Testing new flour for whole grain sourdough bread baking (simple but effective)

This video demonstrates a simple technique for home bakers to use in testing new whole wheat flours for bread making (particularly freshly milled flour and whole grain sourdough). Many thanks to Tuerong Farm in Victoria, Australia for providing these lovely new grains for me to try out! This test method provides a guide on the correct hydration to use for each flour, and will also give an indication of gluten strength and suitability of the flour for bread making.

*My website*

*To buy me a coffee*
♡ Thank you for your support ♡

*Wheat varieties featured in this video*
(All grown by Tuerong Farm, Victoria, Australia)
Marquis - Heritage hard red wheat, origin Canada (not France as I incorrectly wrote in the caption)
Garland 1109 - Modern hard red population wheat originally bred by The Bread Lab, Washington State University, USA
Mustang - Australian modern hard wheat variety
Adagio - Soft red wheat, origin France

*Copyright © Elly’s Everyday*

[russbowman]

I love sour dough! My first exposure was in the San Fransisco bay area where we got sourdough French bread. The crust was tough, the rest was chewy and had that flavor I loved. Now I hear this is a more healthy form of bread and whole grains are even better. Some say any grain is not healthy, but if we look at the way the ancient people did this, they made sourdough all the time by using a lump from the past batch stored up and ready to leaven the next batch, thus, naturally sour dough bread. Well, those Biblical prophets often lived a long time with no health problems like ours, so this bread done with older gains must be a better choice. Keep up the fine work! I just might try this again.

[maryellenbunce]

Excellent video. You are educated. We don’t have to go to a university to become educated I think of the farmers from long ago who knew how to read the sky and the soil. Your experiments in your kitchen are educating you thank you for sharing your wisdom with us.

[hu_b]

Great demonstration. I've watched a few others doing similar tests but they're using bread flour and test the dough only 30-60 minutes after adding the water, not long enough for whole grain flours. I've been baking with a 14% protein hard red whole wheat flour (Bob's Red Mill) at 90% hydration and have found that using a long autolyse (8 to 15 hours in the refrigerator) allows for much better water absorption.

[Taai]

I just got some berries that are supposed to be hard white wheat but really look like soft white wheat. Tks for this video-now I know what to look for!!

[helenabaier]

That was very interesting! Now l need to order some of the varieties and experiment for myself !

[LKRoss-urxv]

Thanks Elly! I'm wondering what creative magic you worked with all that leftover dough? I'm sure it didn't go to waste! 🙂

[thenextpoetician]

That's something I have to try with the sprouted spelt flour I use. My new rye flour starter is quite healthy, however apparently I haven't yet figured out the right hydration or amount of patience. Resolving the former can only help with the latter. :)

[ellyswholegrainsourdough]

Thanks for watching, please see the video description for more information and links.

[Mrsjayramachandran]

I see what you are doing but when we add about 20% of 100% hydration starter to the test dough the total hydration will change completely won’t it ? But it was a great visual to how the final dough should feel. Thanks a lot!

[KatMa]

Elly I was interested in that little flaker, but wasn’t sure if I could find a reliable source to purchase it from in the United States. Do you happen to have a link to a reliable source?

[rubychung]

Love to know where I can buy different grains, I’m in Melbourne. I can order the flour from Tuerong farm but I prefer the grains.

[WholeBibleBelieverWoman]

I hear that the soft white wheats are great for making tortillas!

[abhaybaneresyubero]

I was thinking of buying a mockmill but I have heard concerns that they heat the flour too much in the grinding process...what is your experience? Thanks for your time.

[KatMa]

I have a question for you. I know this is not a brand new video so you might not get this. Are these genetically modified wheats? Or are they organic wheats? I know Canada uses genetically modified wheats. And now unfortunately in September 2024 the United States has just approved genetically modified wheat. It’s a very sad day for us.

[Dax]

Nice grains. Shame they don’t sell them to the public on their website.