Second this question 🌟 we were gifted a grain mill last year which has been amazing - I make anything with flour with freshly milled but struggle to do 100% ancient grain sourdough well. Would love to hear how you make yours Tara. Currently still doing a blend of stoneground bakers flour with freshly milled ancient grains (kamut or spel…
Second this question 🌟 we were gifted a grain mill last year which has been amazing - I make anything with flour with freshly milled but struggle to do 100% ancient grain sourdough well. Would love to hear how you make yours Tara. Currently still doing a blend of stoneground bakers flour with freshly milled ancient grains (kamut or spelt mainly) - whenever I increase the ratio the bread doesn’t seem to work as well, so I’m sure I’m missing something.
Second this question 🌟 we were gifted a grain mill last year which has been amazing - I make anything with flour with freshly milled but struggle to do 100% ancient grain sourdough well. Would love to hear how you make yours Tara. Currently still doing a blend of stoneground bakers flour with freshly milled ancient grains (kamut or spelt mainly) - whenever I increase the ratio the bread doesn’t seem to work as well, so I’m sure I’m missing something.