Just sampled my 1st loaf of sourdough spelt bread with Cashew cream Amazing Thanks Elly ❤
@itssunnyinflorida952922 сағат бұрын
Yummy beautiful loaf
@mrswhitworth3273Күн бұрын
I’m confused by the time line. It appears that just dry ingredients were mixed at 6A and the water, salt, and starter at 8A. Did you add water at 6A then the salt and starter at 8A?
@saxoncote67792 күн бұрын
So you can use the discard in baking and such? Do you happen to have a video for how that works?
@NewCitzn3 күн бұрын
Just an FYI… many bread machines will not let you turn them on again right after a bake cycle, and you will have to let it cool down. So, adding that extra 10 or 15 minutes onto your bake cycle might be a problem for some people.
@marianneknapp48465 күн бұрын
Love Organic Kamut & Spelt 😊
@marianneknapp48465 күн бұрын
Thanks for all your teaching me 😊
@parullangoo58316 күн бұрын
Ragi is very good source of calcium. But if any one has thyroid. They should avoid too much ragi
@Tawadeb6 күн бұрын
Can i use buckwheat flour fir a gf starter??
@altaylor39886 күн бұрын
First Elly I liked that your opening greeting was "Hello Folks" and NOT.... HI Guys which infuriates me. Then the ease with which you trotted through your lucid explanations and easy way demonstrations provided a highly satisfying result.
@IKH4576 күн бұрын
Elly, you are such a good baker! Loved this recipe and technique you used. Where did you get the cast iron dish from?
@dolce98769 күн бұрын
❤❤❤
@MariMari-ny6si9 күн бұрын
Thank you, Elly! I am making this recipe again today. So easy! I used my 10 grain mix of flour that I grind and keep in the freezer. I love all of your recipes. Thank you so much for sharing them!
@satucooking10 күн бұрын
Thank Elly, I watched almost all your video. I like baking wholegrain sourdough in large loaf pan, but I always find it is difficult to transfer dough from large proofing basket to large loaf pan. do you have easy method to do this?. (any video?). Thank you.
@ellyswholegrainsourdough9 күн бұрын
Oh yes that is tricky! I have been using the baking paper sling method lately, it works ok. The easiest method is to use a large timber cutting board or peel of some kind. Sprinkle some semolina or rice flour on it and slide the dough into the baker.
@waynecleary4810 күн бұрын
Hi Elly loved your sprouted grain with the Omega juicer i ordered my Omega which arrived in no time i looked for site to check the recipe but could see the Omega crossed out where can i find that original recipe then i have trouble finding grain can you help please
@ellyswholegrainsourdough9 күн бұрын
Hi Wayne, sorry but that wasn't me! Hope you can find it.
@trudyb484111 күн бұрын
Thanks so much for this video. I make soy milk, so I have a lot of left over okara and struggled with ways to use it. I haven't had much success with pancakes, cookies, and muffins. So, I wondered about bread and found your video. Am so excited to try! Instant sub!
@ellyswholegrainsourdough9 күн бұрын
Thanks Trudy! I think this is a good option.
@joeaaronsen11 күн бұрын
You have switches on your outlets, why bother unplugging the machine? Great video, I love whole wheat bread and am new to sourdough; I am going to make this when I finish my current loaf.
@ellyswholegrainsourdough9 күн бұрын
I don't leave the machine on that bench the whole day. I need it for other things :)
@marianneknapp484611 күн бұрын
I just realized I was feeding my starter 2x a day and that's why it smells like nail polish restart looks good with Kamut ❤
@marianneknapp484611 күн бұрын
Sometime things are tricky being Vegan i have just used Vegan items ❤
@ellyswholegrainsourdough9 күн бұрын
I do that too :)
@marianneknapp484611 күн бұрын
We had them with a glaze as a child so good at Easter ❤
@marianneknapp484612 күн бұрын
Disaster struck I'm on Day 6 went to feed my starter smells like alcohol/polish remover I fed it and put it in the fridge is it safe to use? Has bubbles no Hooch smelled great until today?Thanks Marianne 😊
@timthorne372112 күн бұрын
Great video, I’m inspired to roll into action. Thank you!
@ellyswholegrainsourdough9 күн бұрын
Great to hear!
@debrapaulson788212 күн бұрын
I bake almost all of my sourdough in an Emerson Creek long clay baker with a lid. My husband chiseled a brick so I can adjust to a 500 gram or 750 gram loaf. I also have used a pantry chef clay baker.
@ellyswholegrainsourdough9 күн бұрын
Oh that is so clever! I have been thinking how I can make my large baker a bit shorter. Might have to find a masonry chisel!!
@Jackofallzebras12 күн бұрын
I had a happy starter and then it got some pink scoby thing on top so I discarded that and started over with just a tablespoon of that starter and it still isn’t bubbling. I’m going to try stirring it and leaving it like you said. Is there a reason it doesn’t smell good or why it’s not growing? I’m using millet and white rice flour since I have a wheat allergy.
@ellyswholegrainsourdough7 күн бұрын
There are many reasons why it might not be growing, but I'd say initially it might take some time! Give it a chance to activate after feeding it and see how it goes.
@marianneknapp484612 күн бұрын
Wish I could make a bread bowl tear away the middle to fill with my Vegan soups Mmm Thanks Elly 😊💕
@marianneknapp484613 күн бұрын
Can I use the Lodge cast iron Dutch oven with the lid? Thanks
@ellyswholegrainsourdough9 күн бұрын
Sure!
@marianneknapp484613 күн бұрын
It's with Kamut Organic flour from Montana Grains & Flours here in the US check them out ☺️💕🍞
@marianneknapp484613 күн бұрын
Mm Thanks Elly my Starter is Thick & Bubbly and when I open my cabinet where it at so Fragrant Thanks so vetimuch for the Excellent teachings 🍞🥪🥪💕😘😅
@kcbknitter13 күн бұрын
I’m still baking my bread in my little 3 qt cast iron Dutch oven. I have a Pullman pan but have only used it once or twice. I think I need to get it out again and try it. I’m looking forward to your video on that one.
@ellyswholegrainsourdough9 күн бұрын
Thanks, I'll get to it soon hopefully.
@martinrichter673213 күн бұрын
Where did u purchase glass container please
@ellyswholegrainsourdough13 күн бұрын
From a kitchenware store in Brisbane, but you can also get them here (affiliate link) www.amazon.com/shop/ellyseverydaysoapmaking
@KrsitieSimplyBlessed14 күн бұрын
Can you please let me know the size of Cast Aluminum Roaster? So that I can find cast iron but the same size. Thanks for your sharing and really appreciate it!
@ellyswholegrainsourdough13 күн бұрын
I don't have it on hand Kristie, but it's about 35cm long, 20cm wide and maybe about 17cm tall with the lid on. Have fun!
@KrsitieSimplyBlessed13 күн бұрын
Thank you so much! Perfect.
@sm-zs3sf14 күн бұрын
❤when you tighten the screw at 5 do you tighten it to maximum in clock direction or it is still 1 or 2 tzrnings loose? Cause when I tighten it maximum at position 5, I can not move it towards position1. It gets stuck.TIA
@ellyswholegrainsourdough13 күн бұрын
Hi, tightening the screw all the way is important to lock the handle/lever on to the stone, once you have the stones at the right place.
@elviradammasch484315 күн бұрын
Thank you Ellie, again you explained it so well. You have an amazing collection of bread bins. I have only 4 of the same glass bread bins that I bought at least 40 years ago when I was very young.
@ellyswholegrainsourdough14 күн бұрын
I love that Elvira, you have all you need.
@cyn4rest15 күн бұрын
Super. Thank you. Happy to see you have success w/o the addition of baking powder.
@ellyswholegrainsourdough14 күн бұрын
Thank you so much 😊
@hairstoyou724815 күн бұрын
I discovered an easy way to put dough in a loaf pan. Shape it and place on precut parchemebt then drop slinged loaf in loaf pan. Works great with Pullman pand and other narrow loaf pans. I use a small precut square at the ends after I've put the loaf in. 4x4” parchment square ordered from Amazon
@ellyswholegrainsourdough15 күн бұрын
Thanks for that tip.
@deniseelias778415 күн бұрын
You’re sooo grateful Just received my mokcmill 200 today and very happy But still confused about the setting special the fine flour I am sure I will be watching you presentation more often
@ellyswholegrainsourdough15 күн бұрын
Glad I could help
@jesskan982815 күн бұрын
Thank you! Great pan information!
@ellyswholegrainsourdough15 күн бұрын
You're welcome :)
@rubychung512615 күн бұрын
Great video and I feel better now of getting two of each when I think it’s ‘needed’ 😊 USA pan is great, I’m eyeing that Pullman too. I bought the chef made when I started my baking journey which I saw from another yt channel. I have also used a Nordic ware bundt pan to bake my hot cross bun for a change. It came out like a pull apart bread or it can be sliced. I noticed that you don’t have an enamel loaf pan, i.e. Falcon or Wiltshire. I was wondering if it’s a good bakeware for baking. Looking forward to part 2.
@ellyswholegrainsourdough15 күн бұрын
Oh I love the bundt pan idea, I have a nice metal bundt pan would be great for pull apart style loaves. No I don't have an enamel pan, they aren't common here and I have too many pans already :) They would be an excellent option though.
@amalabdurrahman49415 күн бұрын
💚💚
@user-fg4dl1dw3e15 күн бұрын
Nice to see you again and I love it when you speak French-Emil HENRY 😊
@ellyswholegrainsourdough15 күн бұрын
Haha thank you! I try my best to get the pronunciation right. Would sound terrible otherwise with my broad Australian accent 😄
@beverleyhall683615 күн бұрын
Most interesting and informative video Elly. I spied the red Gratina casserole immediately. My mother bought me that same casserole for an engagement present way back in 1955. Sadly it no longer exists but I have an oval 6cm deep pan which I still use today. It’s a bit battle scarred now. This one has no lid. I do cabbage rolls/ lasagne etc in it. Yesterday I was offered a breadmaking machine same as yours so watching that series now. Love everything you do.
@ellyswholegrainsourdough15 күн бұрын
Thanks so much Beverley, I love hearing about everyone's set ups. How fun! Have fun with your bread maker.
@suz4keeps15 күн бұрын
Thanks for this
@davidpurkis110515 күн бұрын
Really interesting and lovely to see your joy and passion with bread baking. I am still experimenting with pans. Bought a couple of cheap silicone ones recently which have been fine. I will start to pop into local charity shops with the hope of finding an interesting shaped suitable casserole or perhaps someone casting off one of those expensive American or French ones you featured.
@ellyswholegrainsourdough15 күн бұрын
Thanks David, you can honestly find all you need in op-shops. Just need to look around and enjoy the process. I've found so many gems over the years. My dutch oven and round bakers all came from op shops too.
@jengoods224615 күн бұрын
Love your pans, you can get the Pullman bread pan in Australia at Thermomix 😊
@ellyswholegrainsourdough15 күн бұрын
Oh that's good to know. I bought them off Amazon Australia with no trouble. I think Kitchen Warehouse might have them too.
@jeanie470315 күн бұрын
If I double the recipe for a 2 litre tin , would there be anything else to consider Elly. ? Bake time?
@ellyswholegrainsourdough15 күн бұрын
Yes you might need to bake longer, depending on the shape of the pan. Fermentation time can be different with larger batches of dough too - they will warm and cool more slowly than small dough portions.
@jeanie470315 күн бұрын
Thank you, I’d better make notes 😬
@nerinat837115 күн бұрын
I totally understand your obsession as l too have a few myself 😊 thanks Elly now lm getting ceramics ones
@ellyswholegrainsourdough15 күн бұрын
Thanks Nerina, I'm glad I'm not alone there. Ceramic bakers are wonderful, especially if you preheat them and use like a dutch oven. You can even proof your dough in paper in another pan, then lift and put into the preheated ceramic one. Great oven spring that way.
@heidimay928815 күн бұрын
I think i also have your bread pan problem as well as a container hoarding problem lol I tell myself its only till I find the perfect ones I'm 100% happy with but so far I haven't found it lol .
@ellyswholegrainsourdough15 күн бұрын
Ah yes, I understand. Thankfully I live in a small house and I like my things to be pretty neat and organised, so there is a limit to it all, but I do feel excessive at times! There will never be the perfect anything I don't think.
@suzisaintjames15 күн бұрын
French vs USA Pyrex pans. Some time in the 1970s Pyrex USA change from borosilicate glass (used in laboratories) to soda-lime glass (which is heat resistant). While European Pyrex has always been borosilicate. According to Pyrex you can take frozen food that has been frozen in a Pyrex pan straight into a hot oven (the food probably keeps the pan cool enough not to expand too quickly). But you CANNOT pre-heat your pan and put cold food in it (like you do with your cast iron roaster or your ceramic pans to make a rustic loaf of bread)... that's too much of a shock. But I think all Pyrex glass cookware is under estimated. As Pyrex says not to use it in a broiler, but I've seen many, many KZfaqrs put the 5x7 pans in a toaster oven, inches away from that hot coil with absolutely no problem. I've accidentally placed a hot Pyrex casserole on a metal trivit (a no no) with no problem. But when I was roasting meat, it looked a little dry, I added liquid to my pyrex pan and about 5 minutes later the pan burst... So use caution, but I think if you proof your loaf in the pyrex pan in the refrigerator, you are safe to put it straight into a hot oven. (But, for peace of mind, don't take my word, check the pyrex website.) 💕🌞🌵😷
@ellyswholegrainsourdough15 күн бұрын
Thank you Suzi, yes you are right I have read that, but I've always been a bit cautious anyway and decided never to go from cold fridge to very hot oven. I guess it depends on your preferred baking temps too. You have inspired me to try it out with my French Pyrex loaf pans, but not with the fluted USA pan - it's a cherished favourite. I could always leave them out of the fridge for 20 minutes or so too, to take the chill off while the oven preheats. Thanks again.
@suzisaintjames7 күн бұрын
@@ellyswholegrainsourdough I don't blame you for being gentle with the US pan. I had the smooth Pyrex baking set for years but when I saw the fluted set on sale for a reasonable price, I got the whole set. Your french pans are a stronger glass than the US. But, here's the proof I needed to try refrigerated to hot oven... When I was a Girl Scout, (you can also see KZfaq videos) we boiled water in paper cups over an open fire. 😵 I know what!? ... Put some room temperature water in a paper cup and set it on a hot grate over hot coals and flames. As long as the cup has water in it, it never burns. Let the water start to boil out and the top of the cup will catch on fire and burn to just above the water line, where the paper is damp. This works because the wet cup only reaches 100c or 212f the boiling point. It's only when the cup dries that it's temperature can rise to it's burning point. That's why, I believe Pyrex says, you can put cold Pyrex with cold food into a hot oven. The food takes care of the shock. For the same reason, you can't put cold Pyrex (empty) into a hot oven nor add cold food to a hot Pyrex. Here's a trick you can do if your Pyrex pans are the same size. Bake in the French and serve in the US. 💕🌞🌵😷
@paulachristie780715 күн бұрын
Great explanation. Like you, I buy my pans in sets of two. I have a lot of loaf pans but not nearly as many as you do. I definately use the two pan method, one on top of the other, when making sourdough bread. I use my glass loaf pans for quick breads like banana bread. I always use parchment paper with my glass pans and sticking isn't a problem.
@ellyswholegrainsourdough15 күн бұрын
Thank you Paula, I love hearing how everyone uses their pans. The glass pans are so pretty for cakes and sweet breads I think.