How to Start a Sourdough Starter with Fresh Milled Flour

In this video, I'll show you how to start a sourdough starter using fresh milled flour from scratch! You'll learn the step-by-step process for creating a strong, healthy starter with minimal waste, and I'll share important tips along the way to ensure your starter thrives. If you're ready to master the art of sourdough baking, this guide will help you begin your journey with confidence.

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Printable instructions ⤵️

Grain mill⤵️

Scale ⤵️

8oz jars⤵️

16oz jars⤵️

Grain⤵️

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Happy baking! 🍞

Day 2 5:47
Day 3 7:37
Day 4 13:13
Day 5 15:28
Day 6 20:31

[marilyn]

You are THE BEST fresh milled flour channel that I’ve found! Thank you so much. You are appreciated 👍🏽🙏😃

[salayna]

I have been waiting for this. Thank you🙏🏼❤️

[marilyn]

I got to the end and am waiting for day 7. I’ve tried to make sourdough starter 8 times.

[aissalanetterivas]

Thank you so much for making such a great video. Making a sourdough starter is so confusing, until I saw your video. Is it possible to make sourdough bread in a Zojirushi bread machine?

[CityHenHomestead]

Hi! If I already have an established starter, can I switch from feeding it store-bought flour to fresh milled or do I need to create a new starter? Also, is hard white wheat what you suggest?

[Mypplz]

How long after you feed the starter do you use it for baking? Does it have to be at the time it doubled in amount? What if your starter is pretty much at the point of breeding to be fed and you want to start a loaf then?

[marynoonan]

Do you put your starter right into the fridge after feeding or do you let it sit out for a little?

[salayna]

I have no idea what I am doing wrong, but mine has yet again formed a thin layer of liquid on the top. I took this to mean that I needed to increase the amount I was feeding it and it still had the water on top. All of this without showing signs of becoming active. What am I doing wrong? 😥

[carolosborne]

I'm curious about why we can't use the discard during the first few days. Isn't it just flour and water that we would use making any recipe and, the bacteria gets killed anyway during baking, especially at the high temps we bake bread?