freshly milled flour

Adapted from Peter Reinhart's method outlined in Perfect Pan Pizza (and many of his other books as well). My method differs mostly in that I start with a different amount of pineapple juice — I use the whole can — and I build my starter at 100% hydration (equal parts by weight flour and water) whereas Peter builds his starter at 80% hydration. 
This recipe below outlines how to build a sourdough starter from scratch. If you are looking for guidance on how to feed, maintain, and store your already strong starter, see this post: How to Feed, Maintain, and Store a Sourdough Starter.
Four Tips for Success

Use a scale to measure. It is the only way to measure accurately. 
Attempt this project while it's hot outside. 
Start with pineapple juice.
Use freshly milled stone-milled flour. If you have a source local to you, use it! Health food markets, co-ops, or markets such as Whole Foods often carry freshly milled flour. Here are a few mail-order options: 

Cairnspring Mills
Anson Mills
Community Grains
Red Tail Grains



Pineapple Juice: My small cans of pineapple juice are labeled as 6 ounces (177 ml), but when I actually weigh the juice inside, it always weighs around 192 grams. The important thing is to use an equal amount by weight of flour and pineapple juice. 
Water: I have no trouble using tap water when building a sourdough starter or when making a sourdough bread recipe. If you have concerns about your water, you can: 

Use water that you’ve left out overnight to ensure any chlorine has evaporated.
Buy spring water. In some places, letting water sit out overnight will not be effective, and your tap water may kill your starter.

Discard: At the end of the four-day process, you'll be left with a decent amount of sourdough discard, which you can use in countless recipes. Here are a few of my favorites: 

Simple Sourdough Discard Crackers 
Sourdough Tortillas
Favorite Pancakes
Irish Soda Bread

How to Build a Sourdough Starter from Scratch

(192 grams) pineapple juice, see notes above

stone-milled flour, see notes above

Room temperature water, see notes above

Day 1: Pour the can of juice (roughly 192 grams) into a large bowl or ideally a straight-sided vessel on a tared scale. (A straight-sided vessel allows you to truly see how much your starter is growing. I’m using this Cambro.) Add an equal amount of flour (roughly 192 grams) by weight. Stir the flour and juice together until the flour is absorbed. Cover the vessel. Record the date, time, and measurements — you will forget which day you started if you don’t. Let it sit at room temperature for 24 hours.

Day 2: Uncover the vessel. Stir the mixture. Re-cover the vessel, and record your work. Let it sit at room temperature for another 24 hours.

Day 3: Uncover the vessel. Add 128 grams (1 cup) flour and 128 grams (about 1/2 cup) water. Stir to combine. Cover the vessel and record your work again. Let it sit at room temperature for 24 hours, stirring once or twice.

Day 4: Uncover the vessel. You should see a little action (bubbles) and it should smell pleasant, not unlike a fruity yogurt. Measure out 128 grams (about 1 cup) of flour and 128 grams (about 1/2 cup) of water. Add them to the container. Stir to combine. Cover the vessel. On this day, record your work again, and mark the height of your mixture with tape on the side of your vessel. Let it sit at room temperature for 24 hours, keeping a closer watch this time around. You may see action — rising and bubble formation — within a few hours. If your mixture is in fact rising, let it rise until it nearly doubles in volume; then drop a spoonful of it in water. If it floats, you’re in business. Note: Your starter might rise (and possibly fall) while you are sleeping — don’t worry if you don’t “catch” it at its peak. Continue on with the process.

Day 5: At this point, you should be observing some activity in your starter, meaning the starter should have risen slightly (perhaps doubled but perhaps not) and fallen with bubbles transforming from big to small. You’ll now take a small portion of this mixture and build a new starter: Transfer 128 grams of the starter to a new jar or vessel, and add 128 grams (about 1 cup) of flour and 128 grams (about 1/2 cup) of water. Stir well to combine, then cover the jar. Mark the height with a rubber band. Let sit at room temperature. Transfer the remaining starter to the fridge — this original mixture is now your sourdough discard and can be used in all sorts of recipes, see notes above. When your new starter doubles in volume, you can do one of three things: 

Repeat this process: spoon 128 grams of starter into a new vessel and add 128 grams each flour and water. (Transfer the remaining starter to your bucket of discard.) Let the new starter rise until it doubles. Your starter will get stronger with every feeding.

Transfer it to the fridge if you need to take a break from the process. You can pick up where you let off when you are ready.

Test it out in a sourdough bread recipe. 

Maintaining your starter: Once you have a strong, active starter on your hands, follow the steps in this post: How to Feed, Store, and Maintain a Sourdough Starter.

It’s been almost two years since I took on the challenge of making my own starter using your recipe. I did not have quick access to stone milled flour so I took a chance on using the King Arthur whole wheat variety. I didn’t have a lot of confidence in myself of making this work but it did the first time! It has remained a strong starter and still using for all my sourdough needs.  Thanks for all the suggestions and detailed instructions!

So it finally worked! Day 10 and I have a young, active starter! Thank you!

Hi Alex!

I am so excited to have found your site and SD recipes! I just started my SD journey and working on building my starter, I just have two questions:

1. I had to use bobs artisan bread flour as I couldn’t get freshly milled, is that okay?

2. Once my starter is active and strong, do I keep the feeding measurements 128g OR do I use the measurements in your other post about maintenance? I was a little confused so don’t want to mess up my starter once it’s active. 

Thank you tons!!!

Using freshly milled whole grains, this recipe creates a rustic, flavorful bread with a crisp crust and soft, airy interior.

The Easiest Beginner Fresh Milled Sourdough Loaf

water

sourdough starter (active)

flour

salt

Mill the wheat berries.

In a large bowl, add the water and starter. Mix well.

Add the flour and salt. Mix just until combined.

Cover with plastic wrap and let the dough rest for 30 minutes to an hour.

Start a series of stretch and folds on the dough.

To do a stretch and fold, lift up on a corner of the dough and fold it over itself. Turn the bowl a quarter turn and continue this process all the way around the bowl.

Perform these every 30 minutes or so. Aim to do 4-6 sets.

After the last stretch and fold, cover the bowl and let rise for an additional 2-3 hours.

You will know the dough has fermented properly when it is domed and feels like it is full of air when poked with your finger tip.

Gently turn the dough onto a lightly floured surface.

Pull up on each corner and fold it back onto itself. Do this all the way around the dough.

Prepare a banneton basket by lining with a linen towel or tea towel and generously flouring.

Turn the dough over, seam side down, and drag the dough against the counter in a circular motion to seal the seam and build surface tension.

Place the dough in the basket SEAM SIDE UP. Gently stitch the seam to ensure it is sealed.

Cover and place in the fridge overnight or up to 2-3 days before baking.

When ready to bake, preheat the oven to 450 degrees F with a Dutch oven or roasting pan with a lid in the oven while it preheats.

Once preheated, take the dough out of the fridge and turn onto a piece of parchment paper.

Using a sharp knife or razor blade, slash the top of the dough to about 1/2 inch deep.

Remove the baking vessel from the oven and take the lid off. Carefully lower the sheet of parchment paper into the Dutch oven or roasting pan.

Replace the lid and bake for 20 minutes.

Remove the lid and bake an additional 15 minutes until deeply golden brown.

Place on a cooling rack and let cool completely before slicing and storing.

I followed the recipe exactly as written and I made a beautiful and delicious loaf of bread. I will be making this recipe again!

Learn how to make soft and fluffy Japanese milk bread using fresh milled flour. Step-by-step pictures for a perfectly soft loaf every time!

Super Soft Milk Bread Recipe with Fresh Milled Flour

Cup (113 grams) Hard White Wheat Berries

Cup (227 grams) Water, warm

Cups (585 grams) Hard White Wheat Berries

1⅞ Cups (428 grams) Milk, room temperature

Tablespoon (20 grams) Maple Syrup

(17 grams) Salt

Tablespoons (43 grams) Unsalted Butter, softened

(12 grams) Active Dry Yeast

In a small bowl, make the Tangzhong by...

In a small bowl, make the Tangzhong by combining warm water and flour, and whisk together with a fork. Microwave for 20 seconds, then whisk together again. Repeat 2 more times until you have a smooth, thick paste. I use the microwave because it's quick and fewer dishes, but you can make it in a saucepan*. 

Using a spatula, spread the paste on the...

Using a spatula, spread the paste on the bottom of your bowl of a stand mixer to cool for about 10 minutes.

To your cooled Tangzhong, add maple syrup and...

To your cooled Tangzhong, add maple syrup and milk and whisk together. A few small lumps may remain. Add fresh milled flour and salt, mixing into a shaggy dough. Cover and let rest for 30-60 minutes. 

Using the dough hook attachment on low speed,...

Using the dough hook attachment on low speed, mix in softened butter until mostly combined, then sprinkle yeast over the top of the dough and continue kneading for 5-10 minutes, or until it passes the windowpane test, and the dough bounces off the sides of the bowl. 

Cover and let the dough rise in a...

Cover and let the dough rise in a warm place for 60 minutes or until doubled in size. Grease and flour pan(s).

Dump bread dough onto a lightly floured surface...

Dump bread dough onto a lightly floured surface (or greased), divide it into 4 equal pieces, and shape into balls to create a little tension. Cover with a tea towel and let rest 15 minutes. 

On lightly greased surface, roll out each dough...

On lightly greased surface, roll out each dough ball into a rectangle about 7"x12". Fold each side in and then roll up. Pinch the seam closed. Repeat for each dough ball. 

Arrange each dough roll seam side down in...

Arrange each dough roll seam side down in the pan side-by-side.

Cover and let rise again until the dough...

Cover and let rise again until the dough has risen and passes the poke test. This will take about 30–60 minutes, depending on your kitchen temperature.

Preheat your oven to 375 degrees. Bake for...

Preheat your oven to 375 degrees. Bake for 30-35 minutes or until the top is golden brown and the interior temperature of the bread is between 200-205 degrees. 

Immediately remove from the pan. I like to...

Immediately remove from the pan. I like to let my bread cool on its side on a wire cooling rack to prevent caving in. Let cool completely before slicing.

WOW!

This came out so pillowy and soft - like a warm hug in bread form. Freshly milled flour makes such a difference. Thank you for the clear instructions!

SO soft!

This bread is so soft and fluffy, I love it!

The SOFTEST Bread ever!

You’ll love this recipe for its fluffy and airy texture, perfect staple for everything from sandwiches to French toast.

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