100% Whole Wheat / Wholemeal Sourdough Bread - Extended Cold Autolyse Method - 2021 UPDATE
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- čas přidán 10. 03. 2021
- I developed this whole wheat sourdough bread recipe back in 2018, not long after I started milling my own grains at home (thanks to my Mockmill - details below) and the video was an immediate hit!
I'm very pleased to be able to share it again, with a new introduction and some points of clarification, here on my new youtube channel - Elly's Everyday Wholegrain Sourdough - dedicated to 100% whole grain sourdough baking.
This method for making 100% whole wheat sourdough bread is perfect for busy people! It contains a few neat tricks to get the best out of your fresh milled whole wheat flour, with little fuss and the ability to make it around a day of work outside of the home. There are other methods more suitable to those who are at home and have the time to attend to their dough during the day (links below).
RECIPE
• 450 g / 3 cups whole wheat flour (metric measures)
I used freshly milled organic Australian hard white wheat flour in the video, but you can
use any whole wheat flour available to you. Just be aware that some commercially
produced whole wheat flours are sifted to remove the coarsest bran. If you are using
sifted flour you will need to reduce the water amount slightly. My fresh milled flour is
very absorbent and needs a high amount of water.
• 405 g / 1.6 cups filtered water
90% hydration
• 9 g salt
This is 2%. You can use less salt if you prefer. I often use 6 grams (1.5%)
• 130g whole wheat sourdough starter
Approximately 15% of the total dough weight. My starter is normally at 100% hydration but I
think it was a bit thicker in the video.
METHOD as per video
Mockmill information and discount links: www.ellyseveryday.com/mockmill
My entire list of whole grain sourdough videos and related topics: / ellyseverydaywholegrai...
My favourite bread books: amzn.to/3DUJFoP (as an Amazon associate I earn from qualifying purchases).
My soap making channel: / ellyseverydaysoapmaking
To buy me a coffee: www.buymeacoffee.com/ellyseve...
Thank you for your support!
Copyright © Elly’s Everyday - Jak na to + styl
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.
Omgoodness! This works SOO well for me! I'm an RN, working 12-13 hr shifts, with varying weekly schedules. I'm no spring chick, so after work, i don't have the energy to do much more than shower and make a cup of tea before bed. I can soak the flour in the fridge several days if necessary, baking when i have a free day with amazingly delicious results! Thank you for helping me to succeed and provide my family with yummy, nutritious, fresh milled, whole grain sourdough bread. I'm a fan for life! ☺️
That's wonderful Tracey!! Thanks for sharing. And thanks for all your amazing work!!! (I'm sure it is. Nurses are the backbone of the health care system IMO).
Outstanding result!
Thank you!
Thank you! Your instructions have been so helpful.
That's great! You're very welcome.
Nice video! Perfect explanation! Thanks ❤️!!! Very helpful!
Thank you!
This video changed my life! Thank you so much Elly!
That's so awesome Micah!! I'm so happy for you, thanks for sharing your glee with me :)
Absolutely beautiful loaf. I love the idea of the long autolyse.
Thank you, it works very well with strong wheat flour like mine.
This was very helpful. Great video!
Thanks Deborah
I have used this method twice and it really works well. Thank you!
That's excellent! Thanks for your feedback :)
Thanks for sharing. That is a lot of good information.
You're welcome, glad you found it useful :)
Hi Elly ,thanks for sharing your video 👍😘
You're welcome Altyn, glad you liked it :)
Hello from Canada. Thank for your sharing your recipe and for such a thorough explanation. Your bread looks delicious, and I will be sure to make this. Thanks again!
Hi, and thank you! You're welcome. Have fun with it, and make sure you check out my other recipes too - this one is best with very strong, hard wheat :)
I love the rustic loaf! I never score my breads, loving the way it looks by allowing it to form on it's own. On listening to the rustling of the dry parchment being removed from your lovely loaf, instantly takes me back to my loaf removal, with the smell and feel of the baked sourdough loaf....Thank you, Elly:)
Thank you Kathy. It's the best!
I always look forward to your whole-grain videos! A recent interest of mine is making bread with sprouted grains, so I would be thrilled to see you making a video with that!
Thank you M! I would like to make some sprouted grain breads in future. Very much!
@@ellyswholegrainsourdough Yay! Also, if you're up for it, one with 100% sprouted grains, no flour added... that's my wish list, at least. :)
Me too! But I'm waiting on Elly's lead;)!
I have some practice to do!! :)
This is a gorgeous loaf Elly!
Thank you Fatima! A unique approach but a great outcome with my wheat flour :)
Your whole wheat flour sounds lovely I wish I can get it over here.
You are in the US aren't you? Any hard white wheat flour would be fine. USA has great strong bread wheat in plentiful supply :)
@@ellyswholegrainsourdough That's cool I do have an amazing farm and flour mill in my area. I have tried many of their flours I'll make sure I'm getting the right wheat. Thanks again!
Your videos are such a breath of fresh air! Your Elly’s Everyday is so fitting. It is so down home and unpretentious and approachable. (And I watch a lot of sourdough videos! Haha). I have loved your recipes. I’ve made I think 5 or 6 loaves of sourdough now, and everyone but the first I’ve been trying to use fresh milled whole wheat flour which has been, well, hard. Your videos are so helpful though! I don’t think I understand gluten development or under/over fermenting yet. Have you ever had your dough look stringy at any point? I can’t tell if I have worked the dough too much or not enough.
Anyway, thanks for the great content and encouragement! I want to try this extended cold autolyse with my next batch and see what happens :)
Hi Tara, thank you! That's so nice for me to hear. I'm really pleased and appreciate your feedback so much! I do get stringy dough, but only with my hard white wheat and spelt loaves. I bake with all kinds of grains, many of them not very glutenous, so I've come to lower my expectations on gluten development. I do plan to make videos covering these topics as time goes on, so they should help a lot. Thanks again :)
I love your instructions, videos, and recipes. I have needed help with using fresh milled whole grain! I have to tell you that I have used and love your method for starter - it works so great. I am so grateful to have found your channel!
Thank you again Lori, I'm so happy for you!! I'm working hard getting my website finished (it's a bit epic!) but I'm so excited to share more videos as soon as that's done! Thanks for your encouragement, it really helps!
Hi Elly, I’m a subscriber from your other channel, everyday sourdough. I’m doing more whole grain and seeds in my sourdough and making sandwich loaves for health reasons. Breads baked in a pan as sandwich I don’t do as well as my Artisan loaves baked in a Dutch oven, which I have great results.
Hi Rob, thanks for your comment, nice to hear from you. And thanks for checking out my new channel! Yes, I've found similar results with my whole wheat/ whole grain loaves - they often open up a lot more if I bake them free form than in a tin. The only problem is with 100% whole grain sourdough they can ferment so rapidly they are easier to overferment and baking in a tin can keep them upright (obviously). I've been baking with nearly all whole flours for a few years now, and I really like both tinned loaves and free form baking, there are some recipes which you really need a tin for. I'll be continuing to share both styles on this channel as the months and years go on. By the way, yes I know of Elaine's work, she's wonderful!
Love you!!!
Oh lovely. I'm glad you liked it. :)
Was searching for this video and had to skip all the "CZcamsr" videos to remind myself of this amazing method. Thanks once again!
Thank you so much, I appreciate that comment very much.
Hi Elly, the original video was that one that made a huge difference to my doughs through the long autolyse. Now I prepare the autolyse and refresh the starter at the same time, mixing the two when the starter has risen sufficiently. It works really well. I have now tried your pan release mixture and that worked wonderfully as well.
That's so fantastic Carolyn, great to hear you've found your way with it. Yes, I love that pan release!
@@ellyswholegrainsourdough Would love a link to the pan release. Thank you!
What is your pan release recipe please
I am usé same machine I love it and is very good bread thanks
That's great Maria, thanks for commenting :)
Wow I’ve been doing sourdough for the last few months & have a lady that has a recipe a little like this, Good 😊 thanks for sharing Sub’d
Oh that's great! Thanks, glad you found this helpful.
😊 good job 😊
Thank you! Cheers!
😊 beautiful
Thank you! Cheers!
Good Evening Elly......from Nova Scotia
Thank you for all of your help in teaching me how to make Sourdough Bread and especially the Starter.
I am wondering if you would tell me the name of your hand held grain grater.....and do you consider the flour from it is as fine as what you get from your electric grator?
Thank you again Elly for your help and your kind and gentle spirit that adds so much to your teaching, you are a blessing to so many, and may the good Lord continue to bless you in all of your endeavours .
Thank you so much Jean, for your kind words and question. I only have an electric grain mill (details here www.ellyseveryday.com/home-milling-mockmill-links). I have an Eschenfelder hand flaker if that is what you are referrring to? It only flakes grains, not grinds them, as per rolled oats.
That flour is insane I thought the Canadian wholewheat flour I use was pretty strong but becomes very hard to handle at 85% plus hydration - I cannot believe that's 90% hydration 😮
I know! I've had to curb my hydration in the last year using a wider variety of wheats, especially heritage varieties. I tend to test them out at 80% hydration first now, then add more if I think they can take it. This flour was amazingly strong.
Hello Elly, by now you are overwhelmed with all your new adventures so I will make this to the point.
What size is you bakeware that you are using there, ie... 2.5l or 3l etc...
Thank you!
Hi Carl, yes life has been a bit busy with all sorts of things! I don't have this baker anymore, but I think it was fairly small, perhaps 2-4 litre?
I put the loaf in the fridge overnight before baking. This allows the dough to rise better. Otherwise, i find it’s sagging..
Hi. Thanks for your video(s). Great job. I was wondering if you think I can use my usual American King Arthur brand whole wheat flour for this 100% WW bread. It’s 13.8% protein.
Hi Steven, yes I think that flour would be perfect! I've never used it but it's well known and seems like a great flour for bread making. It may not need as much water as I use, but likely it could if it's nice, strong flour.
Hi Elly,
Beautiful bread - thank you for sharing this method. I especially like to understand the why of the various methods you use.
I'm wondering why you don't don't autolize with the flour, water and sourdough adding the salt later. Would that be too much for the sourdough to handle?
Thanks!
Hi Rita, thank you. Yes you can definitely add the starter in the beginning. I do that quite a lot these days! This is a great example (can also be made as a larger loaf or in a tin) czcams.com/video/kAP3s5fstyQ/video.html
Hi. i am excited to try this. I am wondering if i can add 2 tablespoons of honey and if I can, when would I add it?? Thanks so much for your help. ❤️🙏❤️
Hi Sharon, yes you could add honey but it will increase the speed of fermentation, so you'll have to keep your eye on it. I would add the honey when you mix in the salt and starter.
Looks like a good and more simple plus faster way of baking sdb. But I want to know if it has some good soup notes as well? I've baked 5 loaves of ww bread, but have not got that gd spring to it. I love a good sour flavor that only a sds brings. Trying this...thanks
I find I get a more pronounced sour flavour if I increase fermentation and proof temperatures. But you have to watch it, these doughs can overferment rapidly, especially at warmer temps.
Your video is giving me confidence to start my sour dough bread baking journey, Thank you. If I wanted to add a bit of honey, when would I do that in the process?
That's so great to hear. I would add honey in with the starter and salt for this recipe.
Hello there! I love the video! So hard to find loaves like this with 100% fresh milled flour. I tried looking online but couldn’t find it but you mentioned the wheat berries were developed for better gluten development. I was trying to find it to see if it’s something I can order and have shipped to the US. If this wheat is still in production could you share the company or store? Thanks 😊
Hi Rebecca, this isn't any special wheat, it's just a regualar hard white wheat variety that are widely available in the USA. Just look for a strong hard wheat variety - they are all bred for bread making :)
Hello, just finished watching your video, very interesting! You might want to check out a CZcams channel called ‘the bread code’...the guy is German and he has got lots of experimentation going with autolyse with sourdough... it would be interesting for the two of you to get in touch and discuss the various methods used ‘pre’ and ‘after’ autolyse: maybe an interview (like you did for the soap channel) on the merits of autolyse... keep up the good work!😊
Thank you Loredana, yes I've heard of that channel but haven't had the time to watch his videos yet. I must do that!
Where do you save the bread over night before you cut it the next day? In the fridge, in a box or just on the table? Thank you.
Just on the table with a cloth to cover it.
Nice video. This extended autolyse is pretty much the same as what some call a "soaker." I'm curious what you look for with your wobble test to tell when the dough is proofed just right or a little under?
Actually it's an autolyse, rather than a soaker. A soaker would soak only a portion of the flour, this method soaks the whole lot. Judging proof is going to be the subject of my next video. It's hard to judge, and it really depends on the recipe and dough, but I generally look for a little bit of puffiness, but not doubled in size.
@@ellyswholegrainsourdough Peter Reinhart in his whole grains book follows a similar method and he calls it a soaker. One difference from your video is that he adds some of the salt at the start. Looking forward to your wobble test video.
Hello! Excited to give this a try. Do you think an overnight autolyse is necessary or is it fine to merely go several hours?
Several hours is just fine. I just wanted to try it as a schedule-compatible experiment :)
Why is the starter percentage around 30% of the flour? Won’t it be fermenting faster and harder to catch when to end the bulk fermentation? Could I use around 15% of starter for this bread? Also, will the stretch and folds at the end deflate the dough a little, even if you are gentle? Thanks Elly!
Hi Toasty (love the name), yes, you are right, I am not quite sure why I used so much starter! I am very experimental and try new things all the time. You can absolutely use less. It really depends on the weather. Winter things are slow, summer they zoom along and less starter can be good. The S&F at the end were experimental too. More of a way to preshape/shape the dough than as a way to develop gluten. Odd I know. I have never made it like this again, there are many ways to make it (check out my other videos). This just suited my schedule on that day.
Hi I am new to your channel I love the fact that you’re using whole grains and grinding them yourself I am from the United States and I’m curious where could I buy these grains But already ground up since I do not have the machine would greatly appreciate where to buy these grains already mailed!
Hi Sylvia, there are some wonderful whole grain flour suppliers in the USA! I would try Breadtopia to start with. Azure Standard would be another. There are many!
@@ellyswholegrainsourdough thank you for responding I will check out those sites
G'day Elly, [from Gloucester NSW], I an avid sourdough bread consumer and of late have returned to home baking. For this 100% wholewheat sourdough recipe, could I sub Khorasan wholemeal or and spelt wholemeal for a % of the whole wheat? If so, up to what % would you suggest and should I then adjust the water percentage? TiA. Mike - BTW, love your videos and your relaxed attitude and presentation style!
Thanks Mike, yes, you could substitute up to about 20% of other flours for this recipe, but I would reduce the water as well. Have you seen my other recipe videos? Some of those may be more suited to the kinds of flours you want to use.
@@ellyswholegrainsourdough Thanks again Elly, I thought that I had viewed all your video's but only on this channel. I'll check out your 'soup' channel to see what I've missed. I appreciate your reply.
Actually I was referring to my other recipes on this channel, this one I had in mind czcams.com/video/O14z7JiXuXM/video.html
Hey Elly, that's a nice bread! I wonder how you look for a 100% increase when you do the stretch and folds? Surely, the more you touch the dough, the more it will degas/compress, and stretch and folds in the beginning of the fermentation I recon would have less effect on the size than if done in the middle or towards the end...
Hi Amund, yes you're absolutely right. I only did the folds at the end because I wanted to be able to make this bread on a work day when I was not home to do any folds earlier on. The folds at the end of the day for this one are more of a way of shaping it than anything else. All of my other videos have folds early in the bulk ferment. This one was unique :)
@@ellyswholegrainsourdough Yes, thanks, got that. I guess it was already about 100% at that time. But if you do the folds more in the middle of the fermentation time, how would it be possible to see when it have doubled, then?
Actually if you fold the dough gently it doesn't degas that much. I can still tell when it's getting bubbly :)
@@ellyswholegrainsourdough That's interesting. Thanks for the reply :)
One question, would it be alright to add a little sugar or honey to the recipe? Very good demonstration, thank you😊
Yes sure! Though I don't think it needs it. Will also increase the speed of fermentation.
B R A V O !!!
Thanks Despina! :)
What do we need to do if we would like to use the loaf tin?
Just roll up the dough gently and place it into a tin before proofing. All else is the same :) This video is a good example czcams.com/video/07aYI7RK7_4/video.html
How long would you leave the autolyse if you were starting this on a day when you're home all day and want to speed things up a bit by letting it autolyse out on the counter instead of in the fridge?
I usually autolyse for 30-60 minutes on a same day bake.
Nice video. Why do you do the extended autolyse in the refrigerator and not at room temp? Thanks.
Thank you. You don't need to do the autolyse in the fridge, but I just tried it as an experiment and it happened to work extremely well with my schedule and my Australian hard white wheat. I get similar results from a 1-2 hour autolyse, but I don't always have time to wait around for that in the morning.
@@ellyswholegrainsourdough Thanks!
u said put the dough in cool place after mixing starter ,can i put in fridge
No, that would be too cool. Try a drinks cooler with an ice brick :)
Could this recipe actually make two traditional sandwich loaves? This is pretty close to the same as your "Approachable Loaf" recipe which I am making right now.
Hi, this recipe might be a bit small for a regular/large sandwich loaf tin, but if your tin is small it would work. My small loaf pans have 1 litre capacity, and this dough fits them well, but if you have a larger pan you would want to scale up the recipe. This and the approachable loaf recipes make great sandwich loaves.
You need to score the dough to make it raise fully and get more airy
That's not always the case, especially with 100% whole grain sourdough baking. It entirely depends on the level of proof and the strength of the dough. Bakers who are more used to using refined white flours will tell you that. This kind of bread making is a different thing altogether.
Hi...is that just the started alone 130 g you added or is the starter mixed with flour to thicken?
It was just the starter alone. It happened to be thicker because I was keeping a thicker starter at the time. It's not critical though, just add around 100g starter, less if yours is really thin.
@@ellyswholegrainsourdough thank you
Hi Elly great video, I bought some Sprouted Whole Wheat Flour Blend (Laucke) Protein 12.6 per 100gramscould I use this or how best can I use it. Love your channel always have. Thank you
Hi Vera, thank you. Sprouted flour is quite different to unsprouted, I've never used it to be honest! I would start off with a regular recipe (same as this but no autolyse and do stretch and folds through the first ferment) and see how that goes. The autolyse may be too much for this type of flour.
You are mistaken in your belief that gluten strength is the primary factor for water absorption and that flours with lower protein and/or weaker protein cannot handle high hydration. The protein is only responsible for about 30% of water absorption. The fibre in the outer layers of the grain absorbs far more water than the protein.
The flour in your video is very fine. And that is the reason why it can absorb more water, not the strength of the protein. In Europe, most so called wholewheat flours are not actually flours. They are far too coarse to satisfy the respective definitions of flour in the countries they are sold. For example, in Germany, DIN 10355 stipulates that a flour is a milled cereal product of which at least 90% must pass through a 150 micron sieve (that's mesh 100 in US nomenclature) and the remainder must pass through a 300 micron sieve (mesh 60). Any coarser than this, and it is technically not flour. Most of the flours sold in Europe as wholewheat are mixtures of grist, semolina and flour, where the flour fraction is usually only around 30-40%.
In such a coarse wholewheat flour, it is the bran particles that are very large and the larger they are, the less water they can absorb. The finer the bran particles, the more water they will absorb. This is so because the total surface area of the bran gets larger as the particles get smaller. If you have a sphere of a given material, its surface area is smaller than if you took the same amount of the same material and made two spheres from it. Apply this recursively, and you will get a much much larger surface area with many many smaller and smaller spheres.
For people in Europe who can't easily find wholewheat flour with sufficient fineness, it is therefore advisable to buy a high speed spice mill and a mesh 100 sieve, then sift the coarse wholewheat "flour", and remill all the coarse material that remains in the sieve. Repeat this until all the material passes through the sieve and then the flour will be fine enough to absorb about 100% of water. And this is regardless of protein content and protein strength.
The fibres in the bran are highly water absorbing but they take a very long time, so a dough rest of 12 hours is necessary to absorb all the water. Considering this, it is important not to judge the consistency of the dough after mixing. What matters is the consistency of the dough 12 hours after mixing. In fact, it is better to err on the wet side and have a dough that seems like a pancake batter than it is to end up with a too firm dough on the following day.
For those who cannot find extra fine wholewheat flour, I made a video how to remill coarse wholewheat into superfine flour: czcams.com/video/ifm7FXmTQ2s/video.html
Try using 95-100% with 12 hour dough rest, several stretch and folds in intervals with 30-45 minutes rests in between, then 24-48 hour sourdough fermentation and baking at or close to 250 C with steam for 15 minutes, leave the steam out afterwards and reduce the temperature to 220-230 C after the initial 15 minutes. This should work with any wholewheat flour regardless of protein content and strength. Low protein content will lower water absorption only by about 4-5 percentage points.
When working with coarser bran particles, the bran should be sifted out and soaked in water for 2 days before making the dough. To prevent any unwanted microbial growth, add some salt to the water and put the soaking bran in the fridge. With this method, the amount of water to be put into the dough will depend entirely on the absorption of the remaining flour, and this has to be determined experimentally but it should be around 80-85%. If the dough is too soft or the crumb too dense, one can add extra fiber in form of a fleawort gel: Take 0.5% of fleawort (relative to the total flour) and mix with 20 times its weight of water, stirr for a minute to make sure there are no clumps, then let it set for 2-3 minutes until it becomes a gel, then add that gel to the dough. Through this technique one can increase the dough hydration by 10 percentage points without loss of consistency.
You sound like a pro. I'm sorry but I don't bake that way. These methods suit me as a busy home baker :)
@@ellyswholegrainsourdough The pregelatinisation method I described is not some kind of modern process invented for "professionals" as you seem to believe. It is a method that has goes back at least as far as the medieval age and it has been applied by home bakers (usually the women in the family) and handed down from generation to generation. Back in the medieval ages the only bakeries that existed were at courts and in monasteries. Ordinary folk had to bake their bread themselves in a communal oven once a week or so. And it was those ordinary folk, the home bakers of the medieval period, who used this method. So, it has nothing to do with industrial or commercial production.
In fact, industrial bakeries don't bother to make spelt based breads because the flour is far more expensive than wheat and because they wouldn't be able to buy it in bulk in the huge quantities they buy. Further, the process is too expensive for them, their machinery is designed for wheat and it would overknead the spelt dough and damage it. The dough would also likely get stuck in their machines and they would need to get R&D to develop new chemical additives to make spelt dough machine friendly. They'd also need to install machinery to pregelatinise part of the flour which is an additional expense. And all for an industrial product that would be sold on price and only on price. Not profitable for industry. Industry makes products that are cheap to make in huge quantities, quality is not of any concern.
And most bakeries that call themselves artisanal are not actually artisanal any more. They may not have as much automation as industrial bakeries but they use a significant part of industrial methods and even chemicals like so called dough improvers and what not. If a bakery has more than a very small number of shops, it is almost certainly not artisanal but semi-industrial, so the very same applies to them when it comes to spelt. They will mostly avoid making and selling spelt bread.
That leaves a minority of smallish true artisan bakeries. They will certainly use traditional methods, such as the pregelatinisation that has been customary for spelt for centuries. But that does not make this method an industrial or commercial or "pro" thing.
It is a traditional method handed down by home bakers going all the way back for at least 1000 years. You can read up about spelt and its use in the medieval period in the writings of Hildegard von Bingen in the 11th century.
70ish percent of hydration is extremely low for any wholemeal dough, regardless of the cereal used. Like it or not, but you will get better results (even with wheat) if you increase your hydration.
The pregelatinisation method is somewhat inconvenient since you have to boil the water and then stirr very intensely to avoid the mixture from clumping. Then you have to wait until it cools down. Granted this is a bit of an effort. But you don't have to do this every time you bake, you can pregelatinise a larger amount for 4 or 5 times the amount you bake, add the salt of your recipe into the gel so it can serve as a preservative and then keep the extra amount you made in the fridge, ready to be used the next time you bake again.
And if that is still inconvenient, I did mention that there is an alternative method using fleawort. This is very little effort. Just mix the fleawort with cold water, stirr for a bit and let it set for 2 minutes and you're done. There is no excuse to not doing that for reasons of effort. If you are honest about it, your actual reason is not the effort in this case but inertia.
Most people who are into baking bread are usually interested in how they can improve their game and they like try out new things they didn't know about when somebody tells them about it. I assumed this also applies to you, but apparently this isn't so.
Well, anyway, i was only trying to be helpful.
bye
Unfortunately did not work well for me at all. Very gummy crumb so I'm guessing too much water or the autolyse was too long. Of course there was a lot of error on my part as well. Overfermented for sure which is funny since our house is very chilly now. Super learning experience though. That you for your videos - they are amazing!
I'm sorry to hear that Brenda! It's quite likely that you needed a bit less water, but you're right, overfermenting will definitely make a loaf gummy as well. Experience is the best teacher, all the best for your next loaves!
@@ellyswholegrainsourdough Which is your favorite grain to work with? Which is your favorite taste wise? The hard white to me is just ok - pretty wheatie tasting. I don't have any red wheat to compare it to but I would love to since I assume the white would taste less strong but maybe not. I'm planning to buy some spelt berries as I've used spelt flour in the past & loved it.
I've never tried red wheat either, but hoping to someday! Nobody is really growing it here, yet... Spelt tastes the best to me. I love the dough texture of it as well :)
@@ellyswholegrainsourdough That's hard to believe that no one is growing it there. I have a feeling that you're going to start a movement :)
@@ellyswholegrainsourdough What do they make commercial breads with since no one is growing red wheat?
Anyone tried this with Atta flour?
It depends on the kind of wheat your atta is made from. Some atta flour in India is milled from soft wheat. Here in Australia it is milled from hard (bread) wheat. You can try it and see though, good chance it will work.
All good, but how is your acidity. There are breads that are very acidic, spoiled, and you have to throw them away
It's just fine. I don't enjoy sour tasting sourdough bread, if you watch the temperature and keep things cool this is quite a sweet loaf.
I'm not to good make bread I'm in Mississippi,in the USA
I have a video coming out today that will help you a lot! czcams.com/video/S1RDFBW_Too/video.html (if not available now, will be soon!) Once you know how to make sourdough in hot weather you'll be unstoppable!