Simple Sourdough Bread with Freshly Milled Flour and Bread Flour
Simple sourdough with freshly milled flour and bread flour gives you a flavorful, nutrient-rich loaf with minimal hands-on time and a beautifully rustic result. It is one of my personal favorite recipes!
If you’ve been wanting to bake sourdough at home without overcomplicating the process, this is the recipe to start with. It’s approachable, flexible, and uses a blend of freshly milled soft white wheat and bread flour for the perfect balance of nutrition and structure.
Why You’ll Love This Simple Sourdough with Freshly Milled Flour and Bread Flour
This simple sourdough with freshly milled flour and bread flour is ideal for beginners and busy homemakers alike. You only need about 20 minutes of hands-on time, and the rest happens naturally as the dough ferments and develops flavor.
Here’s why it works so well:
- Freshly milled flour adds nutrients and depth of flavor
- Bread flour provides structure and a reliable rise
- Long fermentation improves digestibility
- Minimal effort for a bakery-quality loaf
Health Benefits of Simple Sourdough with Freshly Milled Flour and Bread Flour
One of the best parts of making simple sourdough with freshly milled flour and bread flour is the nutritional boost.
- Easier to digest: The fermentation process breaks down gluten and phytic acid
- Better nutrient absorption: Your body can access more minerals like iron and zinc
- Gut-friendly: Natural probiotics support digestion
- Whole grain benefits: Freshly milled flour retains the bran and germ, unlike store-bought flour
Ingredients for Simple Sourdough with Freshly Milled Flour and Bread Flour
- 300 grams freshly milled soft white wheat
- 200 grams bread flour
- 315–340 grams water
- 100 grams active sourdough starter
- 10 grams sea salt
Equipment Needed
- Grain mill
- Mixing bowl
- Banneton basket
- Dutch oven or cast iron pot with lid
- Parchment paper
- Wire rack
How to Make Simple Sourdough with Freshly Milled Flour and Bread Flour
1. Feed Your Starter
Feed your sourdough starter the day or evening before baking so it’s active and bubbly.
2. Mix the Dough
In a mixing bowl:
- Combine 100 grams active starter with 315–340 grams water
- Add 10 grams sea salt
- Add 200 grams bread flour and 300 grams freshly milled soft white wheat
Mix until no dry flour remains and a shaggy dough forms.
3. Rest (Autolyse)
Cover the dough and let it rest on the counter for 30 minutes.
4. First Stretch and Fold
Wet your hands to prevent sticking.
Lift one section of dough, stretch it upward gently, and fold it over the top.
Repeat 6–8 times.
Cover and rest another 30 minutes.
5. Second Stretch and Fold
Repeat the stretch and fold process again 6–8 times.
Cover and let the dough rest on the counter for 5 hours.
Shaping Simple Sourdough with Freshly Milled Flour and Bread Flour
Lightly flour the dough and gently turn it out onto your counter.
- Fold right to left
- Fold left to right
- Fold bottom to top (like folding a diaper—yes, really!)
Flip the dough so the smooth side is up.
Shape by pulling the dough toward you and rotating it. Repeat 3–4 times until a tight ball forms.
Final Proof
- Sprinkle your banneton with flour
- Place the dough seam-side up
- Cover with plastic wrap or a non-stick covering
Refrigerate for 12–36 hours.
Baking Simple Sourdough with Freshly Milled Flour and Bread Flour
- Preheat oven to 450°F with your Dutch oven inside
- Remove dough from fridge and flip onto parchment paper
- Dust lightly with flour and score the top
- Bake covered for 28 minutes
- Remove lid and bake 3–5 more minutes until golden
Cooling
Let the bread cool completely on a wire rack before slicing. Or not, we like to eat it warm.
Tips for Success
- Don’t rush fermentation—flavor develops over time
- Use slightly less water if your flour is very fresh
- Practice shaping—it gets easier each time
- Start with this simple sourdough with freshly milled flour and bread flour before trying more advanced techniques
Final Thoughts on This Simple Sourdough with Freshly Milled Flour and Bread Flour
This is truly a super simple sourdough recipe to try, especially if you’re just getting started with fresh milled grains. You get the best of both worlds—nutrition from whole grains and structure from bread flour—without an overwhelming process.
With just 20 minutes of hands-on time, you can create a nourishing, homemade loaf your family will love.
Once you make this simple sourdough with freshly milled flour and bread flour a few times, it’ll quickly become part of your weekly rhythm.
Simple Sourdough Bread with Fresh Milled Flour and Bread Flour
Ingredients
Equipment
Method
- Feed your starter the day or evening before you plan on making bread.
- In a mixing bowl, combine the 100 g. of active starter with 315 g. of water or up to 340 g of water.300 g. freshly milled soft white wheat, 200 g. bread flour, 315-340 g. water, 100 g. active sourdough starter, 10 g. sea salt
- Add in 10 g. of sea salt, 200 g. of bread flour, and 300 g. of freshly milled soft white wheat.
- Mix everything together until there is no dry flour left and a shaggy dough is formed.
- Cover the dough and let it rest on the counter for 30 minutes.
- After the 30 minutes is up, wet your hands to prevent sticking and lift one section of the dough, stretch it up and shake it without tearing it, and fold it over the top of the dough.
- Repeat the process of stretching it and folding it 6-8 times.
- Cover the dough and let it rest another 30 minutes.
- 'Repeat 6-8 stretch and folds again.
- Cover the dough and let it sit on the counter for 5 hours.
- Sprinkle flour on the dough, then gently dump the dough onto the counter. Fold the dough from the right to the left, then the left to the right, and then from the bottom, just like you would a diaper. I know…lol.
- Flip the whole dough ball over so the smooth side is up and the seem is underneath.
- Begin rounding it into a ball by pulling it towards you and then turning it. Do this about 3-4 times.
- Sprinkle the banneton with flour, flip the dough into the banneton with the seam up, cover it with a saran or a covering that wont let the dough stick to it.
- Refrigerate anywhere from 12-36 hours.
- Preheat your oven to 450° with the cast-iron or Dutch oven inside while it's preheating.
- Take the dough from the fridge, and flip it onto onto high-temp parchment paper so the smooth side is facing up.
- Dust the top with a bit of flour.
- Score the dough.
- Bake covered for 28 minutes and then uncovered for 3-5 minutes.
- Let it cool on a wire rack, slice, and enjoy!
Anna Barbour
Hey there, my name is Anna, and I am so excited to share Keep It Simple Anna Sue with you. I am a wife, mother of two young men, and currently in a pre-empty nester season of life. God knew I needed blogging way before I did. Being a pre-empty nester has left me with…extra time. I decided to use that time for creativity and for helping others to see that if I can do it, they can do it too. Learn more about me.
