Wow, I have to try to do your way. I’m beginner in sourdough fresh milled flour baking. So far how many techniques I tried, I’m not satisfied with the results. Thank you for sharing.
Just tried this recipe today. AWESOOOOOME!!!!!!! I thought the bread would be bland since it's so few ingredients/doesn't have honey but it was delicious. I just got my Mockmill a week ago and while I've been working with sourdough for a few months, working with freshly milled flour is surprisingly (to me) very different. This recipe was so easy to follow, casual, ready quicker than my regular sourdough recipes, and super tasty. 10 THUMBS UP!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you for a great video, I am going to make this recipe today. That said, I am equally distracted by your black shirt. How on earth did you keep a black shirt spotless your whole video?? - MAKING BREAD! I stopped 6 minutes in, and paused. You are standing right next to mill - not even a puff of flour on you. You must be a wizard - or you changed between steps! haha.
Thanks for this demonstration of SD with freshly milled flour. Can't wait to get a mill and get going! I've been doing a SD sandwich load for a year or two, but with azures milled flours. I like to stir up my starter with a chopstick :-)
Thanks for all the info. Great video. I’m getting my grain mill Monday. What wheat did you use? White hard or white soft or red hard? Thanks again for the great. Video.
I mostly use organic hard red wheat from Azure Standard, but I use hard white from time to time, and I use soft white for baking, pancakes, crepes, etc.
I think whole foods, and especially fermented foods, play a far greater role in our health than most people realize, and it seems like science is finally catching up to that thinking in terms of getting good research out there about it.
This video was so helpful, thank you. I made the bread and love it. I see in other videos you have an Anova, I'm trying to learn to make bread with it. Can you share your method for using the APO for bread?
When incorporating the preferment and doing the folding, could you just do it all on the counter, then just put your cambro upside down on top? I’m lazy and looking for the easiest way to do everything 😂
Tried this and it works so well and is delicious! Used a *"poor man's dutch oven" to bake it in (* two bread pans clipped together with binder clips). Today is going to be my second attempt. The crust is so soft, the crumb is tender - perfect sandwich bread!
Just finished baking this bread. I have been looking for a sourdough sandwich bread that really has a sour flavor and this is just delicious! So glad I found your video.😊
Oh boy! I’m most definitely doing this! I’ve been too chicken to start my sourdough adventure because I want to use fresh milled grains and I hadn’t seen anyone do it before. I love you channel! I subscribed and look forward to more videos about using fresh milled grains 🤩
bit confused--your directions say 10-50gm starter in the 100g:100g Preferment but on the video you put ALL of starter (-10gm used in the starter for the fridge)--which would be 100gm. ??? 7:17 to 9:20
Thanks for your patience, I had to have a think about this one. If your non-milled starter recipe isn't working with your milled flour, that's kind of odd. Maybe try adding a pinch of active dry or instant yeast. I have had a couple starters that took a bit to get going, a little more than the standard week most recipes give doing the feed/discard cycle. I had one that took almost two weeks to get going to what seemed healthy. You might need to just wait a little longer. I've also started matching my hydration levels in my starter to what I use for a loaf. Normal starter hydration is usually 100%, but I make a loaf with 80% hydration. Basically the theory is that the started becomes more optimized and isn't stressed by a change in hydration. But I've been using a pretty healthy starter with that, so I'm not sure about the effects. Long story short though, just use a standard starter recipe and put in a pinch of yeast. It'll get it kick-started and you can optimize the starter in later generations.
Thank you for your video. Have an order from Azure Standard with same wheat berries and a loaner MockMill 200 to practice with! Been making Sourdough a few months and ready to up the nutrition. Can you feel the difference physically switching to Organic fresh milled wheat? That's what I'm looking to gain. How sour is the loaf? Thinking of using less starter with longer BF.
That's great you're starting with grinding your own! I don't really try for sourness, my loaves usually aren't that sour. I can't say objectively that there's a difference physically because my perception is that it's better. It's better to work with, and I feel good about eating it, and maybe that's enough.
I’m going to try your method. Still trying to perfect my SD. Shaping for the Dutch oven is alway a mess. I am doing better when doing a loaf in a pan 😅
Tried my first "Hand Milled" loaf this morning. Question: how would you sweeten it up without using processed sugar? If Honey...how would you adjust your recipe posted in the comments? Thanks
WSU bread lab has a great recipe called the approachable loaf. They use honey at 8 percent by weight. That's 8 percent of the weight of the flour. Personally I wouldn't adjust the hydration at all, just because I find that the flour I use is pretty forgiving.
I think it tastes better for one. It seems to rise faster, maybe because there's more nutrients in the whole grain. I don't get the same rise as from commercial flour like you might see in those classic country loaves, but I like the tighter crumb because I make a lot of sandwiches, so I don't want big gaping holes in a slice. But the flavor is the best part, it's just delicious. Maybe a lot of it is in my head, but that's good enough for me.
I'm not sure how it would work gluten-free without something like xanthan gum to help give it structure, so it might be denser. I'm sure it would still be delicious though.
That's a great question. I'm not sure how natural leavening would work in a bread machine. I don't see why not if you have a lively starter. You just may need to keep a close eye on it for the first run!
Good Morning! I'm in the process of following your recipe (including doing the overnight autolyse of my bulk dough). Last night, the flour / water looked great. This morning - incredibly wet! :-) I'm in northern WI. Where are you located? Also, do you know what the protein content is of your berries? Do you ever have to change the amount of water you use based on the time of year or a new batch of wheat berries? I do weigh everything with a scale and I know I'll get it to work, but was just getting some questions answered to that I can try to adjust based on where I live and the berries I am using. I LOVE LOVE LOVE that fact that you have a sandwich loaf that doesn't require huge amount of starter. Thank you!
I was using organic hard white white in that batch, and as I recall, it had a protein content of 12%. I stopped using those berries in favor of an organic hard red wheat berry with a protein content of around 14% (Also from Azure Standard). I find the higher protein gives me better, consistent results. That video was made in Portland OR, but I've also used the same recipe in Northern California, and where I am currently in Miami, FL, and I get pretty consistent results. I'd suggest doing a few small batches, maybe 50 grams of flour in each, and change the amount of water in each, 70%, 80%, and 90%, and see which amount works best for the flour you have. Check it every half hour to see how they're progressing. The fun part is the experimenting!
@@jasonericson Coffee bought! Thank you for getting back to me. I’m waiting to hear on the protein content of the berries I used. I like your idea for testing. Wastes less flour that way (although my chickens will turn it into eggs for me!). The first wet loaf is in the oven. We will see! I also don’t have a covered baker for a sandwich loaf like you have, so I’m just baking as a standard loaf of bread. Time till tell!
Could you have gone with the original starter that you fed 50g water/flour and let rise overnight? I mean rather than feeding it again with 100g water/flour, could you have just mixed that fed and developed starter into your bread recipe?
That's actually the way I do it now! I also start the autolyse of the bulk flour at the same time. That way the bran and germ have plenty of time to soak.
Starter is the natural ferment that builds up the yeast and bacteria naturally present on the grain. I don't cover it because there are already hundreds of videos about making a sourdough starter on UA-cam. Using freshly milled grain doesn't change the process, but it does seem to go faster, maybe because there's more available nutrients.
The whole loaf contains 370 grams of carbs. I don't worry about carb content though because as Michael Pollan points out in his excellent book "Cooked," natural leavening helps to pre-ferment the wheat so it's easier to digest. Pouring water into the starter jar is a great idea!
Standard 1:1 grain-to-water starter. 3 or 4 discard/feed cycles get fresh milled flour starters going pretty quickly. Just search sourdough starter here on UA-cam and you'll find hundreds of recipes. :)
Jason, Great video, thanks. Since making the Starter and PreFerment are essentially the same thing, could you not just skip a step and make a 150g PreFerment instead and time it to match your usage need after the bulk flour Autolyse for a few hours. Thoughts?
Wow, I have to try to do your way. I’m beginner in sourdough fresh milled flour baking. So far how many techniques I tried, I’m not satisfied with the results. Thank you for sharing.
LoL the music was exactly how I feel when my loaf rises nice and high! Appreciate the tip about cold start!
This is exactly what I’m trying to learn to do. My starter is almost ready. Thank you!
Just tried this recipe today. AWESOOOOOME!!!!!!! I thought the bread would be bland since it's so few ingredients/doesn't have honey but it was delicious. I just got my Mockmill a week ago and while I've been working with sourdough for a few months, working with freshly milled flour is surprisingly (to me) very different. This recipe was so easy to follow, casual, ready quicker than my regular sourdough recipes, and super tasty.
10 THUMBS UP!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you for a great video, I am going to make this recipe today. That said, I am equally distracted by your black shirt. How on earth did you keep a black shirt spotless your whole video?? - MAKING BREAD! I stopped 6 minutes in, and paused. You are standing right next to mill - not even a puff of flour on you. You must be a wizard - or you changed between steps! haha.
Haha! Just a lot of practice!
Use a chop stick to stir your starter. Works great
Thanks for this demonstration of SD with freshly milled flour. Can't wait to get a mill and get going! I've been doing a SD sandwich load for a year or two, but with azures milled flours. I like to stir up my starter with a chopstick :-)
Thanks for all the info. Great video. I’m getting my grain mill Monday. What wheat did you use? White hard or white soft or red hard? Thanks again for the great. Video.
I mostly use organic hard red wheat from Azure Standard, but I use hard white from time to time, and I use soft white for baking, pancakes, crepes, etc.
Made this and my kids said it’s the best sourdough bread they have ever had !❤
That’s great to hear!
I really appreciate this. I have Lupus and my kiddos are showing signs of autoimmunity so trying to learn how to get closer to the source as well
I think whole foods, and especially fermented foods, play a far greater role in our health than most people realize, and it seems like science is finally catching up to that thinking in terms of getting good research out there about it.
Thank you! I just got given an mill & now I’m looking for recipes 😀
Is there a printable? How can I access it?
I just copied and pasted his directions (under description) and printed
This video was so helpful, thank you. I made the bread and love it. I see in other videos you have an Anova, I'm trying to learn to make bread with it. Can you share your method for using the APO for bread?
When incorporating the preferment and doing the folding, could you just do it all on the counter, then just put your cambro upside down on top? I’m lazy and looking for the easiest way to do everything 😂
Oh my gosh!!..absolutely beautiful!..definitely trying this with my starter.
Tried this and it works so well and is delicious! Used a *"poor man's dutch oven" to bake it in (* two bread pans clipped together with binder clips). Today is going to be my second attempt. The crust is so soft, the crumb is tender - perfect sandwich bread!
Just finished baking this bread. I have been looking for a sourdough sandwich bread that really has a sour flavor and this is just delicious! So glad I found your video.😊
Oh boy! I’m most definitely doing this! I’ve been too chicken to start my sourdough adventure because I want to use fresh milled grains and I hadn’t seen anyone do it before. I love you channel! I subscribed and look forward to more videos about using fresh milled grains 🤩
bit confused--your directions say 10-50gm starter in the 100g:100g Preferment but on the video you put ALL of starter (-10gm used in the starter for the fridge)--which would be 100gm. ???
7:17 to 9:20
Good catch. It would be 100 grams. Just shows how flexible dough from freshly milled wheat is!
Thanks. Sometimes i need somebody to paint me a picture!
Can you give me a starter recipe. I went by a non-milled recipe and it’s not working 😢. Please and thank you
Thanks for your patience, I had to have a think about this one. If your non-milled starter recipe isn't working with your milled flour, that's kind of odd. Maybe try adding a pinch of active dry or instant yeast.
I have had a couple starters that took a bit to get going, a little more than the standard week most recipes give doing the feed/discard cycle. I had one that took almost two weeks to get going to what seemed healthy. You might need to just wait a little longer.
I've also started matching my hydration levels in my starter to what I use for a loaf. Normal starter hydration is usually 100%, but I make a loaf with 80% hydration. Basically the theory is that the started becomes more optimized and isn't stressed by a change in hydration. But I've been using a pretty healthy starter with that, so I'm not sure about the effects.
Long story short though, just use a standard starter recipe and put in a pinch of yeast. It'll get it kick-started and you can optimize the starter in later generations.
Thank you for your video. Have an order from Azure Standard with same wheat berries and a loaner MockMill 200 to practice with! Been making Sourdough a few months and ready to up the nutrition. Can you feel the difference physically switching to Organic fresh milled wheat? That's what I'm looking to gain. How sour is the loaf? Thinking of using less starter with longer BF.
That's great you're starting with grinding your own! I don't really try for sourness, my loaves usually aren't that sour. I can't say objectively that there's a difference physically because my perception is that it's better. It's better to work with, and I feel good about eating it, and maybe that's enough.
I’m going to try your method. Still trying to perfect my SD. Shaping for the Dutch oven is alway a mess. I am doing better when doing a loaf in a pan 😅
You're right about shaping for the Dutch oven, I get the occasional lopsided loaf!
Very nutritious too, since it includes germ
Tried my first "Hand Milled" loaf this morning. Question: how would you sweeten it up without using processed sugar? If Honey...how would you adjust your recipe posted in the comments?
Thanks
WSU bread lab has a great recipe called the approachable loaf. They use honey at 8 percent by weight. That's 8 percent of the weight of the flour. Personally I wouldn't adjust the hydration at all, just because I find that the flour I use is pretty forgiving.
Interesting. What differences have you noticed using freshly ground flour? Does it rise more easily?
I think it tastes better for one. It seems to rise faster, maybe because there's more nutrients in the whole grain. I don't get the same rise as from commercial flour like you might see in those classic country loaves, but I like the tighter crumb because I make a lot of sandwiches, so I don't want big gaping holes in a slice. But the flavor is the best part, it's just delicious. Maybe a lot of it is in my head, but that's good enough for me.
Could I substitute the sane ratios with gluten free grains such as sorghum or buckwheat?
I'm not sure how it would work gluten-free without something like xanthan gum to help give it structure, so it might be denser. I'm sure it would still be delicious though.
Can I use all your ingredients and measurements and place in a bread machine to make this bread?
That's a great question. I'm not sure how natural leavening would work in a bread machine. I don't see why not if you have a lively starter. You just may need to keep a close eye on it for the first run!
Great recipe! Thank you!
Good Morning! I'm in the process of following your recipe (including doing the overnight autolyse of my bulk dough). Last night, the flour / water looked great. This morning - incredibly wet! :-) I'm in northern WI. Where are you located? Also, do you know what the protein content is of your berries? Do you ever have to change the amount of water you use based on the time of year or a new batch of wheat berries? I do weigh everything with a scale and I know I'll get it to work, but was just getting some questions answered to that I can try to adjust based on where I live and the berries I am using. I LOVE LOVE LOVE that fact that you have a sandwich loaf that doesn't require huge amount of starter. Thank you!
P.S. I am using a hard wheat berry. If I get a reply, I'll buy you a coffee!
I was using organic hard white white in that batch, and as I recall, it had a protein content of 12%. I stopped using those berries in favor of an organic hard red wheat berry with a protein content of around 14% (Also from Azure Standard). I find the higher protein gives me better, consistent results.
That video was made in Portland OR, but I've also used the same recipe in Northern California, and where I am currently in Miami, FL, and I get pretty consistent results.
I'd suggest doing a few small batches, maybe 50 grams of flour in each, and change the amount of water in each, 70%, 80%, and 90%, and see which amount works best for the flour you have. Check it every half hour to see how they're progressing.
The fun part is the experimenting!
@@jasonericson Coffee bought! Thank you for getting back to me. I’m waiting to hear on the protein content of the berries I used. I like your idea for testing. Wastes less flour that way (although my chickens will turn it into eggs for me!). The first wet loaf is in the oven. We will see! I also don’t have a covered baker for a sandwich loaf like you have, so I’m just baking as a standard loaf of bread. Time till tell!
Could you have gone with the original starter that you fed 50g water/flour and let rise overnight? I mean rather than feeding it again with 100g water/flour, could you have just mixed that fed and developed starter into your bread recipe?
That's actually the way I do it now! I also start the autolyse of the bulk flour at the same time. That way the bran and germ have plenty of time to soak.
@Jason Ericson Thanks for your reply!
One more question please...Could I use Hard Red wheat berries since that's what I have?
@@jiberri That's pretty much all I use now for bread. It's higher protein, at least the one I use, so the gluten forms a better structure.
What is starter? you don’t explain it
Starter is the natural ferment that builds up the yeast and bacteria naturally present on the grain. I don't cover it because there are already hundreds of videos about making a sourdough starter on UA-cam. Using freshly milled grain doesn't change the process, but it does seem to go faster, maybe because there's more available nutrients.
Do you have any idea what the carb content is? Could you pour water into starter jar and swish around then add it to the flour?
The whole loaf contains 370 grams of carbs. I don't worry about carb content though because as Michael Pollan points out in his excellent book "Cooked," natural leavening helps to pre-ferment the wheat so it's easier to digest.
Pouring water into the starter jar is a great idea!
@@jasonericson Thank you
How do you make the original starter?
Standard 1:1 grain-to-water starter. 3 or 4 discard/feed cycles get fresh milled flour starters going pretty quickly. Just search sourdough starter here on UA-cam and you'll find hundreds of recipes. :)
@@jasonericson thank you.
Loved this! Great video
Glad you enjoyed it!
Jason,
Great video, thanks.
Since making the Starter and PreFerment are essentially the same thing, could you not just skip a step and make a 150g PreFerment instead and time it to match your usage need after the bulk flour Autolyse for a few hours. Thoughts?
I think that would work well. I have an updated video about how I make my bread now. I just do a starter and a fairly long ferment.