This is a tutorial on how to formulate and calculate your own bread recipes to fit your bread pans and baking tins at home. I share my simple formula that works great with 100% wholegrain sourdough recipes, and give a basic overview of baker’s math (also known as baker’s percentages) and how you can easily apply it to 100% wholegrain sourdough pan bread or sandwich style recipes.
*The details in writing on my website*
*The first video in this series – my favourite bread pans for wholegrain sourdough*
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*Related videos*
Easy sourdough starter fridge maintenance method
Top Tips for 100% Whole Grain Sourdough Baking
How to test hydration for new wheat grains and flours
*Mockmill information and where to buy in Australia, USA and Worldwide*
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Hi everyone, here's the follow up video as promised! This will give you the freedom to make your own recipes to fit your own bread pans and tins perfectly! Make sure you check out the description box where I've placed a link to all the written details for this method on my website. Let me know if you've got any questions or comments below, and happy baking as always x 🤗
Ps. Here's the first video about my baking pans that inspired this video: https://youtu.be/0rW0BVzID8M
Omg I’m so confused. My pan is the big Pullman 2.2lbs by chef mate. If I did the math right ? Does that sound right. It’s 14x6x5 inches with lid on is 6480. 6480 flour is 10cups! I think and that sounds way too much. Omg I’m getting headache been at this for an hour. 🙁 my Pullman pan is chef mate and bigger then the USA big one. Please help!!!!!!!!!!
Thank you for video and your knowledge. I was just wondering if i only have white bakers flour does the formula change?
Such practical info. I bought these small foil loaf pans for my 100% hydrated 100% whole wheat bread and was trying to figure out how much dough to mix up. Guessed wrong and got a half size loaf which was still tasty, just small. Now i know how to calculate it correctly. Thanks!
Thank you, excellent info, much appreciated
Thank you so much for this so clear and easy to understand
Elly, very helpful video, thank you.
Brain went a bit 😮 when you say you don’t necessarily measure the starter! doesn’t the lift or end result depend on getting enough starter? I suppose I want to know, is less less? or Is less more? Or is less, or more , irrelevant to the end resultant rise? I’ve been fastidiously measuring the starter.
🤔
Can I also ask, other than the 100% rye, would you ever consider wrapping a loaf in a towel after baking ?
I love how soft and dense it makes the Rye. I’ll try it today he met you know.
😊
I’m a 73 year old guy living in the foothills of North Carolina, have done everything from being an advertising photographer to an educator. I have been baking for 40 years and have even attended a five day workshop at the King Arthur Flour baking school in Vermont. I have never seen a more practical, clear, and easy to understand presentation of this subject. All of your videos are the same quality. They are simple, the video clarity is excellent, all the videos I have seen are almost totally about the subject and process, not so much about the presenter, as it should be. Although I’m not so much interested in making soap, those videos are very good as well. You are EXCELLENT! Elliott Hermann, Thanks for
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That’s so helpful! At first I felt like I was in Algebra class, which I almost flunked. 😅 The rest of it makes all of it make sense. You used to use a stiffer starter, what made you change that? Just curious. Also, what about the round cast iron Dutch oven, how do you figure the recipe for that?
Thank you so very much Elly!
Wonderfully done. Thank you!
Thanks Elly! ❤
Wonderful video as always. I have a salt question. I follow a low sodium diet. What percentage would you say is the very lowest amount of salt that could be used?
Thanks!
Wow Thankyou for doing the hard work for us x
Thanks to your generous spread of knowledge we can go further. Elly, thank you once more.
🎉
Thank you for your great information I always want to know. I can design any type of bread from now on. I really appreciate to share your knowhow and knowledge sharing . Knowledge will developed further when one share one's experience.
You has really good mind. Have a great day❤
Genius!
or fill it with water & weigh it, then multiply by 0.4
Wow!!! Thank you so much for taking away the guesswork!!!! Appreciate it very much 😊
👍💚
Thank you! Will head to your website