Comments on: Freshly Milled Whole Wheat Sourdough https://www.theperfectloaf.com/50-fresh-milled-whole-wheat-sourdough/ Learn to Bake Sourdough Bread Fri, 15 Aug 2025 21:42:34 +0000 hourly 1 By: binance anm"alan https://www.theperfectloaf.com/50-fresh-milled-whole-wheat-sourdough/#comment-45011 Fri, 15 Aug 2025 21:42:34 +0000 http://www.theperfectloaf.com/?p=1372#comment-45011 Thanks for sharing. I read many of your blog posts, cool, your blog is very good.

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]]> By: anm"ala dig till binance https://www.theperfectloaf.com/50-fresh-milled-whole-wheat-sourdough/#comment-43411 Wed, 28 May 2025 16:46:40 +0000 http://www.theperfectloaf.com/?p=1372#comment-43411 Thank you for your sharing. I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you. But, I have a question, can you help me?

]]> By: Rowan ORiley https://www.theperfectloaf.com/50-fresh-milled-whole-wheat-sourdough/#comment-43315 Fri, 23 May 2025 10:10:08 +0000 http://www.theperfectloaf.com/?p=1372#comment-43315 I recently baked with fresh home-milled flour for the first time and my loaves were predictably dense and small. They tasted amazing, but they didn't rise much. What should I change?

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]]> By: To mt tài khon binance https://www.theperfectloaf.com/50-fresh-milled-whole-wheat-sourdough/#comment-39443 Tue, 28 Jan 2025 12:43:33 +0000 http://www.theperfectloaf.com/?p=1372#comment-39443 I don’t think the title of your article matches the content lol. Just kidding, mainly because I had some doubts after reading the article.

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]]> By: Maurizio Leo https://www.theperfectloaf.com/50-fresh-milled-whole-wheat-sourdough/#comment-37597 Wed, 11 Sep 2024 13:21:30 +0000 http://www.theperfectloaf.com/?p=1372#comment-37597 In reply to rkn.

It's okay to use your normal high hydration starter if that's what you maintain!

]]> By: rkn https://www.theperfectloaf.com/50-fresh-milled-whole-wheat-sourdough/#comment-37595 Wed, 11 Sep 2024 08:51:06 +0000 http://www.theperfectloaf.com/?p=1372#comment-37595 Could tell me how to feed my 100% hydration starter to make part of it 65% hydration? Your recipe calls for 28 g of ripe stiff starter 65% hydration. I just don't the the bakers that…

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