Perfect Sour Dough Loaves | Recipe Using Fresh Milled Flour

[@AnotherOverTaxedTaxPayer]

I just started milling my own flour. One thing I've learned so far is that I need to re adjust my expectations when it comes to freshly milled whole wheat. It reacts differently then all purpose and bread flour which I feel easier to work with.

[@bettyscott4761]

I've been milling and doing sourdough for a while. Seems there's no shortage of ways to go about it. I liked how you didn't make the stretch and fold part too big of a deal. Somehow it always turns out 'bread' and tastes great plus has all that nutrition from the milled grain. I love your idea of the pie plates. I'm definitely going to try that!

[@heavensent8771]

Thank you for taking the time to show us this.

[@jennifermitman4682]

Girl I have been waiting for one like this. Thank you!!!

[@KatMa664]

Sorry for all the comments, but I think that you’re way of baking is very unique. You didn’t score the bread which I assume is because you don’t get much of an ear on freshly milled grain. but what really surprised me was that you didn’t even let the dough rise a second time and the loaves still looked beautiful. Interesting!

[@AlanaL3]

I’m a corner cutter:)

[@christyeast1434]

If you aren't wanting to necessarily give the leftover flour to the chickens, you can save it to feed to your starter.

[@tiger-rgn]

women that can cook are a gift from the Lord

[@KatieChesser-c4y]

This was very helpful! Except when the sound cut out 😜 Can’t wait to try your method!

[@RomanticRomeoCasanova69]

Was that the Pilsbury Doughboy I saw scurrying away in the background behind you? There is a ancient legend that if you poke it in the tummy with a spatula it will giggle. 🤗

[@SkyLizardGirl]

@Matt L No that’s most likely how he sees you Percy.*

[@RomanticRomeoCasanova69]

@@MattL-rj3ru My name is not Kenny and my comments are not creepy. They are creative and humorous. Two qualities you obviously lack; subsequently cultivating your jealousy. So which corrupt government agency assigned you to this proxy gang stalking psychological operation?

[@RomanticRomeoCasanova69]

@@MattL-rj3ru It took you two weeks to think up that false accusation? Are you even aware that most of our comments are being shadow banned?

[@layacornell833]

Hi Alana; I just subscribed. I use to also mill my own wheat and make 7 loaves every week when my kids were little. I sent you an email last night Alana. Great job.

[@AlanaL3]

I don’t see email…trying to find it now

[@RomanticRomeoCasanova69]

I think we are all being messed with big time and it's not just glitches but intentional malevolence from the adversary utilizing artificial intelligence which is in fact demonic consciousness pretending to be artificial.

[@walkinthelight6466]

Thanks for your bread recipe! It seems the end of this video starting around 14 min mark the audio gets messed up. Just a heads up! But that bread looks delicious 😋

[@AlanaL3]

I have no idea what that’s all about!! So weird! :(

[@syberspy9]

I was hoping for a video without using store bought flour... =/ would love to see another video only using flour from your mill (be it sifted or not)

[@AlanaL3]

Not possible to do 100% sourdough with milled grain. It’s way too dense

[@KatMa664]

I always find uses for my leftover flour, but if you don’t want to have any leftover, you could just weigh the wheat berries before you grind them. You should have almost exactly the same number after you grind them.

[@AlanaL3]

I don’t know what I say in this vid about my leftover but I usually feed my starter or feed it to the chickens

[@tylerarellano7334]

Have you tried this same recipe with only freshly milled grains? We don’t buy any AP flour. Thanks!

[@AlanaL3]

Yes, too dense

[@olusialovesgod9724]

What exact flour/flours do you feed your starter and how often ? And how much water ? Are the flours you feed the starter milled ? Is your flour that is fresh milled course ? Is it similar in texture to bought flour? Thanks in advance for your answers!

[@Growingngrace-50]

How long did you bake it? I missed it

[@aguadepanelaconlimon4360]

Hi Alana. I wish I could do it, but it seems to me that it is so complicated. Even though I enjoy watching all the processes

[@annashepherd3953]

What grinder do you recommend, and where do you buy your wheat?

[@AlanaL3]

My hubby just got my this mill for Christmas:) I am loving it because it stays in the counter and I can bake with fresh milled grain on the spot vs how I used to mill in bulk and store it. I buy my wheat from azure standard. It’s a company that delivers every month You would have to see if there is a drop near you on their route. I am sure there are other places to find wheat berries. This is a link to my mill: amzn.to/3LCVK8g

[@irdilbjones]

LOVE your videos! How long does the bread last in the bread box? We're wanting to get away from using plastic bags to store our homemade sourdough bread but I worry that it will dry out and/or become hard in there? Thanks! :)

[@AlanaL3]

Bread boxes are made especially for bread. :-) They prevent bread from becoming stale and hard, as well as that old taste and texture. It lasts about 3 to 4 days depending on the temperature.

[@irdilbjones]

@@AlanaL3 Thank you! Can you link yours?

[@tatd7360]

Do you maybe know about a sourdough recipe gluten free for the ones like me that can’t have gluten? Thanks for your videos

[@AlanaL3]

I don’t:( I’m sorry, but I bet you can find something online!:)

[@kimberleyhawthorne9291]

So you use soft white for sourdough? I’ve never heard of that I only use soft white for non-yeast baked goods!

[@AlanaL3]

I do half and half:)

[@Anne-wv2kx]

Did you leave them at room temperature all night or place them in the fridge over night?

[@AlanaL3]

Room temp:) I place in fridge for an hour or so before baking if I have time, but I don’t if there’s not time

[@KatMa664]

Can you tell me why you use the soft white wheat. Most people use that for pancakes and cakes. Because it doesn’t have so much gluten in it. It’s hard to get your sourdough to rise when it’s freshly milled. So I’m just wondering why you use the soft wheat. I haven’t gotten a really good springy loaf with my freshly milled flower, so that’s why I’m questioning.

[@AlanaL3]

I do half bread flour and half soft milled;) it works well

[@stefaniaaghadi1524]

Alana, would it work to use all purpose flour for the whole thing? Also, the audio cut out how long does the bread stay in the oven? I’m excited to try this! ❤

[@AlanaL3]

Yes all purpose for whole thing is great! Bread stays 20 minutes covered, 20 minutes uncovered at 450 degrees:)

[@stefaniaaghadi1524]

Hi Alana! I am making this bread tonight and cooking in the morning. I was wondering what you used to cover the pie pans when it’s time to cover them?

[@AlanaL3]

@@stefaniaaghadi1524 parchment paper;)

[@stefaniaaghadi1524]

I made the bread and it came out, so great! Crusty the outside and soft on the inside with air bubbles! ❤ the only question is that my dough was extremely sticky I could hardly pick it up in the morning. (I think because my starter was a lot more liquidy than yours). Would you suggest I add more flour initially when I mix it?

[@Growingngrace-50]

@@AlanaL3it didn’t look like you covered it?

[@RomanticRomeoCasanova69]

13:15 💖

[@makennazornes]

Hey, just wondering, what made you decide to incorporate soft white? I’ve only ever heard people say to stay away from it for bread.

[@AlanaL3]

It’s better and fluffier I think. I’ve done hard in the sourdough but the soft is much better

[@makennazornes]

@@AlanaL3 Interesting! Thanks!

[@saradyck3545]

For steaming i use anything but glass. Mine cracked

[@kierstinscalling]

Could I get a written out recipe?

[@bonnieanderson8476]

So just to confirm you are using commercial all purpose flour in with your FMF?

[@AlanaL3]

Yes I blend it sometimes and always try for organic

[@WholeBibleBelieverWoman]

I gave the weighing thing a shot. The weighing thing broke and I'm determined to use the old-fashioned measurements. Guess I'll try to find an old book that teaches sourdough?

[@thatlittlehomestead]

You can try weighing each thing individually so if there’s a mishap with the scale it’s an easy fix vs having everything together. Today I’m making this recipe for the 3rd time and it’s so much better than the first two so far. Practice makes perfect as can be. You can do this! ❤

[@WholeBibleBelieverWoman]

@@thatlittlehomestead Thank you for your sweet comment. I did finally get to a point where my sourdough was coming out great every time -- but THEN decided on a preference for yeasted bread, only because there is so much less time between milling the flour and baking (keeping in more of the natural nutrition). I know for some people sourdough is a better choice -- especially those who find they can only digest sourdough well.

[@thatlittlehomestead]

@@WholeBibleBelieverWoman I do both. I use my wheat bread for sandwiches and toast then the sourdough I use as a side with pasta or like last night I made stroganoff so I buttered up the sourdough added garlic powder and briefly toasted it in the broiler. The sourdough lasts a long time sealed in the fridge because I don’t use it as often. Today I’m trying my hand at sourdough buns, and English muffins I also made cinnamon rolls those were really good! I also make pizza pockets and the most tasty pancakes with the discard. I don’t feed it unless I’m planning on using it so it lives in the fridge for most of the time. I do agree it takes ALOT of steps to make sourdough and a rhythm must be developed which I’m still trying to get worked out. Yeast bread also has so many health benefits so that’s a win, win too! I like to watch sue becker on KZbin she shares all about the health benefits of yeast bread and grains. I am happy you found a way to get the bread you love as this is what’s most important because love above all is the most important ingredient🥰🥯🍞🥖🫓🥐🥨

[@WholeBibleBelieverWoman]

@@seasonaljoy I pretty much stopped making sourdough at all for a couple of months -- and I have to say I am NOT convinced that yeasted is the maximum nutrition. After all, the good bacteria that develops in sourdough is a special nutrition in itself. Now I am starting to make sourdough again, and it is very funny: my housemate had me convinced before that she preferred yeasted bread to sourdough, but now that I have made a MORE sour sourdough, she insists on the "extra sour," haha! I have been having some trouble getting the sour sourdough to rise enough and soon plan on experimenting with adding some active yeast, (the kind where you add a little water and sugar and let it foam before adding), but only in the final 2-3 hours of proofing the sourdough -- especially since my more-sour sourdough proofs for MANY more hours, usually including an overnight stay in the fridge.

[@jamesdouglas3377]

Where's the whole recipe

[@AlanaL3]

So weird!!