How to Grind Flour for Sourdough
Mill hard wheat (and rye or whole grains) to a fine flour just before baking; fresh whole-grain flour feeds a sourdough starter vigorously and adds flavour. Expect to increase hydration, as whole-grain flour absorbs more water than white.
Sourdough and fresh-milled flour are a natural pair: freshly ground whole grain is packed with the nutrients and wild yeasts a starter thrives on, and it brings flavour white flour cannot.
What to mill
For sourdough, mill hard wheat for structure, often with some rye or whole grains for a livelier starter and more flavour. Grind to a fine flour for bread; a little bran is fine and adds character. See what grains you can mill.
Feeding the starter
A spoonful of fresh whole-grain flour can revive or energise a sluggish starter, it is among the best foods for wild yeast. Mill small amounts fresh; see how to store fresh-milled flour for the rest.
Choosing a mill? See the best grain mill for bread flour and the best electric grain mills.
Frequently asked questions
Is fresh-milled flour good for sourdough?
Yes. Fresh whole-grain flour is rich in the nutrients and wild yeasts that make a sourdough starter lively, and it adds depth of flavour to the bread.
Do I need to adjust my recipe for fresh-milled flour?
Usually, yes. Whole-grain flour absorbs more water, so increase hydration, and expect a denser crumb than white flour unless you sift or blend.