The Best Fresh Milled Flour Sourdough Bread Recipe
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- Опубликовано: 31 окт 2023
- Recipe for the best fresh milled Flour Sourdough Bread: homewithkelli.co/the-best-fre...
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Update…after experimenting for several years with dozens of recipes for freshly killed (a typo for milled which may be more accurate because I’ve killed many milled wheat sourdough loaves) sourdough loaf this is THE recipe!! I’ve been making this loaf since this video released and it’s not only delicious, but a consistent loaf every time. I now also add 2 T honey which also works and have even used my whey from yogurt in place of water. LOVE this recipe. Thank you for doing the research and spreading the knowledge!
Thank you! Can’t wait to try this 😊
Thank you thank you!! First freshly milled recipe I’ve used that actually uses enough water to keep the loaf hydrated! Damp cloth is a game changer. My husband actually specifically remarked on how soft the bread came out - didn’t think that’d ever happen! 😍
Yayy! I am so excited to hear this, thank you for sharing with your success with the recipe. It's so helpful to know it works for others too!!
I look forward to trying this. I’ve had such inconsistent results trying all sorts of techniques.
I’d love a video or blog post on how you sprout then dry your berries. I have the same bread mill and love it.
Oh the irony! I have mastered bread with fresh milled grains via Sue Becker.......but just took a sourdough class 2 weeks ago and have been waiting for my starter to get going to try with fresh grains. This process is pretty much the process she taught in the class except she used only some whole wheat and the rest bread flour. Gonna try this one!
Lovely loaf! Thank you for the step-by-step demonstration.
Great video. Thank you.
Your bread is beautiful! Thank you for sharing this!!
Gorgeous loaf. Have been waiting for this video so thank you and God bless!
Thank you, exactly what I was looking for
You make it look so easy. I want to try it, but then again i want to do all the things. Good job on the video!
Thank you Kelli!! I have been so looking forward to this video. I have been on a journey this year to do whole grain sourdough and it's been a big learning curve. I just found out I can do Venison for Dinner's master sourdough recipe with fresh red hard wheat and throw in 1 T sunflower lecithin (tip from Sue Becker) and knead till dough is glossy (tip from breadtopia)- my rolls turned out so light, soft, and fluffy! I am so thankful because I really want the heath benifits from sourdough and whole wheat, while still tasting good for my family 😊 I love your tips in the video, thanks for sharing!
I've found that letting the newly milled flour cool down helps a lot. When you get a really good feel for it you can compensate for the flour temperature with the temp of the water added.
Nice job, that’s a beautiful loaf. Been milling whole wheat flour for over two years, but haven’t tried sourdough. It’s intimidating and looks so time consuming. I’ll give your recipe a try, thanks for sharing. 🌸
Looks amazing! I just started milling my own flour a month or so ago & haven't had a successful sour dough loaf yet. I can't wait to try this recipe! You make it look so easy!
Oh I totally understand that frustration! I hope this works for you!
Followed this almost exactly and bread came out so lovely!!! Only change was I used all hard white wheat. Thank you! I now quadruple the recipe and make 4 loaves at once and keep in the fridge. I pull one out each day to bake.
I'm so glad to hear this! Thank you for the feedback!
I'd love to try this!! I've been milling my own flour for years now and have yet to make a sourdough loaf. Do you have a video on how you do your starter?
What a beautiful loaf of bread! I have the exact mill as you have sitting on my counter. I have a stock of assorted grains but still haven’t used it. I was trying to use up supplies I already had, then tried to use using it as motivation to finish a new pantry project (still unfinished) then garden season hit then harvest and canning (I was also still working full time) then garden clean up which is still a work in progress. I’m realizing that I’ve just got to start! Thanks for sharing, God Bless You!
I’ve been doing some research on vitamins etc and I’m wondering if you have any experience with Ashwaganda?
I have made a few batches of home made bread now but sour dough intimidates me for some reason. Could you please share how you do your sour dough starter!❤
Have you ever attempted sour dough with fresh milled einkorn? Beautiful video! I just ordered a Komo mill and pounds of einkorn berries and two sifting trays. I am very familiar with baking with APF einkorn but not fresh milled whole grain 😅 Trying to prepare myself!
It looks so good! Do you ever use einkorn berries?
Always love your videos Kelli!! I have been making homemade bread for years and my family loves it, BUT now that I’m in my 40’s, I look at a piece of bread and gain a pound! 😅 Anyone have any tips on how not to gain weight eating bread? I’ve been eating store-bought Keto bread while my family eats the homemade stuff. 🤪 There truly is something amazing about the smell of homemade bread. The ultimate comfort of home. ❤️ 🍞
I would look up trim healthy mama! Keep your carbs separate from your fats and have lots of proteins and veggies!! At least 25 grams of protein at every meal and eat every 3-4 hours. Only eat sour, sprouted, or soaked whole grain flours
And get your hormones checked. Progesterone, estrogen, free and total testosterone, FSH, LH, and thyroid hormone
so helpful! Thank you 🙂 I only have a counter-top oven to bake in, so can't fit a dutch oven into it .. looking for alternatives for baking the loaves in what I do have.
You're welcome, I'm glad it was helpful! Do you have a regular cast iron skillet that fits? I used to use that before I got the dutch oven. Since there's no lid, I put a tiny little cast iron skillet in the oven with it, with water for the first 17 minutes, to steam up the oven and get it crispy on the outside.
@cavomma, you can use any cooking vessel with a lid, such as oven proof ceramic or stainless steel. Adjust your dough amount to fit.
I remember that you mentioned/showed your favorite book or two for baking with whole grains but I can’t find it? Thanks 😊
Okay I need help!! I have been using this recipe for the past week and I'm determined to make it work! I can't seem to get it to feel like a workable dough. Like it is super sticky still and hard to work with. Also does fmf sourdough not rise much? I can't seem to get good sized loaf bread to use for sandwiches..
quick question please. Do you have a video of how you did your wheat berry STARTER? My wife tried to do a starter with fresh milled wheat berries and it actually molded :( thanks
Thank you for asking, that's so sad that's happened! I started my sourdough starter a few years before we got our grain mill, so I just transitioned it over to fresh milled. I haven't tried making it from the start with fresh milled flour, but I'm thinking I'll give it a try and see how it goes!
Do you sift your flour?
Hey! I'm hoping to try this recipe but I can't get my sourdough to be active with milled flour. Do you sift yours before you feed the sourdough?
Hi! Interesting. No, I don't sift mine. What are your ratios? I do 1-1-1, example: 20g starter, 20g warm water, 20g fresh milled wheat berries (soft white or hard white or hard red) and I have no problem with getting it to rise.
Although the method that I used to follow when using store bought flour of knowing if it's ready does not work for fresh milled flour. That being, taking a bit of the starter and putting it in warmish water and if it floats it's ready to use... with fresh milled flour it will never float. So I judge when it's ready based on if it is fully bubbly and has just started to sink back down.
Can you make cookies with this?
I am not sure, I've never tried!
Can you give me your starter dough recipe. I can’t get one going. Please and thanks
When I get back home, I'll do a video on making a sourdough starter from scratch, thanks for the idea!
Sounds good!!
This is gonna be a dumb question but… why do people like sour dough? If it’s sour? Does it not taste as sour when it’s homemade?
I’ve only had sourdough from a grocery store or Panera Bread and I always thought, “ew this is sour; why do people eat this?” But now I’m genuinely wondering if that’s because homemade is better and not actually sour.
I’ve finally learned how to make homemade bread and now know that it’s infinitely better than store bought. So maybe I’m missing out on delicious sourdough bread! It looks amazing but the sourness confuses me. I would love to hear your thoughts! Thank you!
I think the big draw with sourdough bread is being able to make it without yeast. As long as you have starter, you can make a loaf of bread (or whatever). My husband has made his sourdough loaf with honey and/or molasses (or even sorghum), plus some cinnamon, so it doesn't necessarily have to be predominantly 'sour'.
.so many health benifits. Google it
The reason people gravitate towards sourdough is because fermentation that it undergoes is very important for proper digestion. Other bread is unhealthy
This is probably a personal preference thing. It’s not sour like a lemon or vinegar it’s more of a tangy taste.
Can't down load your Milled Flour Sourdough Bread Recipe. Looks like your link is not working. Thank you
I'm so sorry, my website server is down. We are working on getting it fixed!