Skip to content

About
Sourdough
DIY/Homemade
- Hunting
- Gardening
Pantry
- Food Preservation
  - Preparedness
- Kitchen essentials
Recipe
Wellness
Shop
Privacy Policy

fresh milled recipe

The Best Sourdough French Bread Made With Fresh Milled Flour

The Best Sourdough French Bread Made With Fresh Milled Flour

peanut butter chocolate chip cookies made with fresh milled flour

how to make peanut butter chocolate chip cookies

These three habits are: -Make a sponge: a sponge

These three habits are:

-Make a sponge: a sponge is created when you add all of your water, your sourdough starter and part of your flour for your recipe. Give it a mix and allow it to rest for 20 to 30 minutes. Fresh milled flour will hydrate at a different timeframe than your store-bought flour. so if you are finding that your bread is dry, it could be because you have too much flour added to your recipe.

-Speaking of having too much flour, I would use a mixer. Now hear me out with us. I do love to hand knead dough however I have noticed a drastic improvement in my bread structure and my loaves aren’t dry when I use a mixer.

The reason is a mixer is designed to knead wetter/sticky foughs so you can knead with a lower amount of flour while still developing gluten structure and maintaining hydration. When we knead by hand, our hands don’t like the sensation of stickiness, so we tend to add more and more and more flour creating a dry product.

And lastly, give yourself grace and patience. You are learning a new skill and even if you are an experienced bread baker working with fresh milled flour can be a learning curve so give yourself grace if your first loaves don’t turn out perfectly.

Keep in mind you are still working with a fermented product and sometimes they do just have a mind of their own. just don’t give up.

If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life.

My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough

Sourdough is my culture

Sourdough is the means to which I create bread at home

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

PS, what do you want to learn about next with sourdough? Tell me in the comments

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter #sourdoughlove

These three habits are: -Make a sponge: a sponge

These three habits are:

-Make a sponge: a sponge is created when you add all of your water, your sourdough starter and part of your flour for your recipe. Give it a mix and allow it to rest for 20 to 30 minutes. Fresh milled flour will hydrate at a different timeframe than your store-bought flour. so if you are finding that your bread is dry, it could be because you have too much flour added to your recipe.

-Speaking of having too much flour, I would use a mixer. Now hear me out with us. I do love to hand knead dough however I have noticed a drastic improvement in my bread structure and my loaves aren’t dry when I use a mixer.

The reason is a mixer is designed to knead wetter/sticky foughs so you can knead with a lower amount of flour while still developing gluten structure and maintaining hydration. When we knead by hand, our hands don’t like the sensation of stickiness, so we tend to add more and more and more flour creating a dry product.

And lastly, give yourself grace and patience. You are learning a new skill and even if you are an experienced bread baker working with fresh milled flour can be a learning curve so give yourself grace if your first loaves don’t turn out perfectly.

Keep in mind you are still working with a fermented product and sometimes they do just have a mind of their own. just don’t give up.

If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life.

My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough

Sourdough is my culture

Sourdough is the means to which I create bread at home

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

PS, what do you want to learn about next with sourdough? Tell me in the comments

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter #sourdoughlove

Where are my sourdough besties at? Tag yours and

Where are my sourdough besties at?

Tag yours and share what you want to make!

Sourdough is my culture 🙋🏻‍♀️

Sourdough is the means to which I create bread at home 🥖

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy. 🫙

Happy baking!
🍞 Boots

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#Theflouringhome #sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter bread breadmaking sourdoughscoring levain sourdoughlove sourdoughloaf greatgrandpasstarter johnstonsourdough masamadre wildyeast wildyeastbread sourdoughcommunity bakingfromscratch idaho idahoblogger

Where are my sourdough besties at? Tag yours and

Where are my sourdough besties at?

Tag yours and share what you want to make!

Sourdough is my culture 🙋🏻‍♀️

Sourdough is the means to which I create bread at home 🥖

And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy. 🫙

Happy baking!
🍞 Boots

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#Theflouringhome #sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter bread breadmaking sourdoughscoring levain sourdoughlove sourdoughloaf greatgrandpasstarter johnstonsourdough masamadre wildyeast wildyeastbread sourdoughcommunity bakingfromscratch idaho idahoblogger

I’m here to help and I’m here to be your canning b

I’m here to help and I’m here to be your canning bestie!

Learning to preserve your own food can be scary! You don’t want to make your family sick NOR do we want botulism.

But where do you even start?

There’s a number of things you can do:
1️⃣TAKE A CLASS! Check out your local county extension office. Not all will have classes but they can point you in the right direction. boxelderextension offers online classes
2️⃣ Only use scientific and research based recipes. They’re tested and verified for safety. So follow them to a T!
3️⃣ Become a Master Food Saftey Advisor (some states refer to this as a master food preserver)
4️⃣ Process Food with their appropriate method: high acid foods are boiling water canned and low acid foods are pressure canned. Don’t worry your recipe will tell you! If it doesn’t, it’s not a good recipe.
5️⃣ Use common sense! Practice good hygiene. Have a clean kitchen. Don’t use spoiled products.
6️⃣ Read your instructions for your recipe and your canning equipment. Most lids don’t need to be boiled but washed. BUT my favorite @forjarsusa lids do need to be warmed!

🔥 PRO TIP: @forjarsusa have the best sealing rates I’ve used this year! Code FLOUR10 helps you save on your purchases

7️⃣ Don’t guess! Ask! Ask me or call your county’s extension office! It’s better to take the time and ask than wing it.
8️⃣ NEVER can dairy! (Use a freeze dryer!)
9️⃣ Don’t stress! Just try one thing at a time. It may take you more time to process but don’t over commit what you do in a day.
🔟 Find a mentor who can walk you through and be hands on with you (that’ll be me!)
1️⃣1️⃣ Have fun! You’re going to make mistakes but this is a journey, enjoy the process.

There’s WAY more tips you can do but these are easy and practical ways to ensure safe canning.

Have a question? ASK!

Happy canning!

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

Theflouringhome #forjars #alwayspop #canning #canningandpreserving #canningseason preserving foodpreservation waterbathcanning pressurecanning preparednotscared preservingtheharvest canningyearround

I’m here to help and I’m here to be your canning b

I’m here to help and I’m here to be your canning bestie!

Learning to preserve your own food can be scary! You don’t want to make your family sick NOR do we want botulism.

But where do you even start?

There’s a number of things you can do:
1️⃣TAKE A CLASS! Check out your local county extension office. Not all will have classes but they can point you in the right direction. boxelderextension offers online classes
2️⃣ Only use scientific and research based recipes. They’re tested and verified for safety. So follow them to a T!
3️⃣ Become a Master Food Saftey Advisor (some states refer to this as a master food preserver)
4️⃣ Process Food with their appropriate method: high acid foods are boiling water canned and low acid foods are pressure canned. Don’t worry your recipe will tell you! If it doesn’t, it’s not a good recipe.
5️⃣ Use common sense! Practice good hygiene. Have a clean kitchen. Don’t use spoiled products.
6️⃣ Read your instructions for your recipe and your canning equipment. Most lids don’t need to be boiled but washed. BUT my favorite @forjarsusa lids do need to be warmed!

🔥 PRO TIP: @forjarsusa have the best sealing rates I’ve used this year! Code FLOUR10 helps you save on your purchases

7️⃣ Don’t guess! Ask! Ask me or call your county’s extension office! It’s better to take the time and ask than wing it.
8️⃣ NEVER can dairy! (Use a freeze dryer!)
9️⃣ Don’t stress! Just try one thing at a time. It may take you more time to process but don’t over commit what you do in a day.
🔟 Find a mentor who can walk you through and be hands on with you (that’ll be me!)
1️⃣1️⃣ Have fun! You’re going to make mistakes but this is a journey, enjoy the process.

There’s WAY more tips you can do but these are easy and practical ways to ensure safe canning.

Have a question? ASK!

Happy canning!

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

Theflouringhome #forjars #alwayspop #canning #canningandpreserving #canningseason preserving foodpreservation waterbathcanning pressurecanning preparednotscared preservingtheharvest canningyearround

Comment CANNING for your resources I need you to

Comment CANNING for your resources
I need you to know…

It’s not as easy as just halving the amount of sugar in a recipe.

Adding sugar into our home preserved food, like jams and jellies is actually incredibly important!

Sugar does two things:
1️⃣ it helps to bind water to help decrease chances of spoilage
2️⃣ sugar acts as a preserving agent to help preserve color and taste.

Think about it. We eat with our eyes. We crave that vibrant strawberry red jam.

➡️But when you eliminate sugar from your jam it turns a very pale and sad brown making our brains 🧠 think it’s gone bad.

If you’d rather have a low sugar jam, @pomonas.universal.pectin is my choice!

What makes pomonas pectin special? This pectin uses calcium chloride to bind the water molecules to aid in creating that signature “jam” texture and therefore doesn’t need the acid and sugar available.

With pomonas you use less sugar too! I opt for honey (which is why you always see me grabbing honey with my @azurestandard order).

To make berry jam:
4 cups mashed fruit
I/4 cup lemon juice (from a bottle NOT freshly squeezed)
1/2 cup to 1 cup honey (you decide the sweetness)
2tsp pectin
2tsp calcium water

Directions:
🫙 Prepare your water bath canner with 6 washed & rinsed pints (I always do extra just in case) or 12 half pints
🫙 Prepare your @forjarsusa lids by boiling your lids in water
🥄 In a non reactive pot (I used stainless steel) bring your berries, lemon juice, and calcium chloride to a low boil
🥄 Combine your honey and pectin together
🥄 When your jam is showing signs of thickening, add your honey and pectin and mix well.
🥄 Cook for 1-2 minutes and return to a boil

🫙 Remove your jars from the canner, ladle in jam to jars to 1/4” headspace, wipe rims, place lids to fingertip tight and back into the canner.
🫙 Process jars for 10 minutes PLUS the additional time for your altitude (see below)
🫙 Once processing time has occurred, turn off burner, leave jars in the canner for 5 minutes before removing.

🫙 Allow jars to cool and seal.
🫙 After 24 hours check lids for sealing and store
🫙 ENJOY!

Continued in comments 👇🏽👇🏽

Comment CANNING for your resources I need you to

Comment CANNING for your resources
I need you to know…

It’s not as easy as just halving the amount of sugar in a recipe.

Adding sugar into our home preserved food, like jams and jellies is actually incredibly important!

Sugar does two things:
1️⃣ it helps to bind water to help decrease chances of spoilage
2️⃣ sugar acts as a preserving agent to help preserve color and taste.

Think about it. We eat with our eyes. We crave that vibrant strawberry red jam.

➡️But when you eliminate sugar from your jam it turns a very pale and sad brown making our brains 🧠 think it’s gone bad.

If you’d rather have a low sugar jam, @pomonas.universal.pectin is my choice!

What makes pomonas pectin special? This pectin uses calcium chloride to bind the water molecules to aid in creating that signature “jam” texture and therefore doesn’t need the acid and sugar available.

With pomonas you use less sugar too! I opt for honey (which is why you always see me grabbing honey with my @azurestandard order).

To make berry jam:
4 cups mashed fruit
I/4 cup lemon juice (from a bottle NOT freshly squeezed)
1/2 cup to 1 cup honey (you decide the sweetness)
2tsp pectin
2tsp calcium water

Directions:
🫙 Prepare your water bath canner with 6 washed & rinsed pints (I always do extra just in case) or 12 half pints
🫙 Prepare your @forjarsusa lids by boiling your lids in water
🥄 In a non reactive pot (I used stainless steel) bring your berries, lemon juice, and calcium chloride to a low boil
🥄 Combine your honey and pectin together
🥄 When your jam is showing signs of thickening, add your honey and pectin and mix well.
🥄 Cook for 1-2 minutes and return to a boil

🫙 Remove your jars from the canner, ladle in jam to jars to 1/4” headspace, wipe rims, place lids to fingertip tight and back into the canner.
🫙 Process jars for 10 minutes PLUS the additional time for your altitude (see below)
🫙 Once processing time has occurred, turn off burner, leave jars in the canner for 5 minutes before removing.

🫙 Allow jars to cool and seal.
🫙 After 24 hours check lids for sealing and store
🫙 ENJOY!

Continued in comments 👇🏽👇🏽

Follow on Instagram

Looking for something?

Search for:

About
Sourdough
DIY/Homemade
Pantry
Recipe
Wellness
Shop
Privacy Policy

Categories

Categories

© 2026 - WordPress Theme by Kadence WP

About
Sourdough
DIY/Homemade
- Hunting
- Gardening
Pantry
- Food Preservation
  - Preparedness
- Kitchen essentials
Recipe
Wellness
Shop
Privacy Policy

Search for: