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For
2
M
I
Dough
250
g
Stiff and active leaven, that you made 8-12 hours ago; all of it; about 250g
570
g
Water
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I keep an all-purpose flour starter. I am ok with that because it’s a small part of the recipe and my family doesn’t react to it because it is heavily fermented. I always buy unbleached and organic flour. The dough needs a minimum of 5-6 hours in the fridge but I prefer an overnight ferment. You can let them sit in the fridge for longer if you want a more sour flavor. Ideally you would let the oven preheat with the baking vessel inside the oven for an hour. But I don’t always do that. If your oven is big enough for two loaves and you have two baking vessels, you can bake them both at once. But my oven is too small so I bake them one at a time.
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Brandy N
a day ago
I have been trying to adapt my own sourdough artisan loaf recipe with freshly milled four and coming up with dense, flat loaves, but now we’re getting somewhere! They still don’t have the oven spring I’m looking for, but they are beautiful loaves and so delicious! *I used 600g Sifted Organic Stardust Hard White Wheat and 200g Sifted Organic Turkey Red Wheat.
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Kristin
a day ago
Looking pretty great to me!
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Aubree C
a month ago
I am very pleased with this recipe! I was so nervous after seeing the dough the next morning in the fridge it didn’t seem to rise much but I went ahead and baked following the instructions and they still came out perfectly! Just wanted to leave this message here to encourage others to trust the process! 🥰
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Kristin
a month ago
Gorgeous loaves!
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Andrea K
a month ago
I made this Fresh Milled Sourdough with Hard Red Winter Berries and it was phenomenal! Great recipe to switch from regular flour to Fresh Milled!
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Kristin
a month ago
Fantastic to hear!
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Amy B
2 months ago
Is the amount 800g of flour before or after sifting?
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Kristin
2 months ago
After
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Andrea K
2 months ago
Haha it’s still showing it in the recipe directions! I was so confused for a moment🤣. Also, if I have the app now, do you think I need to purchase your workbooks? We are a one income family and on a tight budget so I don’t want to spend the money if I don’t have to❤️
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Kristin
2 months ago
Hi! It's still showing what? No most of my recipes are inside the app and will continue to be - you don't need to buy other books :)
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Andrea K
2 months ago
Here is a photo of the method. It says to feed the starter 800 grams flour and 15 grams salt. It’s just mixed up in the method ❤️
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Andrea K
2 months ago
The photo didn’t attach lol but here it is.
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Kristin
a month ago
Okay it's fixed! I fixed it a while ago and then the system upgraded with showing the amounts in each step and it messed it up again - should be good now!
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Aubree C
2 months ago
Yes I saw this too and was very confused. The method has the leaven and the dough ingredients mixed up.
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Kristin
a month ago
It's fixed
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Cathryn R
2 months ago
Does this recipe change at all if I have a fresh milled flour starter? When I make the leaven, can I use my fresh milled starter and all purpose flour?
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Kristin
2 months ago
If you starter is fresh milled, you can def. use that. When you say all purpose flour, what would you be using that for is your starter is fresh milled?
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C
Cathryn R
2 months ago
In your recipe you have listed active starter and unbleached all purpose flour for the leaven so I wasn’t sure if I need to use all purpose for that or if I can just replace it with the same amount of freshly milled.
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Kristin
2 months ago
Okay I understand. As long as your starter is super strong, thick, and active, all fresh milled is fine
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Sarah P
2 months ago
Should the levain and dough labels be switched? I could totally just be a newbie 😅 but it seems like so much for just a levain…
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Kristin N
2 months ago
Oh goodness, yes!
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Kayla C
2 months ago
This recipe turned out great! I didn’t end up sifting the flour and it still came out perfectly.
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Kristin
2 months ago
Beautiful!! You've got a healthy sourdough starter :)
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Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Dough
250
g
Stiff and active leaven, that you made 8-12 hours ago; all of it; about 250g
570
g
Water
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
I keep an all-purpose flour starter. I am ok with that because it’s a small part of the recipe and my family doesn’t react to it because it is heavily fermented. I always buy unbleached and organic flour. The dough needs a minimum of 5-6 hours in the fridge but I prefer an overnight ferment. You can let them sit in the fridge for longer if you want a more sour flavor. Ideally you would let the oven preheat with the baking vessel inside the oven for an hour. But I don’t always do that. If your oven is big enough for two loaves and you have two baking vessels, you can bake them both at once. But my oven is too small so I bake them one at a time.
Only visible to you
Made it?
Cancel
Brandy N
a day ago
I have been trying to adapt my own sourdough artisan loaf recipe with freshly milled four and coming up with dense, flat loaves, but now we’re getting somewhere! They still don’t have the oven spring I’m looking for, but they are beautiful loaves and so delicious! *I used 600g Sifted Organic Stardust Hard White Wheat and 200g Sifted Organic Turkey Red Wheat.
Like
Reply
Cancel
Kristin
a day ago
Looking pretty great to me!
Like
Reply
Cancel
A
Aubree C
a month ago
I am very pleased with this recipe! I was so nervous after seeing the dough the next morning in the fridge it didn’t seem to rise much but I went ahead and baked following the instructions and they still came out perfectly! Just wanted to leave this message here to encourage others to trust the process! 🥰
Like
Reply
Cancel
Kristin
a month ago
Gorgeous loaves!
Like
Reply
Cancel
A
Andrea K
a month ago
I made this Fresh Milled Sourdough with Hard Red Winter Berries and it was phenomenal! Great recipe to switch from regular flour to Fresh Milled!
Like
Reply
Cancel
Kristin
a month ago
Fantastic to hear!
Like
Reply
Cancel
A
Amy B
2 months ago
Is the amount 800g of flour before or after sifting?
Like
Reply
Cancel
Kristin
2 months ago
After
Like
Reply
Cancel
A
Andrea K
2 months ago
Haha it’s still showing it in the recipe directions! I was so confused for a moment🤣. Also, if I have the app now, do you think I need to purchase your workbooks? We are a one income family and on a tight budget so I don’t want to spend the money if I don’t have to❤️
Like
Reply
Cancel
Kristin
2 months ago
Hi! It's still showing what? No most of my recipes are inside the app and will continue to be - you don't need to buy other books :)
Like
Reply
Cancel
A
Andrea K
2 months ago
Here is a photo of the method. It says to feed the starter 800 grams flour and 15 grams salt. It’s just mixed up in the method ❤️
Like
Reply
Cancel
A
Andrea K
2 months ago
The photo didn’t attach lol but here it is.
Like
Reply
Cancel
Kristin
a month ago
Okay it's fixed! I fixed it a while ago and then the system upgraded with showing the amounts in each step and it messed it up again - should be good now!
Like
Reply
Cancel
A
Aubree C
2 months ago
Yes I saw this too and was very confused. The method has the leaven and the dough ingredients mixed up.
Like
Reply
Cancel
Kristin
a month ago
It's fixed
Like
Reply
Cancel
C
Cathryn R
2 months ago
Does this recipe change at all if I have a fresh milled flour starter? When I make the leaven, can I use my fresh milled starter and all purpose flour?
Like
Reply
Cancel
Kristin
2 months ago
If you starter is fresh milled, you can def. use that. When you say all purpose flour, what would you be using that for is your starter is fresh milled?
Like
Reply
Cancel
C
Cathryn R
2 months ago
In your recipe you have listed active starter and unbleached all purpose flour for the leaven so I wasn’t sure if I need to use all purpose for that or if I can just replace it with the same amount of freshly milled.
Like
Reply
Cancel
Kristin
2 months ago
Okay I understand. As long as your starter is super strong, thick, and active, all fresh milled is fine
Like
Reply
Cancel
S
Sarah P
2 months ago
Should the levain and dough labels be switched? I could totally just be a newbie 😅 but it seems like so much for just a levain…
Like
Reply
Cancel
Kristin N
2 months ago
Oh goodness, yes!
Like
Reply
Cancel
Kayla C
2 months ago
This recipe turned out great! I didn’t end up sifting the flour and it still came out perfectly.
Like
Reply
Cancel
Kristin
2 months ago
Beautiful!! You've got a healthy sourdough starter :)
Like
Reply
Cancel
