What I've Learned Making Sourdough Bread with 100% Fresh Milled Flour Tips

Рет қаралды 3,703

Күн бұрын

Пікірлер: 45

@lam7750 Ай бұрын

Thank you! You’ve shared the truths for new beginners like myself so as to not be discouraged if our breads turn out not looking amazing like the many pics we see posted by those who advertise as “freshly milled flour” sourdough breads! Now I know so I’ll carry on and be thankful to the Lord for His natural grains and flours and the bread we bake from these.☺️🙏🏼 ps. your bread turned out picture perfect even with real freshly milled flour! Awesome! 👏🏼

@bekahhenley4363 Ай бұрын

A lot of love and patience goes into sourdough ! Yours came out beautifully ❤ thank you for sharing

@homewithkelli Ай бұрын

It is so true! It is a work of love!

@Crusader95 Ай бұрын

Goodness, that beautiful loaf of bread should be an advertisement for the grain mill, the mixer, or both!

@BoundaryRoad Ай бұрын

Hi Kelli, you've really encouraged me. I'm gluten intolerant and have struggled to make a good bread. I gave up and have been eating plain rice cakes because store bought gluten free bread has so many ultra processed ingredients. After watching this, I feel inspired to continue trying because plain rice cakes are no substitute for bread. Your bread looked delicious!

@homewithkelli Ай бұрын

Claire, this makes me so happy that it encouraged you, and I hope you are able to find a bread recipes that works for you, I know how frustrating being gluten intolerant can be! I hope you are doing well this December!

@IsraelEdenBeHereNow Күн бұрын

I have been gluten-free for almost 30 years... fatigue and arthritis--like symptoms that were debilitating until I went GF. However! I started milling organic hard red wheatberries from Azure Standard for sourdough, and have had no symptoms. Usually if I cheat for a piece of cake or pizza, I paid a heavy price for several days after. For about 6 weeks, I eat 2 loaves a week, usually just as toast with butter, or with peanut butter for a complete protein. This bread turns out pretty dense, which I actually prefer, almost bagel-like. I only have had two inedible failures, both when I did some off-recipe experimenting. The exact recipe is the latest version from youtube "grant bakes", but since I use freshly-milled flour, I continue to test slight modifications, some with improved results. NOTE: I bake in small loaf pans, starting with two $30 cast iron pans from Lodge, but I now prefer the $1.25 pans from Dollar Tree! I double them up which prevents an overdone crust. My oven employees both the upper and lower hearing elements, so for most of the bake, I keep a large foil sheet-cake pan on top rack as a shield, or top crust burns bad enough I have to cut it off. I've also made a bunch of sourdough pizzas from youtube "sugar spun (something)". So good. I splurged on a Komo Fidibus mill, which was not cheap, but has a 12-year warranty. A little top-heavy, so care is needed when moving. I have had a problem with pantry moths, perhaps in the mill itself, so I keep it in two plastic shopping bags secured with bungee cord when not in use. Try organic whole-wheat flour from store before investing in a mill? Won't be quite as nutritious, but good test to see how fermented bread sits with your system. Good luck!

@dcgirl8765 23 күн бұрын

@LisaB_at_Pine_Ridge Ай бұрын

So appreciate you doing a true 100% milled whole wheat!❤. Thank you!

@cubbylevi1764 21 күн бұрын

What an encouragement this video is. I’ve been doing sourdough since mid 2022 but am just now getting into whole grains. I have a mill but haven’t used it yet. PS…I LOVE scooting the dough across the counter, building tension too. So fun!

@dcgirl8765 23 күн бұрын

Kelli, you are absolutely right about fresh milled flour and store bought. I’m still experimenting with fresh milled flour sifted, fresh milled flour unsifted, store-bought flour, or some combination of them. It’s coming along. I sometimes add, egg, milk, oil, sugar or herbs to soften the texture if I use 100% fresh milled. Its coming along. Thanks for the encouragement. ❤

@cherylpresleigh6403 Ай бұрын

The bread looks delicious! Thanks for sharing with us.

@kimward5862 Ай бұрын

I love that bowl!

@homewithkelli Ай бұрын

Thank you, it's an heirloom ❤

@IsraelEdenBeHereNow Күн бұрын

Very nice video! I am new to baking, inspired by the desire to make my own freshly-milled whole-wheat sourdough. I've never tried a mixer, but get best results with one-hour autolyze and 3 stretch-and-folds. Results have not been as good for me with additional hand kneading.

@JillWixon Ай бұрын

Thanks for sharing!

@denisekeller249 26 күн бұрын

This is the only recipe I’ve used since you last posted it and it is superb! I have added 2T honey which I think helps with the rise and I also started adding my yogurt whey in place of water. Have no idea if it’s improved, but I have to think it adds more nutrition and if not I’d rather just not know 😁

@amyburleson9302 Ай бұрын

I would love to mill my own flour. Your bread turned out beautifully. I’m thinking it would have the texture of Ezekiel bread (which I love) especially if you sprout your wheat berries. Thanks for sharing such an interesting and informative video 😊

@homewithkelli Ай бұрын

Yes, that's a good comparison as far as being more dense than the normal bread!

@angelagrabowski2147 4 күн бұрын

That's literally what happened to me this week LOL

@kingglizzer Ай бұрын

Interesting video. I wonder if you could sew a tent for your grain mill to reduce the dust.

@homewithkelli Ай бұрын

I've had many say they put a towel over it, I just always forget!

@LittleCountryCabin Ай бұрын

Kelli, you are so right. Bread baked with fresh milled grain has a flavor that can't be adequately described. You just have to experience it to know how good it really is. I don't do store bought anymore because it's just inferior. I encourage anyone to learn how to mill and bake with fresh grains.

@homewithkelli Ай бұрын

Yes, you are so right there is no way to describe it! Such a real flavor.

@SWKS_AG05 Ай бұрын

Thanks so much for sharing ❤. Have you looked into Bread Becker recipes?

@homewithkelli Ай бұрын

I hope it was helpful!

@lisarazzilier-lavoie5750 Ай бұрын

Hi Kelli… nice video. Regarding kneading in your Bosch mixer. All content creators I watch knead their dough 6-8 minutes straight for their windowpane FYR.

@speakingconstitution Ай бұрын

I believe the kneading time difference from Kelli’s method to the others is that she starts out with warm water & the warm fresh milled flour. And this is why I believe she has to stop, let the dough rest/cool off a bit before finishing the kneading process. Kneading in & of itself does cause the gluten structure to break apart, it’s the heat from the kneading process that does this, therefore, if you start out kneading warm dough in a commercial mixer you are increasing the probability that the dough’s gluten structure will be compromised during the kneading in a commercial mixer rather than by hand.

@lisarazzilier-lavoie5750 Ай бұрын

@@speakingconstitution Yes… makes sense. Confident others used cool to moderate water temps.

@kimberlywilliams8404 Ай бұрын

Hello Kelli, I was wondering how you like your Bosch mixer? How do you feel about the plastic parts? I was also wondering if you have the stainless steel dough hook or just the one that comes with it? Thank you for all your hard work and inspiration!

@homewithkelli Ай бұрын

Hi Kimberly! I really like it! That being said, I don't have much to compare to. This is my first high end mixer. Up to this point, I've only ever used a hand mixer and my little old vintage stand mixer, so this feels like quite a luxury to me! It is big. I haven't found a good spot to store it in our kitchen. I also have to get used to that middle post because I'm used to mixing in bowls and not having something in the middle. I did make cookies with it the other day. The butter got stuck to the sides, so I had to push it down (maybe that's a normal thing with all stand mixers?) but other than that, it worked perfect for the cookies and was really pleased with it. It is also very easy to clean! I also had thought about the plastic parts, which is why I was grateful they gave me the option of choosing the stainless steel bowl, rather than the white mixer with the white plastic bowl. And you can see that even the stainless steel bowl has the plastic middle, which isn't ideal, but I just consider that things aren't sitting in it for very long, and I typically don't mix hot stuff. I am just using the dough hook that came with it, but when another sale comes around, I hope to get the stainless steel hook! I hope this was helpful! I'll continue to give updates as work with it!

@kimberlywilliams8404 28 күн бұрын

@@homewithkelli Thank you so much for your reply! I have heard a lot of great things about them and was considering getting one but I was concerned about the plastic parts and I had seen some people say you can’t use the stainless dough hook in the stainless bowl so that is why I was asking. You make a good point about the plastic not touching for very long. I just wish it came with the stainless parts. We had a mixer part that was aluminum once (not Bosch) and it started leaving grey streaks all through the dough every time I used it not long after buying it. I looked forward to hearing how you like after using it more! Again thank you for all you do. I look forward to every one of your videos, you are such an inspiration. May God bless you abundantly for representing His kingdom in such a wonderful, graceful and sacrificial way!

@jsredrose 29 күн бұрын

Hey Kelli, I hope you see this. What size dutch oven do you use? Does it matter? I am hoping to have my own kitchen soon, and am so excited to finally bust out my grain mill that has been sitting in storage for far too long!!

@sarajj777 21 күн бұрын

Hi Kelli, I was wondering if you could help me understand 2 things. 1. Why does my sourdough starter made with freshly milled flour never rises significantly? It goes up, but it never doubles in size or anything. 2. Why does my bread come out soft, but flat? Does it overproof in the fridge? I dont understand why it always comes deflated.

@shadevrutaal Ай бұрын

Was it too sour with the fridge proof?

@homewithkelli Ай бұрын

The one time it was too sour was when I left it in there for 16ish hours. Normally it's in there for 9ish hours and it never seems sour. Have you had trouble with it? The guy that wrote this recipe (I have his exact recipe in my blog to give him credit) does not do the overnight ferment, so you could try following the exact way he does it!

@shadevrutaal Ай бұрын

@homewithkelli ok ok.. yes I do have a lot of troubleshooting with sourdough but I think because most of the recipes are in colder areas and I live in the Caribbean. I have not found a KZbinr yet that also lives in the Caribbean and that uses freshly milled flour. It seems it's always overproofed I guess no matter how much I check often at the time. So it's quite a journey and staying motivated.

@bekahhenley4363 Ай бұрын

Tips to keep it fresh once cut into ?

@homewithkelli Ай бұрын

I will either wrap it up in beeswax wrap or lay it on it's cut side on a wood cutting board and cover it with a heavy ceramic bowl. Bread doesn't last too long in our house. But that is why I only do one loaf at a time for the two of us.

@bekahhenley4363 Ай бұрын

@ thanks Kelli I will give these tips a try

@shannonandrews2649 Ай бұрын

Kelli, I watch you all the time and I am not trying to be rude when I say this to you. I know that you are referring to Lisa from farmhouse on Boone. She has always been transparent when she uses all purpose. I saw the video where she said for her blog she does use all purpose, but it doesn’t state that she uses fresh milled. I don’t think it’s very kind to shame other KZbinrs. She tries to teach people how to use sourdough with what they have not everyone can afford a grain mill.

@kimalonzo3363 Ай бұрын

@homewithkelli Ай бұрын

Hi Kim!

@shannonandrews2649 Ай бұрын

@sarajj777 22 күн бұрын

I think she's talking about someone else, who I have been following and has confessed on multiple occasions to using all purpose flour for her blog pictures. I don't personally think she's shaming anyone, she's just saying that the pictures are misleading because when you try to make a sourdough loaf with freshly milled flour and it doesn't come out like the pictures, you think you've done something wrong when in reality some bloggers use misleading pictures. She hasn't mentioned anyone therefore there was no shaming