(VIDEO) 100% Freshly Milled Artisan Sourdough

Name: (VIDEO) 100% Freshly Milled Artisan Sourdough
Yield: 2 servings
Ingredients: 250 g Stiff and active leaven; 570 g Water; 800 g Fresh milled hard white wheat; 15 g Salt; 125 g Water; 125 g Organic unbleached all purpose flour; 25 g Active starter

This recipe is about to take your sourdough loaves to the next level. The whole grains and depth of flavor is just incredible. The sifting allows the bread to rise a bit higher by reducing the amount of "sharp" pieces of bran in the dough, which essentially act as a razor blade and slice the gluten strands we work so hard to create. I keep the bran and make bran muffins with it so we don't miss out on that amazing nutrition!

Ingredients

Method

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For

Dough

250

Stiff and active leaven, that you made 8-12 hours ago; all of it; about 250g

570

Water

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Notes

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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Freshly Milled Recipes,

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sourdough,

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Comments

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Amy B

25 days ago

I love this recipe and have been using it for a few months. So thank you! Quick question though - if I used my Ankarsrum mixer for this recipe instead of just doing it all by hand, would I get a bigger rise?

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Kristin

24 days ago

I don't think it would affect the rise. Though if you wanted to sift some of the bran out it would rise higher, but you would lose some nutrients and a lot of fiber

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Niki T

a month ago

Ok. So I made these! They seem very pretty! I was impressed for first sourdough with fresh milled. But, they are almost soft to the touch. Not much of a hard crust. Does that mean I did something wrong? I know I’ll be able to tell more when I can cut into it. Just curious if this is a little normal for fresh milled? It was 210* so I figured it was done. Could it be undercooked?

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Kristin

a month ago

Hello! They do look like they could be undercooked - looks like they needed more time with the lid off, as they are quite light in color

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Brandy N

2 months 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

2 months ago

Looking pretty great to me!

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Aubree C

3 months 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

3 months ago

Gorgeous loaves!

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Andrea K

3 months 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

3 months ago

Fantastic to hear!

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Amy B

4 months ago

Is the amount 800g of flour before or after sifting?

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Kristin

3 months ago

After

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Andrea K

3 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

3 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

3 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

3 months ago

The photo didn’t attach lol but here it is.

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Kristin

3 months 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

3 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

3 months ago

It's fixed

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Cathryn R

4 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

4 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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Cathryn R

4 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

4 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

4 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

4 months ago

Oh goodness, yes!

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Kayla C

4 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

4 months ago

Beautiful!! You've got a healthy sourdough starter :)

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(VIDEO) 100% Freshly Milled Artisan Sourdough

This recipe is about to take your sourdough loaves to the next level. The whole grains and depth of flavor is just incredible. The sifting allows the bread to rise a bit higher by reducing the amount of "sharp" pieces of bran in the dough, which essentially act as a razor blade and slice the gluten strands we work so hard to create. I keep the bran and make bran muffins with it so we don't miss out on that amazing nutrition!

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

Dough

250

Stiff and active leaven, that you made 8-12 hours ago; all of it; about 250g

570

Water

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

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