Library
Techniques
Master techniques for working with fresh milled flour.
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Build & Maintain a Fresh-Milled Sourdough Starter
A step-by-step guide to creating a robust whole-grain sourdough starter from scratch and maintaining it for weekly baking.
Bulk Fermentation with Fresh-Milled Flour
Fresh-milled flour ferments faster than commercial flour. Watch the dough, not the clock, and end bulk fermentation when volume has grown 50–75%.
Cold Retard & Bulk for Fresh-Milled Sourdough
How to time and temperature-manage bulk fermentation and cold retard for fresh-milled sourdough to develop flavor without overproofing.
How to Autolyse Fresh Milled Flour
Combine flour and water and let it rest before adding yeast and salt. Bran softens, gluten develops passively, and the final dough is dramatically easier to handle.
How to Freeze Fresh-Milled Flour
Freezing extends fresh-milled flour storage to six months while preserving most flavor and nutrients. The key is airtight packaging and full thawing before use.
How to Increase Hydration Successfully
Raise water in 5% increments, autolyse longer, and lean on stretch and folds instead of kneading.
How to Shape a Batard and Boule
Boules are round; batards are oval. Both rely on building surface tension by tucking the dough under itself with light, confident movements.
How to Sift Fresh Milled Flour
Pass freshly milled flour through a 50 or 60 mesh sieve. Reserve the bran for porridge or rebake it in.
How to Store a Sourdough Starter
Active starters live on the counter with daily feedings. For breaks of more than a week, refrigerate or dry your starter to pause it safely.
How to Store Fresh-Milled Flour
Fresh-milled flour loses nutrition and flavor within days at room temperature. Refrigerate for up to a week or freeze for longer storage.
How to Store Wheat Berries
Keep berries in sealed buckets or Mylar bags in a cool, dark place. Mill only what you need.
How to Stretch and Fold Dough
Every 30 minutes during bulk ferment, lift one side of the dough, stretch up, and fold over the top. Rotate 90° and repeat.
Stiff vs Liquid Levain for Fresh-Milled Sourdough
When to choose a stiff (50% hydration) versus liquid (100% hydration) levain for fresh-milled breads, and how each affects flavor and crumb.