This sourdough is an achievement for me — the result of years spent learning how fresh-milled flour really behaves and how to work with it instead of against it.

It isn’t white sourdough, and it doesn’t pretend to be. Fresh-milled dough is softer, more delicate, and often happier with the support of a loaf pan. What it gives back is a beautifully soft crumb, deep flavour, and bread that feels genuinely nourishing.

This is the kind of sourdough that feels rooted and traditional — the kind people baked long before tall, dramatic loaves became the standard. It’s simple, exciting in a quiet way, and deeply satisfying to make.

🍞 Tevah Base 100% Fresh-Milled Sourdough

Recommended with lightly sifted Bread Mix, Hard Red, or Hard White flour.

Yields: about 2 × 800 g loaves + 500 g extra (for rolls or pizza) OR 3 × 700 g loaves
Fermentation: 4–6 hrs bulk | Overnight cold proof (or same-day option)

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Flour Options

Use Bread, Hard Red, or Hard White flour:

• Bread Flour – (My personal blend of Red Fife, Hard Red, and Hard White flour) rich and hearty with heritage grains.
• Hard Red – full-bodied, nutty flavour.
• Hard White – mild and neutral, letting the sourdough tang shine.

Fresh-milled flour ferments faster than white — watch proof times!

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Ingredients

• 1000 g fresh-milled flour
• 600 g water (start here; add up to 50 g more if needed for a soft, stretchy dough)
• 325 g active, bubbly sourdough starter
• 20 g kosher salt
• 20 g organic sugar or honey
• 40 g organic olive oil

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Method

1. Autolyse – Mix half the flour and half the water until just combined. Cover and rest a few hours or overnight. This allows the flour to hydrate and begin developing structure.
2. Mix & Knead – Add remaining ingredients and mix 10–15 minutes (or by hand) until smooth and elastic. The dough should feel strong yet supple — slightly tacky but not sticky.
3. Bulk Ferment – Transfer to a lightly oiled bowl. Stretch and fold every 30 minutes × 4, then coil-fold hourly until nearly doubled (4–6 hrs total).
4. Divide & Shape – Make two 800 g loaves plus one 500 g portion (great for rolls or pizza), or three 700 g loaves. Shape into greased pans and rest 1–2 hours, until puffed and airy.
   • Once active, refrigerate overnight for best flavour and crumb.
   • In a hurry? Let rise fully and bake the same day.
   • If under-proofed by morning, warm briefly on the counter before baking.
5. Bake – Score if desired. Bake covered for 30 minutes at 375–425 °F (190–220 °C), then uncover for 15 minutes more. The internal temperature should reach 204–205 °F (95 °C).
6. Cool – Remove from pans and cool completely before slicing to preserve crumb texture.

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🌤 Notes

• Cooler, slower fermentation creates deeper, more complex flavour.
• Start with lower hydration until you’re comfortable handling fresh-milled dough.
• Extra dough makes excellent rolls, braids, or flatbread.

“Give us this day our daily bread.” — Matthew 6:11

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