The Best Fresh Milled Flour Sourdough Bread Recipe

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Күн бұрын

Пікірлер: 57

@denisekeller249 8 ай бұрын

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!

@urbanbackyardfarmer9159 4 ай бұрын

Whey from the yogurt? That sounds amazing

@natashagriesemer777 10 ай бұрын

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! 😍

@homewithkelli 10 ай бұрын

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!!

@ekokes5704 10 ай бұрын

I look forward to trying this. I’ve had such inconsistent results trying all sorts of techniques.

@Jessiesibert 3 ай бұрын

I’ve made a few hard white wheat berry sourdough breads now and I’m glad it’s not just me. It is way more dense and not quite as pretty as my regular sourdough. I like the taste and it’s way more nutritious tho.

@christinsala-pb8ww 11 ай бұрын

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.

@cgirl111 10 ай бұрын

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.

@mrsupchurch2987 9 ай бұрын

Your bread is beautiful! Thank you for sharing this!!

@mizg1595 Жыл бұрын

Lovely loaf! Thank you for the step-by-step demonstration.

@CherylHerr-z7f 10 ай бұрын

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.

@homewithkelli 9 ай бұрын

I'm so glad to hear this! Thank you for the feedback!

@denisekeller249 Жыл бұрын

Gorgeous loaf. Have been waiting for this video so thank you and God bless!

@uddercharmsfarm8159 Жыл бұрын

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!

@kendras359 Жыл бұрын

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!

@homewithkelli Жыл бұрын

Oh I totally understand that frustration! I hope this works for you!

@cherylpresleigh6403 Жыл бұрын

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?

@tanana2070 3 ай бұрын

Subscribed and bell on! Thankyou! Made hard red wheat sourdough today, using my normal all purpose flour sourdough recipe. I guess I needed to stretch and fold to get it back into a ball. BUT, the texture and flavour is wonderful! Will do it again using your method!

@jessicaj2484 4 ай бұрын

Thank you! Can’t wait to try this 😊

@yvonneh.3618 Жыл бұрын

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!

@GuardianDivine 6 ай бұрын

Thank you, exactly what I was looking for

@lovinglifefreely Жыл бұрын

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!❤

@virginiabuckles Жыл бұрын

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. 🌸

@christineestelle2510 Жыл бұрын

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!

@saramoulson7808 11 ай бұрын

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?

@BBtd0629 Жыл бұрын

Great video. Thank you.

@cavymomma 9 ай бұрын

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.

@homewithkelli 9 ай бұрын

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.

@nursepam6424 9 ай бұрын

@cavomma, you can use any cooking vessel with a lid, such as oven proof ceramic or stainless steel. Adjust your dough amount to fit.

@76katster 9 ай бұрын

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!

@ktrayan1 8 ай бұрын

It looks so good! Do you ever use einkorn berries?

@kieraconte110 10 ай бұрын

I remember that you mentioned/showed your favorite book or two for baking with whole grains but I can’t find it? Thanks 😊

@mountaingirl8124 Жыл бұрын

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. ❤️ 🍞

@sun-shine9305 10 ай бұрын

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

@sun-shine9305 10 ай бұрын

And get your hormones checked. Progesterone, estrogen, free and total testosterone, FSH, LH, and thyroid hormone

@janicemitchell4165 2 ай бұрын

Did you make your starter or were you fortunate enough that someone shared? I’ve read AP flour is best to make a starter then slowly incorporated FMF. What say you🙏🏻

@bebaptised6551 2 ай бұрын

Thank you, it worked very well. But my bread was really sour. It is almost not possible to eat. Is there anything I could have done wrong? Thanks for your help!

@homewithkelli 2 ай бұрын

Hmm, I'm wondering if it was the temp of your home that made it ferment faster... Usually the longer it sits the more "sour" it will taste from my experience and if your home is warm it could ferment faster, than it would in a colder atmosphere, so it would need less time.... I haven't experienced this, so this is just a guess on my part!

@bebaptised6551 2 ай бұрын

@@homewithkelli Thank's for your reply. We had 27 degrees and I let it sit and rise outside. Will give it another try with lower temperature.

@Wanderlust_111 3 ай бұрын

Hi, I'm trying to find a recipe that only includes fresh milled 100% rye flour starter water and salt. Do you have any recommendations?

@dorapolicy8909 4 ай бұрын

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..

@azartyn2906 9 ай бұрын

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

@homewithkelli 9 ай бұрын

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!

@llce2000 6 ай бұрын

Do you sift your flour?

@NeverAloneNeverAfraid 8 ай бұрын

Can you make cookies with this?

@homewithkelli 7 ай бұрын

I am not sure, I've never tried!

@giesbrecht8600 11 ай бұрын

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?

@homewithkelli 11 ай бұрын

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.