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.
From Sydney. I always slice my bread once cooled, lay the slices flat on a lined tray and freeze. Once frozen I put it in a bag of some kind or old pillowcase and replace into the freezer. It lasts ages in the freezer. Plus, I make it just for me so I'm the only one eating it. P.S Your Easy Everyday Sourdough Bread recipe is my go-to every time! Its brilliant!
That's a great technique Monique, I often freeze whole or half loaves, it's handy when you don't have time to bake! Thanks for your kind feedback too, I appreciate your support.
Fantastic tips! I have so many different bread bags & containers. After watching your video, now I know how to use them properly. I could never figure out why my bread got moldy or stale regardless if I placed it on counter or refrigerator. I'm so glad I bumped into your video. Be well!
My favorite thing to do with sourdough is to cut the bread into slices about 2 hours after coming out of the oven, then wrap the slices in parchment paper, wrap in a tea towel and freeze it. Once frozen you can put it into any bag and remove the parchment paper. When you're ready to eat some, just pop it in a 300-350F oven for some minutes and done! It tastes exactly like the day it was made, crispness and all.
Thanks Elly. I’ve been doing the wrap it in a tea towel thing after asking my grandmother what they did before zippy bags were around. But it’s drying out so fast. I’ve started doing the tangzhong method which helps, but I’m still having to rush to eat it before it turns into a rock. I always have a dehumidifier running in my house so no wonder. I’ll switch to a container. I just bought a couple of big ones anyway so I don’t need to feel guilty about using zippy bags anymore. Yay!
@@EllysEverydaySoapMaking and now I don’t need to feel like I wasted money on a cake sized container when I make maybe 2 or 3 cakes a year 😂😂😂 I don’t think I need bread this week so I’ll have to wait to try it out, but I’m sure it will be heaps better!
Best advice I've heard so far! Thank you! Up here on the dry prairies of Alberta Canada linen/cotton just won't do! I reuse plastic bread bags til they're holey or show mould 😊
Great topic and video as usual Elly! Thank you! Im in San Diego, California and find my sourdough starts to dry out by the 2nd day. I cut it into slices with an electric meat/cheese slicer and freeze it in a plastic freezer bag making sure to squeeze most of the air out. It comes out of the freezer as good as it went in. The cheese/meat slicer cuts perfectly uniform slices and they don’t cost much more then one of those great bread knives! 🥖
Elly, Interesting and needed. I have a linen Bag I got from Amazon I use for Cool weather. Summer: there is an inner bag in Large Cereal Box that I save and use. They are perfect. It works. I am waiting for you to do a Sourdough Sandwich Bread. I made two loaves yesterday a New Recipe....It was a recipe for one loaf. Rather than ratio doing...I made one loaf and then quickly mixed another loaf. It was excellent.
That's great Aria, thank you. The sandwich bread is definitely on my list, but it takes me a while to get to them! I am trying to do one video every week, but I still work in my dayjob, so it's a balancing act. I thank you for your patience!
I had a loaf of bread (store bought Nature Own Hand Crafted Thick slice) in my van in Florida in July for over a week. Sure the van got up to 120F inside the middle of the day. I was surprised it was still soft, did not have any mold or smell. Had a few sandwiches and it was fine.
Since I don’t know anything about keeping bread, except for what you’ve outlined here, I may experiment a bit. What I mean is that I’m going to see if I can dehydrate, then rehydrate sliced bread. I’ve seen people dehydrate and rehydrate naked bread, that’s by the loaf. But, I’m wondering if I can dehydrate bread, store it in one of those Rubbermaid countertop containers, then rehydrate a slice or two, when I need it. The Rubbermaid containers might be a better option than the Progressive bread containers, that have the adjustable opening, where you can adjust for temperature and humidity, for my experiment, because the Countertop containers have a lid where the entire lid offers air circulation, but insects can’t get in. These containers were not intended as bread bins though. They were intended to extend the life of fruits and vegetables.
I have even crumbled up my bread. Put it in my dehydrator for a time. And ccx used it for bread crumbs. Keep it in vhf the freezer and it lasts a good long time.
Love your videos! I have been able to rescue my loaves when they got some surface mold that did not penetrate the crust. I washed the mold of the loaf under cold water tap trying not to get the water onto the cut side. I place the clean loaf immediately in an oven preheated to 250 C for a few minutes approx. 8-10 min. I cut off and discard the 1st slice and the rest of the loaf tastes like freshly baked.
Is that wise? If you see visible mold you should expect there is mold that you can not see. Some mold can grow all through the food and then visible mold shows up in spots on the surface. Its like a mushroom you only see a little sticking up but below the surface is a large network
@@voidremoved no mold will survive 250C. You are right in thinking that molds are dangerous but the moist heat at such temperature would kill them. Thank you for the question.
There's a gourmet shop near me that specializes in German gourmet meats & foods. My favs are their liverwurst (to die 4!) & their breads, baked on the premises. The bread loaves last about a week & a half whether I refrigerate 'em or not. Then I see white or black mold spots & I know to throw it out! Looking for way to store the loaves for max length becz I never get close to finishing a loaf, they're so big. I get about halfway max! I think I'll get a bread bin & like the one u showed & store it at room temperature. I live in LA, Calif, so generally mild weather, nothing extreme. If it doesn't extend the life of the bread, then I'll just plan on buying a new loaf every week & a half. The good news is, like many businesses today, they now deliver to my house! And it is so good, no preservatives after all!
What EXCELLENT answers to a difficult question. Thank you, Elly...!!! My lovely wooden breadbox has a wee bit of breathability, but not much. Now I'm thinking maybe if I prop the door open a bit at night with a chopstick and then take the chopstick out each morning that might do the trick. Also, I WONDER: should I not be placing the sliced end of the bread directly onto waxed paper as I have been doing? That seems to be where mold -- when it happens -- will go first. I got the idea when first learning to bake sourdough that I should always have the cut-open end straight down over the table or whatnot....
Thank you Michele, I would be propping the door open during the day rather than overnight, overnight is when the crittes are much more likely to get in! (I'm thinking bugs). During the day is when it's hotter too. Yes, definitely get rid of the wax paper over the end of your loaf - you don't need it! And you definitely don't need it if that's where your bread starts to go mouldy. Thanks for commenting :)
@@EllysEverydaySoapMaking Thanks to a combination (about 50/50) of boric acid and powdered sugar which we put in little caps (the size of caps on soda pop bottles and other bottles -- we don't drink the pops much) -- we fill them all the way to the top and put them in places like in the corners of cabinets on the sides of kitchen bars (and if a place where pets do not get in, on the floor in corners) as well as on bookcases, etc., etc. we have next to zero trouble with critters in our house! I have been using this trick for over 10 years and can tell you that it really works, especially for roaches (which is the bane of our town). They are attracted to the sugar but get the boric acid at the same time and before you know it word gets around and they don't come around anymore! Our kitchen temperature is pretty much the same 24/7 so I'll try the chopsticks just at night first, but if there is still a problem I'll be very happy to know of your suggestion to use them during the day! =)
P.S. I lived in a small apartment 12 years ago and actually started doing the boric add with sugar thing then (though at first I used granulated sugar -- and both granulated and powdered work). The manager of the complex, with maybe 80 to 100 units sprayed pesticides in every single apartment EXCEPT mine, because I refused, telling him I won't live where I have to live in such a toxic environment. He was pretty pushy about it but I stood firm and said, "Well, if you like I'll give my notice right now and move out." At that point he backed off, saying, "Well, you are going to get roaches!" (The conventional wisdom being that the one unit without the pesticide is where all the roaches will run to.) Well, I lived there another couple years and guess what? ZERO roach problem...! :)
Ah yes, I love the sugar/borax solution! I have used that myself. My main method these days is prevention. I never leave any crumbs out or anything that will attract them, and we don't get many at all! Also we have asian geckoes (lizards) everywhere who love to eat the baby roaches, that keeps the numbers down :)
As I don't use preservatives I have to slice and freeze my bread, and I can take a slice and pop it in the toaster or the microwave for thirty seconds and it is perfect.
I don't use preservatives either Frank, just flour, water and salt and I find my loaves last quite well for a few days on the bench. Some people like to freeze theirs though - good tip!
Omg you just saved me! Thank you! Thank you! I live in the USA in the south and it’s so humid here in the summer. I wondered if a tea towel sack would help.
@@EllysEverydaySoapMaking Hi Elly, thanks for your warm wishes. Looks like it's not too bad concerning the virus, fingers crossed. I was lucky enough to visit Australia a few years ago. The Blue mountains to be exact. Fond memories of such a beautiful place.
This is a timely post for me as I’m experiencing this problem. I’ll try the bags or tea towel. The Zip Lock bag is not letting it breathe. Thanks so much.
You're welcome Carol. I'm sure a simple tea towel will do the trick. Much more environmentally friendly than the plastic bags too. I like the plastic container over bags because I can wash and reuse it endlessly.
Zip Loc makes plastic bags for veggies- they have fine holes to allow some ventilation. There are also plastic containers that have vents for storing veggies- wonder if they would be good all-around bread storage boxes?
Yes I think they might work very well! As long as you can fit your loaves into them. I like my cake container because I can fit a couple of loaves in it, which is handy if I've baked a new loaf but the last one isn't finished yet.
Thank you Elly, such great ideas. I'm UK and the weather and climate changes by the hour sometimes LOL! I make Irish soda bread and usually wrap it up in Kitchen roll. It can go hard quickly but the swag bag sounds ideal. I luv the kitty reference, I'm a big animal lover and can just vizualise a kitty finding a nice cosy niche in a swag bag! LOL, luv n light x
Thank you, I love that. We make Irish soda bread too and it's always wrapped up in a towel. You might like this trick which I learned from rye bread making - if you wrap the loaf in the tea towel as soon as it comes out of the oven, it will steam the crust as it cools and you won't get such a hard crust! Works really well :)
Thank you for this informative information, I made a loaf whole wheat sourdough last night using your method just water and flour then refrigerate it and I was very pleased of the flavor it made a huge difference, the problem I have is getting I tight ball for the final rise it tends to get sticky, what am I doing wrong?
Thank you Sigrid, whole wheat sourdough is hard to handle, and my recipes also have a lot of water so if they overferment a bit they can get very sticky. Try shortening the bulk ferment, your dough could be overfermented. Also you could reduce the water in your recipe a bit, perhaps your flour can't take the amount of water you're giving it?
I never thought of using cloth for storage. I wonder why I was slow 🤔 Thank you. Now if I could find some yeast in New York to make bread that would be a nice.
@@acidheadzzz I found that Elly's approach cuts out all the unnecessary song, dance and ceremony and just gets to the point. Others seem to be too fixated on precise this and that, something which in centuries gone by would probably never have crossed the minds of people making sourdough on a regular basis. Elly's videos are to the point and they do not make you feel like you are trying to join some sort of gnostic clique.
M a beginner baker and started using a bread maker, I baked 2lb loaf of bread today and cut the slices within 30-45 mins, I felt it is still wet so I put them in the container with the lid open. How can I tell if the bread is totally cooled off? The weather is cold in Cali and I just put bread in the container without bag or plastic, is it fine?
I can't remember the bloke who mentioned this to me, but if you suck out as much air as possible from a sturdy container with bread inside - create a partial vacuum, it keeps the bread for upto two weeks! Never really tried it myself as my bread doesn't last any longer than 3 days.
Thank you from the USA. I have been baking bread for years and it always disappeared real fast. No kids at home and I cant eat it fast enough. Thank you.
I stored my sourdough bread wrapped with a cotton cloth and in a closed stainless steel container. It started to develop white mold on the crust. What is a good way to store bread in QLD conditions?
Hi Jade, I would say that only in our dry, winter months the bread can be stored inside a container. For most of the year, especially in summer, I store my bread just in a cloth and leave it sitting on the bench. I'm in Brisbane :) High humidity environments will always promote mould on bread.
No I haven't actually, I'm not sure how they would go without the baking powder and soda. They may be more like breadrolls! I do make a soda bread with sourdough starter in it sometimes, it has baking powder as well.
HI Carol- Quick breads depend on a fast rise to create that delicate crumb( they also have a good % of fat and sugar) while virtually sugar-free and fat-less sourdough creates a heavier dry crumb by nature using slow rise. Pretty sure the two leavening systems are mutually exclusive. I have added SD starter to pancakes, crumpets, scones, cookies, etc in order to boost nutrition. Good way to use SD starter discard!
Had no idea flour bags came in cotton or anything other than plastic. I should make my own to store them like that. Tysm. Question: do you store your bread in the fridge generally or do you leave it out in the open?
Hi Elly, thanks for this useful information. I’ve heard is not recomendable to keep sourdough bread in the fridge. I’ve always kept it sliced in the freeze and once I need it, I take half of the bread and move it to the fridge where I keep it until is gone (between 5 or 8 days). Am I doing the wrong way? Do you think it could damage the freshness of my sourdough bread?
I think it's fine in the fridge if that works for you. There aren't any strict rules. It's better in the fridge than going mouldy on your counter in your climate!
Před rokem+1
my life officially sucks. im watching videos on putting bread in a bag.
Double Wow, can use cheese cloth. I have bread machine want keep fresh. How long keep Refrigerator. Give me name cloth or bags or can make it. If you order bags please sende information company. I love your videos as yourself. I live Houston Texas yeehaw hehaw. Crazy weather last couple days hot, warm cold freeze and wind and rain. Thank you beautiful video. Tammie Guevara December 28, 2023-Thursday- Time: 4:50 am
I watched one of your videos that was silent today. It was no fun at all because your super cute accent wasn’t present! I have only read one review that thanked you for the silent video. I obviously didn’t agree that silent was better and I’m sure 99.9% of your subscribers would agree that hearing and seeing you is our favorite way to watch your videos!
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.
From Sydney. I always slice my bread once cooled, lay the slices flat on a lined tray and freeze. Once frozen I put it in a bag of some kind or old pillowcase and replace into the freezer. It lasts ages in the freezer. Plus, I make it just for me so I'm the only one eating it. P.S Your Easy Everyday Sourdough Bread recipe is my go-to every time! Its brilliant!
That's a great technique Monique, I often freeze whole or half loaves, it's handy when you don't have time to bake!
Thanks for your kind feedback too, I appreciate your support.
I’m so glad I found your comment because I cook got myself and the birds have most of my loaf, not anymore though, thanks👍🇬🇧
I do the same. From Massachusetts, USA
Fantastic tips! I have so many different bread bags & containers. After watching your video, now I know how to use them properly. I could never figure out why my bread got moldy or stale regardless if I placed it on counter or refrigerator. I'm so glad I bumped into your video. Be well!
Not only did I get all my questions answered, but my love for the Aussie can't be bettered pictured then seeing Elly's smile @ 6:35..! ✍)))
My favorite thing to do with sourdough is to cut the bread into slices about 2 hours after coming out of the oven, then wrap the slices in parchment paper, wrap in a tea towel and freeze it. Once frozen you can put it into any bag and remove the parchment paper. When you're ready to eat some, just pop it in a 300-350F oven for some minutes and done! It tastes exactly like the day it was made, crispness and all.
Yes that's a brilliant method!
Thanks Elly. I’ve been doing the wrap it in a tea towel thing after asking my grandmother what they did before zippy bags were around. But it’s drying out so fast. I’ve started doing the tangzhong method which helps, but I’m still having to rush to eat it before it turns into a rock. I always have a dehumidifier running in my house so no wonder. I’ll switch to a container. I just bought a couple of big ones anyway so I don’t need to feel guilty about using zippy bags anymore. Yay!
That's great Monique, yes, a container will make a huge difference!!
@@EllysEverydaySoapMaking and now I don’t need to feel like I wasted money on a cake sized container when I make maybe 2 or 3 cakes a year 😂😂😂
I don’t think I need bread this week so I’ll have to wait to try it out, but I’m sure it will be heaps better!
Best advice I've heard so far! Thank you! Up here on the dry prairies of Alberta Canada linen/cotton just won't do! I reuse plastic bread bags til they're holey or show mould 😊
Great topic and video as usual Elly! Thank you! Im in San Diego, California and find my sourdough starts to dry out by the 2nd day. I cut it into slices with an electric meat/cheese slicer and freeze it in a plastic freezer bag making sure to squeeze most of the air out. It comes out of the freezer as good as it went in. The cheese/meat slicer cuts perfectly uniform slices and they don’t cost much more then one of those great bread knives! 🥖
Brilliant Bob - that sounds like a perfect solution.
Ok you got me I almost googled weather control plastic container lol
Elly, Interesting and needed. I have a linen Bag I got from Amazon I use for Cool weather.
Summer: there is an inner bag in Large Cereal Box that I save and use. They are perfect.
It works. I am waiting for you to do a Sourdough Sandwich Bread. I made two loaves yesterday a New Recipe....It was a recipe for one loaf. Rather than ratio doing...I made one
loaf and then quickly mixed another loaf. It was excellent.
That's great Aria, thank you. The sandwich bread is definitely on my list, but it takes me a while to get to them! I am trying to do one video every week, but I still work in my dayjob, so it's a balancing act. I thank you for your patience!
Thank you for this! Doing research, searching for more of a homemade simpler lifestyle and baking bread is on my list!
Good for you! Feel free to come and visit over on my bread channel :) czcams.com/users/EllysEverydayWholegrainSourdough
Very good advice. Where I live it's very dry all the time, and would never think of using a bag because my bread would be rock hard in no time!
I had a loaf of bread (store bought Nature Own Hand Crafted Thick slice) in my van in Florida in July for over a week. Sure the van got up to 120F inside the middle of the day. I was surprised it was still soft, did not have any mold or smell. Had a few sandwiches and it was fine.
That is the best bread! Made right here in FL!
Spending the next two days making bread loads and buns This is great info.
Since I don’t know anything about keeping bread, except for what you’ve outlined here, I may experiment a bit.
What I mean is that I’m going to see if I can dehydrate, then rehydrate sliced bread. I’ve seen people dehydrate and rehydrate naked bread, that’s by the loaf. But, I’m wondering if I can dehydrate bread, store it in one of those Rubbermaid countertop containers, then rehydrate a slice or two, when I need it. The Rubbermaid containers might be a better option than the Progressive bread containers, that have the adjustable opening, where you can adjust for temperature and humidity, for my experiment, because the Countertop containers have a lid where the entire lid offers air circulation, but insects can’t get in. These containers were not intended as bread bins though. They were intended to extend the life of fruits and vegetables.
Interesting thoughts there!
I have even crumbled up my bread. Put it in my dehydrator for a time. And ccx used it for bread crumbs. Keep it in vhf the freezer and it lasts a good long time.
Yes, that's a great idea. I forgot to mention what to do if your bread goes hard or stale...
Love your videos! I have been able to rescue my loaves when they got some surface mold that did not penetrate the crust. I washed the mold of the loaf under cold water tap trying not to get the water onto the cut side. I place the clean loaf immediately in an oven preheated to 250 C for a few minutes approx. 8-10 min. I cut off and discard the 1st slice and the rest of the loaf tastes like freshly baked.
I haven't heard of that technique before, interesting! Thanks for sharing :)
Is that wise? If you see visible mold you should expect there is mold that you can not see. Some mold can grow all through the food and then visible mold shows up in spots on the surface. Its like a mushroom you only see a little sticking up but below the surface is a large network
@@voidremoved no mold will survive 250C. You are right in thinking that molds are dangerous but the moist heat at such temperature would kill them. Thank you for the question.
There's a gourmet shop near me that specializes in German gourmet meats & foods. My favs are their liverwurst (to die 4!) & their breads, baked on the premises. The bread loaves last about a week & a half whether I refrigerate 'em or not. Then I see white or black mold spots & I know to throw it out! Looking for way to store the loaves for max length becz I never get close to finishing a loaf, they're so big. I get about halfway max! I think I'll get a bread bin & like the one u showed & store it at room temperature. I live in LA, Calif, so generally mild weather, nothing extreme. If it doesn't extend the life of the bread, then I'll just plan on buying a new loaf every week & a half. The good news is, like many businesses today, they now deliver to my house! And it is so good, no preservatives after all!
Thank you! This is just what I needed. I just had a loaf go moldy yesterday.
Oh no! Couldn't have come at a better time then :)
I was never sure how to best store breads. Thank you for sharing :)
You're welcome :)
What EXCELLENT answers to a difficult question. Thank you, Elly...!!! My lovely wooden breadbox has a wee bit of breathability, but not much. Now I'm thinking maybe if I prop the door open a bit at night with a chopstick and then take the chopstick out each morning that might do the trick. Also, I WONDER: should I not be placing the sliced end of the bread directly onto waxed paper as I have been doing? That seems to be where mold -- when it happens -- will go first. I got the idea when first learning to bake sourdough that I should always have the cut-open end straight down over the table or whatnot....
Thank you Michele, I would be propping the door open during the day rather than overnight, overnight is when the crittes are much more likely to get in! (I'm thinking bugs). During the day is when it's hotter too. Yes, definitely get rid of the wax paper over the end of your loaf - you don't need it! And you definitely don't need it if that's where your bread starts to go mouldy. Thanks for commenting :)
@@EllysEverydaySoapMaking Thanks to a combination (about 50/50) of boric acid and powdered sugar which we put in little caps (the size of caps on soda pop bottles and other bottles -- we don't drink the pops much) -- we fill them all the way to the top and put them in places like in the corners of cabinets on the sides of kitchen bars (and if a place where pets do not get in, on the floor in corners) as well as on bookcases, etc., etc. we have next to zero trouble with critters in our house! I have been using this trick for over 10 years and can tell you that it really works, especially for roaches (which is the bane of our town). They are attracted to the sugar but get the boric acid at the same time and before you know it word gets around and they don't come around anymore! Our kitchen temperature is pretty much the same 24/7 so I'll try the chopsticks just at night first, but if there is still a problem I'll be very happy to know of your suggestion to use them during the day! =)
P.S. I lived in a small apartment 12 years ago and actually started doing the boric add with sugar thing then (though at first I used granulated sugar -- and both granulated and powdered work). The manager of the complex, with maybe 80 to 100 units sprayed pesticides in every single apartment EXCEPT mine, because I refused, telling him I won't live where I have to live in such a toxic environment. He was pretty pushy about it but I stood firm and said, "Well, if you like I'll give my notice right now and move out." At that point he backed off, saying, "Well, you are going to get roaches!" (The conventional wisdom being that the one unit without the pesticide is where all the roaches will run to.) Well, I lived there another couple years and guess what? ZERO roach problem...! :)
Ah yes, I love the sugar/borax solution! I have used that myself. My main method these days is prevention. I never leave any crumbs out or anything that will attract them, and we don't get many at all! Also we have asian geckoes (lizards) everywhere who love to eat the baby roaches, that keeps the numbers down :)
Thank you so much for this video. I just bought a bread maker and had not even thought about this. Makes sense about the climate.
You're welcome Marilyn, thanks!
As I don't use preservatives I have to slice and freeze my bread, and I can take a slice and pop it in the toaster or the microwave for thirty seconds and it is perfect.
I don't use preservatives either Frank, just flour, water and salt and I find my loaves last quite well for a few days on the bench. Some people like to freeze theirs though - good tip!
Omg you just saved me! Thank you! Thank you! I live in the USA in the south and it’s so humid here in the summer. I wondered if a tea towel sack would help.
Great tips Elly! I'm a newbie to sourdough, your videos have been very helpful. Hello from Hong Kong btw
Thanks Mike, I'm glad to hear they have been useful to you. Hi from Brisbane! Hope you're keeping safe up there. What challenging times...
@@EllysEverydaySoapMaking Hi Elly, thanks for your warm wishes. Looks like it's not too bad concerning the virus, fingers crossed. I was lucky enough to visit Australia a few years ago. The Blue mountains to be exact. Fond memories of such a beautiful place.
Thank you for your ideas. I live in Canada and just ordered a bread bag from Keeke Co. They are beeswax lined cotton bags. Hopefully it works!
Ooh, sounds great!
This is a timely post for me as I’m experiencing this problem.
I’ll try the bags or tea towel.
The Zip Lock bag is not letting it breathe.
Thanks so much.
You're welcome Carol. I'm sure a simple tea towel will do the trick. Much more environmentally friendly than the plastic bags too. I like the plastic container over bags because I can wash and reuse it endlessly.
Just the informative I needed today! Than you Elly!
Perfect! Thank you, glad you liked it :)
Zip Loc makes plastic bags for veggies- they have fine holes to allow some ventilation. There are also plastic containers that have vents for storing veggies- wonder if they would be good all-around bread storage boxes?
Yes I think they might work very well! As long as you can fit your loaves into them. I like my cake container because I can fit a couple of loaves in it, which is handy if I've baked a new loaf but the last one isn't finished yet.
Thank you Elly, such great ideas. I'm UK and the weather and climate changes by the hour sometimes LOL! I make Irish soda bread and usually wrap it up in Kitchen roll. It can go hard quickly but the swag bag sounds ideal. I luv the kitty reference, I'm a big animal lover and can just vizualise a kitty finding a nice cosy niche in a swag bag! LOL, luv n light x
Thank you, I love that. We make Irish soda bread too and it's always wrapped up in a towel. You might like this trick which I learned from rye bread making - if you wrap the loaf in the tea towel as soon as it comes out of the oven, it will steam the crust as it cools and you won't get such a hard crust! Works really well :)
@@EllysEverydaySoapMaking Thanks Elly that sounds a good idea x
@@EllysEverydaySoapMaking this is a good tip for people with bad teeth.. :)
Thank you for this informative information, I made a loaf whole wheat sourdough last night using your method just water and flour then refrigerate it and I was very pleased of the flavor it made a huge difference, the problem I have is getting I tight ball for the final rise it tends to get sticky, what am I doing wrong?
Thank you Sigrid, whole wheat sourdough is hard to handle, and my recipes also have a lot of water so if they overferment a bit they can get very sticky. Try shortening the bulk ferment, your dough could be overfermented. Also you could reduce the water in your recipe a bit, perhaps your flour can't take the amount of water you're giving it?
Thanks for tips. Very use full.
Thanks, you're welcome :)
Thank you so much!! Will definitely give it a try!
Linen even better cloth as like liked by micro organisms. Thanks really helpful
Thank you, yes I think linen or cotton are the best. Hopefully they're not laying around so long that the bugs will get to them!
Ive bought bread bags, cellophane and linen, also airtight tub and still it doesn’t keep. I think freezer is the best storage but slice it first.
I never thought of using cloth for storage. I wonder why I was slow 🤔 Thank you. Now if I could find some yeast in New York to make bread that would be a nice.
You're not slow Tracy, you just hadn't been exposed to this idea yet! Hope you can find some yeast soon. Take care :)
@@acidheadzzz I found that Elly's approach cuts out all the unnecessary song, dance and ceremony and just gets to the point. Others seem to be too fixated on precise this and that, something which in centuries gone by would probably never have crossed the minds of people making sourdough on a regular basis. Elly's videos are to the point and they do not make you feel like you are trying to join some sort of gnostic clique.
Thank you Ray, I really appreciate your feedback.
Thank you :)
This is a way I have made bread. Only one time the paste went bad, smelled like feet
czcams.com/video/8J1PNDnqsfA/video.html
M a beginner baker and started using a bread maker, I baked 2lb loaf of bread today and cut the slices within 30-45 mins, I felt it is still wet so I put them in the container with the lid open. How can I tell if the bread is totally cooled off? The weather is cold in Cali and I just put bread in the container without bag or plastic, is it fine?
It's better to leave your bread for at least a few hours before cutting. And yes, you can just put the bread straight into the container :)
I can't remember the bloke who mentioned this to me, but if you suck out as much air as possible from a sturdy container with bread inside - create a partial vacuum, it keeps the bread for upto two weeks! Never really tried it myself as my bread doesn't last any longer than 3 days.
That's a cool idea. Thanks Dave!
I live in Florida where it's subtropical but i have air conditioning so i have to keep it in plastic or it would dry out.
Yes, that's a good point. If your inside environment is different from your outside environment you have to go by the one the bread is stored in :)
My grandmother, mother and myself wrap our bread and rolls in a 100% cotton damp tea towel or cloth, in UK/Germany.
That's a great technique.
Thank you from the USA. I have been baking bread for years and it always disappeared real fast. No kids at home and I cant eat it fast enough. Thank you.
You're very welcome!
The bread I bake is gone in 2 or 3 days. I use a römertopf brottopf which works perfect in our strange German climate.
Ooh that sounds interesting! I've never heard of that (not surprising given we don't have the rich bread culture here as you do. I'm a bit jealous!)
Thank you. Very helpful!
Hi Elly,, glad your in good health
Thank you :)
I keep mine cut side down on the cutting board and slice and freeze also.
Very good ideas!!! Thank you so much, you are the best! 😍😉😊👍👏👏👏💖💖💟
Thank you! Cheers!
Thank you
Thank you! 👍🏻
You're welcome!
thanks
I stored my sourdough bread wrapped with a cotton cloth and in a closed stainless steel container. It started to develop white mold on the crust. What is a good way to store bread in QLD conditions?
Hi Jade, I would say that only in our dry, winter months the bread can be stored inside a container. For most of the year, especially in summer, I store my bread just in a cloth and leave it sitting on the bench. I'm in Brisbane :)
High humidity environments will always promote mould on bread.
Hi 👋 I made some basic jiffy corn muffin tonight, how can I keep them soft and moist for dinner tomorrow
I'm not sure, maybe put them in a bag to keep them fresh? Depends on your climate I think.
Thank you 💚💚
Elly, have you ever made sourdough scones, without using baking powder and soda?
No I haven't actually, I'm not sure how they would go without the baking powder and soda. They may be more like breadrolls! I do make a soda bread with sourdough starter in it sometimes, it has baking powder as well.
HI Carol- Quick breads depend on a fast rise to create that delicate crumb( they also have a good % of fat and sugar) while virtually sugar-free and fat-less sourdough creates a heavier dry crumb by nature using slow rise. Pretty sure the two leavening systems are mutually exclusive. I have added SD starter to pancakes, crumpets, scones, cookies, etc in order to boost nutrition. Good way to use SD starter discard!
my store brought Italian bread just went bad with green and white mold i am so upset!! hopefully these methods work
I hope so too! It's hard to say what will happen with store bought bread though. My methods work with home made sourdough bread :)
Hi Elly,always inspiring.love you🥰
Aww, thank you Sarita.
I use Bee Wrap-it’s cotton material coated with beeswax.
Yes that's a great option! I make those too :)
Hi... Where can you get these bee wax bags.. Do you have a link?
Ty😀
Had no idea flour bags came in cotton or anything other than plastic. I should make my own to store them like that. Tysm. Question: do you store your bread in the fridge generally or do you leave it out in the open?
Only in room temperature, unless I'm freezing it :)
@@EllysEverydaySoapMaking okay tysm
The beauty of sourdough bread, or any homemade whole grain bread, is that it DOES mold! That’s real food that bacteria actually wants to eat too.
When it’s humid could you put bread in a bag then in the container ?
It still may mould in the container because it can't breathe in there :)
Hi Elly, thanks for this useful information. I’ve heard is not recomendable to keep sourdough bread in the fridge. I’ve always kept it sliced in the freeze and once I need it, I take half of the bread and move it to the fridge where I keep it until is gone (between 5 or 8 days). Am I doing the wrong way? Do you think it could damage the freshness of my sourdough bread?
I think it's fine in the fridge if that works for you. There aren't any strict rules. It's better in the fridge than going mouldy on your counter in your climate!
my life officially sucks. im watching videos on putting bread in a bag.
what type of cloth? cotton?
Yes, or linen
😎
What percentage would be high humid?
The humidity can hover around 80% here in the summer months, which is our rainy season. Quite high!
Ha beautiful. i keep my bread under the mattress
Okey dokey! ;)
What about drying for the first 24 hours?
It would become hard if you did that.
Thanks Elly. Love your videos, reading everyone's comments and your replies. You don’t need to reply to this one! 😊🐾
Thank you Marion. I reply to every one! (For now)... :)
my bread is lucky to last 12 hours so never makes it into the fridge
Our household is the same some days!
g r e a t !!!!
I always live in very hot climate and I can't place homemade bread outside of fridge it gets mouldy and in fridge it gets like rock.
Double Wow, can use cheese cloth.
I have bread machine want keep fresh.
How long keep Refrigerator.
Give me name cloth or bags or can make it.
If you order bags please sende information company.
I love your videos as yourself.
I live Houston Texas yeehaw hehaw.
Crazy weather last couple days hot, warm cold freeze and wind and rain.
Thank you beautiful video.
Tammie Guevara
December 28, 2023-Thursday- Time: 4:50 am
How to keep ants out the bag? I live in a tropical part of India, and if I left bread out in a cloth bag, the ants would have an all you can eat party
Put it out of their reach? Place a decoy?
You're so cute I love your accent
Thank you. That's sweet :)
I watched one of your videos that was silent today. It was no fun at all because your super cute accent wasn’t present! I have only read one review that thanked you for the silent video. I obviously didn’t agree that silent was better and I’m sure 99.9% of your subscribers would agree that hearing and seeing you is our favorite way to watch your videos!
Plastic box with climate control 🤣
Hehe... :)
Thank you