S14 E16: Cracking the Code of Whole Wheat Sourdough

Sourdough bread made with freshly-milled flour. It's many a homesteader's dream, but those whole wheat loaves can easily turn into a nightmare if you're not prepared. 

I am so excited to be joined by Mary of The Rose Homestead in today's episode. She's mastered the art of baking light, fluffy loaves with freshly-milled whole wheat flour and she's sharing her secrets with us. I learned SO much and I know you will too!

Podcast Episode Highlights

• Mary's background and how she got passionate about whole wheat sourdough
• Why whole wheat sourdough is harder
• Why bother with whole wheat if it's harder?
• Where do you get wheat berries and favorite types
• Favorite grain mills and tips for using them
• Absorption details for freshly milled flour
• Explaining autolyse 
• Weighing vs. measuring flour
• Tips for kneading the dough
• A closer look at the rising period for bread
• Controlling the sourness of the bread
• Tips for getting a good rise of whole wheat breads
• Talking about einkorn and also favorite whole wheats
• Maintaining a sourdough starter
• Final thoughts on baking

Podcast Episode Resources and Links Mentioned

Learn more about Mary here: therosehomestead.com

Learn more about the Modern Homestead Conference here: https://modernhomesteading.com/

Get weekly musings from my homestead: http://theprairiehomestead.com/letter

My homesteading tutorials & recipes: www.theprairiehomestead.com

Our Wyoming-raised, grass-finished beef: http://genuinebeefco.com

Jill on Instagram: @jill.winger

Jill on Facebook: http://facebook.com/theprairiehomestead

Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-application


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