The Ultimate Sourdough Guide
Stone milled flour is a little different from what you might be used to — in the best way possible! It’s rich in flavour, full of nutrients and gives your sourdough a rustic, wholesome texture. This guide will walk you through everything from starter care to baking, with tips to help you get the most out of your flour.
Why Stone Milled Flour?
Stone milling preserves the bran, germ and endosperm, keeping the flour as close to its natural state as possible. This means:
- Better flavour – rich, nutty, and complex.
- More nutrition – full of fibre, vitamins, and minerals.
- Better hydration – absorbs more water than conventional flour.
Sourdough Bread Recipe
Ingredients
Levain (built the night before)
- 30 g active sourdough starter
- 30 g 1847 Stone Milled bread flour (try “Daily Bread” or “Run of the Mill”)
- 30 g water (room temperature)
Dough
- 500 g Daily Bread Flour or Run of the Mill
- 375–400 g water (start on the lower end and adjust)
- 10 g salt
- All of your levain
Method
- Build your levain
The night before baking, mix starter, flour and water. Let it sit at room temperature until bubbly and active (8–12 hours). - Autolyse
In the morning, mix water and most of the flour(save 75 g) until no dry bits remain. Let it rest for 20–60 minutes. This allows the flour to hydrate and gluten to develop naturally. - Mix
Add your levain to the autolysed dough. Mix until incorporated. Add the salt and remaining flour, mixing until the dough feels cohesive. - Bulk fermentation
Let the dough rise at room temperature for 4–6 hours. During the first 2 hours, perform 3–4 rounds of stretch and foldsevery 30–45 minutes. - Shape & proof
Gently shape your dough into a round or oval. Place in a floured proofing basket. (new to sourdough… place in a long narrow bread pan) refrigerate overnight (8–12 hours). - Bake
Preheat your oven to 475°F (245°C) with your Dutch oven inside. Score the dough, place it inside, cover, and bake for 20 minutes. Remove the lid and bake another 20–25 minutes until deep golden brown. ( Bake loaf in your bread pan in the preheated oven.) Using a thermometer, check the internal temp is 200°F-205°F - Cool & enjoy
Let your bread cool for at least an hour before slicing.
Tips for Success with Stone Milled Flour
Hydration matters – Stone milled flour absorbs more water. Start with slightly less and add as needed.(~75% is a great hydration)
Autolyse is your friend – A 20–60 minute rest after mixing flour and water gives the bran time to soften, resulting in better gluten development and a more open crumb.
Windowpane test – After your first mix, hold a thin piece of dough up to the light. If you can stretch it thin enough for light to shine through without tearing, it’s ready.
Don’t rush fermentation – Stone milled flour ferments faster because it’s rich in natural enzymes and nutrients. Keep an eye on your dough instead of the clock.
Store it right – Keep your flour in a cool, airtight container for maximum freshness.
Your Flour, Your Way
All of our flours have their own personality:
- Daily Bread – Your go-to for classic sourdough.
- Run of the Mill – Rustic, great for everything from bread to muffins.
- Rye Humour – Adds depth and tang to your loaf. Sluggish starter?… try feeding Rye!
Experiment, mix and find your perfect blend.
