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.
@erikawilliams6281
3 жыл бұрын
Hi Elly, I am on day five of creating my 100% whole wheat starter. I have been kind of mixing and matching methods I have found online. Then I found your channel about two days ago! I have been binge watching every whole grain sourdough video you’ve made. When I logged on this morning I thought I was on your same soap making channel and then realized you have created a whole channel dedicated to whole grain sourdough. Thank you so much for your expert tips. (Even though you say you’re not an expert, compared to me you are way up there!) I love the way you explain your process and how flexible it can be for people without special equipment or much experience. God bless you, I wish you all the best in your new channel.
@ellyswholegrainsourdough
3 жыл бұрын
Thank you Erika! Yes I'm slowly making copies of my older whole grain bread videos over to the new channel, and making new ones as often as possible as well.
@caroljohnson8527
3 жыл бұрын
Oh, joy, another loaf to add to the repertoire! Your fruitcake I prepared again today--it’s my new favorite food! And HOW did you know I wanted a cinnamon/raisin recipe?!?!?! May the Lord bless you for sharing and caring for all us bakers out here!!
@ellyswholegrainsourdough
3 жыл бұрын
Ah thank you Carol, it's my pleasure! Glad to hear you're enjoying your baking :)
@k.h.6991
2 жыл бұрын
This is a lovely basic recipe. I like the addition of Kamut. I spiced mine up with ginger, orange peel and Christmas spices :)
@ellyswholegrainsourdough
2 жыл бұрын
Sounds wonderful! Thanks for your feedback on the recipe. Glad you enjoyed it.
@ΔΕΣΠΟΙΝΑΠΑΠΑΪΩΑΝΝΟΥ-β5μ
3 жыл бұрын
Great video!!!!! raisin bread is quite favorite in Greece especially in autumn with freshly dried raisins!! I have told you about raisin starter, so now I want to share with you a little tip regarding tap water. I boil my tap water I let it cool down and then I use it. It is something that a lady face-book friend told me, that way we evaporate chemicals the Public Water company use to purify tap water. Have a nice week!!!!!
@ellyswholegrainsourdough
3 жыл бұрын
Thanks Despina, glad you liked it! THanks for that tip too!!
@monsoongurl
3 жыл бұрын
Wow I absolutely can't believe I found this video. Few days back we got trader joe's bread and was wondering if we can make it sourdough... And magically this video appears.. thank you so much
@ellyswholegrainsourdough
3 жыл бұрын
Oh that's wonderful! Hope you can check out my other videos and playlists as well (slowly migrating my existing whole grain sourdough videos to my new channel :)
@marionlacey1074
3 жыл бұрын
Elly you are spoiling us again..........first the delicious fruit cake and now this! Thank you xx
@ellyswholegrainsourdough
3 жыл бұрын
Thank you Marion. You're very sweet!
@tammysvegankitchen
3 жыл бұрын
Looks delicious!! Oh I can just imagine how yummy it smelled!
@ellyswholegrainsourdough
3 жыл бұрын
It was amazing! I love it. Not sour at all but a beautiful, well developed, mature flavour.
@HomemadewithFatima
3 жыл бұрын
Another great loaf! I love your style of baking and your wholesome ingredients! Thanks for sharing!
@ellyswholegrainsourdough
3 жыл бұрын
Thank you Fatima, that's lovely! Glad you enjoyed it :)
@christinaromotzki3552
Жыл бұрын
Will try!!! Thanks They say, one should dust the raisans in flower in order to incorporate better
@ellyswholegrainsourdough
Жыл бұрын
Have fun! I don't think the dusting is necessary, I've never had any problem with them as they are :)
@nidiagirongarcia2365
Жыл бұрын
This is lovely! I’m going to try it!
@ellyswholegrainsourdough
Жыл бұрын
Wonderful!
@rebecarodriguez2542
3 жыл бұрын
Looks delicious, will try to do next time I bake!...you make it so easy!
@ellyswholegrainsourdough
3 жыл бұрын
Thanks Rebeca, have fun with it!
@suzie5797
3 жыл бұрын
Hey Elly! Thanks for the recipe 😍✌️
@ellyswholegrainsourdough
3 жыл бұрын
You're very welcome Suzie! :)
@susiebilk9905
2 жыл бұрын
Going to try it today!
@ellyswholegrainsourdough
2 жыл бұрын
Have fun!
@dianeflook984
3 жыл бұрын
That's so beautiful! I'm just learning so can you describe how I know something is overfermented? I keep hearing it's a problem for whole grain sourdough, but I don't know exactly what I'm looking for. How do I know when it's the right amount of fermentation? Thanks. P. S. I love your channel!
@ellyswholegrainsourdough
3 жыл бұрын
Thanks Diane, that's a great question! Basically you want to ferment the dough until it is getting gassy and has obviously risen, but you don't want to leave it too much farther than that, because whole grain doughs can then overferment in the final proof. It's tricky to tell, and temperature plays a BIG part (which is why I always try to keep things cool). My general rule is to do the first rise to 1.5 - double the original volume, but no further than that. And same for the final proof. If it's getting really jiggly and bubbly on the top it's probably too far! I'll do a video to explain this better in coming weeks/months :)
@DANVIIL
2 жыл бұрын
Beautiful!
@ellyswholegrainsourdough
2 жыл бұрын
Thank you!
@TheChefLady4JC
3 жыл бұрын
Wow! Wonderful recipe and interesting technique using the Kitchenaid. I've got a spiral dough hook on mine since it is a crank up head not a tilt up one. Also, have you ever made it swirl style like having a ribbon of cinnamon swirled like a cinnamon roll but in loaf form?
@ellyswholegrainsourdough
3 жыл бұрын
Hi, thank you! No, I've never tried that, but I'd like to! I did debate doing that method, but settled on this simple one for a first try. I'd like to make cinnamon scrolls sometime :)
@prajnabala
Жыл бұрын
I will try this without a mixer, because i do not have one.
@ellyswholegrainsourdough
Жыл бұрын
It's easily done as a 'no knead' style loaf in a bowl.
@arlo6345
3 жыл бұрын
Elly, can you please tell me what material your roaster is? It's a great idea to use a roaster to get some steam. Thanks for the video!
@ellyswholegrainsourdough
3 жыл бұрын
You're welcome Arlo, thanks! My roaster is this one from Baccarat, it's cast aluminium and nice and light to handle www.baccarat.com.au/baccarat-stone-cast-aluminium-non-stick-roaster-with-lid-32cm You can use any type of pan that your tin will fit into though, a Granite enamel roaster works well too.
@rebecarodriguez2542
3 жыл бұрын
So beautiful...I am going to try it...raisins and what other fruit?...maybe add some walnuts or pecans?
@ellyswholegrainsourdough
3 жыл бұрын
Thank you Rebeca, yes, you can add whatever additions you like :)
@M21467
3 жыл бұрын
Thanks for this video! How did you decide on a 75% hydration? That seems to be lower than what your other recipes. Did you find that your dough could have taken more water?
@ellyswholegrainsourdough
3 жыл бұрын
Hi there, well, I was thinking I'd try something new as a lot of people have flour that can't take the really high hydration. But you know, I really think this bread would have been better with more liquid! It was just an experiment I guess, for my flour I think 80-90 is much better :)
@mandiigraham1596
2 жыл бұрын
Any whole grain/wheat flour will absorb more water so I would defiantly increase the ratio for a more traditional sourdough crumb. Personally I wouldn’t use a stand mixer for sourdough as it knocks out all the air making it a denser crumb. Having said that all bread is good if home made and as Elly suggested, it’s your preference. Just make it home made.
@ismailbeevikmpitchai3650
2 жыл бұрын
Hi Elly, if I want to use high protein flour how much water should I use. Tks for the wonderful tutorial
@ellyswholegrainsourdough
2 жыл бұрын
It really depends on the individual flour, but be aware that protein level doesn't necessarily equate to gluten strength or an ability to take high hydration. I'd start with the recipe as it is and adjust the water if you need to from there :)
@antoinettefarrugia6513
3 жыл бұрын
That is my kind of Bread for breakfast! It looks delicious. 😋 What is khorason ? How long you worm the baker before you place the bread in it? Thank you 🙏
@ellyswholegrainsourdough
3 жыл бұрын
Thank you Antionette! Khorsasan is the same as Kamut - it's an ancient wheat variety. My oven is fast so it only takes 10 minutes to preheat. Some ovens need longer.
@antoinettefarrugia6513
3 жыл бұрын
@@ellyswholegrainsourdough Hi Elly, thanks for the reply my question.Where can I buy that kind of wheat or can I just leave it out ? I have another question, do I keep adding oat to the stater? Thank you so much 🙏 have a nice day or good night
@ellyswholegrainsourdough
3 жыл бұрын
You can use regular wheat if that's all you have. Here are all the details about the oat starter www.ellyseveryday.com/ellys-everyday-blog/fermented-oats-whole-grain-sourdough but basically, yes, you can keep the oats starter as a continuous ferment if you want to.
@echavez397
3 жыл бұрын
Thanks Ely. I’m going to try this now. Question...did you grease the pan before you put the loaf in. I don’t have a tin pan as I try not to use anything aluminum, I only have glass tins that is similar in size as yours. What would you recommend to do so the loaf doesn’t stick to the glass pan. Thank you.
@ellyswholegrainsourdough
3 жыл бұрын
Hi, yes I did grease my pan, it's important to grease any loaf pan of any material - especially glass :)
@lisaharrington3241
10 ай бұрын
Your starter looked like it came right from the refrigerator. Did it?
@ellyswholegrainsourdough
10 ай бұрын
Yes, it always does. I don't fuss over it. This is my easy method explained kzitem.info/news/bejne/rp-ctoJ_kpdll4o
@lorettagarling14
Жыл бұрын
Elly is there a reason not to score the top of this loaf? Why is it done on ordinary loaves
@ellyswholegrainsourdough
Жыл бұрын
I often don't score my loaves. It really depends on the potential for the bread to spring up and expand (which is often less with 100% whole grain sourdough bread). Regular, refined flour dough is often scored to help it expand in the oven. I explain my approach to scoring in detail in this video/talk kzitem.info/news/bejne/ypysy5uZhHZ2nqA
@baileywee5626
3 жыл бұрын
Hi Elly, love all your videos, do you always use your starter straight from the fridge?
@ellyswholegrainsourdough
3 жыл бұрын
Thank you Bailey, yes, I sure do! I love to be able to mix up a loaf when I feel like it without any pre-planning. Much more fun and user-friendly that way :)
@baileywee5626
3 жыл бұрын
How many days did you keep in the fridge before using ? I don't bake very often, maybe once in two weeks, can I use straight from the fridge after two weeks?
@ellyswholegrainsourdough
3 жыл бұрын
Up to a week is fine, but over that time and the starter is getting hungry. You can leave it in there for two weeks with no problems, but it would be best to refresh it before you bake with it :) You might enjoy this video I did about this subject earlier in the year kzitem.info/news/bejne/rp-ctoJ_kpdll4o
@elainemcnabb2587
11 ай бұрын
I have a bear dough mixer too
@ellyswholegrainsourdough
11 ай бұрын
They are so good. I love mine.
@jillk2316
3 жыл бұрын
This will be my tomorrow loaf :) Im sort of wondering too if on final shape i could roll some cinnamon and perhaps sugar on in there, I *may* give it a shot unless someone comes on and sais "dont do it" ... ;) Thanks again, looking forward.
@ellyswholegrainsourdough
3 жыл бұрын
I think that would be great! I don't have much of a sweet tooth so I keep my breads pretty plain. But the world's your oyster!
@jillk2316
3 жыл бұрын
@@ellyswholegrainsourdough Thank you :) your the best :)
@micahlantz905
2 жыл бұрын
Interesting that it's only 75% hydration. Why did you choose that? I thought the 90 %+ hydration was key for the freshly milled flour sourdough recipes?
@ellyswholegrainsourdough
2 жыл бұрын
I honestly don't remember why Micah :) Perhaps because I soaked the raisins? Not sure. Depends on the flours too. 75% is still quite high and is ok, it depends on how open you want the crumb. I was happy with a more uniform, closer crumb with this loaf.
@virginiavoigt2418
2 жыл бұрын
I, too, find that fruit on the surface will burn. So I remove any pieces that show themselves on the top and tuck them in on the bottom instead. They seem to be happy there and so am I when I eat it. Do you ever add cinnamon to your raisin bread?
@ellyswholegrainsourdough
2 жыл бұрын
Yes, I added cinnamon to this one :)
@virginiavoigt2418
2 жыл бұрын
@@ellyswholegrainsourdough Oh my goodness. I need to be more observant.
@ellyswholegrainsourdough
2 жыл бұрын
No worries, easy to miss.
@jamesvoigt7275
2 жыл бұрын
@@ellyswholegrainsourdough You are kind as well as accomplished.
@sweetpeahome
3 ай бұрын
you say to watch your dough to know when its done rising but this is my first loaf and no clue what I am looking for to know its ready
@ellyswholegrainsourdough
3 ай бұрын
Watch a few of my other videos, it can be subtle and takes some familiarizing with whole grain sourdough. This resource will help a lot too www.ellyseveryday.com/ellys-everyday-blog/top-five-tips-for-whole-grain-sourdough
@eospuck1
2 жыл бұрын
Unfortunately this did not work AT ALL! The water and flour ratio was all off - dough was SO sticky so tried to add more flour and it came out a brick and never formed into the initial dough ball. Disaster.
@ellyswholegrainsourdough
2 жыл бұрын
Oh dear! Sounds like your grain/flour is quite different to mine.
@pommirujhs8701
Жыл бұрын
Hi Miss, Can I use my bread machine for your recipes?
@ellyswholegrainsourdough
Жыл бұрын
Yes, you can definitely use it to mix your dough, and bake it later, but you will have to only use the dough and bake cycles because a bread machine is designed for yeast risen breads, in which the process is a lot faster! Use the process I showed in this video, and apply that to other recipes kzitem.info/news/bejne/2KZoyW2CfXd4Zo4
@maggieholm3720
3 жыл бұрын
Hi Elly - how long did you soak the raisins? This looks amazing, and I can’t wait to try it!
@ellyswholegrainsourdough
3 жыл бұрын
Thanks Maggie. I just soaked them in hot water for an hour or so, then drained once cooled. I like them really soft and juicy :)
@maggieholm3720
3 жыл бұрын
@@ellyswholegrainsourdough thanks so much for the extra detail - I think I’ll try this one soon!
@antheakaranasos2047
3 жыл бұрын
I’m making this today & wondered the same thing about how long to soak the raisins! I’m going to fold in pecans as well. I don’t have a mixer so all my kneading / folding is by hand. I love the way the dough feels & I get a little workout too. Thanks! 👌🏼
@michaelmartin1525
Жыл бұрын
I’ve been making cinnamon raisin bread once a week now. Replace some of the liquid with buttermilk up to 50 percent Soak the raisins with 2 T orange marmalade instead. Hmmm yum yum
@Thienthibichlien
Жыл бұрын
Hi Elli, I am from Sydney, love your recipe. Look beautiful loaf, will try today. I have a question: if I can’t bake on the same day, can I cover it in the fridge and bake the next morning? Many thanks 😍
@ellyswholegrainsourdough
Жыл бұрын
Yes Kathleen, you can! Just put it in the fridge right after you put it into the tin, then bake it straight from the fridge after 12-18 hours or so. It will proof in the fridge :)
@nadiabaranova4718
3 жыл бұрын
Hello, Elly! I was using your recipes for whole grain sour dough for a year or so and learned a lot, thank you! Considering a Mockmill, what would you recommend, a stone grain or Lino? what is the difference?
@ellyswholegrainsourdough
3 жыл бұрын
Hi Nadia, sorry for the late reply! Have been away from home. All of the Mockmill models are excellent, and run on the same quality motors and stones for grinding. They just differ on the outer housing, motor speed and mechanism for adjusting the coarseness of the grind. I have the Mockmill 200, and I love it! The Lino models are very similar but have the nice timber housing and a different adjustment mechanism. Both would be highly recommended! I'm not sure which country you are in, but here are my partner links for the International Mockmill store and the US stores. If you're in the US and use my link you get a 5% discount :) Please let me know if you have any more questions! Elly’s Everyday Mockmill link for International Customers (anywhere in the world outside USA): mockmill.com/int/?sPartner=101515 Elly’s Everyday Mockmill link for USA Customers (with 5% discount): mockmill.us/?coupon=everyday Or enter the promotion code EVERYDAY (not case sensitive) when you check out at the US Mockmill store mockmill.us/ to receive the 5% discount
@kathya739
3 жыл бұрын
I have not converted to totally whole grain yet. I have a Bosch Universal, but need to order a Mock Mill 200... That's what you have, right, Elly. Where do I find your USA link?
@jillk2316
3 жыл бұрын
Im not her ;) but, most of us "home bakers" use the mock mill 100 so do a bit of reading. you will LOVE which ever you get. Best purchase i've done in a long time :) I *think* she has the link up above and i also think i used the EVERYDAY code ;) But check above ...
@kathya739
3 жыл бұрын
@@jillk2316 thank you! Will do.
@ellyswholegrainsourdough
3 жыл бұрын
Thank you Kathy, as Jill said you'll love any of the Mockmill models. The 100 and 200 are identical except motor speed - one just mills the grain faster than the other. Both are perfect for home milling. My link with discount for US customers is in the video description box of this and all of my videos :)
@rebecarodriguez2542
3 жыл бұрын
I have a question, if you use only whole wheat doesn’t it make the bread like heavy and dry?...I find it, that you always have to use a some bread flour no?
@ellyswholegrainsourdough
3 жыл бұрын
Hi Rebeca, it all depends on how the whole wheat flour is handled. If you check out some of my other 100% whole wheat recipes, you'll see that they can come out very good! A high water amount and some special handling techniques can make all the difference. I am dedicating this channel to 100%, unsifted, whole grain flours (of many kinds) and I have been baking this way almost exclusively since 2018 now. I can say with absolute confidence that no, bread flour is not required :) You might want to check out these videos to see some examples: > Elly's Approachable Loaf. Easy Everyday Whole Grain Sourdough Bread, inspired by WSU Bread Lab kzitem.info/news/bejne/kW2Xv31ti31okmk > 100% Whole Wheat / Whole Grain Sourdough Bread (extended cold autolyse method) kzitem.info/news/bejne/y5qV2GpvkJOmg6A > Whole Wheat Sourdough Bread - In One Day kzitem.info/news/bejne/kZBpx5lnr4J_hGU > Gel Method for Whole Grain Sourdough Bread Baking kzitem.info/news/bejne/l4Khmadji6iEp5g > Shaping Sourdough Bread | Whole Wheat Sourdough kzitem.info/news/bejne/0W-Hx4yBm3ZhhGU
@rebecarodriguez2542
3 жыл бұрын
@@ellyswholegrainsourdough Hi Elly...Look at my bread, I tried to do the 100% whole wheat in 1 day, and it came out like this...ahhh I cannot add a picture...how do I show you?
@ellyswholegrainsourdough
3 жыл бұрын
You could send me a photo via my Elly's Everyday facebook page, or Instagram DM?
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