A Super Simple Fresh Milled Flour Sourdough Recipe!

Making sourdough with fresh milled flour is simple and delicious! This recipe brings out the best flavor and nutrition while keeping the process easy to follow. Let’s get started!

Ingredients:

860 g water (800g for 1st mix, 60g for salt)

170g sourdough starter

1000g freshly milled flour

34g salt

Instructions:

1. Mix & Autolyse – Combine 800 g of water and 170 g of starter in a bowl. Stir well, then add 1000 g of flour and mix until combined. Let it rest for 20 minutes to 2 hours to help the flour hydrate.

2. Prepare Salt Water – Mix 60 g of water with 34 g of salt and set aside to dissolve.

3. Add Salt Water – After autolyse, add the salt water to the dough and mix until well incorporated. Let it rest for 30 minutes.

4. Stretch & Fold + Aliquot Test – Start stretch and folds, doing 4 rounds every 30 minutes to 1 hour. At the first stretch and fold, take 40 g of dough and place it in a 2-ounce cup (Aliquot method) to track fermentation.

5. Shape & Rest – Once stretch and folds are done, it's time to shape your dough and or add your inclusions if desired and shape! Either bake immediately or refrigerate for 6-18 hours for better flavor.

6. Bake – Preheat your oven to 450°F (232°C). To create steam for a better crust, use one of these methods:

Place a pan of water on the lower rack of your oven. If using a Dutch oven, throw in a few ice cubes before placing the lid on.

Bake your loaf: 20 minutes with the lid on and 20 minutes with the lid off. 

The internal temperature of your finished loaf should reach 200°F (93°C).

Fresh milled flour makes a huge difference in both flavor and nutrition! Once you try it, you won’t go back!