Update…after experimenting for several years with dozens of recipes for freshly killed (a typo for milled which may be more accurate because I’ve killed many milled wheat sourdough loaves) sourdough loaf this is THE recipe!! I’ve been making this loaf since this video released and it’s not only delicious, but a consistent loaf every time. I now also add 2 T honey which also works and have even used my whey from yogurt in place of water. LOVE this recipe. Thank you for doing the research and spreading the knowledge!
Thank you thank you!! First freshly milled recipe I’ve used that actually uses enough water to keep the loaf hydrated! Damp cloth is a game changer. My husband actually specifically remarked on how soft the bread came out - didn’t think that’d ever happen! 😍
I’ve made a few hard white wheat berry sourdough breads now and I’m glad it’s not just me. It is way more dense and not quite as pretty as my regular sourdough. I like the taste and it’s way more nutritious tho.
I've found that letting the newly milled flour cool down helps a lot. When you get a really good feel for it you can compensate for the flour temperature with the temp of the water added.
Followed this almost exactly and bread came out so lovely!!! Only change was I used all hard white wheat. Thank you! I now quadruple the recipe and make 4 loaves at once and keep in the fridge. I pull one out each day to bake.
Oh the irony! I have mastered bread with fresh milled grains via Sue Becker.......but just took a sourdough class 2 weeks ago and have been waiting for my starter to get going to try with fresh grains. This process is pretty much the process she taught in the class except she used only some whole wheat and the rest bread flour. Gonna try this one!
I have made a few batches of home made bread now but sour dough intimidates me for some reason. Could you please share how you do your sour dough starter!❤
Looks amazing! I just started milling my own flour a month or so ago & haven't had a successful sour dough loaf yet. I can't wait to try this recipe! You make it look so easy!
What a beautiful loaf of bread! I have the exact mill as you have sitting on my counter. I have a stock of assorted grains but still haven’t used it. I was trying to use up supplies I already had, then tried to use using it as motivation to finish a new pantry project (still unfinished) then garden season hit then harvest and canning (I was also still working full time) then garden clean up which is still a work in progress. I’m realizing that I’ve just got to start! Thanks for sharing, God Bless You! I’ve been doing some research on vitamins etc and I’m wondering if you have any experience with Ashwaganda?
Subscribed and bell on! Thankyou! Made hard red wheat sourdough today, using my normal all purpose flour sourdough recipe. I guess I needed to stretch and fold to get it back into a ball. BUT, the texture and flavour is wonderful! Will do it again using your method!
Nice job, that’s a beautiful loaf. Been milling whole wheat flour for over two years, but haven’t tried sourdough. It’s intimidating and looks so time consuming. I’ll give your recipe a try, thanks for sharing. 🌸
Did you make your starter or were you fortunate enough that someone shared? I’ve read AP flour is best to make a starter then slowly incorporated FMF. What say you🙏🏻
Thank you Kelli!! I have been so looking forward to this video. I have been on a journey this year to do whole grain sourdough and it's been a big learning curve. I just found out I can do Venison for Dinner's master sourdough recipe with fresh red hard wheat and throw in 1 T sunflower lecithin (tip from Sue Becker) and knead till dough is glossy (tip from breadtopia)- my rolls turned out so light, soft, and fluffy! I am so thankful because I really want the heath benifits from sourdough and whole wheat, while still tasting good for my family 😊 I love your tips in the video, thanks for sharing!
I'd love to try this!! I've been milling my own flour for years now and have yet to make a sourdough loaf. Do you have a video on how you do your starter?
Have you ever attempted sour dough with fresh milled einkorn? Beautiful video! I just ordered a Komo mill and pounds of einkorn berries and two sifting trays. I am very familiar with baking with APF einkorn but not fresh milled whole grain 😅 Trying to prepare myself!
Always love your videos Kelli!! I have been making homemade bread for years and my family loves it, BUT now that I’m in my 40’s, I look at a piece of bread and gain a pound! 😅 Anyone have any tips on how not to gain weight eating bread? I’ve been eating store-bought Keto bread while my family eats the homemade stuff. 🤪 There truly is something amazing about the smell of homemade bread. The ultimate comfort of home. ❤️ 🍞
I would look up trim healthy mama! Keep your carbs separate from your fats and have lots of proteins and veggies!! At least 25 grams of protein at every meal and eat every 3-4 hours. Only eat sour, sprouted, or soaked whole grain flours
so helpful! Thank you 🙂 I only have a counter-top oven to bake in, so can't fit a dutch oven into it .. looking for alternatives for baking the loaves in what I do have.
You're welcome, I'm glad it was helpful! Do you have a regular cast iron skillet that fits? I used to use that before I got the dutch oven. Since there's no lid, I put a tiny little cast iron skillet in the oven with it, with water for the first 17 minutes, to steam up the oven and get it crispy on the outside.
Thank you, it worked very well. But my bread was really sour. It is almost not possible to eat. Is there anything I could have done wrong? Thanks for your help!
Hmm, I'm wondering if it was the temp of your home that made it ferment faster... Usually the longer it sits the more "sour" it will taste from my experience and if your home is warm it could ferment faster, than it would in a colder atmosphere, so it would need less time.... I haven't experienced this, so this is just a guess on my part!
Okay I need help!! I have been using this recipe for the past week and I'm determined to make it work! I can't seem to get it to feel like a workable dough. Like it is super sticky still and hard to work with. Also does fmf sourdough not rise much? I can't seem to get good sized loaf bread to use for sandwiches..
quick question please. Do you have a video of how you did your wheat berry STARTER? My wife tried to do a starter with fresh milled wheat berries and it actually molded :( thanks
Thank you for asking, that's so sad that's happened! I started my sourdough starter a few years before we got our grain mill, so I just transitioned it over to fresh milled. I haven't tried making it from the start with fresh milled flour, but I'm thinking I'll give it a try and see how it goes!
Hi! Interesting. No, I don't sift mine. What are your ratios? I do 1-1-1, example: 20g starter, 20g warm water, 20g fresh milled wheat berries (soft white or hard white or hard red) and I have no problem with getting it to rise. Although the method that I used to follow when using store bought flour of knowing if it's ready does not work for fresh milled flour. That being, taking a bit of the starter and putting it in warmish water and if it floats it's ready to use... with fresh milled flour it will never float. So I judge when it's ready based on if it is fully bubbly and has just started to sink back down.
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Update…after experimenting for several years with dozens of recipes for freshly killed (a typo for milled which may be more accurate because I’ve killed many milled wheat sourdough loaves) sourdough loaf this is THE recipe!! I’ve been making this loaf since this video released and it’s not only delicious, but a consistent loaf every time. I now also add 2 T honey which also works and have even used my whey from yogurt in place of water. LOVE this recipe. Thank you for doing the research and spreading the knowledge!
Whey from the yogurt? That sounds amazing
Thank you thank you!! First freshly milled recipe I’ve used that actually uses enough water to keep the loaf hydrated! Damp cloth is a game changer. My husband actually specifically remarked on how soft the bread came out - didn’t think that’d ever happen! 😍
Yayy! I am so excited to hear this, thank you for sharing with your success with the recipe. It's so helpful to know it works for others too!!
I look forward to trying this. I’ve had such inconsistent results trying all sorts of techniques.
I’ve made a few hard white wheat berry sourdough breads now and I’m glad it’s not just me. It is way more dense and not quite as pretty as my regular sourdough. I like the taste and it’s way more nutritious tho.
I’d love a video or blog post on how you sprout then dry your berries. I have the same bread mill and love it.
Lovely loaf! Thank you for the step-by-step demonstration.
I've found that letting the newly milled flour cool down helps a lot. When you get a really good feel for it you can compensate for the flour temperature with the temp of the water added.
Your bread is beautiful! Thank you for sharing this!!
Followed this almost exactly and bread came out so lovely!!! Only change was I used all hard white wheat. Thank you! I now quadruple the recipe and make 4 loaves at once and keep in the fridge. I pull one out each day to bake.
I'm so glad to hear this! Thank you for the feedback!
Oh the irony! I have mastered bread with fresh milled grains via Sue Becker.......but just took a sourdough class 2 weeks ago and have been waiting for my starter to get going to try with fresh grains. This process is pretty much the process she taught in the class except she used only some whole wheat and the rest bread flour. Gonna try this one!
Gorgeous loaf. Have been waiting for this video so thank you and God bless!
I have made a few batches of home made bread now but sour dough intimidates me for some reason. Could you please share how you do your sour dough starter!❤
Looks amazing! I just started milling my own flour a month or so ago & haven't had a successful sour dough loaf yet. I can't wait to try this recipe! You make it look so easy!
Oh I totally understand that frustration! I hope this works for you!
What a beautiful loaf of bread! I have the exact mill as you have sitting on my counter. I have a stock of assorted grains but still haven’t used it. I was trying to use up supplies I already had, then tried to use using it as motivation to finish a new pantry project (still unfinished) then garden season hit then harvest and canning (I was also still working full time) then garden clean up which is still a work in progress. I’m realizing that I’ve just got to start! Thanks for sharing, God Bless You!
I’ve been doing some research on vitamins etc and I’m wondering if you have any experience with Ashwaganda?
Subscribed and bell on! Thankyou! Made hard red wheat sourdough today, using my normal all purpose flour sourdough recipe. I guess I needed to stretch and fold to get it back into a ball. BUT, the texture and flavour is wonderful! Will do it again using your method!
Nice job, that’s a beautiful loaf. Been milling whole wheat flour for over two years, but haven’t tried sourdough. It’s intimidating and looks so time consuming. I’ll give your recipe a try, thanks for sharing. 🌸
You make it look so easy. I want to try it, but then again i want to do all the things. Good job on the video!
Did you make your starter or were you fortunate enough that someone shared?
I’ve read AP flour is best to make a starter then slowly incorporated FMF.
What say you🙏🏻
Thank you! Can’t wait to try this 😊
Thank you Kelli!! I have been so looking forward to this video. I have been on a journey this year to do whole grain sourdough and it's been a big learning curve. I just found out I can do Venison for Dinner's master sourdough recipe with fresh red hard wheat and throw in 1 T sunflower lecithin (tip from Sue Becker) and knead till dough is glossy (tip from breadtopia)- my rolls turned out so light, soft, and fluffy! I am so thankful because I really want the heath benifits from sourdough and whole wheat, while still tasting good for my family 😊 I love your tips in the video, thanks for sharing!
Thank you, exactly what I was looking for
I'd love to try this!! I've been milling my own flour for years now and have yet to make a sourdough loaf. Do you have a video on how you do your starter?
Have you ever attempted sour dough with fresh milled einkorn? Beautiful video! I just ordered a Komo mill and pounds of einkorn berries and two sifting trays. I am very familiar with baking with APF einkorn but not fresh milled whole grain 😅 Trying to prepare myself!
I remember that you mentioned/showed your favorite book or two for baking with whole grains but I can’t find it? Thanks 😊
It looks so good! Do you ever use einkorn berries?
Always love your videos Kelli!! I have been making homemade bread for years and my family loves it, BUT now that I’m in my 40’s, I look at a piece of bread and gain a pound! 😅 Anyone have any tips on how not to gain weight eating bread? I’ve been eating store-bought Keto bread while my family eats the homemade stuff. 🤪 There truly is something amazing about the smell of homemade bread. The ultimate comfort of home. ❤️ 🍞
I would look up trim healthy mama! Keep your carbs separate from your fats and have lots of proteins and veggies!! At least 25 grams of protein at every meal and eat every 3-4 hours. Only eat sour, sprouted, or soaked whole grain flours
And get your hormones checked. Progesterone, estrogen, free and total testosterone, FSH, LH, and thyroid hormone
Great video. Thank you.
so helpful! Thank you 🙂 I only have a counter-top oven to bake in, so can't fit a dutch oven into it .. looking for alternatives for baking the loaves in what I do have.
You're welcome, I'm glad it was helpful! Do you have a regular cast iron skillet that fits? I used to use that before I got the dutch oven. Since there's no lid, I put a tiny little cast iron skillet in the oven with it, with water for the first 17 minutes, to steam up the oven and get it crispy on the outside.
@cavomma, you can use any cooking vessel with a lid, such as oven proof ceramic or stainless steel. Adjust your dough amount to fit.
Hi, I'm trying to find a recipe that only includes fresh milled 100% rye flour starter water and salt. Do you have any recommendations?
Thank you, it worked very well. But my bread was really sour. It is almost not possible to eat. Is there anything I could have done wrong? Thanks for your help!
Hmm, I'm wondering if it was the temp of your home that made it ferment faster... Usually the longer it sits the more "sour" it will taste from my experience and if your home is warm it could ferment faster, than it would in a colder atmosphere, so it would need less time.... I haven't experienced this, so this is just a guess on my part!
@@homewithkelli Thank's for your reply. We had 27 degrees and I let it sit and rise outside. Will give it another try with lower temperature.
Okay I need help!! I have been using this recipe for the past week and I'm determined to make it work! I can't seem to get it to feel like a workable dough. Like it is super sticky still and hard to work with. Also does fmf sourdough not rise much? I can't seem to get good sized loaf bread to use for sandwiches..
quick question please. Do you have a video of how you did your wheat berry STARTER? My wife tried to do a starter with fresh milled wheat berries and it actually molded :( thanks
Thank you for asking, that's so sad that's happened! I started my sourdough starter a few years before we got our grain mill, so I just transitioned it over to fresh milled. I haven't tried making it from the start with fresh milled flour, but I'm thinking I'll give it a try and see how it goes!
Do you sift your flour?
Hey! I'm hoping to try this recipe but I can't get my sourdough to be active with milled flour. Do you sift yours before you feed the sourdough?
Hi! Interesting. No, I don't sift mine. What are your ratios? I do 1-1-1, example: 20g starter, 20g warm water, 20g fresh milled wheat berries (soft white or hard white or hard red) and I have no problem with getting it to rise.
Although the method that I used to follow when using store bought flour of knowing if it's ready does not work for fresh milled flour. That being, taking a bit of the starter and putting it in warmish water and if it floats it's ready to use... with fresh milled flour it will never float. So I judge when it's ready based on if it is fully bubbly and has just started to sink back down.
Can you make cookies with this?
I am not sure, I've never tried!
Can you give me your starter dough recipe. I can’t get one going. Please and thanks
When I get back home, I'll do a video on making a sourdough starter from scratch, thanks for the idea!
Sounds good!!
Can't down load your Milled Flour Sourdough Bread Recipe. Looks like your link is not working. Thank you
I'm so sorry, my website server is down. We are working on getting it fixed!
Fresh milled is nonsens. The volume will be 30% more after waiting 3 weeks..Breadman Martin
Far, far, far, far, far too complicated!!! Did I say, far too complicated?
And what if it flops?!! All that investment in grain and time just wasted.