100% Fresh Milled Flour Sourdough Bread Made Easy

This fresh milled flour sourdough bread recipe is made with 100% freshly ground wheat, so let me share this easy method with you. This FMF Sourdough bread is made all in one day, and I simplify my original recipe, so this method is great for beginners! Also, to help I have a tutorial video where we can make this together HERE!

I tried to create this easy to follow recipe without all the terms and overwhelming things. Let’s just go back to the basics. If you are looking for a Fresh milled flour Sourdough recipe that talks about Autolyse, Bulk Fermentation, Bench Rest, etc. I do have that recipe HERE, which is my original Sourdough recipe.

FMF Sourdough Basics

But, to get started making Sourdough, we must first go over some of the basics when it comes to making a nice sourdough loaf.

#1 Your Sourdough Starter Is Important

Firstly, you need to make sure your sourdough starter is nice and strong. A properly cared for sourdough starter will yield you much better results. I like to feed mine the night before I plan to make bread (even if I already fed it that morning) This is because I want my starter to be just to the top of the peak to barely starting to fall when I make bread. Checkout the picture of my starter. This is after my sourdough starter has peaked, and now it is starting to fall. Now, I have made bread successfully with different stages of starter from it still rising a bit, to all the way to completely deflated. However, I just find this stage, when I can catch it, gives me the nicest results but, it is not required.

Ways To Get A Sourdough Starter

If you want to learn how to make a sourdough starter from scratch with Fresh Milled Flour, I have a tutorial video HERE for that. OR you can grab some sourdough discard from a friend, and start feeding it your freshly milled wheat. Also, there is absolutely no shame in purchasing an already thriving Sourdough culture online. I have tried a few, and HERE is my favorite one so far!

How To “Read” Your Sourdough Starter

While rising, your sourdough starter will be domed up, but while falling, it will be concave at the top. Once it falls back to the original height, it is ready to be fed. I LOVE this sourdough jar I have been using, it has been the perfect size and shape, also come with a date/time band, and 2 different tops. You can grab one HERE.

#2 The Time, Temperature, & Method Affects Your Bread Just As Much As The Recipe

Ok, so many people struggle with sourdough, I don’t think anyone could argue with that statement. These struggles cause people to run from recipe to recipe, and then as a result end up totally confused and frustrated. But, I am here to tell you you can do this!

I truly recommend sticking to one recipe, and try switching out your techniques. Often times the time the dough ferments, or the temperature it ferments at, and even your shaping methods can affect a sourdough loaf just as much as the base recipe.

Try not to overthink or overcomplicate things, but I still feel like I need to explain this better. I promise the more you bake the easier it gets, and soon you won’t need a scale or recipe at all! This practice is how you build your skills!

Time

Time greatly affects sourdough, because the whole time it is fermenting the dough. Therefore, the longer the dough is mixed, the more it will ferment. If you think about your sourdough starter, you see it rise, and dome up, then start to fall as I showed in the photo above. Once it starts to fall, it won’t rise again until it is fed. So, apply that thought process to your bread, and if you over-ferment the dough it will collapse just like your starter does.

Temperature

The temperature at which your dough is fermenting/rising makes a huge difference as well. If it tries to rise in an environment that is too cold, it will continue to suffer, because it will continue to get more acidic and not rise much. If you place it in an environment that is too warm, it will ferment much quicker, which isn’t a bad thing, but it won’t have that iconic sourdough flavor yet. (The salt also plays an important role in the dough, as salt will slow the fermentation as well. If you forget the salt, it will ferment faster.)

Let me share an example with you to better explain this. I bake my bread in the summer, and it is 80 degrees F in my kitchen. My dough will ferment at that temperature most likely in about 3 hours with this recipe, on average. I bake the same recipe with the same wheat berries on a winter day and my kitchen is 65 degrees, it will take forever!

How To Warm Your Dough On Cold Days

IF you have a proofer, or a warming pad that does not exceed 80*F you can use those. But, if you don’t have anything like that, then I recommend using a hot bowl or cup of water and placing it in the microwave or oven with the dough inside. This will create a nice warm environment for your dough.

Method

This one is the most open to interpretation. By method I am talking about how you follow the steps, how you stretch and fold, how you shape the loaf, and how you bake the loaf. There are ways to deviate from these methods, but until you are comfortable with how the dough looks and feels, I recommend sticking with the recipe guides here. Once you have learned what the dough looks and feels like, then it is time for you to spread your wings and fly! Use this recipe now as a base, and play with every aspect too tweak it to your liking.

My Fresh Milled Flour Sourdough Won’t Pass The Float Test

If you have done research at all about sourdough, then you know that a common method to see if your starter is ready to bake with is the float test. Essentially the float test is where you place some sourdough starter into water, and it should float. So, then why doesn’t your fresh milled flour sourdough starter float?

This is super common with FMF, because the bran in the flour tends to tear and pop those beautiful air bubbles. Those air bubbles are what causes the starter to float, so without those air bubbles, it won’t float. So, does this mean that your starter is no good or not ready? No, if your starter has been doubling with beautiful bubbles consistently, and your starter has risen, and is just starting to fall, then it is ready to go! Even if it doesn’t float. So go right ahead and bake away!

Yes, there are times your starter will pass the float test, but not always! I don’t even test it anymore, and I have absolutely made beautiful FMF sourdough bread with a failed float tested starter. So, go right ahead and bake!

How To Know When Your FMF Sourdough Bread Is Done?

You will be baking your bread for the first half covered to keep the steam in. But, then remove the top and bake the loaf the rest of the way open. Baking times will vary, and I highly recommend you temp your loaf in the center to be sure it is completely cooked throughout. I like to use a digital kitchen thermometer (like the one HERE), and temp to at least 205*F, but really I like to go to 210*F. Then, the hardest part of all, let it cool completely before slicing into it to prevent it from being gummy.

Ingredients To Make Fresh Milled Flour Sourdough Bread

• 500g Fresh Milled Flour (I recommend hard white or hard red when starting out. *See notes for more wheat varieties)
• 450g Room Temperature Water
• 12g Sea Salt 2 tsp (You can use between 10-15g of salt)
• 115g Bubbly Sourdough Starter 1/2cup (Fed between 8-12 hours ago)
• *Optional- 20g Vital Wheat Gluten (This is not required, but will make a nicer loaf.)

Wheat Berry Varieties

I recommend all hard wheat (white, red, or combo of both) in the beginning. Also, if not choosing to use Vital Wheat Gluten, you will need a hard wheat. If you want to make a loaf with an Ancient Grain (Spelt, Einkorn, Kamut), you can do this with the use of the vital wheat gluten.

Instructions To Make This Fresh Milled Flour Sourdough Bread Loaf

1. Firstly, make sure your sourdough starter was fed within 8-12 hours, and is nice an bubbly. I like to use it when the starter is just starting to drop.
2. Then, mill your flour.
3. In a large mixing bowl, measure out room temperature (non-chlorinated) water.
4. Add the sourdough starter to the water. It may float, but if not see my post above about the float test.
5. Mix the sourdough starter into the water.
6. Then, add the freshly milled flour to the water mixture.
7. Add the salt, and if using the vital wheat gluten add that as well.
8. Mix all ingredients to combine, making sure there is no dry flour left. This mixture will be lumpy, and shaggy. See video for texture. Cover, and let this sit for about 30 minutes.
9. After 30 minutes, remove cover, then stretch and fold the dough a few times as you turn the bowl a bit with each turn. Cover, and let sit for another 30-60 minutes. Then, do another series of stretch and folds. Be gentle as you go, each time it should feel stretchier and softer. Do these stretch and folds every 30-60 minutes until the dough has risen about 20-30%. It should be stretchy, smooth, and there will be some air bubbles in the dough. This step generally takes only about 3-5 hours. (See the post above about the time/temp variations, and tips)

After The Stretch And Folds

1. After the dough has risen a bit, it is ready to shape in your banneton. Lightly spritz your banneton liner cloth with a tiny bit of water, and sprinkle flour into the banneton liner all around. (If making this for someone who is gluten sensitive, make sure to use rice flour for this.)
2. Place your sourdough dough on your work surface, and gently stretch it into a loose rectangle, trying not to press the air bubbles out of the dough.
3. Then, fold one of the long sides of the dough into the center, and then the other side into the middle meeting edge to edge.
4. Gently roll the dough up. (see video for shaping visual)

After Shaping

1. Place your dough seam side up into the prepared banneton. Pinch the seam together, making sure there is some surface tension on the face of the dough.
2. Cover, and place the banneton in the fridge for 1-3 hours. I DO NOT RECOMMEND AN OVERNIGHT FERMENT! An overnight ferment will over-ferment your dough. If you are in a hurry, you can bake it at this step before placing it in the fridge. If you want your bread to be more sour, then leave it in the fridge for 3 hours, I don’t recommend any longer than that.
3. Preheat your oven to 480*F. (If using a Dutch oven, preheat it with the lid on during this preheat.) In the video I use a stainless steel baking dish with a lid, and I don’t preheat that pan. HERE is the one I use, and love!
4. Place a piece of parchment paper on the counter, and then flip the dough out of the banneton onto the parchment paper.
5. Score the dough how you wish.
6. Place the parchment paper into your baking vessel, and bake covered for 35 minutes. Then, lower the oven temperature to 450*F and finish baking with the lid off for 20-25 minutes. I like to check the center of the loaf’s temperature to be 210*F.
7. Let the loaf cool completely before slicing.
8. Lastly, enjoy!

How To Store This Sourdough Bread Made With 100% Fresh Milled Flour

To store this 100% fresh milled flour sourdough bread, I like to keep it at room temperature for up to 3 days. You can wrap the loaf in a cotton or linen bread bag, a clean kitchen towel, or place it in a paper bag. This allows the bread to breathe, preventing it from becoming soggy while maintaining the crust’s crispness.

If you prefer a soft crust, you can store in a plastic or airtight bag/container, as this will hold the moisture in, but also cause it to mold a bit faster.

For long term storage, I like to let the loaf cool completely, and then slice it. Place it in a freezer bag or container. It will last in the freezer for up to 4 months.

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100% Fresh Milled Flour Sourdough Bread

This fresh milled flour sourdough bread recipe is made with 100% freshly ground wheat, so let me share this easy method with you. This FMF Sourdough bread is made all in one day, and I simplify my original recipe, so this method is great for beginners! Also, to help I have a tutorial video where we can make this together.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Fermentation Time 6 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings 1 loaf

Equipment

• 1 High Heat Oven safe vessel with lid like a Dutch Oven

Ingredients

  

• 500 g Fresh Milled Flour I recommend hard white or hard red when starting out. *See notes for more wheat varieties
• 450 g Room Temperature Water
• 12 g Sea Salt (2 tsp) You can use between 10-15g of salt
• 115 g Bubbly Sourdough Starter (1/2 cup) Fed between 8-12 hours ago
• *Optional- 20g Vital Wheat Gluten (2 TBSP) This is not required, but will make a nicer loaf.

Instructions

 

• Firstly, make sure your sourdough starter was fed within 8-12 hours, and is nice an bubbly. I like to use it when the starter is just starting to drop.
  
• Then, mill your flour.
• In a large mixing bowl, measure out room temperature (non-chlorinated) water.
• Add the sourdough starter to the water. It may float, but if not see my post above about the float test.
  
• Mix the sourdough starter into the water.
• Then, add the freshly milled flour to the water mixture.
• Add the salt, and if using the vital wheat gluten add that as well.
• Mix all ingredients to combine, making sure there is no dry flour left. This mixture will be lumpy, and shaggy. See video for texture. Cover, and let this sit for about 30 minutes.
  
• After 30 minutes, remove cover, then stretch and fold the dough a few times as you turn the bowl a bit with each turn. Cover, and let sit for another 30-60 minutes. Then, do another series of stretch and folds. Be gentle as you go, each time it should feel stretchier and softer. Do these stretch and folds every 30-60 minutes until the dough has risen about 20-30%. It should be stretchy, smooth, and there will be some air bubbles in the dough. This step generally takes only about 3-5 hours. (See the post above about the time/temp variations, and tips)
  
• After the dough has risen a bit, it is ready to shape in your banneton. Lightly spritz your banneton liner cloth with a tiny bit of water, and sprinkle flour into the banneton liner all around. (If making this for someone who is gluten sensitive, make sure to use rice flour for this.)
  
• Place your sourdough dough on your work surface, and gently stretch it into a loose rectangle, trying not to press the air bubbles out of the dough.
• Then, fold one of the long sides of the dough into the center, and then the other side into the middle meeting edge to edge.
  
• Gently roll the dough up. (see video for shaping visual)
• Place your dough seam side up into the prepared banneton. Pinch the seam together, making sure there is some surface tension on the face of the dough.
  
• Cover, and place the banneton in the fridge for 1-3 hours. I DO NOT RECOMMEND AN OVERNIGHT FERMENT! An overnight ferment will over-ferment your dough. If you are in a hurry, you can bake it at this step before placing it in the fridge. If you want your bread to be more sour, then leave it in the fridge for 3 hours, I don’t recommend any longer than that.
• Preheat your oven to 480*F. (If using a Dutch oven, preheat it with the lid on during this preheat.) In the video I use a stainless steel baking dish with a lid, and I don't preheat that pan.
• Place a piece of parchment paper on the counter, and then flip the dough out of the banneton onto the parchment paper.
• Score the dough how you wish.
  
• Place the parchment paper into your baking vessel, and bake covered for 35 minutes. Then, lower the oven temperature to 450*F and finish baking with the lid off for 20-25 minutes. I like to check the center of the loaf’s temperature to be 210*F.
  
• Let the loaf cool completely before slicing.
  
• Lastly, enjoy!
  

Video

Notes

Wheat Varieties- I recommend all hard wheat (white, red, or combo of both) in the beginning. Also, if not choosing to use Vital Wheat Gluten, you will need a hard wheat. If you want to make a loaf with an Ancient Grain (Spelt, Einkorn, Kamut), you can do this with the use of the vital wheat gluten.

How To Store This Bread:

To store this 100% fresh milled flour sourdough bread, I like to keep it at room temperature for up to 3 days. You can wrap the loaf in a cotton or linen bread bag, a clean kitchen towel, or place it in a paper bag. This allows the bread to breathe, preventing it from becoming soggy while maintaining the crust’s crispness.

If you prefer a soft crust, you can store in a plastic or airtight bag/container, as this will hold the moisture in, but also cause it to mold a bit faster.

For long term storage, I like to let the loaf cool completely, and then slice it. Place it in a freezer bag or container. It will last in the freezer for up to 4 months.

Keyword easy sourdough recipe, fmf sourdough, fresh milled flour sourdough, sourdough bread, whole wheat sourdough bread

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