100% Fresh Ground Wheat Sourdough Bread

When it comes to making sourdough with fresh ground wheat, you will need to set your expectation accordingly. Will you get the fluffy fluffy holey loaves? No. Will you have lovely, flavourful, hearty yummy loaves? Yes, yes you will! Here are some ways, as talked about in my Fresh Ground Whole Wheat Baking Post. -storebought whole wheat flour is NOT the same. Its actually just white flour with bran in it. You can probably find a good stoneground whole grain flour but if you’re really into whole grains and baking lots, you probably want to look at investing in a mill. Baked as one large loaf -the bran in fresh ground flour LITERALLY cuts the air bubbles. This is what makes it more dense. It takes different handling.  -When you mix up ANY dough or batter with fresh ground wheat, you need to let it sit 20-30 min to ‘autolyze’ aka let the bran soak up moisture and become hydrated. Your dough will often look sticky/batter too runny until its sat. So whether I’m making pancakes or loaves of bread, it always sits 20-30 minutes before baking.  -Sourdough with fresh ground wheat is somewhat elusive at times. Its so easy to get bricks. My sister Molly bakes exclusively with fresh ground grains so she gave me some pointers for nailing down my recipes as I usually do just a portion fresh ground and she does 100%.  One thing I can tell you though is that it moves a lot faster. Your starter with rise and be ready to use faster, as well as fall faster. It will get strong smelling faster. It will get hooch faster. Its more sensitive to hot weather and overproofing. It doesnt have the big open holes white sourdough tends to have. However, a starter fed with fresh ground is so healthy and vibrant! If your starter is with white flour and its lacking oomph, give it some fresh ground and watch it jump.  I maintain one starter, I just feed it with all purpose or fresh ground, depending on what I’m planning to make.  If you would like to make a fluffier loaf, you can sift some of the bran out of your fresh ground wheat BEFORE measuring. This works really well, and that bran can be saved for making bran muffins (link blog recipe) orrrr your pigs/chickens can enjoy! While my recipes for sourdough on my blog dont call for the ‘stretching and folding’ steps, this recipe does in fact need that. Its not too hard, but it does involve being around. Dont overthink it, just over a few hours, try to stretch and fold 3-4 times. Its essentially just kneading the dough 10 times, and then leaving it alone again. This helps the gluten form to make a better loaf.  Your biggest tool here is temperature. Using cold or warm water. Putting your leaven/dough in a cold or warm place. Use temperature to manipulate it to work for your timelines. Some examples…for the leaven, its mid morning, I want to mix up the dough about dinnertime. I will use warm water in the leaven and it should be happy to go, as long as my starter is happy from being regularly fed. If your starter is sleepy and lagging, it will take longer.  250g milk in the dough on the left, all water on the right. However, if its bedtime, and I want to mix up dough in the morning, I will use cold water in my leaven, so that it doesnt get too strong and over-fermeted by the time I get to making the dough 12-14 hours later.  This goes for the dough as well. Leaving the dough overnight? Use cool/cold water. Wanting to get it baked before bedtime? Make the dough with warm water. Once you figure out the art of manipulating temperature to suit your timeline, you will have figured out a huge key in sourdough baking of any kind.  Top loaf has 250g of milk in place of 250g water, bottom is all water. I, as always, wanted to make this recipe a little flexible. It can be baked in a loaf pan, or in a dutch oven as a free form loaf! You can use water to make it 100% plant based and dirt cheap, or you can substitute some (or all) of that water for milk to naturally add a bit of sugar and fat, making it a softer finished product. I am happy with both, so I will put both forward to you, and I hope you get baking and enjoy!… This content is for members only.Login <a href=""...

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