So the recipe search continued… a few mediocre loaves were baked… and I got some amazing inspiration from School of Lunch and Ballerina Farm on Instagram. (BTW, if you are looking into purchasing your own grain mill, I highly recommend the Mockmill! It’s the best quality.) Most people don’t bake with 100% whole grain flour since they don’t own a grain mill, and since it is denser and nuttier. The problem though, when I tried to find a recipe using freshly ground flour, was that the recipe I was searching for didn’t exist! There were recipes using some whole grain flour, but all of them used mostly white. Also, manufacturers sift the flour to make it lighter, which removes all the nutrition. Most of these denature after a few days of sitting on a shelf. Freshly milled flour has insane amounts of B vitamins and vitamin E, and more. There is no comparison nutritionally with flour from the store (which is possibly why so many people are sensitive to gluten). This was super important to me after researching the benefits of home ground flour and all the additional vitamins/minerals it contains. When I started my sourdough journey last year, I scoured the internet to find a bread recipe using 100 percent whole grain, freshly milled wheat. Searching for the perfect whole grain sourdough bread recipe Looking for the perfect sourdough bread recipe using freshly milled, 100 percent whole grain flour? This is a tried-and-tested failproof bread recipe that you will find yourself returning to over and over again.
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