How to Bake Sourdough with Freshly Milled Flour at Home

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When baking sourdough with freshly milled flour, you’re embracing an entirely different rhythm. It ferments faster, feels more alive, and responds differently than store-bought flour. Bulk fermentation is quicker, and your loaf of bread will develop a depth of flavor like no other.

A woman in a rust-colored dress with white embroidered details holds a round loaf of sourdough bread with a leaf-scored design. In front of her, a wooden cutting board rests on a lace tablecloth, topped with sprigs of rosemary and dried wheat stalks, evoking a cozy, rustic kitchen setting.

My own journey started over 25 years ago, when a kind neighbor handed me a little jar of starter in 1999. From that simple beginning, I found myself weaving together memories from my grandmother’s Oklahoma homestead with the quiet rhythm of my own cottage kitchen. And today, I’m so excited to share what I’ve learned with you over the years.

Whether it’s your first time or your second time trying sourdough with fresh flour, it requires some adjustment, but when you get the hydration level and fermentation timing just right, it’s magic.

I use a Dutch oven for oven spring, a kitchen scale for precision, and trust my eyes more than any float test to know when my active sourdough starter is ready.

Add a little rice flour to your banneton basket, use a sharp knife or razor blade for scoring, and cover your dough with a damp towel or plastic wrap—and you’ll be on your way to baking bread with a unique flavor that truly reflects your own cozy kitchen rhythm.

Why You’ll Love Baking Sourdough With Freshly Milled Flour

Unparalleled Flavor – Freshly milled flour gives sourdough a deep, nutty richness that store-bought flour just can’t match.
Enhanced Nutritional Value – Milling at home preserves the whole grain’s nutrients, making your loaf more wholesome with every bite.
Improved Digestibility – The natural fermentation process and fresh flour combo creates a gentler bread that many find easier on digestion.
Customizable Texture – With fresh flour, you have more control over hydration and fermentation, so each loaf turns out just the way you like it.
Longer Shelf Life – The natural acids in sourdough and the integrity of whole grain flour help your bread stay fresher for days.
Sustainable and Cost-Effective – Milling at home reduces waste and extra cost, supports a slower lifestyle, and can save money over time.

Overhead view of a wooden grain mill filled with wheat berries, surrounded by a glass bowl of freshly milled flour, a jar of wheat berries, a pink-striped towel, and a glowing candle, with a bouquet of chrysanthemums nearby.

What Is Freshly Milled Flour?

Freshly milled flour is made by grinding whole grains, like wheat berries, at home, just before baking. Unlike store-bought flour(white flour or wheat flour from the store), it’s unrefined and packed with nutrients, natural oils, and enzymes that are lost during commercial processing.

This freshly milled flour is alive, and it creates sourdough that’s full of flavor, texture, and character. To learn more about milling your own flour, I have this post sharing all the hands-on experience that has shaped my 25-plus years journey milling flour in my kitchen: Beginner’s Guide to Freshly Milled Flour at Home.

And if you’re wanting to learn all about the science beyond freshly milled flour, I highly recommend Sue Becker’s YouTube Channel and her website, Bread Beckers. Sue Becker has a degree in Food Science from the University of GA and is a certified Nutrition Counselor. She is the co-founder of The Bread Beckers, Inc., located in Woodstock, GA.

Disclaimer: This post shares and reflects my personal experience baking with freshly milled flour at home for over 26 years. It is intended for informational and inspirational purposes only. Please use your best judgment and consult a qualified professional for any dietary or health-related advice.

How To Use Sourdough with Freshly Milled Flour

If you’re used to baking with conventional flour, freshly milled flour might surprise you. It’s full of living components that interact differently with your own starter and dough structure.

The first tip? Sift your flour. I use a #60 sieve to remove large bran pieces that cut into the gluten like tiny shards. It’s not waste—save that bran! I dust my banneton baskets with it, coat the top of the dough before baking (using a spray bottle with water to help it stick), or store it in a vacuum-sealed jar in the freezer to add later to muffins, discard pancakes, or even a hearty sandwich loaf.

If you choose not to sift, soak your flour first. I measure the grams of water the recipe calls for, bring it to a tea kettle low boil, and pour it directly into the mixing bowl with the flour only. This softens the bran, reducing its impact on gluten structure. Let it cool to about 80°F (a cool spot in your kitchen, works great). This process also helps with hydration consistency.

Now, about that salt—you can add it in right away. It does not kill fermentation. It simply slows it, which is actually helpful when working with fast-fermenting whole grains. So don’t feel pressure to add salt later—I tried that, and I just ended up forgetting it. Salt supports gluten bonding and gives better results overall. SO I just add the salt right way:)! And my sourdough bread for over 25 years has been great using this method.

Low-Maintenance Sourdough Starter Routine

Keep It Simple: Store your starter in a glass jar in the refrigerator. Feed it only when it’s running low or before you plan to bake.

For a beginner-friendly starter recipe, check out my blog post for the Beginner Sourdough Starter Recipe.

A close-up of bubbly, active sourdough starter being stirred with a wooden spoon inside a glass jar. The starter has a stretchy, web-like texture with visible air pockets, indicating it’s well-fermented and ready for baking. The jar sits on a dark wooden surface, adding warmth to the homemade baking scene.

Avoiding the Float Test: Instead of relying solely on the float test, observe the starter’s rise and texture. A well-fed starter should double in size within four hours and exhibit a stretchy, web-like consistency when stirred.

Feeding Ratio: Use a 1:2:2 ratio (starter: water: flour). For example, take 24g of starter, add 48g of water, and 48g of flour to yield 120g of active starter.

Using Freshly Milled Flour: When feeding with freshly milled flour, sift it through a #40 sieve to remove larger bran particles. This helps with gluten development and fermentation.

Preparation Before Baking:

Option A (Slower Fermentation): Use the starter directly from the fridge. Note that fermentation will be slower since the starter isn’t at peak activity.
Option B (Faster Fermentation):
Feed your starter using the 1:2:2 ratio (starter: water: flour), and let it sit at room temperature until it doubles in size—usually within four hours when using freshly milled flour. Only feed the amount you need for your recipe to avoid extra waste—unless you’re intentionally building up discard for tangier bakes like pancakes or crackers.

Note: Once your starter reaches peak height and begins to fall, it’s considered discard. Discard is more acidic and less active, which adds flavor but won’t give you the same rise in breads. If you plan to use your starter for baking, aim to use it at peak activity, not after it’s fallen.

Monitoring Activity: Freshly milled flour ferments faster. Set a timer to check the starter every 45 minutes to observe its rise. Look for a stretchy, web-like consistency when stirred—this indicates a strong, active starter.

Slices of homemade sourdough bread made with freshly milled flour, topped with pats of butter, rest on a white plate with a crochet tablecloth, with the loaf and cutting board blurred in the background.

Sourdough Recipes For Your Freshly Milled Flour

From a whole wheat sourdough recipe for sandwich bread, to rustic baguettes and even pasta dough made with Einkorn wheat—there’s something for every mood and season. You can find all of my cozy sourdough recipes HERE.

This is all part of the sourdough journey I started in my 20s. It’s taken me through 2 decades, 3 moves, 2 babies, busy seasons, and quiet ones. And I love sharing all I have learned and am still learning, and sharing with you here and on my YouTube Channel..

Bonus Tips

Use a piece of parchment paper to transfer the dough into a Dutch oven for clean loading and minimal sticking.
During the first rise, you can cover the bowl with a plastic bag, a damp tea towel, or a lid, whatever keeps it from drying out. I have even used clean new shower caps to cover my dough.
Shaping your dough? Try the quarter turn method for gentle strength.
Let your dough rest between steps—this bench rest helps gluten relax and improves shaping.
Check the internal temperature of your baked loaf with a thermometer for the best results—usually around 205°F.

How to Store Sourdough Bread: 4 Essential Tips

Wrap in a linen bag or tea towel – This breathable option keeps the crust crisp and the inside soft while preventing mold from excess moisture.
Store cut side down on a cutting board – Placing the sliced loaf cut-side down helps lock in moisture without needing to wrap the whole thing.
Freeze individual slices – Slice the loaf and store the pieces in an airtight bag in the freezer, making it easy to grab and toast what you need on demand.
Avoid refrigeration – The fridge dries out sourdough quickly; stick to room temp storage or freeze for longer-lasting freshness.

FAQ’s

Can I skip sifting the flour?

Yes, you can—many of my recipes don’t require it. But if you’re new to freshly milled flour, sifting helps improve rise and gluten strength, especially without a mixer. You can always reintroduce the sifted bran later after gluten has developed.

How long does freshly milled flour last?

Ideally, use it the same day you mill it for peak freshness. If storing, let it cool fully and keep in an airtight container—up to 1 week in the fridge, 3 months in the freezer. Just remember: warmer flour speeds up fermentation.

What flour is best for sandwich bread?

Freshly milled hard red or hard white wheat are great choices—they’re both high in protein and support strong gluten development. For a softer crumb, sift lightly or mix with some soft white wheat flour. I have a post explainging which grains to use for your specific baked goods; Tips for Converting Recipes to Freshly Milled Flour.

What’s the right hydration for sourdough?

It depends on the flour, but generally, higher hydration speeds fermentation while lower hydration gives more control. Fresh flour absorbs more water, so you may need to adjust ratios as you go.

Do I need a grain mill?

A grain mill gives you the freshest flour and the best results. Manual mills are budget-friendly but coarser; electric mills offer better consistency. A Vitamix with a grain attachment can also work in a pinch.