Blessings sis look I need your stater cause I struggle with mind. I don’t know if it’s my starter but my dough struggle to rise and I use fresh milled flour as well. I’m not gonna give up though
I cannot seem to get a good ear on my freshly milled bread. It’s the most delicious bread in the world, but it doesn’t come up quite as much as yours did. I have a similar recipe. I will try your exact recipe and see how it does. I have made your freshly milled sandwich loaf with yeast and I get an incredible rise. It’s wonderful. But the sourdough I seem to have trouble with.
@@Lovelybellbakes well I’ve been making sourdough for many years now and have no problem except when I make it with the fresh milled flour. I’m very good at shaping and I’m pretty sure I’m not overproofing. in the fridge overnight in the cold. So it doesn’t rise that much. Anyway I’ll try again until I get it right.
Have you ever tried this using the stretch and fold technique which is typical with sourdough breads? Just wondering what the differences are in results between using the mixer or doing stretch&fold intervals…
It may not pull away depending on what kind of mixer you have. Thats ok. But if it just feels too wet (everyone’s conditions can be a bit different) then just add a bit more flour a few tablespoons at a time while mixing.
Fantastic video, thank you for sharing
My pleasure! Im glad you enjoyed it.
Love your video's and recipes!! You seem like such a lovely and loving person!
Thank you so much 💙
Great video and you give me confidence that I can do this too!
Blessings sis look I need your stater cause I struggle with mind. I don’t know if it’s my starter but my dough struggle to rise and I use fresh milled flour as well. I’m not gonna give up though
If it’s not rising well Its either your starter, or you’re overproofing your bread. Hard for me to say without pictures.
I cannot seem to get a good ear on my freshly milled bread. It’s the most delicious bread in the world, but it doesn’t come up quite as much as yours did. I have a similar recipe. I will try your exact recipe and see how it does. I have made your freshly milled sandwich loaf with yeast and I get an incredible rise. It’s wonderful. But the sourdough I seem to have trouble with.
Overproofing and poor shaping will usually result in a flatter loaf for sourdough.
@@Lovelybellbakes well I’ve been making sourdough for many years now and have no problem except when I make it with the fresh milled flour. I’m very good at shaping and I’m pretty sure I’m not overproofing. in the fridge overnight in the cold. So it doesn’t rise that much. Anyway I’ll try again until I get it right.
Have you ever tried this using the stretch and fold technique which is typical with sourdough breads? Just wondering what the differences are in results between using the mixer or doing stretch&fold intervals…
I don’t think the end result differed much. I just find the mixer to be less work
Are you using your FMF in the banneton or rice flour?
Fresh milled flour
Fresh milled flour. Rice flour works even better.
My dough is sooo wet. It won't pull away from the bowl 😢
It may not pull away depending on what kind of mixer you have. Thats ok. But if it just feels too wet (everyone’s conditions can be a bit different) then just add a bit more flour a few tablespoons at a time while mixing.