I have had my sourdough starter maybe for about 10 years now and I fed it first with regular flour and for about three years now I switched to freshly milled and I feed it with hard red freshly milled and it’s amazing. I never have a problem with the starter molding or that my bread is not rising good or anything and I just feed it whenever I wanna use it, don’t stress over it just do it😊 and an extra tip if your family is going to be picky if it’s gonna taste a little bit sour add a half a teaspoon of baking soda to the bread and it rises even better and the sourdough taste is completely gone with the baking soda. I love it.
yes, hootch... same thing my dad calls his Old Crow... :) I feed my starter about once or twice a week when i bake my daily use bread/rolls and my starter looks like that every time i take it out of the fridge, but it smells great, works great !!. Thanks for sharing I always enjoy your videos, especially this grains series !! :) blessings !!
That is so good to know. Because I hadn’t figured out how to use my Breadman Ultimate with fresh milled wheat, so mine got ignored for about 3 months and because the black liquid was on top even though it smelled perfect I tossed the whole thing and never got another starter back in my baking practices
Every spring after the week of Unleavened Bread I begin a new starter with freshly milled flour. I keep a Ziploc bag in the freezer with my leftover flour and just use whatever is blended in that bag. I've only had my starter mold once. Once it's matured for 7-10 days I keep it in the fridge. Since I only make overnight sourdough, I just keep about 30-50 grams of starter in a straight neck jar 🫙. I mix it very thick when in the fridge so it doesn't create hooch too fast I feed it 1x per week .. usually the day before I plan to build my dough. I feed it with enough flour and water to make up the amount needed for the recipe, plus 30-50g to keep on hand. Then right back into the fridge.
Created my starter following Peter Reinhart's directions in his Whole Grain Bread book about 10 months ago - have made lots of wonderful things with the discard (there are plenty of recipes online to use it up for those of us who don't have chickens.) Have not had success with a good loaf of bread yet, but haven't been trying for the last 4 months - fed my starter after that long and it is still alive! Love the idea to use the flour in the freezer! Like you, am going to start trying again... a friend told me she just adds some to her regular yeast bread and it adds a good flavor... might try that too - Thank you for all you do Felicia in helping us grow in our fresh milled journey 🙂
I regularly do a sourdough with 50% fresh milled and 50% high protien/ high gluten regular flour(bobs red mill artisan or king Arthur artisan are good ones) I've made 100% fresh milled loaves but they are more difficult. They tend to be more dense. I want a loaf with good bloom. Airy and light, not dense and gummy. The thing I do to achieve this beside the flour ratio is to sift the flour through a 60 using a dental vibratory. Then I return the bran after I run the bran through a coffee grinder to further break it down making it softer and more absorbant of moisture helping the rise.
I have gotten a strong starter going that I started with freshly milled Einkorn (using only Einkorn and water). I have fed with Einkorn, but also freshly milled hard while wheat. It is doing amazing, but it did take a little while for it to get really active.
You have helped us so much. I enjoy your videos. My starter had been hungry in the fridge for almost two months. I just mixed the “hooch in and fed it twice before baking my freshly milled bread and it was amazing.
"Bulka" bannetons used with rice flour are the best banneton anti stick system. Load your loaf in the oven and then place the banneton on the stove top while you bread bakes to dry it out completely and prevent a potential mold issue.
The recipe I use per loaf is 500 grams flour,125 hard white, 125 hard red 250 artisan flour. Then 375 grams water(75%hydration) 100 grams starter, and 11g salt. I'm a firm believer in measuring/weighing. Consistently depends on it. From that point, you can adjust.
Ive learned if i soak the flour in the water of recipe after heating it to almost boiling (aka scald) the dough completely changes into a supple elastic dough. Highly recommend it
I am really bad at starting out gung-ho (sp?) with my sourdough, losing momentum, and then letting my starter die of neglect. . Several years ago I learned that you can dehydrate extra starter and store in the freezer. Works great, and rehydrates to a nice active starter. This has saved me more than once.
When you have fresher hooch and keep re-adding it- you get the really sourdough bread. I kept 2 separate starters one for regular bread and one for really sour sourdough.
I would LOVE some freshly milled recipes with sourdough starter. That would be the ultimate original bread recipe and how it was done years ago, and I believe my body would tolerate it SO much better. I look forward to some recipes!!! Also, you're looking fabulous :)
I’ve been making sourdough bread for about 10 years. I started making it with fresh milled flour a few years ago. I learned most of what I know from “the perfect loaf” website. He doesn’t usually use fresh milled. I had trouble at first but have made a small adjustment to overcome the dense loafs. I do use 1/4 store bought flour. He suggests Giusto’s Vita Artisian flour and it rises better than anything I have tried. (Available on Amazon) I use 3/4 fresh milled flour and it rises wonderfully. I use the slap and fold method first then do 3 or 4 sets of stretch and fold and the two techniques together have made a big difference in rising the fresh ground bread. I usually use half hard red wheat and half hard white but you can play with whatever you like. Teresa is right about starter likening the rye. I use part rye part whole wheat and part unbleached AP. I may try to start cutting back on the store bought to see if I can still get it to rise. It did not when I first used nothing but fresh flour.
I loved the unboxing! Now get them to send me a box. Just kidding. I have maintained a sour dough starter for a few years too.... but would love to try a freshly milled one! I can't wait to try this. My aunt gave me a tip, to add rye flour to your starter. Thanks!
Yep I love using rye especially when I first revive it. It does so well. Then when it’s good to go I just use whatever freshly milled flour I have on hand.
Hi Felicia, Your wicker bannian basket didn't come with a cotton liner. If not you use a dish towel or a cloth like that then you flour the cloth and then put the do in it to rise it comes out of it easily that way
Ok it did come with a liner but somehow I thought that just covers the dough 🤦♀️🤦♀️🤦♀️🤦♀️ lol ok gonna have to actually put the liner IN next time!
@@GrainsandGritI seasoned my liners using a 50/59 blend of finely milled wheat/rice flour. I spritzed the liners & then rubbed in a good amount of the flour blend, let it dry & then repeated the process. I allow the liners to completely air dry after each use before storing them with/in the bannetons. They have become fairly rigid & the dough never sticks to them even though I do not dust the dough with any type of flour before placing it in the lined bannetons for final proofing. And while I prefer to do the final proof in the bannetons in the fridge overnight, in the am I turn the dough out of them into my hand & place it in my USA loaf pans to bake. Yeah, that whole artsy fartsy artisan loaf baking was fun for a while, however, it just wasn’t practical for our needs. I will still bake a specialty artisan loaf once in a while, but have quite gotten over the hype of it. Best wishes reestablishing your sourdough journey!
Silicone doesn’t breathe, so I dont’ use them, the bannetons work best when you use rice flour or a mix of rice and wheat. I use a stiff scrubbing brush, like the lodge, but natural bristles to brush most of the flour out. Ive seen some people wash them with hot water and the brushes then dry on the vents of their oven at the back of the stove top.
Felicia: It is pronounced Lam kind of like Mom only with a L. The French do love their extra e's. I am glad to see the silicone molds. I only have one sourdough banneton, because I could not see myself cleaning out all those birch or willow bannetons. This looks like a useful little kit. I will check Azure for a starter. Good suggestions!
So 2 things: my fmf sourdough story and a question. 1. I used sourdough exclusively for all our bread-type foods for years. But over a year ago we temporarily stopped eating grains (and a lot of other things) while we focused on healing some gut issues in our family. I don't think I fed my starter in that entire time. 😆 Recently we started milling fresh flour, and since I'm more familiar with sourdough than I am with yeast bread, I decided to bring it back out and do an experiment. I poured off the hooch, scraped off the black on top, then divided it between 2 jars... One to be fed with the grocery store whole wheat that had been in my cabinet for over a year, and the other to be fed with fmf. They both brought the starter back to life after only 2 feedings!! I was so surprised how fast it was. But the fmf became more active faster. The starter would double in size and eat through the fmf faster and get bubblier than the old store flour. It was interesting! 2. My question is this: isn't the point of using a baneton instead of just a kitchen bowl because the baneton can breathe and allow air flow around the dough? I don't see how a silicone baneton would be able to do that and therefore not be any different than just using a bowl. 🤔 Just curious about that. Also, side note... Did your wicker baneton not come with a cloth liner? Mine has a cotton liner that prevents sticking.
I failed fresh milled sourdough several times now…. It was way too SOUR! Look forward to watching your videos on more tips and trips on fresh milled sourdough! Thank you!
Newbie to milling here….. I bought a nutramill harvest & some soft white wheat berries. I just made morning glory muffins. Pretty tasty. Can I use extra soft white wheat to feed my sourdough starter? Can I use soft white wheat to make a sourdough loaf?
I use a dry starter like in the Elliot homestead. I use AP Einkorn flour to feed that and then when I make the actual part to use in my bread making I use WW einkorn to feed that. Never any issues. Also, use a different wheat flour to dust the basket. Most suggest rice flour. But opposite flours will not attract each other. In short hand.
@Dear_Kylie I tried using Elliott's dry starter and her recipe. I never did master it. Einkorn is so sticky & expensive that I gave up. My daughter uses her method, though, and loves it. I might try it again. I'm glad you posted this.
I have made my starter from scratch and purchased several, such as KA's and even a San Francisco sourdough starter. Doesn't really matter though as the wild yeast in your kitchen will eventually reign!
Girl, you are looking great!! You are a beautiful woman over all! Just wanted to say you look great incase no one else has noticed the difference, but I think I see the difference?!Also, LOVE your hair, you're rocking it.
I currently have a sourdough starter made with kamut. It’s doing very well. My question is can you use a starter made of one type of wheat and incorporate it into a bread recipe using a different wheat. Also, is all purpose flour sourdough bread healthy at all? as opposed to sourdough made with whole wheat? Thx!
@GrainsandGrit you should definitely share how you've lost the weight especially since bread gets such a bad wrap and some say you have to give up carbs.
I've been making fresh milled sourdough for the past two months and while it tastes really good it just doesn't rise well. And my loaves are not like those Instagram ones lol.. Not pretty. But very tasty. My favorite things have been biscuits, noodles, pizza crust, English muffins, scones, cookies... But I just can not seem to get a sandwich bread down.
It's hard with 100% freshly milled whole grain flour. That's why I tell people, master making all the things with real flour and THEN work on upping your sourdough game.
Good morning, Felicia. I have made a starter 3x using freshly milled wheat, and I did not find my loaves to be very good. They were dense and tasted good, but it had a very strong beer smell. I have tried it with hard wheat, and also with rye.
@@GrainsandGrit - this gal from Australia makes sandwich bread from her sourdough quite beautifully. I have not been able to perfect a loaf, but her grain is different from ours her in the North. www.youtube.com/@ellyswholegrainsourdough
Most people I follow showing sourdough starters recommend starting with whole-grain rye and using whole-grain wheat to get the best development. More than one recommended milling it yourself. Maybe I just hung out with the right people.
I have a couple questions. I Mill my own wheat grain and then I sift it with a 40 mesh sifter. Is the sifted out part of the grain Wheat germ or Wheat bran or both? Can they be separated? What do you do with it? Thank you
I also bought the Azure standard starter. I thought it said you don’t have to discard and that you use only cold water and keep in the frig? I do feed it most days and actually now have 2 jars. Have not made bread yet, a little confused on feeding then making bread by adding more flour. I am looking forward to more videos on sour dough! Thank you
If it’s in the fridge, it can go dormant. But if you want to really bring it to life and have a healthy thriving starter, discard some starter and feed fresh. I do have sourdough discard recipes I plan on doing as well! I keep my starter on the counter and feed it every day. That means I’m discarding at least half of it and feeding fresh. And by “discard” it means I’m usually using it in a recipe and thus I have to feed the starter again.
Interesting. I made mine with FM einkorn. I've used hard white and hard red as well, but I don't see or taste much difference in any of them. I've never fed mine multiple times a day, and I've never discarded. I'm very thankful I don't have to throw away the extra (I don't have chickens), and it would slay me to waste that flour. LOL. Thanks for the info!
@annabillings8889 that's how I handle mine. I'm bad about forgetting to feed it sometimes if I don't use it every week. I dehydrated some, though, and ended up needing some to rehydrate when I broke my jar with my sourdough in it.
Here are my ingredients for Mostly Fresh ground sourdough Ingredients for 2 loafs 225 grams active sourdough starter (1 cup) 800 grams warm filtered water 800 grams whole grain flour 200 grams white bread flour 25 grams unrefined salt One loaf 112 grams starter 375 water 375 fresh milled flour 125 bread flour 12 grams salt Cook in Dutch oven 20 minutes at 450, remove lid Insert thermometer and bake until 208 degrees or until the color you like. I spray water in Dutch oven before I put the lid on (10-12 sprays) I leave water uncovered overnight so all the chlorine evaporates then I use this to feed my starter. Although I cook at 450. I preheat my oven to 475 than turn it down when I put my dough in the oven. I usually proof overnight in refrigerator after it has risen 50% - almost double. Put a small amount of dough in a very small jar to tell when your buck rise has risen enough. Mark with rubber band or tape. Good luck.
I have tried several times to create a freshly milled 100% whole grain loaf that my family will eat. I am not completely successful. I eat the results but need improvement! Help is appreciated. 😊
Loved your tips on starting a sourdough starter. I tried to use Farmhouse on Boone's starter recipe with freshly milled wheat and Hoochie Mama died on me. Can you create a sourdough recipes section on your website? First suggestion, sourdough loaf in the Zojirushi bread machine.
It’s supposed to breathe that’s why it’s made out of what it’s made out of. I use rice, flour and lots of it. Mine never sticks and also I put it in the fridge to proof overnight without anything on top of it. It always comes out perfect supposed to breathe. That’s why it’s made out of product.
I used homemade buttermilk and freshly milled flour for my starter and intended to do the no feeding, no discard method from Our Gabled Home. It was very slow and I had what I would call a dry hooch on the top of mine, a brown top layer without liquid. I was diligent in checking this starter for about 4 weeks and it was so slow that after 4 weeks I didn't take care of it as much and it ended up growing mold, it lasted about 6 weeks with minimal growth. What went wrong in the first 4 weeks?
I wouldn’t go that long without discarding it. I feed a starter until it gets going then discard and feed if I keep it out. I have found if you don’t discard it can go bad.
I wouldn’t just switch it to sourdough. That is a different ball game ha and if your bread lacks flavor it may just need more salt! Increase the salt a bit to see if that’s better 😀
@janecantrell7155 I made it yesterday and had the same results. It's a beautiful loaf and rose so high. I'll try adding more salt and I may add a rest time before adding the yeast. I use one of my memory settings to mix and rest and then start my regular memory course after the rest.
@@judystennett6020 Great timing for me. My bread was gorgeous to look at but was very disappointed in the taste. I need to play around with my settings too. I’d love to hear the details of your Zojirushi settings. There is an awful lot to learn.
@janecantrell7155 I used the same settings as Felicia. On my next try, I'm going to rest the dough for 30 or 45 minutes before adding the yeast to see if more flavor develops. I'm in northwest Texas, where it is dry and hot, so I didn't think her settings would work in my dry climate. They were perfect, though. I think with only one ten minute rise it didn't develop much flavor🤷♀️. I hope it works.
I have had my sourdough starter maybe for about 10 years now and I fed it first with regular flour and for about three years now I switched to freshly milled and I feed it with hard red freshly milled and it’s amazing. I never have a problem with the starter molding or that my bread is not rising good or anything and I just feed it whenever I wanna use it, don’t stress over it just do it😊 and an extra tip if your family is going to be picky if it’s gonna taste a little bit sour add a half a teaspoon of baking soda to the bread and it rises even better and the sourdough taste is completely gone with the baking soda. I love it.
Good to know!
yes, hootch... same thing my dad calls his Old Crow... :) I feed my starter about once or twice a week when i bake my daily use bread/rolls and my starter looks like that every time i take it out of the fridge, but it smells great, works great !!. Thanks for sharing I always enjoy your videos, especially this grains series !! :) blessings !!
Love it!!
So glad you like our kit. You are amazing as always!! 🥰🧡❤
That is so good to know. Because I hadn’t figured out how to use my Breadman Ultimate with fresh milled wheat, so mine got ignored for about 3 months and because the black liquid was on top even though it smelled perfect I tossed the whole thing and never got another starter back in my baking practices
Interested in your results of a good recipe! Can’t wait!
Every spring after the week of Unleavened Bread I begin a new starter with freshly milled flour. I keep a Ziploc bag in the freezer with my leftover flour and just use whatever is blended in that bag. I've only had my starter mold once. Once it's matured for 7-10 days I keep it in the fridge. Since I only make overnight sourdough, I just keep about 30-50 grams of starter in a straight neck jar 🫙. I mix it very thick when in the fridge so it doesn't create hooch too fast
I feed it 1x per week .. usually the day before I plan to build my dough. I feed it with enough flour and water to make up the amount needed for the recipe, plus 30-50g to keep on hand. Then right back into the fridge.
Yes it happened to me too. With Rye and hard red wheat and caraway seeds
That’s why you use the little canvas cover on those Benetton baskets. You can brush it out thoroughly and you could even wash it if you want to.
Yeah I didn’t know that lol probably because I’ve seen people do it with and without it.
Created my starter following Peter Reinhart's directions in his Whole Grain Bread book about 10 months ago - have made lots of wonderful things with the discard (there are plenty of recipes online to use it up for those of us who don't have chickens.) Have not had success with a good loaf of bread yet, but haven't been trying for the last 4 months - fed my starter after that long and it is still alive! Love the idea to use the flour in the freezer! Like you, am going to start trying again... a friend told me she just adds some to her regular yeast bread and it adds a good flavor... might try that too - Thank you for all you do Felicia in helping us grow in our fresh milled journey 🙂
Yes I find discard recipes to be way easier lol
I regularly do a sourdough with 50% fresh milled and 50% high protien/ high gluten regular flour(bobs red mill artisan or king Arthur artisan are good ones) I've made 100% fresh milled loaves but they are more difficult. They tend to be more dense. I want a loaf with good bloom. Airy and light, not dense and gummy. The thing I do to achieve this beside the flour ratio is to sift the flour through a 60 using a dental vibratory. Then I return the bran after I run the bran through a coffee grinder to further break it down making it softer and more absorbant of moisture helping the rise.
I have gotten a strong starter going that I started with freshly milled Einkorn (using only Einkorn and water). I have fed with Einkorn, but also freshly milled hard while wheat. It is doing amazing, but it did take a little while for it to get really active.
You have helped us so much. I enjoy your videos. My starter had been hungry in the fridge for almost two months. I just mixed the “hooch in and fed it twice before baking my freshly milled bread and it was amazing.
Great job!
"Bulka" bannetons used with rice flour are the best banneton anti stick system. Load your loaf in the oven and then place the banneton on the stove top while you bread bakes to dry it out completely and prevent a potential mold issue.
The recipe I use per loaf is 500 grams flour,125 hard white, 125 hard red 250 artisan flour. Then 375 grams water(75%hydration) 100 grams starter, and 11g salt. I'm a firm believer in measuring/weighing. Consistently depends on it. From that point, you can adjust.
Ive learned if i soak the flour in the water of recipe after heating it to almost boiling (aka scald) the dough completely changes into a supple elastic dough. Highly recommend it
Yesterday I took my starter and split it in two. One jar continued with all purpose but one jar added fresh milled and IT WORKED!!
I am really bad at starting out gung-ho (sp?) with my sourdough, losing momentum, and then letting my starter die of neglect. . Several years ago I learned that you can dehydrate extra starter and store in the freezer. Works great, and rehydrates to a nice active starter. This has saved me more than once.
That's really cool. I'm going to have to try that.
When you have fresher hooch and keep re-adding it- you get the really sourdough bread. I kept 2 separate starters one for regular bread and one for really sour sourdough.
I would LOVE some freshly milled recipes with sourdough starter. That would be the ultimate original bread recipe and how it was done years ago, and I believe my body would tolerate it SO much better. I look forward to some recipes!!! Also, you're looking fabulous :)
Thanks! I'm working on doing just that, so stay tuned :-)
i didnt have any mold probably also thanks to the fact that i used a homemade fermented vegetable brine to help start the sourdough starter
I’ve been making sourdough bread for about 10 years. I started making it with fresh milled flour a few years ago. I learned most of what I know from “the perfect loaf” website. He doesn’t usually use fresh milled. I had trouble at first but have made a small adjustment to overcome the dense loafs. I do use 1/4 store bought flour. He suggests Giusto’s Vita Artisian flour and it rises better than anything I have tried. (Available on Amazon) I use 3/4 fresh milled flour and it rises wonderfully. I use the slap and fold method first then do 3 or 4 sets of stretch and fold and the two techniques together have made a big difference in rising the fresh ground bread. I usually use half hard red wheat and half hard white but you can play with whatever you like. Teresa is right about starter likening the rye. I use part rye part whole wheat and part unbleached AP. I may try to start cutting back on the store bought to see if I can still get it to rise. It did not when I first used nothing but fresh flour.
Use rice flour in your banneton to prevent dough sticking.
Hey, thanks for the tip!
Love sourdough with freshly milled wheat 👍
I loved the unboxing! Now get them to send me a box. Just kidding. I have maintained a sour dough starter for a few years too.... but would love to try a freshly milled one! I can't wait to try this. My aunt gave me a tip, to add rye flour to your starter. Thanks!
Yep I love using rye especially when I first revive it. It does so well. Then when it’s good to go I just use whatever freshly milled flour I have on hand.
Hi Felicia, Your wicker bannian basket didn't come with a cotton liner. If not you use a dish towel or a cloth like that then you flour the cloth and then put the do in it to rise it comes out of it easily that way
Ok it did come with a liner but somehow I thought that just covers the dough 🤦♀️🤦♀️🤦♀️🤦♀️ lol ok gonna have to actually put the liner IN next time!
@@GrainsandGritI seasoned my liners using a 50/59 blend of finely milled wheat/rice flour. I spritzed the liners & then rubbed in a good amount of the flour blend, let it dry & then repeated the process. I allow the liners to completely air dry after each use before storing them with/in the bannetons. They have become fairly rigid & the dough never sticks to them even though I do not dust the dough with any type of flour before placing it in the lined bannetons for final proofing. And while I prefer to do the final proof in the bannetons in the fridge overnight, in the am I turn the dough out of them into my hand & place it in my USA loaf pans to bake. Yeah, that whole artsy fartsy artisan loaf baking was fun for a while, however, it just wasn’t practical for our needs. I will still bake a specialty artisan loaf once in a while, but have quite gotten over the hype of it. Best wishes reestablishing your sourdough journey!
Silicone doesn’t breathe, so I dont’ use them, the bannetons work best when you use rice flour or a mix of rice and wheat. I use a stiff scrubbing brush, like the lodge, but natural bristles to brush most of the flour out. Ive seen some people wash them with hot water and the brushes then dry on the vents of their oven at the back of the stove top.
I’m brand new to sourdough 😊
Want to do this….. so excited to try
You can do it! :-)
Felicia: It is pronounced Lam kind of like Mom only with a L. The French do love their extra e's. I am glad to see the silicone molds. I only have one sourdough banneton, because I could not see myself cleaning out all those birch or willow bannetons. This looks like a useful little kit. I will check Azure for a starter. Good suggestions!
Thanks! I'm the queen of mispronouncing things...
So happy to see this. Thank you!
Awesome to hear! Thanks for watching and being part of this journey!
You can use the extra to make a pancake with fresh green onions and season it so yummy and good for you ❤
So 2 things: my fmf sourdough story and a question.
1. I used sourdough exclusively for all our bread-type foods for years. But over a year ago we temporarily stopped eating grains (and a lot of other things) while we focused on healing some gut issues in our family. I don't think I fed my starter in that entire time. 😆 Recently we started milling fresh flour, and since I'm more familiar with sourdough than I am with yeast bread, I decided to bring it back out and do an experiment. I poured off the hooch, scraped off the black on top, then divided it between 2 jars... One to be fed with the grocery store whole wheat that had been in my cabinet for over a year, and the other to be fed with fmf. They both brought the starter back to life after only 2 feedings!! I was so surprised how fast it was. But the fmf became more active faster. The starter would double in size and eat through the fmf faster and get bubblier than the old store flour. It was interesting!
2. My question is this: isn't the point of using a baneton instead of just a kitchen bowl because the baneton can breathe and allow air flow around the dough? I don't see how a silicone baneton would be able to do that and therefore not be any different than just using a bowl. 🤔 Just curious about that.
Also, side note... Did your wicker baneton not come with a cloth liner? Mine has a cotton liner that prevents sticking.
Interesting experiment! I've never seen how it needed to breathe through the holes when it can already breathe through the top.
I failed fresh milled sourdough several times now…. It was way too SOUR! Look forward to watching your videos on more tips and trips on fresh milled sourdough! Thank you!
I do know from experience if you want a less sour flavor just ferment it for less time. For example, let it sit for 3-4 hours instead of 8-10 😀
Newbie to milling here….. I bought a nutramill harvest & some soft white wheat berries. I just made morning glory muffins. Pretty tasty. Can I use extra soft white wheat to feed my sourdough starter? Can I use soft white wheat to make a sourdough loaf?
I use a dry starter like in the Elliot homestead. I use AP Einkorn flour to feed that and then when I make the actual part to use in my bread making I use WW einkorn to feed that. Never any issues. Also, use a different wheat flour to dust the basket. Most suggest rice flour. But opposite flours will not attract each other. In short hand.
Ah good to know!
@Dear_Kylie I tried using Elliott's dry starter and her recipe. I never did master it. Einkorn is so sticky & expensive that I gave up. My daughter uses her method, though, and loves it. I might try it again. I'm glad you posted this.
Love your videos!!! The whole white berries have to be fridged?
No, that's the beauty of wheat. I store mine in 5-gallon buckets in the shed.
I have made my starter from scratch and purchased several, such as KA's and even a San Francisco sourdough starter. Doesn't really matter though as the wild yeast in your kitchen will eventually reign!
Yes! Great point 😀
I love the silicone proofing baskets... got yo get me one.
YES! So easy to use!
Girl, you are looking great!! You are a beautiful woman over all! Just wanted to say you look great incase no one else has noticed the difference, but I think I see the difference?!Also, LOVE your hair, you're rocking it.
Aw thank you! So far I have lost 30lbs 😀 Still working on it!!!
@GrainsandGrit Daaaamn Gina! Love your content and all your spunk! Keep it up sista!
@@GrainsandGrit I thought so too but am always nervous of females thinking I am being inappropriate
I currently have a sourdough starter made with kamut. It’s doing very well. My question is can you use a starter made of one type of wheat and incorporate it into a bread recipe using a different wheat. Also, is all purpose flour sourdough bread healthy at all? as opposed to sourdough made with whole wheat? Thx!
@GrainsandGrit you should definitely share how you've lost the weight especially since bread gets such a bad wrap and some say you have to give up carbs.
I LOVE the t-shirt!!
lol thanks!!! It was purchased from Etsy 😀
1/1/1 is for when you’re starting a starter. To build a strong starter you need 1/5/5 ive even heard people do 1/7/7
Would love to know how to do it!! Just started milking my own flour!!
Milling
You got this! Stay tuned.
@@GrainsandGrit ❤️❤️thank you!!
love the shirt!
Lol thanks
Oh my! I would NEVER pour off the hooch! That's good stuff for the starter.
I usually don’t, but when it’s been dormant like this for this long I go ahead and do it. But good to know you can leave it in!
I've been making fresh milled sourdough for the past two months and while it tastes really good it just doesn't rise well. And my loaves are not like those Instagram ones lol.. Not pretty. But very tasty.
My favorite things have been biscuits, noodles, pizza crust, English muffins, scones, cookies... But I just can not seem to get a sandwich bread down.
It's hard with 100% freshly milled whole grain flour. That's why I tell people, master making all the things with real flour and THEN work on upping your sourdough game.
Oh my gosh I need your shirt 🫣😍
lol it’s my favorite!!! It’s from Etsy!
Yes, I love it too! Too cute.🥰
Good morning, Felicia. I have made a starter 3x using freshly milled wheat, and I did not find my loaves to be very good. They were dense and tasted good, but it had a very strong beer smell. I have tried it with hard wheat, and also with rye.
Yes I think the main problem with sourdough and freshly milled wheat is it coming out too dense!! Definitely a struggle I have had too.
@@GrainsandGrit - this gal from Australia makes sandwich bread from her sourdough quite beautifully. I have not been able to perfect a loaf, but her grain is different from ours her in the North. www.youtube.com/@ellyswholegrainsourdough
@@GrainsandGrit does your starter have that beer smell to it?
Most people I follow showing sourdough starters recommend starting with whole-grain rye and using whole-grain wheat to get the best development. More than one recommended milling it yourself. Maybe I just hung out with the right people.
Yes you did! 😀 it’s also just backed by science. Freshly milled rye wheat just does the best.
Look for Peter Reinhart’s pineapple juice solution. It will solve your mold issue when starting a new starter.
Ah good to know!
I have a couple questions.
I Mill my own wheat grain and then I sift it with a 40 mesh sifter.
Is the sifted out part of the grain Wheat germ or Wheat bran or both?
Can they be separated?
What do you do with it?
Thank you
Don't sift. Whole grain is the way to go.
Can I use hard red wheat for sour dough starter
Yep
I want to see how you can get a more open crumb on FMF sourdough... I use a saltolyse and it helps.. but still don't get real open crumb
Stay tuned :-)
I also bought the Azure standard starter. I thought it said you don’t have to discard and that you use only cold water and keep in the frig? I do feed it most days and actually now have 2 jars. Have not made bread yet, a little confused on feeding then making bread by adding more flour. I am looking forward to more videos on sour dough! Thank you
If it’s in the fridge, it can go dormant. But if you want to really bring it to life and have a healthy thriving starter, discard some starter and feed fresh. I do have sourdough discard recipes I plan on doing as well!
I keep my starter on the counter and feed it every day. That means I’m discarding at least half of it and feeding fresh. And by “discard” it means I’m usually using it in a recipe and thus I have to feed the starter again.
@@GrainsandGrit Is there a website that I can get some of those recipes off from? Thank you for the info!
Interesting. I made mine with FM einkorn. I've used hard white and hard red as well, but I don't see or taste much difference in any of them. I've never fed mine multiple times a day, and I've never discarded. I'm very thankful I don't have to throw away the extra (I don't have chickens), and it would slay me to waste that flour. LOL. Thanks for the info!
Ah haven’t done einkorn yet but I have used kamut. Again, just feed it. It’ll accept any wheat 🤪
After your sour dough is really establish. Keep it in fridge til you need it feed it let it sit on counter all day or overnight good to go.
@annabillings8889 that's how I handle mine. I'm bad about forgetting to feed it sometimes if I don't use it every week. I dehydrated some, though, and ended up needing some to rehydrate when I broke my jar with my sourdough in it.
You don’t even have to discard any of that. You could feed from all that 16:33 then whatever you didn’t use, put back in the fridge
Can you use Glass bowls or Stainless Steel bowls ( in summer) ?
Yep! Doesn’t have to be a jar.
Here are my ingredients for Mostly Fresh ground sourdough
Ingredients for 2 loafs
225 grams active sourdough starter (1 cup)
800 grams warm filtered water
800 grams whole grain flour
200 grams white bread flour
25 grams unrefined salt
One loaf
112 grams starter
375 water
375 fresh milled flour
125 bread flour
12 grams salt
Cook in Dutch oven 20 minutes at 450, remove lid
Insert thermometer and bake until 208 degrees or until the color you like.
I spray water in Dutch oven before I put the lid on (10-12 sprays)
I leave water uncovered overnight so all the chlorine evaporates then I use this to feed my starter.
Although I cook at 450. I preheat my oven to 475 than turn it down when I put my dough in the oven.
I usually proof overnight in refrigerator after it has risen 50% - almost double.
Put a small amount of dough in a very small jar to tell when your buck rise has risen enough. Mark with rubber band or tape. Good luck.
Thanks but on this channel I only stick to 100% freshly milled wheat! 😀 It’s what makes sourdough way more challenging ha
You're supposed to stir the hooch back into the starter.
I have tried several times to create a freshly milled 100% whole grain loaf that my family will eat. I am not completely successful. I eat the results but need improvement! Help is appreciated. 😊
Try my recipe: th-cam.com/video/V2MMwaJ9Mjg/w-d-xo.html
Loved your tips on starting a sourdough starter. I tried to use Farmhouse on Boone's starter recipe with freshly milled wheat and Hoochie Mama died on me. Can you create a sourdough recipes section on your website? First suggestion, sourdough loaf in the Zojirushi bread machine.
Yes when I get recipes up I will!
I'm just remembering I have the book BITTMAN BREAD. It is excellent. I think you might like it.
Ooo thanks!
It’s supposed to breathe that’s why it’s made out of what it’s made out of. I use rice, flour and lots of it. Mine never sticks and also I put it in the fridge to proof overnight without anything on top of it. It always comes out perfect supposed to breathe. That’s why it’s made out of product.
Yeah I know there are reasons for it and by all means if it works for you, do what works! I just keep having problems with mine.
I used homemade buttermilk and freshly milled flour for my starter and intended to do the no feeding, no discard method from Our Gabled Home. It was very slow and I had what I would call a dry hooch on the top of mine, a brown top layer without liquid. I was diligent in checking this starter for about 4 weeks and it was so slow that after 4 weeks I didn't take care of it as much and it ended up growing mold, it lasted about 6 weeks with minimal growth. What went wrong in the first 4 weeks?
I wouldn’t go that long without discarding it. I feed a starter until it gets going then discard and feed if I keep it out. I have found if you don’t discard it can go bad.
@@GrainsandGrit I looked for answers over this period of time and you have given me the best answer, thank you❤
@@martharayon7194 yay!
The 4 generations organic farms link is not working for me.
Uh-oh. Have you tried a different browser? It's working fine for me. Maybe just a temporary glitch?
@@GrainsandGrit it is working now. I guess it was just a glitch.
Hi, haven’t had chickens in years but maybe I can send you a wing over the internet
I am making the standard Zojirushi bread recipe (4 cups of freshly milled wheat). My bread has no flavor. Would sourdough help? Help! Thank you!
I wouldn’t just switch it to sourdough. That is a different ball game ha and if your bread lacks flavor it may just need more salt! Increase the salt a bit to see if that’s better 😀
Thank you! I need to join your masterclass!
@janecantrell7155 I made it yesterday and had the same results. It's a beautiful loaf and rose so high. I'll try adding more salt and I may add a rest time before adding the yeast. I use one of my memory settings to mix and rest and then start my regular memory course after the rest.
@@judystennett6020 Great timing for me. My bread was gorgeous to look at but was very disappointed in the taste. I need to play around with my settings too. I’d love to hear the details of your Zojirushi settings. There is an awful lot to learn.
@janecantrell7155 I used the same settings as Felicia. On my next try, I'm going to rest the dough for 30 or 45 minutes before adding the yeast to see if more flavor develops. I'm in northwest Texas, where it is dry and hot, so I didn't think her settings would work in my dry climate. They were perfect, though. I think with only one ten minute rise it didn't develop much flavor🤷♀️. I hope it works.
Have you made any bread with your starter yet?
Do you have a sour dough recipe for the freshly milled wheat?
Still perfecting mine
I’ve tried with fresh milled wheat but my bread never does good !
Yes that is a huge problem for sure!! I think it coming out too dense is the biggest issue for all of us!
I call rye flour steroids for starter.