I tried 100% FRESHLY MILLED WHEAT in 4 SOURDOUGH Recipes and Got Surprising Results!

[@speakingconstitution]

Congrats Felicia on your sourdough success! 👏🏻 As a very well seasoned fresh milled whole grain sourdough baker I have a couple tips to help you achieve a more open & light crumb. #1 bulk ferment begins at the time you add the starter/levain to the dough & so that is the time/line by which how much the dough has fermented & increased is determined, both the hard white loaves were way over-proofed which is why they spread out more than they rose. #2 the easiest way to determine when to end the bulk ferment & begin the pre-shape/shaping process is the dough will be tacky but no it sticky to the touch, will be domed on the top, will giggle like jello & will easily release itself from the bowl/container without needing you to assist it. #3 Developing the gluten, my everyday sourdough formula is a mix it all at once, always adding the liquid, salt & starter to the bowl, mixing this & then adding flour. I then cover it & walk away for around an hour and then I begin the stretch & folds. I will do 4 sets at around 20 min apart & then finish off with a few coil folds to help develop the gluten layers needed for a nice light & airy open crumb. This process is usually done at least 2 hrs before the bulk ferment is done as each time the dough is manipulate you are losing critical rising power due to loss of those precious gaseous bubbles. I am also an overnight cold proof baker & usually do not begin making my dough until mid-late afternoon, finish right before bed, shape, int the loaf pans, cover & into the fridge overnight to bake straight from there fridge early in the morning. And finally, #4 I got over the ‘artsy’ Dutch oven crusty loaves and am now using a 2 loaf pan method & haven’t looked back. Not that I will not make artisan boules or batards going forward, I certainly will for special occasions, but our daily bread needs to be more practical shaped for making hubby’s sandwiches on the days he is on the road trucking. Check it out & best wishes on your renewed sourdough journey. instagram.com/share/BBCzxds-Vu

[@stephaniegarland6013]

Thank you!

[@markdlt2989]

This is why I don't want to start fresh milled whole wheat sour dough. I love cooking n baking but the detail you laid out is waaaayy too much information. Someday maybe I'll give it a go.

[@hannahfoster7941]

I also make freshly milled sourdough and basically follow your exact same process! Fun to find someone else making it since it seems quite uncommon. I do about 20% all purpose because I find it gives a better result. I make the loaves in Dutch ovens but I’ve been thinking about doing sandwich bread for a while. I might give it a try!

[@andeliahatt2153]

What size loaf pans do you use?

[@Grma2ssii]

Hi Felicia…I don’t have a grain mill yet, my first priority in ‘25, but I have been baking sourdough since 2020 and being a no nonsense person, I’ve made it so simple to get my bread prepped and baked with minimal effort. Here’s a few things I’ve learned: I use my starter straight from the fridge where it lives all the time, sometimes it hasn’t been fed for weeks and my loaves turn out great. I use the stretch and fold method, no kneading required. I do my first rise during the day as I’m home most of the time, put the bread in the loaf pans after dinner, put it in the fridge and take it out to rise the next morning, or when it’s convenient for me. I’ve left it in the fridge for as long as 3 days, no problem. It just ferments and gives me a richer sourdough taste. To make sure your loaf is cooked throughly, use an instant read thermometer to be sure it reaches 200 degrees internally. I use open loaf pans for making sandwich style bread, we don’t care for the hard round boules, softer bread is our preference. I put a tray with ice cubes in the oven underneath my loaves while they’re baking, this keeps the crust softer, and I cover with foil the last 10 minutes or so of baking if they are looking to brown. Sourdough seemed so complicated when I first started learning, I went down a few rabbit holes before settling on a simple method that is so easy now, so simplify as much as you can, know that sourdough is very forgiving and even when you think you’ve flopped, the bread will usually still be good tasting. Your loaves looked great today, relax and enjoy the process. I will definitely be watching your videos on how to bake with freshly milled grains when I get my mill! Thanks for all you share with us!

[@danileevarner234]

Wet hands are sooooo helpful with working with sourdough.❤

[@GrainsandGrit]

Yes it does - not all of these recipes needed it but that einkorn - wowza. I should have stopped to wet my hands a bit.

[@dudemorris7769]

@@GrainsandGrityou should have never added flour and why your 2nd loaf was absolutely flat & deflated & why your 1st loaf was dense. Had you used water on counter top & allowed the “shaggy” dough another hour to self ferment on its own, it would have doubled. You did well but remember, never add more flour, ever. It’s always water.

[@lisarazzilier-lavoie5750]

@@GrainsandGritwith ancient wheats, using oiled hands and surface helps a lot-

[@kathsetto9724]

Yay sourdough!!!! Please more sourdough with freshly milled wheat!

[@GrainsandGrit]

I plan on it :-)

[@Mrsadams1]

Farmhouse on Boone has been doing this exact same thing. And she has a lot of helpful advice on baking with 100% home-ground whole grains. 😊

[@jessicasand9381]

Love her content!

[@GrainsandGrit]

Love her too!!! I have her sourdough cookbook.

[@snowball5128]

I wish they did a challenge this year. I enjoyed it the last 2 years. What if everyone did a sourdough challenge making various types of sourdough with various types of grain or styles of baked goods, i.e., breads, muffins, croissants. So many are struggling making sourdough. 😂

[@senoraguerin-eastmontschoo631]

Your dedication to this process is wonderful. Thank you for your sharing and teaching for our benefit. I admire your courage and transparency.

[@ciaobela8]

Excellent video ! I only use SD so I really appreciate this very complicated testing video. Thank You Felicia!

[@GrainsandGrit]

You are most welcome!

[@angelikakopek]

I am beyond EXCITED you are experimenting with sour dough; you are my trusted (all things freshly milled) expert that I trust and love so I will wait for YOUR recipe! Thanks so much and happy new year!

[@GrainsandGrit]

awwww thank you so much!!! Now I am motivated even more to get this recipe out! :-)

[@annemiller5002]

I am also experimenting with whole grain sourdough bread baking. I recently came across Lovely Bell Bakes. Her sourdough sandwich bread recipe is easy and turns out so soft and perfect every time.

[@aprilstutzman9231]

You look so good! Please share what you are doing for your health journey!

[@clairrussell1304]

I went to Italy to learn Einkorn sourdough from Carla Bartolucci. The dough is very sticky. She used her bench scraper to work it. If you put too much flour, it will make a very dense bread. She was a wonderful person. Unfortunately, she passed away in 2021. She was working on her second cookbook but didn't finish it. Our loss. RIP Carla

[@GrainsandGrit]

That is SO COOL you got to actually learn from her in person! The grain community lost a special person when she passed away.

[@clairrussell1304]

@ definitely. I wanted to go on another trip to her cooking school and take my daughter and granddaughter but they’re not having them anymore. 😭

[@hannahlevy6074]

I got my first grain mill 3? years ago. Your sandwich loaf recipe was my first successful FMF loaf! Thank you!!! Then I started making sourdough. The dough WILL be sticky at first. The best machine to mix the dough is a spiral mixer. You can purchase a spiral attachment for a kitchenaid, but be careful not to overheat the motor (it's easy to do). Dedicated spiral mixers are expensive. Otherwise knead by hand using the slap and fold method (there's a tutorial by GlutenMorgen with Bertinet on youtube). Measure everything like a chemist! A little extra flour can ruin your loaf. If the loaf is too dense it needs more water, more stretch and folds, or more proofing. For us in N. Texas, hard white wheat at about 80% hydration has worked well. 80% hydration means 5 parts flour to 4 parts water by weight, and this includes the hydration of your starter. It's a cambro! Your containter is called a cambro 🥰 Throw a few ice cubes into your dutch oven with your loaf when you load the oven. It will create extra steam and give you better oven spring. If the weather is hot your dough may overproof. Use ice water in your recipe to cool things down and slow down the proof (for us, this absolutely applies during the summer). It took me months baking every week to nail down ALL the required techniques for a consistent result, but now my husband and I have opened a fresh milled sourdough bakery. I ❤LOOOOOOOOVE❤ this video.

[@lisafuller2027]

Ooh where is your bakery? I am in N TX!

[@missinglink_eth]

*🗝️Key:* sift your milled wheat. I mill using a mock mill at finest setting, then sift, typically make a poolish/levain the day before and then get great results. All using 100% fresh milled flour on both day 1 and day 2. Then use all that sifted bran, etc in 100% bran muffins (granny smith apples or bananas are fantastic flavorings) or in porridge or so many other yummy things. That way you never waste any nutrients or fiber. ❤❤❤

[@wendyshine8548]

What do you sift the flour with? I have 3 different sized mish sifters

[@missinglink_eth]

@ I use a cheap fine mesh metal sifter, one with a handle that I can shake. It only holds about 150g. I put in about a cup of flour, sift, and end with about 1/8 cup of bran left in it after sifting. I mill at the finest setting on my mock mill so you need a really fine sifter.

[@missinglink_eth]

A metal strainer to be more accurate.

[@dudemorris7769]

#1 - Never add flour - it’s always water to keep your bread from being dense. The no knead dough should have stayed out overnight on the counter & baked the next morning. No knead bread needs 5 - 14 hours to proof so it’s fully fermented, which is an actually very easy tell on the double rise. Then it can be stuck in the fridge for up to a week and then baked.

[@JJM-GodIsUpToSomething]

God's timing is amazing 🎉 I just started looking into SD bread last night & started a SD starter 😊

[@GrainsandGrit]

Woo hoo!!

[@Urbaezfamily]

Hi, Hapy New Year! I have seen couples of your videos about milling whole grains, love them! ❤You're the reason why now I'm milling my own grains. For sourdough bread I love farmhouse Boone, she is very helpful and informative to make the process easier

[@angelikakopek]

No way!!! Ive been waiting for this

[@GrainsandGrit]

You and everyone else lol

[@bibliotecaria2]

Check out Ben Starr, he has some videos on the lazy way to do sourdough. I’m doing it with fresh-milled flour and his lazy methods still work.

[@ceecee8757]

Amen to that! Ben's method is all I use nowadays! Easy peasy!!

[@lindagordon2955]

I love Ben Starr. He definitely has influenced my sourdough bread baking.

[@gone4days956]

this

[@jeantemplemeyer366]

Great video! I find whole grain is always going to be denser.and the longer you wait with the dough in the fridge the better it tastes. I have left it in the fridge 3-5 days. I also put it in loaf pans .Also the longer the flour mixes with the wet it won’t be that sticky. I leave mine in the bowel after it comes together to rest for 1-2 hours to get the flour to absorb the liquid.

[@Manley_Crypto]

When the dough is so sticky, try the slap and fold technique. I do that for about 4-5 minutes then proceed to do stretch and folds. I also set aside the water the day before without a lid so the chlorine can dissipate. It helps with the rising. I have been making fresh ground sourdough for years.

[@GrainsandGrit]

Ah thanks! And I have well water so I never have to worry about chlorine 😀 but thank you for reminding me of that fact for other people!

[@eringobragh1916]

Slap and fold was a game changer in my SD.

[@VeronicasVeil333]

@@eringobragh1916me too

[@VeronicasVeil333]

love that bowl!!!!!!!

[@VeronicasVeil333]

Where did you get your tee shirt?

[@lisarazzilier-lavoie5750]

Good on you Felicia pursing your sourdough journey! Excellent advice in the comments so far. Maintaining dough strength at preshaping & final shaping stages helps with oven spring. Additionally, a few ice cubes in Dutch oven after loading bread really works well too. The extra steam prevents the crust from forming prematurely to allow a nice rise. Mary’s recipes use less water which leads to tight crumb. Kara’s recipe and steps will give results you’re looking for. Keep at it,,,, every kitchen, starter etc is different. There’s a reason sourdough baking is often referred to as a Practice 😊

[@1RodeoMom]

Yep Central TX is about the same...84 one day 64 for the next. Cold front is coming next week and they are forecasting 40's for highs and freezing for a couple of nights. Interested in the breads you are trying. So glad you are keeping it real with how life and bread making can go. Ups and downs of new recipes.

[@GrainsandGrit]

Yeah weather has been crazy. It’s the time of year we have to keep summer and winter clothes out because who knows what each day is going to do lol We’re getting that cold front too!! And glad you enjoyed the video. I do think it’s good for people to see failure even with seasoned bakers. It happens to all of us 😀

[@jojojohnson800]

I had the best oven spring and soft and fluffy sourdough boule when I combined your technique for regular bread making the poolish type fermentation and Mary’s nest no knead sourdough method. I did do it in my Bosch and did a couple stretch and folds when i transferred it to the bin I use for the bulk fermentation. It was the softest and only used flour, salt and water. Oh yes Mary suggested apple cider vinegar to help with the rise. I did add a capful of that to the recipe. But I think that thing you do in the beginning of your bread making with the yeast. I did with the sourdough. I added 3 tbs of sourdough to 2 cups of my freshly milled flour and 2 cups of water and I let it sit for about 4 hours. And then proceeded with my recipe after it was nice and bubbly. So delicious.

[@GrainsandGrit]

ooooo thanks for the tip!!!!

[@jojojohnson800]

@ I had to watch the bread. My bulk fermentation took 6 hours and after shaping it took about 1.5 hours to do the second rise. You are an expert baker, you know what to do. I just did it for the second time. It worked perfectly.

[@rmonogue]

Thanks for the video! I use an instant read thermometer to check the internal temperature. Nothing else is as accurate for determining when the bread is done. I typically pull them at 180-190 F, but I live 6500 feet (2000 meters) above sea level. That’s about 10-20 degrees F below the boiling point here. I never manage to get the big holes with my home milled sourdough loaves, but usually get great oven spring. I will have to try baking in my Dutch oven. I mostly do boules or elongated loaves on parchment paper, directly on a baking stone. Enjoy your bread!

[@jeanburgin160]

Wow that is beautiful bread! Wow this one is beautiful too! great tutorial!!!

[@rechelleserros3011]

I just made Mary’s recipe. I had to stretch and fold about 8 times every half hour. I have noticed with my freshly milled wheat it does take more kneading or stretch and folds to get that good oven spring

[@GrainsandGrit]

That’s what I have suspected too!

[@RowesRising]

Love this!! I have a bucket of einkorn to use! I struggled with it the same way so just waiting to see someone else’s success to try again. Thank you for sharing!!

[@GrainsandGrit]

You are welcome! That einkorn is tough lol But so good!

[@claranumberone]

I want to buy that book! You should make a review of it. I love love love Einkorn 😊😊😊

[@dande9981]

I’ve been making sourdough for years have absolutely no trouble with a metal bowl and no trouble with mixing my salt in with the flour

[@lindagordon2955]

Same here. I use metal bowls with no problem.

[@rhondamelancon-ej5pc]

I cannot WAIT to hear more of these sour dough recipes. I want to begin using sour dough and also einkorn too. Have not had success with einkorncookies

[@kathsetto9724]

I absolutely loved this video! So fun that you are trying sourdough again and sharing from other channels. I have your same struggle - trying to work the timing of sourdough into life can be challenging but I have had a lot of success with sourdough and freshly milled whole grain flour and I love love love the taste!

[@GrainsandGrit]

Yeah timing is a challenge - timing it and also filming it is DEFINITLY challenging! Don't want to show up on camera in my bathrobe and crazy bedhead lol

[@lindapearson2376]

They are called dough rising buckets. I love them. Keeps my dough moist & you can see how much it has risen. Also, I keep my sourdough starter in a nice straight sided glass jar. I like mine the consistency of pancake or muffin batter, also.

[@annettemitchell2485]

Wet or oiled hands for sticky dough and bake to in internal temp of 205°.

[@Pamela-B]

Congrats on your successes! I don’t do sourdough bread. I just don’t want to mess around with all that business. I know it’s healthier for us, but I don’t have the patience. 😂 I like my yeast breads.

[@cindyprickett7185]

I make sourdough sandwich bread with fresh milled grains all the time. We like the 50/50 grain blend, of course I use Butlers Gold and Stardust, all the time and it comes out beautiful. We seldom use an artesian sourdough but when I do make it, it comes out great. I began my fresh milled grains journey with you 2 years ago and absolutely love your channel. Your basic bread dough recipe makes the best bread and rolls ever!! Thanks for all you do! 🥰

[@GrainsandGrit]

Aww thank you for your sweet comment! So glad this channel has been helpful and I really need to try the 50/50 butler's gold to stardust ratio. That should be delicious!

[@terrib7357]

Felicia thanks for the video. I have to tell you with your fresh yeast recipe I always add 1 1/4 tsp of sourdough and 1 tsp yeast! My way of incorporating sourdough to an already fabulous recipe!! We make this a weekly staple. I do use 3 cups hard white and 3 cups hard red💜

[@hairstoyou7248]

Looking forward to this video. May I suggest Ellie’s sourdough channel. She makes all kinds of sourdough with different whole grains

[@GrainsandGrit]

Yes I love her too!!

[@BirdseyeVu]

I have been using the Tartine Bread recipe (70% milled, 30% sifted bread flour) for a couple years now. Honestly, I had to incrementally work up to that high percentage (beginning at 50/50), until I had consistent results. Have tried moving to higher percentages, but I lose “eaters” on texture. 100% milled sourdough is like driving a race car. When you get it right, it’s exhilarating, but it is also super easy to crash.😅 Also, I only use einkorn or spelt (at 10-15% of overall milled grain), for flavor. Helped a friend once, who has made einkorn bulk loaves (for sale) several years, and it was SO sticky! His loaves only rose half as much as my HRW loaves. Not worth it to me, just to minimize gluten.

[@lispottable]

Thanks for sharing all these sourdough recipes. I’m new to fmf and want to do sourdough. I’m struggling. I really appreciate your experimentation! I ordered from 4 gen using your code. Thanks so much!

[@AlpacaRenee]

One thing that has helped me is taking internal temps before pulling them. I always want to take it out before it is completely, completely done and it makes it heavier and gummy. I’ve read that it’s completely done with internal temps before pulling is 192, and if you don’t cut it till it’s completely cooled, it will keep cooking for a few min after taking it out.

[@BulletproofPastor]

We found a set of vintage heavy 'pottery' bowls at a thrift store and they are wonderful. Just their weight makes mixing dough much easier.

[@jackieshellabarger5119]

I mainly make yeast bread but have also tried sourdough. I am very interested in your comparisons. I will say that I only stick to white and red wheat, and if I ever get a sourdough recipe I like with those, then I might try Einkorn. I have never found a sandwich type sourdough using whole wheat that I liked. I would love to see more of your comparison videos!

[@suewhalen3919]

Thank you so much for experimenting for us!! Yes, those grains are expensive.

[@jennydobrydnia5818]

I highly recommend watching Carla’s (RIP) KZbin tutorials for einkorn. I have successfully made almost everything in the cookbook thus far. I had to account for higher altitude with a bit more moisture but if I can figure out how to post a picture, I will. I used wet hands when turning since this grain absorbs so much. Tip- always add a bit of instant yeast to mix to make sure you don’t waste your time 😝. Her pasta is great too.

[@DonnaLafferty]

I’ve recently been experimenting with Kamut and hard white with my sourdough. It’s DEFINITELY a learning curve and I’m wanting that crispy crust. I’ll try these recipes and see if I can up my game! Ty!

[@Lisa-ph9fb]

Good job! That's a lot all while continuing to do what a day entails! What's the size of your dutch oven? Maybe if it's possible to use a smaller one the loaf would rise more upward than outward.

[@sannamood6352]

Love your helpful videos thankyou 😊

[@debrapaulson7882]

If I use low gluten flour, I add vital wheat gluten 10-15 grams per 500 grams of wheat or rye. I often use 400 grams of FMF and 100 Grams of bread flour for better texture. I have tried improving texture with Yudane which uses boiling water and flour from the recipe stirring it to a gel like mass . Cool before adding to sourdoughs.

[@elaineaugustin9189]

I have been using the Einkorn with Carla's book for a couple of years. The overnight is the sticky one but less work to make. The Boule is my favorite and I do get a better rise with it but timing is everything. Less sour than the overnight. I get my Einkorn berries from Azure. less expensive than Jovial. Keep working at it! Thank you for doing this!

[@aprilstutzman9231]

I have been baking with sourdough for over 5 years now. Fresh milled flour tends to proof faster than store bought flour. Therefore it cannot wait as long in the fridge before baking as a loaf made with white flour. I always take the temperature of my loaf before I take it out of the oven. The temp should read 200 degrees. Sourdough should feel a bit tacky to the touch when cut. There is a steep learning curve when you add in the fresh milled flour. Keep it up! I love your videos! 👏🏻

[@aprilstutzman9231]

Another tip I have is to write your tally marks on your plastic wrap that you cover the bowl with. 😊

[@chevypreps6417]

@@aprilstutzman9231 good tip

[@jeanninemcwhorter919]

Oh holy molly. What I’ve been waiting for. Got to charge my phone. Be back ❤

[@wendyshine8548]

Love your recipes. I only use sour dough einkorn ( i am hooked on the flavor) so i appreciate your delving into this grain with sourdough. Why couldn’t we use water or oil instead of flour to fold or knead?

[@nancyh2378]

I am very new to sourdough and milled grains. I prefer using a scale, but don’t get obsessive about it. I used King Arthur’s bread flour for a basic loaf and then half and half KA and hard white wheat. It turned out well. I also tried a sour dough bread loaf with 100% hard white wheat from Farmhouse on Boone, which adds honey, butter, and an egg, and turned out well. I prefer the oiled loaf pans more than the DO because the bottom is not burnt looking. I also am in Florida working in crazy warm/cold weather. So far my husband and brother love the loaves. My granddaughter likes grilled cheese from both the 50/50 loaf and the sandwich loaf. She actually favored the boule 50/50 loaf baked in the DO. I did oil the parchment paper and put a pan on the rack under the other rack and avoid a burned-looking bottom. I am going to try 100% hard white boule. I also like a more even crumb and don’t care for overly large holes (or too much sourness) because we all like butter, jam, honey, mayo, etc., and holes get messy. I do like working with starter. Ben Starr has good methods for time saving, but I don’t think 100% milled grain works, but I have done his lazy one with almost 50/50 bread flour and milled flour, and everyone ate it. Because of gluten problems with family members, I don’t use yeast and prefer long bulk fermentation.

[@GrainsandGrit]

Thanks for sharing all the tips! And yeah I think bread baking in Florida's "winters" can be difficult because each day the weather can be drastically different ha

[@nancyh2378]

@ I appreciate how informative you are on your channel.

[@bibliotecaria2]

I’ve used Ben Starr’s method with full fresh milled and it works. Just not quite as much rise.

[@nancyh2378]

@@bibliotecaria2 that’s good to know!

[@Prariegirl2023]

I love both of those ladies! They have great recipes! I can relate to your feelings of defeat. Lots of trying!! I love your recipes too!! I have HOPES!! Haha

[@GrainsandGrit]

May we all have high hopes lol

[@annabillings8889]

Hi Felicia, I'm working on Whole wheat sourdough sandwich loaf still. I don't like the Dutch oven still.

[@annabillings8889]

Sorry about the spelling. Style

[@br4653]

Great video! What did you grind your wheat at? Bread or Pastry? Thank you!

[@TXDHC]

Einkorn is def difficult! I’ve done both or Karla’s recipes and I honestly don’t think you can add too much flour while working it. 😂 If you use white rice flour to dust your bannetan it works much better. I actually don’t use a fabric liner anymore just rice flour in the basket. The rice flour is not absorbed by the bread and brushes off easily. No matter how many 100%Einkorn loaves I make I really don’t like how heavy and dense it turns out. I’m going to try hard white to see how it works out. Edit…I always test the internal temp of my sourdough loaves. After it’s over 200f it’s good to go for me.

[@GrainsandGrit]

Ah thank you!!! I need to try the rice flour. And yeah that einkorn still needs work ha

[@jenniferkleffner8110]

Salt can inhibit the gluten formation that happens during the autolyse period. So it's often added after that period. I'm wondering how much your humid climate is affecting your loaves. My grains, in SE Washington for instance are going to be much drier as our humidity is normally under 50%. I NEVER have good luck with any dough that's been refrigerated. I don't know why. Would be great to see a hydration comparison of all four loaves. How wet were the four loaves? What was the range?

[@daniellemccall9273]

I have been watching so many bread making videos so only speaking in what I have seen mentioned a few times... the reason the salt is added later in one of the recipes is to allow for the autolyse process. Salt can interfere with that. Although one person said that corse salt is OK to use bc it takes longer to dissolve.

[@GrainsandGrit]

Ah ok that makes sense too. In my regular recipe, I don't add the salt in the autolyze because salt and yeast just don't like each other.

[@pattythompson7470]

I loved this video! I started my journey making sourdough. Just got a mill a few months ago and have been experimenting too. GISP is the one i have found to work the best for me too, but i miss the overnight fermenting. I love Einkorn and need to try that in sourdough. I withdraw like to know what type of commercial yeast you use in non sourdough loafs. Thank you for experimenting with us!

[@auswindall]

I just get flustered with the sour dough 😂 friend gave me sourdough stuff for Christmas so I will TRY

[@JoyceO-qh3yl]

Great video!! I use sourdough starter to make bagels.

[@southernlychelsee]

I can’t wait to try these, minus Einkorn. Einkorn is a frustrating grain for me personally. I personally prefer higher hydration dough and adding salt later. My go-to sourdough recipe has been sourdoughsparrow on TT and I’ve never been disappointed. I did make your whole wheat bread last weekend and it was amazing! Thanks for all the hard work making all these recipes. It helps us decide which we want to try. ❤

[@seikokidrick1658]

If you watch Karla videos in you tube you can learn her technique to work with Einkorn.

[@GrainsandGrit]

Somehow I completely missed einkorn video from her. I will have to check that out, thank you!

[@StripedCheeseBread]

I have made successful sourdough with freshly milled wheat many time with good risings. However, I have never achieved an open crumb. Pretty good. I’ve achieved very soft, risen, uniform crumb, but never open. I’ve always been proud of my sourdough. My wife, however, hates the sourness, so I use yeast most of the time.

[@lindagordon2955]

I do get a more open crumb with a higher hydration. I've gone as much as 100%, but 90% seems to be the sweet spot. I've noticed less sourdough taste if you bake the same day. The shorter fermentation means a less sour taste. You probably already know all that, but just in case you didn't.

[@StripedCheeseBread]

@ I haven’t thought about going 90%. I was always between 70-80%. I’ve always had difficulty with the boule spreading out flat rather than up with higher hydrations. Now I know it’s probably due to proofing. Thanks for the tip. I’ll try it again sometime. I’ve got to say though, the best and sweetest sourdough I’ve ever made was Carla of Jovial Food’s sandwich loaf sourdough. It never gives an open crumb, but it has always risen well and never too sour. With freshly milled wheat, it seems to ferment faster.

[@fishnlady]

I have experimented with fresh milled grains for making sourdough and I heard that they will never produce the same quality sourdough loaves that all purpose flour will because the bran will cut into the bubbles resulting in a denser bread. I put it to the test 3 different times and found that to be true. I tried to sift the bran from the ground flour and that helps but from now on I will use all purpose flour. I use Azure Standards all purpose and it is much better than other brands like Gold medal, etc, especially because of the chemicals. Your video is very much appreciated.

[@Maria-th2bk]

It gets better with time, I left mine in the fridge up to 3 weeks at times. Just refresh it when you decide to make bread. I have made sourdough with just about all varieties of home milled grains, including einkorn and kamut.

[@shannonandrews2649]

It is pretty common for fresh milled flour, sourdough bread to be more dense than all purpose. Also, I’m surprised these recipes don’t call for a second proof in the refrigerator. When I use fresh milled flour, I soak the flour before I add the sourdough or any other ingredients for an hour.

[@angelikakopek]

Is there a reason why you aren’t recommending Pleasant Hill Grain anymore? I have been SUPER happy with them, although they are expensive but I feel worth it for how clean they are and how they are stored

[@thatlittlehomestead]

I mill my own grain and I have noticed for sourdough it’s always so much denser than if I use all purpose flour. I have a wheat bread I do with fresh milled grains and regular yeast and that one comes out like sandwich bread. It’s not hard or dense at all. It’s something with the sourdough I think and I’m not sure why. I have started doing about 1/2 fresh milled soft white wheat and 1/2 hard fresh milled wheat to my sourdough this helps a bit but once I store it in the fridge in a ziplock it has to be toasted to get it to soften up a bit.

[@eileenpalumbo6578]

Good video. Yes more sourdough videos please.

[@GrainsandGrit]

I plan on it :-)

[@pamelamartin1241]

I make sourdough bread often, this year my goal is to grind wheat berries to make all my breads and desserts .

[@glowgirl8519]

Salt inhibits the growth of the yeast so it is added later in some sourdough recipes.

[@LyndaMakara]

My first experience with sourdough was with einkorn flour (already ground). It was definitely a sticky nightmare to work with and the bread was always gummy in the middle. I started checking the temp with a thermometer to be sure it was baked properly. The bread did taste good but it was delicate. I gave up on einkorn.

[@CarisaRealtor]

Love your channel

[@GrainsandGrit]

Thank you for being here!!!

[@lindawilhelm3036]

Einkorn is defiantly a very sensitive grain to make bread with because lack of gluten, but I do have success. I keep my started in the fridge, so when I make einkorn bread I feed my starter twice when i take it out so it is very active. I make Karla's boule recipe all the time and follow her recipe, it is never sticky like that. So don't quite understand that. I will say, you can not knead it a lot and I never let it ferment more then 6 hour to get the best result. I have made it with both jovial einkorn flour and fresh milled, and fresh milled is a little heavier then with her flour, but not that much. I wouldn't give up, it does make wonderful flavored bread!!!

[@GrainsandGrit]

Yeah I clearly didn't do something right with the einkorn lol I wasn't using einkorn in Kara's recipe, but regardless - I figured it shouldn't have been THAT sticky ha

[@Jk83401]

I’ve actually made a couple successful “higher” boule einkorn loaves from that cookbook, but it has been a while since I’ve made it. 😅 My go-to sourdough is a loaf recipe with hard red or white combined with a little spelt. I use 100% milled grain in this recipe I’ll link below. I’d love you to try it. (the recipe uses some white bread flour, but I disregard that and it turns out every time. I use about 125 grams of spelt and 375 grams of organic hard wheat, but it’s so versatile, you can change it up! I honestly add all these ingredients to my bread machine on a dough cycle. No stretching and folding on my part. I let it proof anywhere between 4-24 hours before shaping and rising in a bread pan for the oven.). It’s an amazing high result every time. A note on sourdough in proofing baskets…I am just wondering if I leave that basket out to rise much longer at room temperature before plopping it in the Dutch oven. I haven’t been making that type of sourdough lately, but I do think I leave it to rise for a while in the basket so it’s pretty poofy when it plop it in there. Maybe that will help the rise of your loaf?🥰 littlespoonfarm.com/honey-wheat-sourdough-sandwich-bread-recipe/

[@carolemaguire644]

What would happen if you combined the two flours? Would you end up with the good traits from each flour?

[@GrainsandGrit]

Probably. It's something I do plan to experiment with :-)

[@NadineTurner-q1m]

I've tried fm grains in sourdough but it was to gritty. Prefer regular

[@glennhousesr.155]

Sorry about your French Boule Einkorn. I made this recipe twice with fantastic results. I think it might have been the refrigerator interlude. It is a time commitment to get this recipe to work. My grandkids loved the bread.

[@dudemorris7769]

I truly don’t understand why so many people insist sourdough is so so hard or difficult. It’s literally the easiest bread to make and you don’t have to ever knead it. Our heritage elders never waited a day or two to make loaves of bread when you had large families. Bread was made daily & there wasn’t yeast able to purchase in the stores.

[@GrainsandGrit]

I'm glad that sourdough with 100% freshly milled wheat has been so easy for you. Most people struggle with it because it's a skill that has almost been lost for awhile now.

[@michellegregory1486]

Sourdough is the "biblical bread". This is a survival bread. If you don't have access to commercial yeast after an EMP, (or economic crash) this will be the way to go. Forget the refrigerator also. You can make a one day sourdough bread. Yes, it takes all day! Start in the morning and bake in the evening. This is an important skill to have. Practice with your propane oven, grill or hot coal fire.

[@Maria-th2bk]

That's how my grandmother (rip), made bread, and the whole village. They didn't weigh or measure.

[@lucythomas4077]

Hello!!! Happy New Year. Have you ever considered writing a book on everything freshly milled recipes.?Not sure if there is actually a book on that.

[@GrainsandGrit]

Yes…something is in the making 😀

[@lucythomas4077]

@ how exciting!!! Cannot wait !!

[@marthabeatriceharris6134]

Yes, try Grains In Small Places 'Fresh Milled Flour Cookbook' by Kara Britch. I got mine through Amazon. I love it.

[@marthabeatriceharris6134]

And for Grains and Grit, I'm looking forward to having a freshly milled flour cookbook by you also, can't wait.

[@lispottable]

I wonder if water would work better during kneading to keep it from sticking?

[@NanG1466]

I thought I wanted to experience making sour dough. I've started a couple sour dough starters and always have gotten side tracked and thrown it away. I'm going one more time with the Bread of Life starter from Azure . It's a little different and it is kept in the fridge during the whole process. We'll see how it goes.

[@jessicarutledge9947]

No need to throw away! Just keep in the fridge! I've seen a youtuber use unfed sourdough starter that's been in the fridge for 5 months and make bread with it! 🎉

[@GrainsandGrit]

Yeah don't throw out the starter! Just feed it then stick in the fridge. I've had my sourdough starter for about 3 years now, and I have gone 9 months or so with it just being the fridge and it comes out fine when I feed it again!

[@hannahlevy6074]

We keep ours in the fridge 100% of the time too, and it works great. If I accidentally leave it out even a couple of hours it gets so slack and runny... it's our warm house. Plus fresh milled flour ferments so much faster.

[@dande9981]

After making sourdough for years-I find I have no trouble with a metal bowl and no trouble with mixing my salt in with the flour. I always weigh the ingredients, use the window pane test to see if the dough is ready to let rise. Check proofing by pushing down the dough with your finger about 1 inch and see if it bounces back SLOWLY after about 10 seconds. too fast is under proof not at all is over proof

[@kenhall490]

Now you gotta try Fruit Water Yeast. 😊

[@chevypreps6417]

I am not sure why but I feel exhausted watching this video. I like sour dough bread and could make and eat if I had too. Making regular bread is time consuming enough. So as long as I can get good yeast I will probably be making regular bread. I appreciate your efforts.

[@GrainsandGrit]

Yeah wouldn't recommend doing 4 recipes at once lol Most people probably just focus on one recipe at a time which is easier. Even I was getting a little flustered switching back and forth between recipes!

[@pattythompson7470]

And a question what grain did you use? The stardust hard white?

[@christineconley7903]

That first einkorn loaf that you set out to rise to double in size in the bowl sure did not look like it was doubled in size, it barely looked like it raised at all.

[@kenhall490]

The bread looks dense due to over hydration. Drop the water percentage by 5-10%, it's also why the dough was so sticky.

[@TammyStaffer]

With the Einkorn could you use half hard white and half Einkorn to make a sourdough artisan loaf?

[@isabellekeyzer]

when it is overproofed it can't rise because there is no longer enough yeast

[@kenhall490]

You can speed up the Bulk Fermentation time by adding 1/4 tsp of Instant Yeast per 1000g of flour on top of the sourdough starter. It'll taste exactly the same, just goes a lot faster. 😊 You're welcome 😂

[@sannamood6352]

Hi. I am thinking of buying a mockmill. Only reasonably priced one in New Zealand. Does flour dust fly around a bit seeing it just mills into an uncovered bowl? Thankyou, Sue

[@FreshMilled]

Yes. I use Mockmill 100 daily and it's become a health problem for me. Now I have to ask others to mill for me until I can get a respirator mask.

[@greensorrel6860]

I can't have success with sourdough bread unless I use whole grain. I think the sourdough culture feeds off the germ and bran of the whole grain and rises more. At least, that is my experience.

[@jessicarutledge9947]

So something I've learned is to weigh out your flour and water when feeding your sourdough. You are just doing it by cup measurements and that is not a 1:1 ratio. Bc half a cup of flour does not weigh the same as half a cup of water. So you are most likely adding too much water. Hope this helps. 😊

[@GrainsandGrit]

Thanks, personally I think my starter is fine. I do it like Farmhouse on Boone where we just eyeball it to get it to a good consistency. I'm sure it may have a little something to do with things, but I think overall the starter is just one element of the entire process. I DO think making a levain is possibly the secret to getting really great sourdough bread with FMF. But further experimentation is needed! :-)

[@hannahlevy6074]

I found the same thing. When I weigh my fresh milled flour and water the mixture comes out more like a soft dough than pancake batter. I also learned to just keep it in the fridge all the time because it ferments so fast (our house is about 75F). The cold starter mixed into a preferment/levain for a few hours works just perfect every time. No need to keep it at room temp.

[@MargaretRennoldson-p3y]

Wet your hands when shaping. Use rice flour to dust the banneton

[@GrainsandGrit]

Yeah I never keep white rice on hand to mill when I need rice flour. I REALLY need to because multiple people have said rice flour doesn't stick like wheat flour.

[@susantaylor8507]

I made some no knead wheat bread i let it sit for 18 hours it ws goog

[@judystennett6020]

My daughter does a levain, and I had never heard of that. Is it just a feed starter?

[@hannahlevy6074]

It is a preferment. A small part of the flour from the recipe is added to the starter and gets fermented in advance. Most of the time the mixture is stiffer than your 100% hydration starter, and this adds fuel to give you a better rise.

[@glowgirl8519]

Check internal temperature of Loaf for “doneness” 190 degrees…it’s done