank you. I appreciate your comment!

[@marksavery2417]

Many thanks Elly, another great lesson. I will be putting two in the oven tonight.

[@EllysEverydaySoapMaking]

Thank you Mark.

[@Tere2131]

Hello, do you ever add a touch of sweetener like honey , molasses, Brown sugar. Also wondered if you've ever done with milk versus water or partial milk. Thank you kindly for your time and wonderful simple videos.

[@EllysEverydaySoapMaking]

Hi, yes I do! Partial milk and even partial yoghurt is lovely. A nice soft crumb. Many sourdough bakers use sweeteners, but I leave them out for personal preference. Nothing stopping you from adding them though :)

[@adriennesae1473]

Love your soft soothing voice. Excellent step by step video. Thank you.

[@EllysEverydaySoapMaking]

So nice of you

[@UniverseEarthSpirit]

Thank you, for this. I absolutely love sourdough but am always intimidated to make it myself. You really provided a method I think I'll try soon! Sincerely. -- By the way, you're totally lovely, and I am subscribing. Your videos show exactly what skills I'd like to acquire for my home.

[@EllysEverydaySoapMaking]

Oh thank you, that's very kind.

[@lizhauraki3478]

Thank you! Thoroughly enjoyed watching this video. It is exactly what I was looking for; bake same day bread.. i love the simplicity of life 😁 x

[@EllysEverydaySoapMaking]

You are so welcome!

[@VarongTangkitphithakphon]

Hi Elly from Thailand. I enjoy watching this video and have to thank you for the recipe, tips and guidance. You are one of the 2 channels here in youtube that I can really say teach me how to make sourdough (it's still a long way). I think you style and personality have some charisma to make your video interesting so be confident! (I usually get bored with video longer than 5 minutes)

[@EllysEverydaySoapMaking]

Thank you! I try to be myself but be professional at the same time. It's very nerve wracking having your face and body up there for the world to see! But it's worthwhile, and I do get more comfortable with it as time goes on :)

[@VarongTangkitphithakphon]

You have your fans and your students here to support don't worried about those negative (if any) but I totally understand that feeling! Waiting for your new video.

[@EllysEverydaySoapMaking]

You're very kind and supportive - thank you! I'm excited to make many more videos in the future. I have a day job so I can't always make them as fast as I'd like to - but I get there eventually!

[@VarongTangkitphithakphon]

@@EllysEverydaySoapMaking Totally understood as a watcher myself, I can't follow up the new video every week as well.

[@dharshinibabu4732]

You have such a warm personality..Love from India 😊

[@EllysEverydaySoapMaking]

Oh thank you, that's a nice comment :)

[@rachelbabcock1409]

Thank you! You are such a joy to watch and learn from!

[@EllysEverydaySoapMaking]

Thank you Rachel! I'm pleased you enjoyed the video :)

[@bretgross3379]

Thanks for the great video! Simple, informative, encouraging. Also enjoyed a “real” kitchen - more relatable for many of us than ones that some show which look more like a production studio. Greetings from SoCal.

[@EllysEverydaySoapMaking]

Thank you so much. I really appreciate that! I'm all about 'keeping it real' :)

[@elenalucebelo]

Elly, you are a STAR!!!!! thank you from Italy

[@EllysEverydaySoapMaking]

Thank you Elena! That's nice of you to say :)

[@billmccaffrey1977]

I forget the name of the method, but there is a simple kneading technique with the (wet) dough in the bowl which you can do sitting. Love your demos - no bull.

[@EllysEverydaySoapMaking]

Thanks Bill, there are quite a few kneading methods out there. You may be thinking of the Rubaud method?

[@patriciadawn4067]

Thank you Elly, I really appreciate you responding and I will try your suggestions and let you know. I love your videos, they are the only ones I go by. Patricia

[@EllysEverydaySoapMaking]

Thank you Patricia, you're welcome.

[@halidfer6505]

i look for this video for my entire life. thank you

[@EllysEverydaySoapMaking]

You're welcome. Make sure you visit my new channel all about whole grain sourdough! kzbin.info

[@RAJOHN-ke7mc]

I started my sourdough journey after watching your videos. I became frustrated and put my starter in the fridge for months without feeding. I decided to try again and while the loaf didn't look pretty it tasted nice. It was also very heavy. After watching this vid I realize where I went wrong. My hydration was waaaaay to high for the amount of flour. I'll begin my starter again tomorrow. I'm about to put out my starter so I can begin feeding my starter the next day. I will master this.

[@EllysEverydaySoapMaking]

I'm so glad this video helped you! You'll master it no doubt - have fun :)

[@heatherbaldwin2099]

I love your relaxed approach to baking. Great video. I have learnt a lot from your videos!

[@EllysEverydaySoapMaking]

Thank you.

[@syedamubeenaparveen4003]

Elly thank you, i just love love your videos. You are awesome teaching expert may be right word best chef. I always love to do homemade whatever possible i can instead of purchasing from market. You make things so simple with great results by helping and explaining all steps so nicely. God bless you!!!

[@EllysEverydaySoapMaking]

Thank you so much!

[@RAJOHN-ke7mc]

Elly thanks to your instruction, I've finally made my first authentic loaf. 24 hrs later and half a loaf gone. My daughter loved it which means it tastes delicious. I'd like to show you but I dont use Facebook. However, I do use Instagram.

[@EllysEverydaySoapMaking]

Wow! That's so great to hear! I'm very pleased to hear that. I am on Instagram if you want to share your loaf and tag me :) @ellys_everyday

[@crayonfish809]

So happy to find your videos! I've been looking for nice 100% whole wheat bread recipes for losing weight. Love your simple setup and no-mess methods with your clear instructions, which encourage newbies like me to kick start right away!

[@EllysEverydaySoapMaking]

Fantastic! I'm glad to hear they are helpful to you :)

[@deirdrecollins3987]

Thanks again Elly. Have the whole-wheat soaking!

[@EllysEverydaySoapMaking]

Brilliant!

[@lenagirl212]

Lovely seeing your face in front of the camera. And what beautiful bread! One thing that would help would be to see some of the process a little closer, like being able to see the giggle and crumb. Thanks for your great videos!

[@EllysEverydaySoapMaking]

Thank you Yelena, and thanks for your suggestions. I'm always trying to improve my videos, I've still got some learning to do!

[@farmermom]

Lovely video and lovely bread! So glad we didn't have to wait to see the crumb like you had to, lol. Here in the US I think strong whole wheat flour is usually called Hard Wheat or Winter Wheat that you want for bread baking. Spring Wheat or Soft Wheat is more of a pastry flour (although still 100% whole wheat). I love milling my own flours here as well!

[@EllysEverydaySoapMaking]

Thanks Patti - Australia has a bit of catching up to do in the realm of flour types and labelling! We don't have the varieties widely available here like you do in the US, but things are developing, which is great.

[@MadlyinLovewithJesus-1953]

There is a hard white spring wheat here too, which I find to be much less expensive in my local area. I have not really noticed much difference between using the hard white spring wheat and the hard red winter wheat (although I know it is a little lower in protein than the hard red winter). I can get the hard white spring for 40% less cost (or more)! (All organic.)

[@flyswapple]

Love ❤️ your tutorial! I have to try your method soon! Thank you!

[@Alvin1967]

good // thanks .saludos desde Uruguay

[@EllysEverydaySoapMaking]

Thank you.

[@leckmanj]

Very nice video..up until now, I've been using flour on my bench to prevent sticking. I'm making a loaf today and will try using a sprayer and see how it turns out. Thanks for the video, keep them coming :)

[@EllysEverydaySoapMaking]

Thank you, appreaciate your feedback.

[@jyn5178]

Hi Elly, Your method has gotten me such good loaves!! But I do sift the bran now and blend it for 15-20 sec in a little spice grinder. It comes out so fine-finer than any grain mill can give. I toss it right back into the main flour (bolted flour).

[@EllysEverydaySoapMaking]

Very clever! That's nice to hear. Thanks :)

[@virginiaarg2492]

I absolutely love the work you put on making this awesome video. How detailed it is! Thank you very much for showing each step. So much love put into it. And the incredible loaf of bread is really amazing. Hugs from Argentina ❤️

[@EllysEverydaySoapMaking]

Thank you very much! I really appreciate your feedback. And hello from Brisbane, Australia! :)

[@lesterm.8706]

Nice to met you, Elly. My name is Lester from Arizona. But native from Poland.

[@EllysEverydaySoapMaking]

Hi Lester, nice to meet you too! :)

[@MrChilensko]

Thanks !!! that's bread look awesome, I'll love hear about your starter....mine when moldy...thanks again...

[@EllysEverydaySoapMaking]

Oh, that's a shame, sorry to hear that. These are the two videos you need to learn how to make and maintain a starter :) How to make a sourdough starter - full demonstration of an easy, low waste method. kzbin.info/www/bejne/p3LaknR3o912aZI Sourdough Starter FAQ's kzbin.info/www/bejne/rpecYYCqYtqbibs

[@carilondono]

I'm trying this today, thanks!

[@EllysEverydaySoapMaking]

Great! Good luck with it!

[@devurandom2019]

Excellent Video, thank you for sharing Elly! Your dough looks amazing. There may be a difference in the stone milling vs micronized milling. With whole wheat and a BlendTec micronizing mill, I have to sift the flour twice with a fine strainer to remove large pieces of bran that cut the gluten networks like shards of glass. Then I can develop the gluten much better.

[@EllysEverydaySoapMaking]

Ok, that's good to know! There are lots of variables with whole grain sourdough baking - and the milling is just one! Thanks for the info.

[@meismeems1]

Thank you for that, I've been wondering how 100% whole wheat flour could be made with sourdough and that loaf looks perfect!

[@EllysEverydaySoapMaking]

Thank you, you're welcome!

[@PeaceIsJesusChrist]

I hope you tried it Kimberley! I just made the *best* 100% ground spelt bread I’ve ever made using this technique! 🙌🏻🎉

[@healthywithhappyspurling]

I loved your video! The folding techniques helped so much with my sourdough bread! Thanks for sharing!

[@EllysEverydaySoapMaking]

You're welcome! Thanks for your feedback!

[@1339su]

Thanks for sharing your delicious bread. 😋😋😋😋👌💜💞💚 It was so understanding when you were talking about how to make this bread. How to make that sourdough starter ?… I would love to make this bread. Thanks 🙏🏼

[@EllysEverydaySoapMaking]

Thank you! www.ellyseveryday.com/how-to-make-a-sourdough-starter

[@Nellis108]

Hi, thank you for the cool video. I am really happy that you do also wholemeal sourdough bread. Do you have also a multiseed wholemeal bread video? I cannot find it anywhere.

[@EllysEverydaySoapMaking]

Thank you, no I haven't done a multiseed bread yet. I plan to though!

[@Nellis108]

Amazing, I am looking forward. Also, can I use same ratios as you, if I will be having my white flour starter and wholemeal flour?

[@wafaothman1492]

Thank you soooo much i did my loaf and it was so yummmy only took more time to rise

[@EllysEverydaySoapMaking]

Ooh wonderful! Yes, different loaves do different things. Temperature plays a big part.

[@pettersonjake]

Hi Elly, thanks for the recipe! Could you say a little bit more on how you recommend discerning the following: 1. when is the dough ready to be pre-shaped? You mention volume change and jiggliness, but I'm not sure given variations in kitchen temperature, and other factors, how to best tell for myself. 2. when is the dough proofed enough and ready to be baked? I notice that you choose to observe instead of the poke test. Should the dough really double in size if I put it seam side up in a banneton? Thank you so much, again!

[@EllysEverydaySoapMaking]

It's hard to tell, it really does take a bit of practice unfortunately. The main thing I look for is an obvious increase in volume, but that doesn't mean a doubling of height of the dough in it's container - that would usually indicate that it's gone too far. For the first proof I look for my dough to rise in the bowl, but not so much that there are bubbles forming on the top. For the final proof I look for more subtle rising and an airyness to the dough, which I detect by moving it and seeing how it wobbles (this only works though for high hydration doughs, stiffer doughs I go by volume increase and the feel - you can tell by touching them if they are airy - look for the dough to feel light and soft). Hope that helps :)

[@EllysEverydaySoapMaking]

You're welcome!