Same-Day Sourdough with Fresh-Milled Flour – 100% Whole Grain
Learn how to make sourdough with fresh-milled flour in one day. This quick method brings out a balanced, delicious flavor that highlights the whole grains without the intense sourness of cold-proofed sourdough.
Made with 100% whole grain fresh-milled flour, this bread is packed with nutrition and flavor. It’s the perfect recipe to elevate your sourdough skills.
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Table of Contents
This year, I’ve made the leap from baking my own bread each week to milling my own grains for homemade sourdough.
Had you asked me years ago if I’d be home milling my own grains like Ma from Little House on the Prairie, I would have told you…”Yeah, I’m always dabbling in new things,” haha!
I don’t surprise myself much anymore. And when it comes to scratch cooking and baking bread, I’m always game for anything that ramps up the nutrition for my family without extra effort.
Of all of the kitchen experiments I’ve tried over the years, this might be my favorite! Milling your own flour takes just an extra minute or two, but the benefits are exponential.
This recipe is my regular no-knead sourdough bread made with unsifted fresh-milled flour. So it has complete, 100% whole grain nutrition. I also adjusted the recipe to make it in one day to encourage better whole-grain flavor (more about that below).
In full disclosure, there is a slight learning curve when baking with fresh-milled flour. But I’ve dialed in this recipe for the best success.
If this is your first time baking bread with fresh-milled grains, be sure to read the full post. I discuss several challenges and tips for making this same-day sourdough with home-milled grains.
What is Same-Day Sourdough Bread?
Most rustic sourdough recipes take two days. After shaping, the dough is cold-proofed in the fridge for 12-15 hours.
Cold-proofing slows fermentation, enhances flavor, and improves oven spring. And when making sourdough with white flour, it’s a great way to develop that coveted sourdough tanginess.
However, whole grains yield a much tangier flavor. As such, I developed this recipe to skip the overnight cold-proofing and make it a same-day sourdough recipe.
The result is a milder flavor, which many find more palatable when using fresh-milled flour.
If you prefer more sourness, you can still cold-proof the dough. However, this one-day method is a great starting point for those new to baking with fresh-milled flour.
Video – Fresh-Milled Flour Sourdough
In this YouTube tutorial, I made my regular no-knead sourdough with 100% fresh-milled flour. Unlike this recipe, I cold-proofed it.
Watch to see the difference between fresh-milled same-day sourdough and overnight cold-proofed sourdough.
Also, don’t forget to subscribe to my YouTube channel. New videos come out weekly.
What is Fresh-Milled Flour?
Fresh-milled flour, or home-milled flour, is made by grinding wheat berries right before use.
So, for instance, when I make sourdough with freshly milled flour, I grind the berries just a few minutes before I make the dough.
Unlike store-bought flour, which can sit on store shelves or in the pantry for months at a time, fresh-milled flour is milled as needed.
Wheat berries are stored in their whole, natural form, preserving their nutrients and freshness until they are ground into flour for baking.
This process ensures better flavor, nutrition, and quality in your baked goods.
Fresh-Milled vs. Store-Bought Flour
Nutrition
Fresh-milled flour contains all three parts of the wheat berry: the endosperm, germ, and bran. Thus, it provides true whole-grain nutrition.
On the other hand, store-bought flour is sifted, so it contains either none or very little germ and bran, which are the most nutrient-dense parts of the wheat berry.
Shelf Life
Store-bought flour is sifted to extend its shelf life. By removing the bran and germ, it can sit in the pantry for a long time before it goes bad.
Fresh-milled flour quickly loses its nutritional value and has a very short shelf life. As such, it is always recommended to mill your wheat berries just before using them.
If you have extra fresh-milled flour, you can freeze it to extend its shelf life.
Taste
Fresh-milled and store-bought flour taste different. Most people are used to the mild flavor of white bread, but fresh-milled flour has a more potent flavor.
How To Mill Your Own Flour
You will need a home grain mill to mill your own flour. Various grain mill options are available on the market, ranging in function and price.
I use the Mockmill 200 Professional, and I love it! You can check out my unboxing video below for more info.
For most grain mills, it’s as easy as turning on the mill and pouring in the grains. I’m working on a more comprehensive grain mill post, so stay tuned!
Challenges When Using Fresh-Milled Flour
Hydration
Because unsifted fresh-milled flour contains all parts of the wheat berry, it needs more hydration. If you are experienced with making sourdough bread with white flour, you will need to use more water than you are accustomed to.
Gluten Structure
100% whole grain flour tends to yield a more dense loaf of bread. Don’t worry, it won’t be a brick. But because it contains the bran and germ, the texture of your fresh-milled sourdough may be different than what you are used to.
Bulk Fermentation
I’ve noticed that the bulk fermentation is a little different when making sourdough with fresh-milled flour. It doesn’t rise quite as much, and it isn’t as light and bubbly.
However, this is just my experience. It likely depends on various factors, including the type of wheat berry, hydration, temperature, and starter strength.
But this is just something to keep in mind as you explore the world of fresh-milled sourdough bread.
Sourness
I’ve mentioned this a few times, but this is important: fresh-milled sourdough bread’s flavor differs from white flour. It is earthier and more sour.
If you find that it is too sour for your liking, you can always make this recipe with part all-purpose and part fresh-milled flour.
Tools You Will Need
- Grain Mill: You will need a home grain mill to make fresh flour. I recommend checking out grain mills on Amazon, Breadtopia, and Pleasant Hill Grain.
- Mixing Bowl: This is a one-bowl recipe, so grab a large mixing bowl.
- Danish Dough Whisk: A dough whisk isn’t a deal breaker, but it makes mixing the flour and water easier and less messy.
- Kitchen Scale: Weighing the ingredients is more precise and repeatable, so I recommend using a waterproof kitchen scale.
- Measuring Cups and Spoons: If you don’t have a kitchen scale, I’ve included the cup measurements in the printable recipe card.
- Proofing Box: A proofing box isn’t necessary, but it has been a game-changer for me.
- Proofing Basket: I prefer a batard basket. But a banneton basket or a floured towel-lined bowl will also work.
- Lame: A bread lame makes scoring the dough a cinch.
- Dutch Oven: For the best results, bake your sourdough in a Dutch oven. I prefer a Staub 5.5-quart Dutch oven or my Lodge combo cooker.
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Brod & Taylor Proofing Box & Slow Cooker
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Lodge Combo Cooker & Dutch Oven
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Whole Grain Sourdough Ingredients
- Wheat berries: I use hard white wheat for this fresh-milled sourdough bread. Because we are a family of three, I get it in mid-size bags from Palouse Brand. This recipe can use any type or combination of hard wheat berries.
- Sourdough starter: Use an active and bubbly starter. If you don’t have one yet, you can learn how to make your own in my free sourdough starter eBook.
- Water: Fresh-milled grains are “thirsty,” so you may need to add a little more water.
- Salt: I use coarse kosher salt for almost everything, but you can use any salt you have.
Step-by-Step Instructions for Sourdough with Fresh-Milled Flour
Prepare the Dough
Just before prepping the dough, mill your flour. The fresher, the better.
Combine fresh-milled flour and water. Mix until combined. Cover with a damp towel and allow to sit for 45 minutes.
Add sourdough starter and salt. Mix with your hands for five minutes.
At this point, you can add more water if your dough still feels too dry. Add one tablespoon at a time until the dough is sticky. It should slightly stick to your hands, but it shouldn’t be soupy.
Cover with a damp towel and let rest for 30 minutes.
Stretch and Fold
Begin the stretch and fold process. Stretch and fold the dough 5-8 times (until you notice resistance from the dough). Do this for three cycles in 15-minute intervals. Cover with a damp towel between cycles.
Increase the stretch and fold cycles to every 30 minutes. Complete three cycles of stretch and folds. Cover with a damp towel between cycles.
Bulk Fermentation & Second Rise
After all stretch and fold cycles are complete, cover with a damp towel and allow to rest on the counter for 5-6 hours, or it has risen about 20%-30%, and bubbles are forming around the edges.
I’ve found that any space below 73 degrees slows down the process. So find a warm spot, or use a proofing box.
Turn the dough out onto a clean counter or work surface.
Shape the dough into a ball by turning and spinning it toward yourself. The friction on the dry counter will create tension and aid in shaping.
Allow to rest for 15-20 minutes.
Place the dough into a banneton basket or tea towel-lined bowl FACE DOWN.
Gently pinch the left and right sides together. Then, pinch the top and bottom together. This creates tension and a nice seam.
Cover with plastic and allow to rise for another 1-2 hours.
Bake the Bread
Preheat the oven to 500° F with a cast iron Dutch oven inside.
Once the oven is preheated and the Dutch oven is scorching hot, turn the dough out onto a piece of parchment paper.
Rub the top of the dough with flour and score using a razor blade or lame.
Place the dough on the parchment paper in the hot Dutch oven.
With the Dutch oven lid on, bake at 500° F for 25 minutes.
Take the lid off, drop the temperature to 475° F, and bake for approximately 10-12 minutes or until golden. Ovens vary, and mine only takes about 10 minutes at this point, so keep an eye on it.
Bread is generally considered “done” at an internal temperature of 190-200° F.
Remove from Dutch oven and let cool to room temp on a wire rack before slicing.
Tips for Success
Don’t Sweat the Scoring
Most “traditional” no-knead sourdough bread cold proofs for 12-15 hours. As such, that cold dough is easier to score.
Since this fresh-milled flour sourdough bread isn’t cold-proofed, your scoring may not be as clean. That’s pretty normal for same-day sourdough bread.
Experiment with Grains
You can make fresh-milled whole-grain sourdough with any hard wheat berries. I recommend hard wheat, like hard red or hard white wheat, because it has a strong gluten network.
Soft wheat berries are better suited for chocolate chip cookies, lemon bars, carrot cake, or strawberry cake.
Adjust the Flavor
What’s really interesting about sourdough is that you can control the sourness of your bread! It’s so cool!
I crafted this recipe as a same-day sourdough bread because adding more whole grains (like fresh-milled flour) and cold proofing can make bread more sour.
For many modern taste buds, the whole grain flavor combined with cold proofing is too sour. However, if you prefer more tanginess, you can store your sourdough dough in the fridge for up to three days.
The longer you keep it in the fridge, the more sour it will taste.
Jot Down Your Ingredients
Baking with fresh-milled flour is a little different than baking with store-bought flour. So, as you experiment with wheat combinations, hydration levels, and cold-proofing times, jot them down.
That way, when you create your dream bread, you’ll know exactly what you did.
FAQs and Troubleshooting
Fresh-milled flour yields a denser, heavier bread. If you prefer a lighter loaf, you can sift the flour before using it. However, keep in mind that this will reduce the nutritional intake.
You can also experiment with using more water or half fresh-milled and half all-purpose flour.
Also, underproofed bread can be dense. If your bread is dense and gummy, try proofing it longer next time.
The more whole grains in sourdough, the more sour it will taste. This recipe skips the cold proof to reduce the sourness. However, if it’s still too tart, you can use part all-purpose flour and part fresh-milled flour.
If the dough is sticky when combining the flour and water, just let it rest (aka autolyse) for 45 minutes. Fresh-milled flour takes longer to absorb water.
Before the stretch and folds, you want the dough to be slightly sticky enough to stick to your hands. So don’t panic if it is a little messy. This is normal for a high-hydration dough.
However, if your dough is so sticky during the stretch and folds that it’s impossible to work with, add extra flour.
Definitely! This is a great way to add whole-grain nutrition while retaining most of the texture and flavor of white bread.
Yes! Adding whole grains to your starter is a great way to boost a sluggish starter and create a healthy, active starter.
If you switch the type of flour you feed your starter, introduce the new flour gradually so your starter’s microbiome can adjust.
The Next Steps on Your Sourdough Journey
Swap out the all-purpose flour for fresh-milled in these bread recipes. You can use a 1:1 swap, but you may need to all a little more water.
Let’s Connect!
If you made this fresh-milled sourdough bread and loved it, leave a comment or review below!
Also, don’t forget to pin this post and follow Moon + Magnolia on Pinterest. You can save all my recipes on your boards and keep up with the latest happenings!
Share your sourdough on Instagram and tag @moon_and_magnolia!
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Same-Day Sourdough with Fresh-Milled Flour
This sourdough with fresh-milled flour is made in one day. This quick method brings out a balanced, delicious flavor that highlights the whole grains without the intense sourness of cold-proofed sourdough. Made with 100% whole grains!
Ingredients
- 475 g (3 1/2 cups) fresh-milled hard white wheat
- 390 g (1 2/3 cups) water (plus more if needed)
- 100 g (1/2 cup) sourdough starter, active and bubbly
- 10 g (1 tsp) salt
Instructions
PREPARE THE DOUGH
- Just before prepping the dough, mill your flour. The fresher, the better.
- Combine fresh-milled flour and water. Mix until combined. Cover with a damp towel and allow to sit for 45 minutes.
- Add sourdough starter and salt. Mix with your hands for five minutes. At this point, you can add more water if your dough still feels too dry. Add one tablespoon at a time until the dough is sticky. It should slightly stick to your hands, but it shouldn't be soupy.
- Cover with a damp towel and let rest for 30 minutes.
STRETCH AND FOLD
- Begin the stretch and fold process. Stretch and fold the dough 5-8 times (until you notice resistance from the dough). Do this for three cycles in 15-minute intervals. Cover with damp towel between cycles.
- Increase the stretch and fold cycles to every 30 minutes. Complete three cycles of stretch and folds. Cover with damp towel between cycles.
BULK FERMENT & SECOND RISE
- After all stretch and fold cycles are complete, cover with a damp towel and allow to rest on the counter for 5-6 hours, or it has risen about 20%-30%, and bubbles are forming around the edges. I’ve found that any space below 73 degrees slows down the process. So, find a warm spot, or use a proofing box.
- Turn the dough out onto a clean counter or work surface.
- Shape the dough into a ball by turning and spinning it toward yourself. The friction on the dry counter will create tension and aid in shaping.
- Allow to rest for 15-20 minutes.
- Place the dough into a banneton basket or tea towel-lined bowl FACE DOWN.
- Gently pinch the left and right sides together. Then, pinch the top and bottom together. This creates tension and a nice seam.
- Cover with plastic and allow to rise for another 1-2 hours.
BAKE THE BREAD
- Preheat the oven to 500° F with a cast iron Dutch oven inside.
- Once the oven is preheated and the Dutch oven is scorching hot, turn the dough out onto a piece of parchment paper.
- Rub the top of the dough with flour and score using a razor blade or lame.
- Place the dough on the parchment paper in the hot Dutch oven.
- With the Dutch oven lid on, bake at 500° F for 25 minutes.
- Take the lid off, drop the temperature to 475° F, and bake for approximately 10-12 minutes or until golden. Ovens vary, and mine only takes about 10 minutes at this point, so keep an eye on it. Bread is generally considered “done” at an internal temperature of 190-200° F.
- Remove from Dutch oven and let cool to room temp on a wire rack.
Notes
- The time it takes to prepare this recipe depends on the temperature at which you bulk ferment, the strength of your starter, and other factors. If you need to speed up the fermentation and second rise, I recommend using a proofing box.
- Same-dough sourdough doesn't score as easily because the dough isn't cold. Do the best you can.
- Because the dough isn't cold-proofed, you will likely not have as much oven spring as a cold-proofed dough.
- Baking with fresh-milled flour is a little different than baking with store-bought flour. So, as you experiment with wheat combinations, hydration levels, and cold-proofing times, jot them down.
- Feed your starter the night before so it is ready to go first thing in the morning. Otherwise, this recipe may take too long for one day.
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving: Calories: 174Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 390mgCarbohydrates: 36gFiber: 6gSugar: 0gProtein: 8g
Nutrition is auto-calculated and may not reflect your final product.
I’m trying this today, question you said 20-30 percent rise but if my house/ dough is 70 or lower would you suggest a higher rise for the change in temp? Thanks
Hey there!
Generally, the temperature only changes the speed of the bulk fermentation, not how much it needs to rise/ferment. So if your house is under 70, it will take a little longer to reach that 20-30% rise than it would if your house was 80, for example.
Does that answer your question? Let me know if you need further clarification. I’m always happy to help!
-Rebecca
I am looking for the recipe you used in the video with the 12 hour cold ferment. Can you please help me find it?
Hey there! So the video is similar to the same-day sourdough recipe but instead of doing a second rise, you just pop it in the fridge for the cold ferment. When I filmed the video, I made the bread using a half batch of this recipe: https://moonandmagnolia.com/no-knead-sourdough-bread/. But I made a few adjustments for the hydration and tested it a few times before publishing the same-day sourdough recipe. Check out the link above for cold proofing instructions. 🙂
I’m actually bulk fermenting my fresh-milled sourdough at this very moment, and I’m going to cold proof it overnight!
Let me know if you have any questions. I’m always happy to help!
-Rebecca