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

Sourdough is hard, y'all. Especially with 100% freshly milled wheat. In this video, I'm trying out FOUR different sourdough recipes with 100% freshly milled wheat - 2 with freshly milled einkorn and 2 with freshly milled hard white wheat. Let's see what happens!

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#sourdoughrecipe #sourdoughwithfreshlymilledwheat #wholewheatsourdough #sourdoughboule

[heather]

Love how genuine you are!! Inviting us into your home for a regular day of experiments and not all staged. This gives me hope!! God bless and thank you so much!! To know that life happened and you didn't get to it when you wanted, that is my life!!

[kathsetto]

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

[Grmassii]

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!

[senoraguerin-eastmontschoo]

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

[clairrussell]

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

[danileevarner]

Wet hands are helpful with working with sourdough.❤

[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!

[annemiller]

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.

[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. ❤❤❤

[Mrsadams]

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. 😊

[ciaobela]

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

[hannahlevy]

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 this video.

[aprilstutzman]

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

[kd-ydpk]

My brother has used, and still does use, fresh ancient grains for his breads. He loved the taste of Einkorn, but did not enjoy working with it. He uses Kmut now.

[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

[EducationLittles]

I have been trying to use milled hard white for almost a year...struggling- thanks for this. I also figured out to not make the bottom so dark or rock hard- put a trivet in the bottom of the dutch oven before the bread

[jeantemplemeyer]

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.

[vasgarcia]

Regarding the metal bowl, I've read that stainless steel is ok, it's just the reactive metals like aluminum or copper that can be problematic with sourdough. 💕

[jeanburgin]

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

[dudemorris]

#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.