How to Make A Freshly Milled Flour Sourdough Starter

ByEmily Rider Updated
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Making a sourdough starter with freshly milled flour is easier than most people think, and it’s very rewarding. Fresh flour is packed with natural yeast, good bacteria, and nutrients, which help your starter come alive quickly and give your bread a deeper flavor.

All you need is freshly milled whole wheat flour, water (a splash of fresh orange juice on day one if you like), and a little patience to grow a culture that can thrive for years.

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Close-up of airy, active sourdough starter in a brown crock being stirred with a wooden spoon on a cozy farmhouse linen setting.

If you’re just starting out with fresh flour, you might enjoy my Milling Fresh Flour at Home for Baking | A Beginner’s Guide first. I also have a post on Baking with Freshly Milled Flour | Tips & Recipes that walks you through tips for getting the best rise and flavor.

And once your starter is active, don’t forget to check out these Sourdough Discard Recipes,  perfect for turning extra starter into something delicious.

This is absolutely wonderful! You’ve included so much information in an easy to digest way. 😉 plus the troubleshooting and FAQ guide is such a huge help. Thanks for sharing!~ Emily B

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Why You’ll Love This Guide

  • Freshly milled flour advantages – You’ll learn how freshly milled flour makes starters more active, flavorful, and nutritious compared to store-bought. This guide explains why the natural yeasts and nutrients in fresh flour give your starter an edge.
  • Simple, step-by-step method – Even if you’re new to sourdough, the process is laid out in clear daily steps. No guesswork, just practical guidance you can follow with confidence.
  • Tips for better fermentation – From using orange juice to help balance pH on day one to choosing the best spot in your kitchen, you’ll get insider tips to avoid common mistakes. These small adjustments can make a big difference in starter success.
  • Flexible feeding schedules – Whether you want a starter ready daily on the counter or prefer a low-maintenance fridge routine, this guide walks you through both. You’ll find a method that fits your lifestyle and baking goals.
  • Troubleshooting support – Starters don’t always follow the rules, especially with fresh flour. I’ll show you how to handle sluggish growth, strong odors, or starters that rise and fall too quickly.

A Cottage Miller’s Note

I’ve been milling my own flour since 1999, but my sourdough story goes back even further. My MawMaw Nub had me helping with sourdough at just three years old, and those early kitchen memories are still what guide me today.

Over the years, I’ve learned that freshly milled flour changes everything — the flavor, the recipe structure, and even the joy of baking.

This post shares the exact process I use and teach, blending both tradition and modern home, milling tips.

My hope is that this guide helps you take the stress out of starting a culture and gives you confidence to keep it thriving. Slow living and sourdough go hand in hand, and I’m grateful to share this lifestyle with you here.

Freshly milled flour and active sourdough starter in rustic brown bowls on a linen cloth with wheat stalks and lace backdrop.

Ingredients

  • Hard red or hard white wheat – Freshly milled hard red wheat makes a strong, nutty starter with higher protein, while hard white wheat gives a milder, lighter flavor. You can also mix the two for a balanced starter.
  • Rye flour (optional) – Adding a little rye around day 4 or 5 can help jump-start fermentation since rye is naturally rich in enzymes and nutrients.
  • Filtered or mineral water – Avoid chlorinated tap water, which can slow or even stop fermentation. Clean, fresh water keeps your starter healthy and active.
    Fresh-squeezed orange juice (optional, day one only) – A splash on the first day helps lower the pH, creating a friendlier environment for good yeast and bacteria to get established.
The hopper of a wooden grain mill filled with golden wheat berries, with a bowl of freshly milled flour placed beside it on a checkered cloth.

Equipment

  • Grain Mill – To mill your wheat berries
  • Glass jar – A wide-mouth mason jar (at least 16 oz) makes it easy to stir, feed, and track your starter as it rises.
  • Cover – Use a mason jar lid flipped upside down with a band, or a loose cloth cover. Both allow airflow while keeping dust and pests out.
  • Digital kitchen scale – Accuracy matters with sourdough. Feeding by weight keeps your flour and water ratios consistent every time.
  • Rubber band or tape – Mark the level of your starter after feeding so you can easily see how much it rises.
  • Spatula or spoon – A simple tool for mixing thoroughly and scraping the sides clean, which helps prevent mold and keeps the jar tidy.
    Fine sieve (#50–60 mesh, optional) – Sifting out some of the bran makes it easier to see when your starter has doubled, since bran can weigh down the mixture and hide the rise.

Tips for Success

Temperature matters – Starters thrive best between 70–75°F. If your kitchen runs cooler, try placing the jar in the oven with just the light on or near a warm appliance to keep it cozy.

Sift your flour – Freshly milled flour is full of bran, which can weigh down the starter and make it harder to see the rise. Sifting with a #50–60 sieve keeps the nutrition while giving your starter more lift. Or do a “Hot Soak Method”.

Hot Soak Method – Instead of sifting out the bran, pour boiling water over it and let it sit for 15–30 minutes to soften the sharp edges. Once cooled, stir the hydrated bran back into your starter or dough to keep the nutrition and flavor without disrupting gluten.

Feed consistently – Try to feed at the same time each day. A steady routine helps the yeast and bacteria develop strong, predictable rhythms.

Don’t panic about smells – A new starter can smell fruity, sour, or even a little unpleasant. This is normal. As long as you don’t see mold, just keep feeding and the aroma will balance out.

Use discard wisely – In the first week, it’s best to throw discard away since the starter isn’t stable yet. Once it’s active, save discard for pancakes, muffins, or crackers.

Adjust feedings if needed – Fresh flour ferments quickly. If your starter rises and collapses within just a few hours, that’s a sign it may need two smaller feedings a day instead of one.

Woman stirring bubbly sourdough starter in a brown crock with a wooden spoon, surrounded by wheat berries and stalks.

Instructions

  1. Day 1: Mix flour and liquid – In a clean jar, combine 50 g sifted freshly milled flour with 50 g filtered water (or use fresh orange juice on day one to lower the pH and help good microbes take hold). Stir until smooth, scrape the sides clean, cover loosely, and let the jar rest at room temperature (70–75°F is ideal). What to expect: Maybe a bubble or two, or a mild citrus-grain smell if you used juice. Quiet is normal.
  2. Day 2: Observe and stir – Check for early signs of life like small bubbles, a fruity aroma, or a slight rise. If nothing has changed, that’s completely fine. Give it a quick stir daily to add oxygen, scrape the sides again, and cover loosely. What to expect: Sometimes still quiet, sometimes a little bubbly. Either way, keep going.
  3. Days 3–5: Begin feedings – Each day, discard all but 30 g of starter. Feed with 50 g sifted flour + 50 g water, stir smooth, scrape the sides, and mark the level with a rubber band or tape. Cover and let it rest warm. What to expect: By day 3 or 4, you may see a “false rise” that later collapses — this is totally normal as the yeast and bacteria balance out. Just keep feeding daily.
  4. Days 6–7: Build strength – Continue the same discard + feed routine. If your starter begins rising and falling quickly (doubling in 4–6 hours), you may need to feed twice a day to keep it strong. What to expect: More bubbles throughout, a tangier aroma, and visible rise and fall. If growth is still sluggish, try feeding with a little rye flour for a boost.
  5. When it’s ready – A healthy starter will double reliably after a feeding within 4-6 hours, smell pleasantly tangy, and look stringy and web-like when you lift it with a spoon. With freshly milled flour, this can happen in under a week, though 10–14 days is just as common depending on flour, water, and kitchen temperature.

Feeding & Maintaining Your Freshly Milled Flour Starter: Two Methods

Tips for Daily “On The Countertop” Routine

  • Daily Feeding –  Keep your starter on the counter and feed it once a day at a 1:2:2 ratio (example: 30 g starter + 60 g flour + 60 g water).
  • Hungry Starters – If your starter rises and falls quickly or looks sluggish before 24 hours, it’s asking for a little extra attention. Feed twice daily until it steadies.
  • Using Discard – Once your starter smells pleasantly sweet and feels strong, save any discard for pancakes, muffins, crackers, or quick breads.
  • Working Amount – Keep only as much starter as you need (90–150 g total). If you bake often, keep more; if not, keep less to reduce waste.

Instructions for “On The Countertop” Routine (1:2:2 Ratio)

  1. Feed Once Daily – Discard down to 30 g of starter, then feed 60 g flour + 60 g water (1:2:2). Stir smooth, scrape the sides, mark the level, and cover loosely.
  2. Let It Ferment – Keep your starter between 70–75°F until it has doubled, domed, and shows web-like strands when you lift a spoonful (usually 4–6 hours).
  3. If Baking Today – Once it’s at peak height, weigh out the amount your recipe calls for and add it straight to your dough.
  4. Reset for Tomorrow – After using what you need, leave 30 g in the jar (discard excess if needed) and feed again at the same 1:2:2 ratio.
  5. If Not Baking Today – Once it peaks and just begins to fall, leave it until tomorrow’s feeding and repeat Step 1. If it’s rising and falling faster than expected, feed twice daily until steady.

Tip:  Keep only a small working amount of starter—about 90–150 g total—to reduce waste and make feedings simple. Once your starter is strong and fragrant, enjoy the discard in your favorite cozy recipes

“Refrigerator” Routine Tips (Stiff or Thick Starter)

  • Build a Thick Starter – Feed your starter at a 1:5:4 ratio (starter: flour: water). Example: 30 g starter + 150 g flour + 120 g water. Stir smooth, cover loosely, and let it rest at room temperature for 1–2 hours before refrigerating. This creates a thick, slow starter that rests well in the fridge.
  • Best For – Perfect if you bake a few times a week or prefer less daily upkeep. Great for bakers who don’t want to babysit a countertop starter or deal with frequent discard.
  • Feed When Needed – Feed your thick starter when your jar runs low, or before baking if it’s been sitting a while. A healthy fridge starter can last up to 30 days between feedings.
  • Refrigerate – Place the jar in the fridge with a loose-fitting lid (never sealed tight). Cooler temperatures slow fermentation and let your starter nap peacefully between bakes.

Instructions for the “Refrigerator” Routine (Same-Day Baking)

  1. Remove Starter – Take the amount you need from your thick refrigerator starter (the mother).
  2. Build on Demand – Feed the portion you removed using a 1:1:1 ratio (starter: flour: water) for a quick, active build. Example: 40 g thick starter + 40 g flour + 40 g water = 120 g total.
  3. Stir and Mark – Mix until smooth, then place a rubber band or tape around the jar to track its rise.
  4. Let It Peak – Keep it at room temperature until it doubles, bubbles, and shows web-like strands when you lift a spoonful (usually 4–6 hours).
  5. Bake With It – Use your starter at its peak activity for the strongest fermentation and best flavor. No need to save any back—your thick refrigerator starter is your mother culture, ready to feed again when needed.

Tip: This 1:5:4 thick starter is ideal for busy bakers. She’s patient, low-maintenance, and ready whenever you are—no daily feeding, no waste, just simple, dependable sourdough care.

Instructions for the “Refrigerator” Routine (Next-Day Baking)

  1. Remove Starter – Take the exact amount of thick refrigerator starter that your recipe calls for. This starter will be cool and firm, and that’s perfectly fine.
  2. Mix Into Dough – Add the chilled starter directly to your ingredients, even though it isn’t at peak activity. The dough will ferment slowly and develop a wonderful flavor.
  3. Allow Slow Fermentation – Because your starter isn’t fully active, the dough will rise more gradually. This is ideal for an overnight cold ferment in the refrigerator.
  4. Choose Timing – In warmer months (above 73°F), refrigerate your dough overnight to prevent over-fermentation. In cooler months, you can leave it covered on the counter for a slow, steady rise.
  5. Bake the Next Day – By morning, your dough will have developed deep flavor and structure. Shape, rest briefly, and bake—it’s ready when it springs gently back to the touch.

Tip: Let time do the work for you. Slow, cool fermentation weaves softness and flavor into every crumb, and your thick fridge starter will be ready to bake again when you are.

HYDRATION TIP: Freshly milled flour absorbs more water than store-bought flour. If your starter feels stiff, add a splash of water until it reaches a thick pancake-batter consistency—easy to stir and full of tiny air pockets.

A wooden flour mill dispensing freshly ground flour into a glass bowl in a cozy kitchen with copper utensils.

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Troubleshooting

This usually means the bran is weighing the starter down. Sift your flour through a #50–60 sieve so the mixture can trap air and rise more visibly.

That’s a sign the starter has gone too long without food. Increase feeding to twice daily, or feed a larger ratio (like 1:2:2 starter:flour: water) to give it more fresh food.

 Don’t panic. Some starters take longer to wake up. Make sure you’re using filtered or mineral water (not chlorinated tap water), keep it warm, and stick with daily feedings. Many suddenly come alive around day 4 or 5.

This is common with freshly milled flour because it ferments faster. It simply means the starter is running out of food. Feed more often (up to three times a day), or keep a smaller amount at room temperature and store the rest in the fridge

If you see fuzzy growth or colors like pink, orange, or green, the starter can’t be saved. Clean your jar well, start over, and be sure to cover loosely to keep dust and pests out.

You’re likely seeing kahm yeast, a harmless wild yeast that forms a thin, white or matte film across the surface of your sourdough starter rather than the fuzzy patches of mold. It’s not ideal for flavor, but it’s not generally harmful. 

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FAQ

Absolutely — in fact, it’s one of the best ways to begin. Fresh flour is alive in a way store-bought isn’t. It still has the bran, germ, and natural oils, which carry wild yeast and nutrients that make fermentation stronger. In my kitchen, starters made with freshly milled wheat usually show activity a day or two earlier than ones made with bagged flour. Just know that because it’s more active, you’ll also need to keep up with feedings.

1. Strain it off – use a clean spoon to gently strain it off the surface. 2. Increase feedings – If it keeps returning, you can try increasing feeding frequency or moving to a 100% fridge routine, but some find it easier to start fresh in a new, clean jar. To Avoid It In The Future: 1. Keep the surface covered – gases need to escape, but minimize oxygen exposure by using a loose lid or cover. 2. Feed consistently – neglect allows kahm yeast to get a foothold. 3. Use a narrow container –  less surface area means less room for kahm to grow. Clean jars and tools thoroughly before each use to prevent contamination.

Yes, it often does. The extra minerals and enzymes in fresh flour give yeast and bacteria plenty to feed on, so the starter may rise and fall within just a few hours. That doesn’t mean anything is wrong — it just means your flour is powerful. The main adjustment is feeding more often, or keeping only a small amount on the counter and storing the rest in the fridge to slow things down.

Hard red wheat is my go-to because it’s higher in protein, which builds strength and structure. It makes a nuttier, bolder starter. Hard white wheat is milder in flavor and tends to be a little easier for beginners. Many bakers, myself included, use a mix of the two — roughly 60/40 red to white — because it balances strength with a softer flavor. And if your starter ever feels sluggish, adding a small scoop of freshly milled rye flour can really wake it up.

I strongly recommend it, especially in the early days. The bran in fresh flour can weigh the starter down and collapse the gluten, which makes it hard to see if your starter has doubled. My grandmother always went by smell alone, but for most home bakers, visuals are key. Running flour through a #50–60 sieve gives you the best of both worlds: all the nutrition and yeast, but a lighter texture that shows rise more clearly.

At room temperature, once a day is the minimum. In a warm kitchen (above 75°F), you may need to feed twice daily, because fresh flour ferments quickly and runs out of food faster. If you’re baking only once a week or so, the fridge is your best friend — feed it, let it sit out for a couple of hours, then refrigerate it loosely covered. Once a week, pull it out, feed it, and let it get active again before baking. This balance keeps your starter strong without wasting flour.

Your sourdough starter will be ready when it doubles in volume in 4-6 hours, smells pleasant and tangy. It should have a stringy, web like structure when you spoon some out. These signs are much better than the float test.

Yes, and it’s a smooth transition if you go slowly. Start by replacing about 25% of your feeding flour with freshly milled flour. After a couple of feedings, move to 50/50. Within a week or two, you can go 100% fresh flour without stressing the culture. I’ve done this many times when helping friends upgrade their starters — it works beautifully as long as you don’t shock the starter with a full switch all at once.

Not always. A thin, smooth, matte layer is often kahm yeast, which is harmless but can give your starter an off flavor. I’ve skimmed it off many times, kept feeding, and the starter bounced right back. Mold, on the other hand, looks fuzzy and comes in colors like pink, orange, green, or black — that’s when you need to start over. If you’re unsure, it’s always safest to discard and begin again. A healthy starter shouldn’t stress you out, and peace of mind matters as much as good bread.

Thank you for spending time with me here at The Modern Day Cottage. My hope is that each guide helps you mill and bake with more confidence. May your jars be ever full, and your loaves rise high.
With love & gratitude,
Emily

Woman stirring bubbly sourdough starter in a brown crock with a wooden spoon, surrounded by wheat berries and stalks.
5 from 2 votes

Sourdough Starter with Freshly Milled Flour | Recipe + Tips

Author: Emily Rider
A reliable, step-by-step method for making a sourdough starter with freshly milled flour using hard red or hard white wheat. Includes an optional day-one orange-juice kickstart, sifting "hot-soak" guidance, and clear readiness cues, tested in my cottage kitchen since 1999.
Print Recipe Pin Recipe
Prep Time:10 minutes
Rest/Build Time 7-14 Days:14 days
Course: Sourdough, Sourdough Starter
Cuisine: Traditional
Servings: 1 active freshly milled flour sourdough starter

Equipment

  • 1 Grain Mill
  • 1 Wide Mouth Glass Jar
  • 1 Digital kitchen scale
  • 1 Wooden spoon or spatula
  • 1 Rubber band or tape
  • 1 Fine Sieves #50 or #60

Ingredients

Base Ingredients (for every feeding)

  • 50 g Freshly milled hard red or hard white wheat flour sifted #50–60 — 50 g per feed
  • 50 g Filtered or mineral water — 50 g per feed
  • 50 g Fresh-squeezed orange juice optional, Day 1 only — 50 g
  • 10-15 g Rye flour* optional only use on days 4-5 in place of part of the flour optional, for sluggish starter, Day 4–5 only — 10–15 g in place of part of the flour

Ingredient Totals (so you know what to mill or buy)

7 day build: ~350 g flour + 350 g water + 50 g orange juice if using

  • 50 g Optional* Fresh squeezed orange juice instead of the water
  • 350 g Freshly Milled FLour
  • 350 g Water
  • 10-15 g Rye flour (optional, for sluggish starter, Day 4–5 only)  in place of part of the flour

14 day build: ~700 g flour + 700 g water

  • 700 g Freshly Milled Flour
  • 700 g Water

Instructions

  1. Day 1: Mix flour and liquid – In a clean jar, combine 50 g sifted freshly milled flour with 50 g filtered water (or orange juice, if using). Stir smooth, scrape down the sides, cover loosely, and rest at room temperature (70–75°F).
  2. What to expect: A few tiny bubbles or a mild citrus-grain scent if you used juice. Quiet is normal.
  3. Day 2: Observe and stir – Check for small bubbles or a fruity aroma. If quiet, don’t worry. Stir to add oxygen, scrape the sides, and cover loosely.
  4. What to expect: Sometimes still calm; sometimes lightly bubbly. Stay the course.
  5. Days 3–5: Begin feedings – Discard all but 30 g starter. Feed with 50 g flour + 50 g water, stir smooth, mark the level, and cover.
  6. What to expect: Around Day 3 or 4, you may see a false rise that collapses—this is normal. Keep feeding daily.
  7. Days 6–7: Build strength – Continue the same routine. If your starter doubles within 4–6 hours, it’s becoming strong—feed twice daily if needed.
  8. What to expect: More bubbles, a pleasant tang, and a domed top. If sluggish, feed once with a bit of rye flour for a boost.
  9. When it’s ready – A healthy starter will double reliably, smell clean and tangy, and appear stringy and web-like when lifted with a spoon. With freshly milled flour, this can happen in 5–10 days, though up to 14 is still normal.

Notes

  • Hydration Tip: Freshly milled flour absorbs more water than store-bought flour. Aim for a thick pancake-batter texture; add a splash of water if it feels too stiff or dry.
  • Sifting vs. Hot Soak: Sifting (#50–60) removes coarse bran for easier rise tracking.
  • Prefer 100% grain? Try the Hot Soak Method — pour boiling water over the sifted-off bran, rest 15–30 minutes, cool completely, then mix it back into your starter or dough.
  • Kahm Yeast vs. Mold: A thin, smooth white film is kahm yeast (harmless—just skim and keep feeding). Fuzzy or colored growth (pink, orange, green, or black) means mold—discard and restart.

Maintenance Routines

 
Room-Temperature “On The Countertop” Routine (Daily Bakers): Keep your starter on the counter; feed 1:2:2 by weight once daily (or twice if it rises and falls fast). Use what you need for baking; the rest becomes discard.
“Refrigerator” Friendly “THICK STARTER” Routine (Choose Same Day or Next Day Version):
  • Thick Maintenance Jar: Feed 30 g starter + 150 g flour + 120 g water (1:5:4). Stir smooth, rest 1–2 hours at room temperature, then refrigerate loosely (never seal tightly). This thick starter can rest up to 30 days between feedings.
  • Planning Ahead: If you bake several times a week, make enough thick starter at once to cover your upcoming recipes. For example, if you have four bakes that each require 150 g of starter, build about 600 g of thick starter in one batch. Keep it refrigerated and pull from it as needed—using it directly for overnight ferments or early-morning same-day builds.
Same-Day Baking from Fridge: Take what you need from your thick fridge starter and feed it 1:1:1 (example: 40 g starter + 40 g flour + 40 g water) to build the total amount required for your recipe. Let it double at room temperature (about 4–6 hours), then bake with it at its peak.
Next-Day Baking (Overnight Ferment): Use the exact amount of thick fridge starter your recipe calls for—no feed needed. Add it directly to your dough. → In warm kitchens (above 73 °F), refrigerate your dough overnight to prevent over-fermentation. → In cooler kitchens, leave it covered on the counter for a slow, steady rise.

Did you liked this Fresh Milled Flour guide?

If you learned something valuable, I’d be so grateful if you came back to leave a 5 “⭐️” rating. Use the buttons below to share, comment, or connect—I truly enjoy seeing and celebrating your beautiful bakes.

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.

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4 Comments

    1. Thank you so much, Megan! I’m thrilled you enjoyed the post and found the detailed instructions helpful. Working with freshly milled flour can feel a little different at first, but once you see your starter come to life, it’s so rewarding. I hope your starter is bubbling beautifully!

      Warmly,
      Emily Rider | The Modern Day Cottage

      Reply

  2. 5 stars
    This is absolutely wonderful! You’ve included so much information in an easy to digest way. 😉 plus the troubleshooting and FAQ guide is such a huge help. Thanks for sharing!

    Reply

    1. Thank you so much, Emily! I’m so glad you found it helpful. A sourdough starter can be tricky at first, but once you understand its rhythm, it becomes such a joy to care for. I’m delighted the FAQ & troubleshooting section came in handy — that’s exactly why I included them.

      Warmly,
      Emily Rider | The Modern Day Cottage

      Reply