Using FRESHLY MILLED flour in SOURDOUGH | My top tips and tricks!

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We are Mary and Casey! Follow along for videos on cooking from scratch, gardening, food preservation, biblical eating, and homesteading. We are so happy you are here!

[@pippylongstocking5939]

My loaves have gone from door stops to light, airy and plump loaves. My starter has gone from meh to wow! I've watched so many videos on sourdough. Yours are the ones that helped me be successful with sourdough and starter. Thank you! 💐

[@TheRoseHomestead]

Wonderful!

[@eileenpalumbo6578]

My daughter and I are new sourdough bakers as well as new to grinding our own flour. This video is very helpful. Thank you for all your videos. You are an encouragement.

[@TheRoseHomestead]

You are so welcome!

[@charitywhite5369]

Just stating my journey and so far everything is going good. Hope to add a mill soon and also a dehydrator

[@sherrieblake8674]

Thank you!

[@janetjordan5548]

Love your helpful videos!!

[@auswindall]

Thank you

[@kathsetto9724]

Your tips were so helpful!!! Thank you!!!

[@lovereikiASMR222]

Thank you! So inspiring and informative!

[@sicame580]

Thank you. Your tips are very helpful😊

[@anthonykenny2631]

Thanks so much for your tips, I wrote them all down 😊

[@tanyadvyse]

I found a couple Alberta websites that carry nice wheats, just to afford the grinder.

[@yadymoncayo294]

Thank you, friend ❤

[@galemartin3277]

I always learn something from you! ❤

[@pde442]

Awesome video…..just started grinding my own flour.

[@johnreginahenderson7032]

Such good information! Thank you!😊Regina

[@cindypalumbo7503]

Thank you for the tips!! I will be trying these with my next sourdough and fresh milled flour loaf!!

[@ginasellers7806]

This was very helpful. thank you so much!

[@candlelite05]

Thank you. Haven’t used my new Nutrimill yet. Hopefully, I’ll get the nerve to use it for my sourdough loaf soon

[@maryannedeering1663]

Thank you Mary for sharing your knowledge with us. So appreciated 😊 I made your delicious raisin bread last week. I made it into a loaf and the bagel bakery here sells different flavored cream cheese . My favorite is date nut cream cheese and it was good on my bread. I used have kamut and half all purpose and it was delicious. My sourdough is half and half too😊 I’m so proud of myself but I have a long way to go and lots of practice to do😅 thanks to you tho I’m on the right path❤

[@sherriruiz339]

Thank you for this info. I have been a little discouraged when it comes to making bread with freshly milled flour. But now I am ready to tackle it again..Thanks so much. God bless you dear lady..Sherri-Payette Idaho

[@annemaillette4514]

Mary, I followed your tips and my husband was so impressed with the softness of the einkorn boule using your tips. Also read an article on over/under proofing. Yesterday’s loaf was outstanding. Thank you for these game-changing tips!

[@sharonm.3197]

Hi Mary, my daughter and I attended a sourdough bread making class a couple of weeks ago. The class came with starter. I made my first loaf of sourdough bread. I went strictly by the instructions. The bottom of the bread stuck to the parchment paper and the top got too dark. Obviously I need more practice and to tweak a few things but I am excited to be learning how to make it! I really appreciate your videos! 😍

[@gayleb9656]

If you mill it larger you can make cream of wheat with it. Ratio 4:1 (water/wheat). It’s great!

[@barbaradouglass7324]

At first I thought you meant soak the wheat berries. You are saying mill your wheat and then soak your milled flour. Got it! 😊 I just love watching your videos Mary

[@TheRoseHomestead]

Yes, the flour. Thanks so much for watching!

[@amyandrews9151]

Hello Mary! Newbie to freshly milled flour, so this video is a blessing! Thank you so much! Question: Do we soak three quarters of the flour before adding the remainder of the the non-flour ingredients? (Hope that makes sense.)

[@TheRoseHomestead]

Yes, I soak the flour and then proceed with the recipe as normal.

[@denisehyland2028]

Thank you for the Rose20 discount. I’ve been looking into grain mills and decided (at my age) I’d go with the Classic. I’m now overwhelmed with all the berries available. Hard,soft,white, red, spring, winter and then all the ancient grains??? Any suggestions , my mill will arrive this Friday and I’m excited. Love your channel.

[@TheRoseHomestead]

I always recommend starting with Hard White Wheat for everything at first. It's the lightest and is the easiest of the wheat varieties to work with. After you get settled in with that, try Spelt. It's an ancient wheat but is quite easy to work with as well.

[@denisehyland2028]

Thank you ❤

[@tamaraprevitali1990]

Hi Mary, thanks for those tips. I just made my first loaf of sourdough sandwich bread following your recipe. I was wondering if I can add Lecithin to it to make it softer? My bread came out good but it was a little on the hard side.

[@TheRoseHomestead]

Yes, I have added lecithin to my freshly milled sourdough and it does make it softer.

[@cricketnylund7329]

Hi Mary , it’s cricket from NOR CA , this was such great info for me a newbie , I will try soaking. I made a biscuit recipe that the wet fermented in fridge over nite , this morning I baked them hum ! I like very airy breads they are not slight bitter and bottoms are tough. I’m still having starter issues so yesterday I fed with rye , it doubled but I don’t like rye , so I guess as you’ve said practice practice Thanks Mary Cricket

[@susiet2150]

Rye works well in feeding a starter, and that’s why I keep it on hand. I use it in all my sourdough recipes. It’s usually very vigorous.

[@Dixie1752]

Cricket, don't confuse rye's flavor with the caraway seeds you usually find in rye bread! Rye is pretty mild in flavor; I don't like caraway seeds either!

[@cricketnylund7329]

Thanks for your comment , I think I used too much, I’ve not used the seeds . But I sprinkle just a little rye flour when I feed starter , and it works great. I’m very new with this quite a learning , but I don’t give up till everything is good🤗

[@DebbyBeachy07]

Hi Mary, Debby here from Wisconsin. Thank you for your videos. I started sourdough about 3 years ago. I'm getting ready to start on ancient wheat and grind my own wheat berries. I have to save a little bit more money before I can buy my mill. Until then I use organic wheat from a local source. I honestly have not bought bread from a store in two years. Eating healthy is so important to our physical bodies, but also for our mental health. 🤩

[@lynne5893]

Ty❤

[@TheRoseHomestead]

Yes, so true!

[@bigmoney3405]

Looking at the description of the mill I see that it grinds beans, I live in pinto bean country-what can I make with ground pintos? Thank you Mary and Casey, I have learned so much from you!

[@TheRoseHomestead]

I use ground bean flour to breading, as a thickener for sauces and gravies, and as an added flour to other flours to add protein.

[@bigmoney3405]

@@TheRoseHomestead Thank you Mary, how much ground bean do you add, is there a ratio? This is exciting I would love to surprise the bean farmers!

[@zayndanyal1502]

Hello Mary! I love watching all your videos . I'm getting better with sourdough bread but would like soft crust sourdough. Please help. Thanks❤😊

[@TheRoseHomestead]

You can cover the bread with a tea towel as soon as it comes out of the oven to soften the crust.

[@seasonaljoy]

Thank you Mary. After perfecting a fresh-milled flour yeast bread recipe for my bread machine, I started in on sourdough but have had trouble with density. Your tips are just what I needed! Thank you. I DO have a question. After learning about FMF nutrient load diminishing by the hour (from Sue Becker) I've started to be concerned that my sourdough is losing nutrients (even as it gains probiotics) through the longer fermentation process. How do you feel about this issue? Thank you!

[@TheRoseHomestead]

I tend to lean with you on this. I try to not go too far with my fermentation process when using freshly milled flour. I like a shorter, warmer ferment to make sure the nutrients are as intact as possible. The other side to that is that long fermenting causes those nutrients to be more bioavailable. So, it is a dance you have to learn. My choice is to ferment for up to 6 hours and bake. I feel like that is a good medium.

[@missyleverette]

Hi Rose! Have anything to say about Einkhorn SD freshly milled?!! I would love for you to try it so I can lear from you!

[@TheRoseHomestead]

Are you interested in sandwich bread or an artisan loaf?

[@mrs.p.8065]

Hello dear friend!!! Thank you Thank you Thank you for this video!!! Have you ever used sunflower lecithin in your mix and also vital wheat gluten? I learned that from Sue Becker. And sifting your flour real good also will help. I had thought about the soaking and wanted to try it but just hadn’t yet. The lecithin and vital wheat gluten produce a great dough and it’s a fluffier lovely bread too!!!! Have you tried those yet?😊

[@TheRoseHomestead]

I have used lecithin and really like the results. The soaking was the biggest help for me. Much better rise and softer texture.

[@mrs.p.8065]

@@TheRoseHomestead Again, thank you SO MUCH for this tip!! Now I don’t have to wonder anymore. Also contemplating sprouting grain and drying it and milling it as well!!!! Have you given that a go! If so, what are your thoughts on it??? Thanks so much friend!!!!☺️

[@mtcalc]

Thank you for sharing your tips. It's been challenging to find information using fresh milled flour with sourdough. I have a question... when you say to soak the flour, are you adding the starter to that as well or no?

[@TheRoseHomestead]

I usually go ahead and add the starter when I make bread.

[@user-fg4dl1dw3e]

Practice, practice, practice…

[@user-gl2zn5mj9n]

Hi Mary Since most SD recipes start with mixing the SD starter and water together first, do you add that and the flour to that mixture to soak first? (starter, flour and water)?

[@TheRoseHomestead]

You can do that. Some people add the starter in before soaking and some don't. The result would be the same.

[@user-gl2zn5mj9n]

@@TheRoseHomestead Thank you Mary!

[@annemaillette4514]

Hi Mary, does one soak the flour with the recommended water along with the sourdough starter?

[@TheRoseHomestead]

I just soak the flour and water, but, you can add the starter too, if you want. It's more about the flour absorbing the liquid and softening the bran.

[@annemaillette4514]

@@TheRoseHomestead Thank you. Wasn't certain about when one would add the starter. Guess it's not a critical issue. Great tip that I look forward to trying.

[@barbaradouglass7324]

That was my question as well. 😊

[@JMastro2010]

What hydration do you use? I've been having trouble with mine going flat after flipping and seeming very sticky. Ive been doing 80% hydration and feel like maybe I should try loweringnit a bit. Have you had issues with your starter not doing as well with freshly milled flour or do you sift it?

[@TheRoseHomestead]

I find it does pretty well with freshly milled flour. I have a low hydration starter. I do 1 cup flour to 3/4 cup of water. It makes for a thick pancake batter consistency and it rises very well.

[@WholeBibleBelieverWoman]

Thanks for the great tips! Was that only 3 tips? It felt like a dozen -- and much appreciated! I don't think I have EVER kneaded my dough enough. QUESTION: I have the Nutrimill Artisan mixer and I'm kind of a chicken when I cook when it comes to speed-mixing, maybe because I never had a stand mixer in my life until this year. When you say the kneading could take 15 minutes or more, are you talking about speed 2? (I tend to cling to speed number 1, haha). And should I ever really go really fast and push it to 3?!

[@TheRoseHomestead]

Yes, no higher than speed 2. I never go above that. You can for certain applications but for bread they say 1 or 2.

[@WholeBibleBelieverWoman]

@@TheRoseHomestead Thanks again!

[@jellybeank3428]

Another question can I use the kamuth for a sourdough loaf?

[@TheRoseHomestead]

Yes, I have a recipe for Kamut sourdough bread here on the channel.

[@8080purple]

I am making a loaf today in a loaf pan. Do I need to put water or ice cubes in my oven? I read somewhere about that?

[@TheRoseHomestead]

You can and it will give a better rise.

[@KimClark61]

My question is how do you soak flour and how does that change the flour and water ratio in the recipe? Please make video showing us how you do it. Thank you so much for these tips! Just got my nutragrain mill and ran rice through it. Now it's time to make some bread😊

[@TheRoseHomestead]

Oh, that's awesome. I will definitely be doing a video coming up soon of the process I use. But, you just soak the water portion and all of the flour for 30 minutes and then proceed adding the other ingredients and knead. I can't tell you the difference this makes in freshly milled sourdough bread. It's pretty amazing!

[@KimClark61]

​@@TheRoseHomesteadok, now I understand! The light bulb came on 😂😂

[@janeoliver2363]

Can I use whole wheat milled cake flour in sandwich loaf sourdough

[@TheRoseHomestead]

Are you referring to freshly milled soft wheat? If so, it would need to be mixed with some hard wheat. Soft wheat has a weak gluten structure and a high moisture making it great for cookies and cakes, but, not so much for bread.

[@janeoliver2363]

Using spelt or rye fresh milled how to mix for sandwich loaf. Recipe.

[@TheRoseHomestead]

kzbin.info/www/bejne/m5nGaqeHeKxogNU

[@gracekohlberg4002]

If I were to start out using half soft wheat flour and half freshly milled kamut would you recommend I follow your whole grain kamut sourdough bread recipe still?

[@TheRoseHomestead]

Yes, I would. Just keep in mind that soft wheat has a higher moisture content and lower gluten content. You may have to adjust the amount of the liquid by a bit. Also, for the first loaf, I would recommend a ratio of 3/4 to 1/4. I would 3/4 kamut and 1/4 soft wheat until you see how it reacts.

[@gracekohlberg4002]

Okay thank you so much!! You are so helpful

[@jellybeank3428]

I just got the classic NutriMill grain mil I have also bought several different kinds of grain, my question is when you said to soak the flour are you talking about soaking the grain before I mill it? I know its a stupid question but I honestly don't know.

[@TheRoseHomestead]

No, you're soaking the flour after you've grinding the berries.

[@jellybeank3428]

@@TheRoseHomestead So how do you soak it? Just put it in some water for a while and let it sit for how long? Then just strain it? Looks like it would be just kind of goupy?

[@barbaradouglass7324]

I have not had success making a starter out of freshly milled wheat. Maybe I'm expecting it to look like my organic wheat starter. My organic flour starter is amazing so my question is, can I use my organic starter in my milled flour sourdough bread? Thanks 😊

[@TheRoseHomestead]

Yes, you can use any starter to make the bread.

[@cynthiabond6944]

Mary when you say to take 2/3 of your flour and put it in water..question are you soaking the berries or the fresh grinded flour.

[@TheRoseHomestead]

I'm soaking the flour and I even a lot of the time just put the full amount of flour and water for the soak depending on the day. But, at least 2/3 flour makes a huge difference!

[@gracekohlberg4002]

So you only soak 2/3 of the amount of the milled flour that is called for in the recipe? And sometimes you do the full amount. And do you use the full amount of water that is called for in the recipe ?

[@cynthiabond6944]

@@TheRoseHomestead thank you 💖

[@cynthiabond6944]

@@TheRoseHomestead once you soaked your flour do you strain the water out and discard the water??

[@Croneposse429]

Hi Rose: I had to substitute cassava flour in a pizza dough, as I found i was out of regular flour after I’d started the process. Of course the package said it was a wonderful substitution for regular flour (it’s glutein free). It seems it’s quite thirsty, and it doesn’t rise or even form a baked crust. I threw out the pizza, as it seemed it absorbed some of the sauce and the texture was like a gigantic graham cracker crust.😮 I threw the pizza out. Unfortunately, I added this to my starters as well. Did I ruin my starter?

[@TheRoseHomestead]

I would just take out all of a few tablespoons of starter and feed it regular flour and water. It will be fine. You can use what you take out for pancakes, probably.

[@Croneposse429]

@@TheRoseHomestead Thank you!

[@dianebenner2550]

Do you have any tips for using freshly milled flour in cookies? No matter what recipe I use, they come out flat. I’ve been using soft white wheat.

[@TheRoseHomestead]

Do you chill your dough before baking? So, after mixing and scooping out the cookie dough, putting that dough in the fridge for a while before baking?

[@peggyjohnson1991]

Me again, can you bake this in a regular glass loaf pan?

[@TheRoseHomestead]

Yes, a glass loaf pan works fine.

[@bigmoney3405]

I became disgusted with store bought bread that had no flavor and cost so much and had so many chemicals in it that it will not mold after sitting on the counter for weeks! I started making no knead "artisan" bread with store bought yeast and tjhen learned how to make a starter and began making sourdough a few months ago, recently started adding buttermilk to my sourdough and it is so good! Now I am going to start milling my own flour with the mill you suggest and eventually buy your mixer. My question is about buttermilk and fresh flour, have you any tips for this?

[@TheRoseHomestead]

I use milk kefir a lot which is very similar to buttermilk. I still soak the flour in the milk as I do for the water. One great advantage is the added probiotics and it's helps with flavor and the rise. I have noticed that bread I make with milk kefir is softer for sure.

[@sarajj777]

Hi Mary, do you know why my sourdough starter is so flat, I've been following your steps and been using freshly milled flour and filtered water .. its just very liquidish and barely any bubbles ☹️

[@TheRoseHomestead]

If it's very liquidy, I would add some flour only to thicken it up. Sometimes fresh milled flour in sourdough needs a little tweaking. Just add flour and stir, it should perk up after that.

[@sarajj777]

​@@TheRoseHomesteadthank you so much! I'm excited for this video. I can't wait for it to pick up so i can make my first loaf with milled flour 😃

[@lucyjones2184]

another thing to try is milling some rye berries. It “super charges” your starter! I usually do 5-10g Rye and 40g of hard white when just maintaining my starter and it took off!

[@sarajj777]

@@lucyjones2184 thank you so much! Will try that

[@peggyjohnson1991]

Hi Mary, can't you just do this by hand? I don't use a machine.

[@TheRoseHomestead]

You can definitely knead by hand. I did for years before I got a mixer.

[@debtuttle602]

Thank you Mary for your tips. I am looking for a recipe for a sourdough sandwich loaf using Kamut fresh milled grain. I saw the artisan loaf you have. But I really like the sandwich loaf for my uses. I tied this one last night / this morning. kzbin.info/www/bejne/gXuQmoGKebaElc0 Mine was sticky , but it made edible loaves. It looked easy enough, but it was not.

[@TheRoseHomestead]

I will try to get that recipe made soon and bring it to the channel and blog.