100% Fresh Milled Hard White Wheat Sourdough Bread Made Easy 🥖

Join me as I bake the softest 100% whole grain sourdough sandwich bread using freshly milled hard white wheat and my Alaskan starter — no stand mixer needed! Perfectly soft, tall, and flavorful loaves every time. Recipe is adapted from Emilie Raffa’s recipe with my fresh milled twist.

Yields: 2 loaves | Bake: 375°F / 190°C, 35–45 min

Ingredients:
• 960 g freshly milled hard white wheat
• 300 g active sourdough starter (100% hydration)
• 540 g warm milk
• 160–180 g warm water
• 80 g honey
• 60 g oil (olive/avocado)
• 18 g salt
• 28 g melted butter

⸻

Instructions (Quick Version):
1️⃣ Mix & Autolyse: Combine flour, milk, water, starter, honey, oil. Mix with spatula, then hands until no dry bits. Gather into rough ball. Rest 30–60 min.
2️⃣ Add Salt & Butter: Knead in salt, then melted butter. Dough should be soft & elastic.
3️⃣ Bulk Fermentation: 4-5 hours at 75–78°F, stretch & fold 3–4 times.
4️⃣ Shape & Pan: Divide, shape, place in greased loaf pans. Proof 1–2 hrs until puffy(or refrigerate overnight).
5️⃣ Bake: 375°F / 190°C for 45-55 min until golden, internal temp 200–205°F. Brush with butter.
6️⃣ Cool: Let cool 1-2 hrs before slicing.

Tips:
• Dough may need 10–20 g extra water if stiff.
• Optional: 30 g milk powder for extra softness.
• Store cooled slices in airtight bag or freeze.


⏱ Timestamps:
00:00 – Hook: Softest 100% whole wheat sourdough with my Alaskan starter 😲
00:05 – Easy recipe, no stand mixer needed 🥖✨
00:20: grinding hard white wheat
00:39: adding milk, water, yeast, honey, oil, milk powder
01:13– Mixing ingredients: spatula first, then hands for sticky dough 🤲
02:05- rough ball formation & why it matters
02:30 – Autolyse / hydration rest
02:36– Adding salt & butter: for extra softness & flavor
04:15 – Pull & fold / stretch & fold: builds strength, traps air, improves crumb 💪
04:27 – Benefits of sourdough: easier to digest, better nutrient absorption, longer freshness 🌾
05:56 – Bulk fermentation tips: no overnight rise for whole wheat dough ⏲️
06:08– Shaping & pan placement: how to get tall loaves
09:45– Baking: 375°F (190°C) for 45-55 min; brush tops with butter for soft crust
11:53– Crumb reveal & taste: soft whole grain with slight sourdough tang 😍

Related Links & Resources:
Viral Tangzhong Method | SOFTEST Whole Wheat & Ezekiel Bread Ever!
🔗    • Viral Tangzhong Method | SOFTEST Whole Whe...  

Fresh Milled Flour | Mill Info & Recipes Playlist
🔗    • Fresh milled flour| mill info & recipes  

🎁 Download your FREE Eat to Heal Starter Guide:
👉 subscribepage.io/vjC1AQ
Discover 3 simple food fixes to beat bloat, boost energy, and start feeling better — naturally.

🎁 Get $20 off a NutriMill with my code:
🔗 nutrimill.com/FitFabwithFood20
🏷️ Use code: FITFABWITHFOOD20 at checkout!

#Sourdough #WholeWheatBread #FreshMilledFlour #HomeBaking #CulinaryMedicine #fitfabwithfood #gutfriendlyfoods