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Whole Grain Sourdough Baking
Discover the living art of whole grain sourdough – the traditional way of baking with wild yeast and beneficial bacteria, no commercial yeast or refined white flour.
This category is for anyone who wants bread that nourishes the body and soul. From basic country loaves and rustic boules to sandwich bread, tortillas, crackers, and sweet treats – all made with freshly milled whole grain flours and your own active sourdough starter.
You’ll find step-by-step guides, bulk fermentation schedules that work on or off-grid, and recipes that celebrate ancient and heritage grains. No shortcuts, no additives – just the slow, honest process that turns simple flour, water, and salt into the staff of life.
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Magic Overnight Sourdough Pizza Dough Recipe with Fresh Milled Flour
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The magic of this sourdough pizza dough recipe What makes this sourdough pizza crust magic is its flexibility. You can make this same dough, and depending on your schedule, there are three different timelines you can work with: The flavour of this dough is also what makes it magic… If you rest it overnight in the fridge, it develops the most delicious sourdough flavour that goes so well with many kinds of pizza toppings. The overnight ferment also helps to…
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100% Whole Grain Fresh Milled Flour Sourdough Bread for Beginners: A Step-by-Step Guide
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100% Whole Grain Fresh Milled Flour Sourdough for Beginners Whole Grain Fresh Milled Flour Sourdough Bread Recipe for Beginners If you’ve never made any whole grain fresh milled flour sourdough bread (or any bread at all) before, this recipe is exactly where you can start. With a simple mix of just four ingredients – fresh milled flour, water, salt, and sourdough starter, this is a basic, frugal, lean bread dough. It’s the kind of everyday bread you can feel good…
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Easy 100% Whole Grain Sourdough Cinnamon Raisin Bread (honey-sweetened, and works with fresh milled flour & ancient grains)
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The Art of Making Sweet Whole Grain Sourdough Treats that Actually Taste Good When you’re making a sweet whole grain sourdough loaf or other treat, you don’t want there to be overwhelming sourness or an assertive red wheat flavour. For best results, make sure that your starter has not overfermented (it’s even fine to use it slightly underripe), and avoid using red wheat. This recipe uses 25% pre-fermented flour and a minimal fermentation time, which gives the health benefits of…
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Sourdough Timelines: Same Day vs Overnight vs Pre-Ferment (Levain) Schedules for Any Kitchen
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If you’re new to sourdough, you may be wondering which baking timeline makes the best bread. The answer is “it depends”. It depends on your schedule, your goals, your lifestyle, and the temperatures in your kitchen. At the end of the day, baking needs to fit in with your life, not the other way around. In this post I’ll discuss all the different considerations that go into different sourdough timelines, and why I use different schedules at different times of…
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How to Make a Sourdough Starter from Scratch with Fresh Milled Flour (100% Whole Grain)
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Here is my tried and tested method for creating a sourdough starter from scratch which is perfect for sourdough beginners, and for anyone interested in whole grain fresh milled flour. You can use fresh milled flour from your own grain mill, or organic 100% whole grain flour of any kind. For the best chances of success, choose whole grain rye flour for making your first sourdough starter from scratch – if you don’t like rye bread, once your starter is…
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Introducing my Floury Friday email list, plus a free sourdough discard eBook for you
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The last three times that I’ve finished writing a book, I’ve been really motivated towards my writing my next one, sometimes concurrently putting the finishing touches on the last book while excitedly mapping out and researching the next one. This time it’s a bit different. I have some possible ideas for new books, but nothing that is really shouting out to me as something I need to work on right away. At the same time, I feel like I want…
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Understanding Phytic Acid in Sourdough and Whole Grains
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Phytic acid in sourdough and whole grains I’ve been getting some questions about the phytic acid in whole grains and sourdough, and thought it would be a good idea to go into detail about how this works, and why you don’t need to be alarmed about it. Along with a bunch of good stuff that is not in refined flours, phytic acid is present in whole grains. If phytic acid is not broken down by the phytase enzyme by soaking,…
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Creating a Whole Grain Sourdough Book for The Rest of Us: Sourdough Without Fail
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Creating a sourdough book for the rest of us: A 100% Whole Grain Sourdough Book with easy recipes and practical design In some ways I’m grateful for the haphazard way I started with sourdough. I had previously been baking with yeast and had never found any recipes that really suited me, so I’d figured out my own. Switching over to sourdough, I took the same approach. I made some terrible loaves to begin with, but eventually figured out how to…
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How much time does it really take to make bread from scratch?
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How to Make Sourdough Bread from Scratch The time involved in making bread can be divided into hands-on time and hands-off time. Some bakers might use a lot of hands-on time, kneading a lot to develop strength in the dough. Other bakers might use a no-knead approach and use more hands-off time, with just a couple of minutes of hands-on time. You don’t need to knead your bread at all. The purpose of kneading is to strengthen the gluten. The…
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Getting started with bread baking on a budget
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Frugal strategies for budget-friendly baking Be adaptableDon’t get fixated on baking with this or that heritage grain. Look at which grains and flours are most affordable where you live, and work with that. Wheat gets a lot of negative attention, but wheat can be a nourishing food for many people if it is organic and made into sourdough bread. Buy in bulkBuying directly from farmers and distributors in large bags can bring a lot of savings. Buying a 20 to…
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The power of bread: how homemade bread can transform your life for the better
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If you eat bread, the quality of bread you are putting on the table could be contributing to your health, or slowly making you sick. The best way to have healthy bread on the table is to make it yourself. It can be overwhelming to get started, but it doesn’t have to be. Many years ago when my husband and I were working on a farm on the other side of the world, I made a list of things I…
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Recent Posts
- Magic Overnight Sourdough Pizza Dough Recipe with Fresh Milled Flour
- Cooking year-round on a wood cookstove: the dream, the reality, and the practicalities of relying on our own firewood and being off the gas grid
- 100% Whole Grain Fresh Milled Flour Sourdough Bread for Beginners: A Step-by-Step Guide
- Easy 100% Whole Grain Sourdough Cinnamon Raisin Bread (honey-sweetened, and works with fresh milled flour & ancient grains)
- Natural Cheesemaking: How to Make and Use Your Own Cheese Cultures
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