If you love baking bread, you’ve probably wondered if freshly milled flour in potato flake sourdough really makes a difference.
Spoiler: it does — and in delicious, nutritious ways you’ll notice from the first bite.
There’s something deeply satisfying about baking a loaf of bread from scratch — especially when you’ve milled the flour yourself. Fresh milled flour not only brings richer flavor and more nutrition from the whole grains, but it also transforms the texture of your bread dough into something extra special. When you pair that freshness with a potato flake sourdough starter, the result is a soft crumb, mild flavor, and a loaf that’s perfect for sandwiches, toast, or just pulling apart and eating warm from the oven.
If this is your first time working with your own flour, don’t be intimidated — it’s easier than you think. Milling at home gives you control over the types of grains, the blend, and the freshness. It also eliminates the need to rely only on white flour from grocery stores.
My Favorite Fresh Milled Flour Blend for Potato Flake Sourdough Bread
For most of my breads—including the original potato flake sourdough recipe—I use:
- 40% Hard White Wheat – mild flavor, good structure
- 40% Hard Red Wheat – hearty, slightly nutty, great gluten strength
- 20% Soft White Wheat – tender crumb, balances the chew
For a standard potato flake sourdough recipe (about 6 cups flour total), that’s:
- 2 ½ cups Hard White Wheat
- 2 ½ cups Hard Red Wheat
- 1 cup Soft White Wheat
Tip: For muffins, sweet breads, or rolls, I like to bump the soft white wheat higher—sometimes 40–50%—for a softer, more delicate texture.
Wen using fresh grains, I also add 1–2 tablespoons of vital wheat gluten per 1 cup of FMF flour, especially in recipes like the original potato flake sourdough bread and my multigrain sourdough loaf. This helps with oven spring and gives you a more flavorful loaf without sacrificing structure.
Why Use Freshly Milled Flour?
- Flavor: Milling right before baking keeps the natural oils in the wheat fresh, giving your bread a richer flavor.
- Nutrition: Store-bought flour loses nutrients over time, but fresh flour keeps its vitamins, minerals, and fiber.
- Texture: A balanced blend of hard and soft wheat makes bread that’s tender but still strong enough to rise beautifully.
Tips for Working with Fresh Milled Flour in Potato Flake Sourdough
- Weigh Your Ingredients – Fresh milled flour is lighter and fluffier than store-bought flour. A “cup” of fresh milled can vary, so weigh for better results. Measuring flour by cups in general can be inconsistent. Aim for about 125g per cup of whole wheat flour.
- Adjust the Water – Fresh grains can absorb more moisture, so be prepared to add a few extra tablespoons of warm water if the dough feels dry.
- Dough Rest – After you mix ingredients in the stand mixer bowl (or large bowl if mixing by hand), let the dough rest for 20–30 minutes before kneading. This step is also known as autolyse.
- First Rise in a Warm Place – Whole grain dough benefits from a cozy spot around 75–80°F (degrees F). Cover with plastic wrap, beeswax wrap, or even a clean towel.
- Watch the Dough, Not the Clock – Fresh milled flour can ferment faster or slower depending on the grain and room temperature. The bulk fermentation may be shorter than with store-bought flour.
- Knead a Bit Longer: Whole grain dough takes a little more time to develop gluten.
Don’t Skip the Vital Wheat Gluten
Freshly milled flour doesn’t have quite the same gluten strength as commercial bread flour, so I always add a little vital wheat gluten—usually 1–2 tablespoons per 1 cup of FMF flour. This helps your dough hold shape, rise higher, and slice without crumbling.
What Is Autolyse and Why It’s Important for Freshly Milled Flour
Autolyse is a simple but powerful technique in bread baking where you mix just the flour and water together and let it rest before adding the starter and salt.
HOWEVER, with potato flake sourdough, the starter makes up most of the liquid and will need to be added in the beginning.
I add ALL of the ingredients except the salt, mix and then allow it to autolyse (rest) for 30 minutes.
During this rest—around 30 minutes—the flour fully hydrates, and natural enzymes start breaking down starches and proteins. This helps improve dough extensibility (how stretchy it is), making kneading easier and boosting gluten development without overworking the dough.
Why autolyse works especially well with freshly milled flour:
- Freshly milled flour contains the whole grain, including bran and germ, which can interfere with gluten formation if handled roughly. Autolyse gives the flour time to absorb water fully and soften the bran, reducing its “cutting” effect on the gluten strands.
- It also helps to mellow any strong flavors and improve the overall texture of the bread, resulting in a softer crumb and better oven spring.
How to do autolyse with your potato flake sourdough dough:
- Measure and mix your fresh milled flour and all other ingredients except the salt, until just combined. Don’t add the salt yet!
- Cover the bowl with beeswax wrap or plastic wrap and let it rest at room temperature for about 30 minutes.
- After autolyse, add your salt, then continue mixing and kneading as usual.
Pro tip: If your dough feels very dry after autolyse, you can add a tablespoon or two more of warm water. You want a soft pliable dough. It shouldn’t be stiff.
Using a Potato Flake Sourdough Starter with Fresh Milled Flour
I have a recipe using freshly milled flour and a potato flake starter, but you don’t have to always have a specific recipe when using freshly milled flour. Once you get the feel for what the dough should be like and ways to make a few adjustments, you can use it in basically every recipe here on the blog!
A potato flake sourdough starter (not to be confused with the Amish friendship bread starter) is a great way to create a mild-flavored bread without the sour taste that comes with some regular starters. It uses dehydrated potato flakes, sugar, and yeast to create a bubbly, sweet-smelling starter that blends beautifully with whole grain flour. To make your own starter be sure to check out my potato flake starter recipe.
When using fresh milled flour in your homemade sourdough bread, keep in mind:
- The starter may ferment the dough faster due to more active nutrients in the flour.
- You might need to keep and eye on the rising times the first time around. It can rise faster than expected.
- You may need to adjust your water ratio slightly by adding 1 tablespoon-1/4cup of extra water depending on what recipe you are using.
Recommended Grain Mills & Where to Buy Grains
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If you’re ready to take your bread baking to the next level, investing in a grain mill is worth the extra cost. You’ll have access to fresh grains anytime you want, and the final product will be far superior to anything made with older, dry flour. You can adjust the fineness of your flour, although I have always ground my flour on the finest setting with great results.
My Top Grain Mill Picks
- Mockmill 100 – Compact, efficient, and perfect for small kitchens. This is the one I have.
- WonderMill Electric Grain Mill – Fast, powerful, and ideal if you mill often.
- NutriMill Classic – A great mill to begin with, that is available to get quickly. This was a top contender on my list of grain mills.
Places to Buy Whole Grains
- Azure Standard – Great selection of organic wheat berries and bulk quantities. This is my preferred place to purchase grains.
- Local Tare Bulk Store – If you live near a local tare store, these are wonderful places to try out different grains without buying in bulk.
- Local Farmers – Check with your local farms or co-ops for fresh wheat berries.
- Amazon – Convenient for smaller bags of specialty grains like einkorn or spelt.
Conversion Charts
Freshly Milled Flour Ratios for Potato Flake Sourdough Bread
| All-Purpose/Bread Flour in Recipe | Freshly Milled Blend (40% HW, 40% HR, 20% SW) | Vital Wheat Gluten |
|---|---|---|
| 3 cups | 1¼ c Hard White, 1¼ c Hard Red, ½ c Soft White | 2 tbsp |
| 4 cups | 1⅔ c Hard White, 1⅔ c Hard Red, ⅔ c Soft White | 3 tbsp |
| 5 cups | 2 c Hard White, 2 c Hard Red, 1 c Soft White | 4 tbsp |
| 6 cups | 2½ c Hard White, 2½ c Hard Red, 1 c Soft White | 5 tbsp |
HW = Hard White Wheat, HR = Hard Red Wheat, SW = Soft White Wheat
Guide to Wheat Berries for Freshly Milled Flour
| Wheat Berry Type | Protein % (Approx.) | Flavor | Best Uses | Notes |
|---|---|---|---|---|
| Hard White Wheat | 12–13% | Mild, slightly sweet | Everyday sandwich bread, rolls, soft crumb loaves | Lighter color than hard red; pairs well with mix-ins like seeds |
| Hard Red Wheat | 13–14% | Robust, nutty, slightly earthy | Hearty artisan breads, whole wheat loaves | Higher protein makes it ideal for strong gluten development |
| Soft White Wheat | 9–10% | Mild, delicate | Muffins, cakes, pastries, quick breads | Lower protein for tender crumb; not great for chewy breads |
| Spelt | 11–12% | Nutty, slightly sweet | Flatbreads, soft sandwich loaves, cookies | Softer gluten; easier to digest for some people |
| Kamut® (Khorasan Wheat) | 12–14% | Buttery, rich | Rustic breads, pasta, tortillas | Distinct golden color; needs more hydration in dough |
| Rye | 8–9% | Earthy, tangy | Rye breads, crackers, dense loaves | Weak gluten; usually blended with other grains |
| Einkorn | 9–10% | Mild, slightly sweet | Muffins, soft rolls, cookies | Ancient grain with fragile gluten; dough feels sticky |
Wheat Berry to Flour Conversion Chart
| Wheat Berries | Weight (oz) | Weight (g) | Milled Flour Yield |
|---|---|---|---|
| 2/3 cup | 4 oz | 113 g | 1 cup flour |
| 1 cup | 6 oz | 170 g | ~1 ½ cups flour |
| 1 ½ cups | 9 oz | 255 g | ~2 ¼ cups flour |
| 2 cups | 12 oz | 340 g | ~3 cups flour |
Quick Tip:
Always measure wheat berries before milling. Freshly milled flour is lighter and fluffier than store-bought, so volume measurements can vary slightly depending on your mill settings.
I’ve made a printable PDF with these charts. It’s a great resource to keep in the kitchen for quick measuring — especially if you want better results every time you bake.
Shelf Life of Wheat berries
Fresh milled flour is amazing but perishable. The wheat berries themselves will last for years and years if kept in a proper container. Once you mill the grains however, the flour will go bad much faster than store bought flour. It is best to use the freshly milled flour as soon as you can after milling to ensure freshness and the most nutrient rich product.
Pin For Later and Share With a Friend
If you’ve never tried baking sourdough potato bread with your own starter and whole grains, I hope this inspires you to give it a go. The combination of fresh flour and a potato flake starter creates a soft crumb, a soft crust, and a loaf you’ll be proud to share.
If you found this info helpful, I would greatly appreciate if you came back and gave it a positive review in the comments! It helps me out so much!
I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome
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