Elly's Easy and Delicious 100% Whole Wheat Sourdough (Extended cold autolyse method)

Here's a new, easy and interesting way to make delicious and light whole wheat sourdough bread. This bread was made with 100% unrefined whole wheat flour, milled myself at home.

Please visit my full video list for more inspiration :)

I have to credit Trevor J Wilson and Teresa Greenway (in their videos and books – you can Google them) for their inspiration in a lot of my sourdough bread making. They help me greatly to understand more of the science and art behind what I am trying to achieve, and I’ve picked up some excellent dough handling ideas from Trevor J Wilson.

Please also know that I am not endorsing Mockmill here for any reward or payment of any kind. I am not affiliated with the Mockmill company - I just love their mill!

One thing I didn’t mention in this video:
An autolyse/soaking of the flour and water is usually done over a much shorter period of 20 minutes up to a few hours time. I am using a much more extended soaking method under refrigeration. Placing your soaking dough in the fridge is important to prevent any fermentation and to keep the enzymatic activity under control when you are extending the soaking time like I do. You can use this method with a shorter autolyse at room temperature, however I have tried this and I believe the long fridge soak provides a more improved result.

Please check out my other sourdough videos for more information and ideas, and please comment below if you have any questions. I’d love to hear your feedback! You can also contact me via my Elly’s Everyday Sourdough Facebook page /