Fresh from the Hen House
I am getting closer to the point where I’ll be pulling our sourdough starter, Oscar, from the fridge and attempting to perfect fresh-milled flour sourdough. Last winter, my youngest started her very own starter as well. We turned it into a whole 4-H/homeschool project. She even kept a journal on it. Then, the two homeschoolers and I did a sourdough experiment, baking loaves using different kinds of flour once Oswald, her starter, was established. One of us used all-purpose flour, one store-bought whole-wheat flour, and one all freshly milled hard red wheat. We were using fresh-milled flour for most things besides sourdough at this point, and this experiment taught me that there was going to be a learning curve with fresh-milled flour sourdough, though, we did make an edible loaf. By the time school was out, life was picking up pace, and we put the sourdough starters aside. I would need more time than I had to delve into the freshly milled flour sourdough.
