Fresh-milled sourdough has unmatched flavour—deep, wheaty, and alive—but it can also be one of the most frustrating breads to master. If you’ve ever baked a loaf that tasted amazing yet came out flatter or tighter-crumbed than you hoped, this recipe is for you.

This method is designed for taller rounds, better oven spring, and a softer, more open crumb using fresh-milled whole grain flour. It’s still sourdough—just sourdough with a little extra support where fresh-milled flour benefits most.

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Jump to:

• Why this works (fresh-milled basics)
• Recipe
• Sifting (optional but helpful)
• Method
• Notes & troubleshooting
• Want the hands-on version?

Why This Works (Especially With Fresh-Milled Flour)

Fresh-milled flour behaves differently than white flour. It absorbs more water, the bran can interfere with gluten development, and fermentation can feel less predictable—especially while you’re learning.

This recipe works with fresh-milled flour by leaning on a few simple supports:

• Long autolyse to soften bran and improve dough strength
• Higher hydration (with patience—fresh-milled needs time to absorb)
• Very active starter (fresh-milled dough asks a lot of your culture)
• Gentle handling to preserve the bubbles you worked for
• Optional whole-food supports (egg, oil, a touch of sugar/honey)

There’s an interesting set of unspoken rules around sourdough—sugar is acceptable, oil is acceptable, milk is acceptable in certain breads… but eggs somehow cross a line. I don’t find that particularly helpful. My goal is not to follow rules for their own sake, but to make bread that nourishes, rises well, and actually gets eaten.

The egg is optional, but if you’re chasing loft and structure with fresh-milled flour, it can make a noticeable difference.

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Recipe: Tall, Fluffy Fresh-Milled Sourdough

Makes: 2 large rounds or 3 medium sandwich loaves

Style: Fresh-milled whole grain sourdough

Best for: Tall rounds, softer crumb, better oven spring

Cold proof: Overnight (recommended)

Ingredients

Flour & Hydration

• 1,000 g fresh-milled wheat flour (hard red, hard white, or a blend)
• 650–700 g water (start lower; adjust as needed)

Leavening

• 350 g active sourdough starter (fed the night before)

Support Ingredients

• 40 g olive oil
• 20 g salt
• 20 g sugar or honey
• 1 large egg (optional, but recommended for structure and softness)

Hydration note: If using the egg, you may need slightly less water or a touch more flour. Aim for dough that is very soft and hydrated—but not soupy.

Optional (But very Helpful for that oven spring): Sifting to 80–85%

For the tallest loaves and easiest oven spring, sift your fresh-milled flour to 80–85% extraction using a 40–60 mesh sieve.

• Not required—unsifted dough can be beautiful.
• Helpful if you want height with less struggle.
• If you skip sifting, a long autolyse becomes your best friend.

Method

1) Feed Your Starter (Night Before)

Feed your starter generously so you’ll have 350 g of very active, bubbly starter by morning. Fresh-milled dough is demanding—active starter makes everything easier.

2) Autolyse (2 Hours to Overnight)

In a large bowl, mix about half the flour with about half the water—just until hydrated. Cover and rest for at least 2 hours, or up to overnight.

Why it matters: autolyse softens bran and improves strength, especially if you’re not sifting.

3) Mix the Dough

After autolyse, add the remaining flour and water plus:

• 350 g active starter
• 40 g olive oil
• 20 g salt
• 20 g sugar or honey
• 1 egg (optional)

Mix until combined. Then rest 5–10 minutes and reassess. Fresh-milled flour absorbs water slowly—what feels too wet at first often tightens up after resting.

4) Bulk Fermentation

Transfer dough to a lightly oiled bowl and cover.

• Do 1–2 gentle stretch & folds early on.
• Then switch to coil folds only to avoid tearing gluten.

Bulk ferment until the dough has risen about 50%, feels airy, shows small bubbles at the surface, and releases cleanly from the sides of the bowl. This commonly takes 4–8 hours depending on warmth—watch the dough, not the clock.

5) Shape

Gently shape without degassing. Preserve the bubbles you built.

Place into pans or proofing baskets (or prep for a free-form bake if that’s your style).

6) Short Counter Rise + Cold Proof

Let shaped dough rise again at room temperature until it has increased by roughly 50–100% (not necessarily doubled). Then refrigerate overnight.

Why cold proof: better structure, more open crumb, and deeper flavour—especially with whole grain.

7) Bake

Preheat your oven and your cast iron vessel thoroughly.

1. Remove dough from the fridge and let it rest briefly while the oven finishes heating.
2. Score simply (fresh-milled dough can be sticky—no fancy cuts required).
3. Bake in a preheated cast iron vessel until the internal temperature reaches 205°F / 96°C.

Bake:

Preheat oven and baking vessel thoroughly to 400°F (205°C).

Bake covered for 30–35 minutes, then uncover and reduce the oven temperature to 375°F (190°C). Continue baking until the loaf is fully baked through and the internal temperature reaches 205°F / 96°C.

Total bake time is typically 45 minutes to 1 hour, depending on loaf size and oven.

Temperature note:

I prefer a slightly lower, longer bake for fresh-milled sourdough. Higher heat tends to set the crust too quickly for me, which can limit oven spring. A gentler bake keeps the crust flexible longer and allows the loaf to fully expand before setting. As always, adjust as needed for your oven.

Cool completely before slicing.

Important: Hitting 205°F in the centre is key for avoiding a gummy crumb.

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Notes & Troubleshooting

If you’re not sifting

• Autolyse is non-negotiable. Give the bran time to soften.
• Expect the dough to feel stickier early on—resting helps.

If your loaf is spreading

• Try sifting to 80–85% extraction.
• Keep handling gentle and tighten your shape.
• Make sure your starter is truly strong and peaked.

If your crumb is gummy

• Bake to 205°F / 96°C internal temperature.
• Cool fully before slicing (hard, but worth it).

Milk option

You can replace a portion of the water with milk for extra softness. It’s optional—just keep the dough soft and well-hydrated.

Want the Hands-On Version?

If you’re a visual learner (or you want to learn these dough cues by feel, not just by reading), I’ll be opening a hands-on fresh-milled sourdough class soon.

To be notified when it opens: subscribe to my email list and you’ll get the announcement as soon as pre-sales go live.

Save it for later: If you found this helpful, pin this recipe to your Fresh-Milled or Sourdough board so you can come back to it on bake day.