Comments on: Sourdough with Fresh Milled Flour: what you need to know

By: Michelle

Michelle — Tue, 20 Jan 2026 16:16:18 +0000

In reply to Brandi Alexandra. I've been there! Glad this encouraged you!

By: Brandi Alexandra

Brandi Alexandra — Mon, 19 Jan 2026 21:40:43 +0000

This was super helpful on my discouraging day of my fresh milled sourdough bread mishap today! My starter does very well but when it comes to the bread augh!

By: Name

Name — Sat, 27 Dec 2025 17:25:58 +0000

Freshly milled flour actually absorbs less water because it has a higher moisture content in the grain that has just been exposed to air compared to older flour which has been exposed to air for longer so has dried out. But store bought “whole’ flour has either had some of the bran
sieved out or has undergone a chemical treatment to slow the process of it turning rancid, so it might seem that it absorbs. Less compared to freshly milled but it’s apples to oranges. You can test compare a fresh and an aged batch of home milled flour.

By: CJ

CJ — Fri, 07 Nov 2025 11:45:46 +0000

I really appreciate this post! I had a similar experience switching to freshly milled flour for my sourdough. I went months without success until I restarted my starter with freshly milled flour, it came to life and grew like crazy!! Woo hoo! It really likes Rye flour.
Just yesterday, I was also wondering about dough enhancers so I appreciate the update on that!

I’ve noticed my dough doesn’t rise much during the first rise but takes off after about 24 hours. I use my freshly milled flour while it’s still warm, like I do for yeast bread, and I’m wondering: could the warmth be slowing the process? Or do I just need to work the dough more to build the gluten? I like the idea of kneading it like regular bread too! Thank you!

By: Michelle

Michelle — Sun, 24 Aug 2025 02:31:05 +0000

In reply to Ana Bicelis. We work through this difficulty and lots more in Fresh Flour University... I think you'd love it. But one tip I'll give you is to add 1 tsp chickpea flour for every cup of fresh milled flour in cookies.

By: Ana Bicelis

Ana Bicelis — Fri, 22 Aug 2025 18:27:06 +0000

Do you have a sourdough cookie recipe? I tried making a sourdough chocolate chip cookie recipe with fresh milled flour but it turned out SO flat. Even tho I used the soft white wheat berries that are apparently the best for pastries

By: Caitlin Malmberg

Caitlin Malmberg — Fri, 25 Apr 2025 05:36:08 +0000

I’ve been wanting to start incorporating fresh-milled flours into my sourdough, but have been hesitant. Thank you for sharing these helpful tips!

By: Lyn May

Lyn May — Fri, 25 Apr 2025 01:21:48 +0000

I didnt know rye flour made a stronger starter. Got some On my counter now to try!

By: Lynn Lundberg

Lynn Lundberg — Tue, 22 Apr 2025 16:44:44 +0000

What do you think about using organic white to feed the starter only? I know starter needs the endosperm for food (love those sugars) so feeding established starter straight “food” seems good? I am excited to give fmf a go in a loaf however! I have just recently made two loaves of sourdough! Now for the next step…

By: Katie F

Katie F — Mon, 21 Apr 2025 14:20:17 +0000

I’m going to have to try these out. I tried switching my starter over to fresh milled a few times, but kept failing.