Comments on: Fresh milled sourdough sandwich bread (soft & sturdy)

By: Michelle

Michelle — Wed, 30 Sep 2026 12:05:17 +0000

In reply to Charm. Yes! That's one method I use in different recipes. I like to sift all the bran out, use some of the water in the recipe and pour it over the sifted bran, let it soften for 10 minutes, then add it back into the dough. It can work wonders if you're struggling to get your dough to cooperate with fresh milled flour. Let me know how it works for you!

By: Charm

Charm — Wed, 30 Sep 2026 04:04:42 +0000

Question for a newbie: would there be any benefit in sifting the total flour amount and using the bran in the preferment?

By: Michelle

Michelle — Mon, 28 Sep 2026 17:20:18 +0000

In reply to Alanna Britt.

Oh, great question–I’ll add that to the recipe. I just use a standard loaf pan, 9×5.

By: Alanna Britt

Alanna Britt — Mon, 28 Sep 2026 15:47:59 +0000

What size loaf pan are you using?

By: Michelle

Michelle — Wed, 23 Sep 2026 15:40:59 +0000

In reply to Abby. Go ahead and use the hard white wheat berries that you have!

By: Abby

Abby — Tue, 22 Sep 2026 22:44:03 +0000

Hello I only have hard white berriers. I just started milling my own flour. Will the recipe turn out if I use them or should I try to get hard red?

By: Michelle

Michelle — Sun, 20 Sep 2026 22:14:45 +0000

In reply to Jodie. That should work just fine :)

By: Jodie

Jodie — Sun, 20 Sep 2026 12:02:42 +0000

Can I use 1/2 hard red and 1/2 spelt?

By: Michelle

Michelle — Thu, 17 Sep 2026 17:42:59 +0000

In reply to Marie-Paule Wood. I haven't tried using a flax egg in this recipe, but if you try it please let me know how it works out!

By: Marie-Paule Wood

Marie-Paule Wood — Wed, 16 Sep 2026 18:53:44 +0000

I was wondering if a flax seed egg will work with that recipe? did you try it?
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MP