The Rose Homestead-Fresh Milled & Sourdough

The Rose Homestead-Fresh Milled & Sourdough Fresh milled flour and Sourdough recipes, tips, and tricks! Help for beginners and from scratch bakers.

Grain to bread baking, long fermentation recipes, and everything in between!

Everything you need to know about baking with spelt flour What it is: Ancient wheat (Triticum spelta) with nutty, sweet ...
08/18/2026

Everything you need to know about baking with spelt flour

What it is: Ancient wheat (Triticum spelta) with nutty, sweet flavor

Nutrition per cup cooked:
• 91% daily manganese
• 7.6g fiber
• 10.7g protein
• Zero cholesterol

🍞 Baking differences:
• Weighs 105g/cup vs 130g for wheat
• Needs 4-5 min kneading (not 10)
• Rises faster
• Weaker gluten = more delicate handling

⚠️ Not gluten-free (NOT safe for celiac)

Fresh milled > store bought for max nutrition + flavor

Find the full guide link in the comments below!

What's your favorite recipe to make with spelt flour?

If you have sourdough discard sitting in the fridge, this is such a fun way to use it!A Dutch baby is a light, puffy ove...
08/17/2026

If you have sourdough discard sitting in the fridge, this is such a fun way to use it!

A Dutch baby is a light, puffy oven-baked pancake that comes together easily and makes a delicious breakfast or brunch. Add sourdough discard and you get that wonderful sourdough flavor in a breakfast that looks much more impressive than the effort it takes to make it.

Serve it warm with your favorite toppings, a dusting of powdered sugar, fresh fruit, or a drizzle of maple syrup.

If you're looking for a new sourdough discard recipe to try, put this one on your list!

👉 The recipe link is in the comments!

Save this post for your next breakfast or brunch, and share it with someone who loves finding new ways to use sourdough discard!

There’s just something about the combination of tart cranberries and bright orange that makes these muffins SO good!Thes...
08/16/2026

There’s just something about the combination of tart cranberries and bright orange that makes these muffins SO good!

These Sourdough Cranberry Orange Muffins are soft, flavorful, and a delicious way to use up some of that sourdough discard. They make a wonderful breakfast, afternoon treat, or addition to a holiday brunch.

And that cranberry-orange flavor? Absolutely delicious!

If you have some sourdough discard waiting in the refrigerator, this is a recipe you’ll want to try.

👉 The recipe link is in the comments!

Save this post so you can find it when you're ready to bake, and be sure to share it with a fellow sourdough baker!

You don't need to wait for your sourdough to rise. This breakfast skillet uses discard straight from the jar.No feeding....
08/15/2026

You don't need to wait for your sourdough to rise. This breakfast skillet uses discard straight from the jar.

No feeding.
No bubbling.
No planning ahead.

Just grab your hungry starter and pour it over eggs, potatoes, and veggies. The sourdough adds that long-fermented goodness without the wait.

Perfect for hectic mornings when you want real food fast! The full printable recipe link is in the comments!

What's your go-to quick breakfast when mornings get crazy?

Fluffy Einkorn biscuits in under 20 minutes!What makes these different:Fresh milled Einkorn flour (or store-bought works...
08/14/2026

Fluffy Einkorn biscuits in under 20 minutes!

What makes these different:

Fresh milled Einkorn flour (or store-bought works too)
Olive oil instead of butter
Just 1/2 cup milk for 8 biscuits
425°F for 12-15 minutes

The secret: Roll and fold the dough 2-3 times for flaky layers, but don't overmix or they'll get tough.

These have a nutty flavor and are easier to digest than regular wheat biscuits.

Find the full printable recipe in the comments!
Have you ever tried baking with ancient grains like Einkorn before?

The difference between flat, dense bread and pillowy naan? 🍞Greek yogurt!Regular flatbread = flour + waterNaan = flour +...
08/13/2026

The difference between flat, dense bread and pillowy naan? 🍞Greek yogurt!

Regular flatbread = flour + water
Naan = flour + milk + Greek yogurt

That yogurt creates air pockets during fermentation

The result?
Soft, tender bread that stays fluffy for days

No commercial yeast needed—just your sourdough starter + baking powder

Try it once and you'll never go back to regular flatbread
Grab the recipe link in the comments!

What's your favorite way to eat naan bread?

08/11/2026

There’s something so satisfying about watching wheat berries turn into fresh, fragrant flour—and then seeing that flour become delicious homemade bread! 🌾

From whole wheat berries to freshly milled flour to warm, wholesome bread…this is why I love baking with fresh milled flour.

The flavor, texture, and goodness of freshly milled whole grains make homemade bread something truly special. And yes, it can be absolutely delicious!

What are you all baking up this week?

Head over to NutriMill (https://nutrimill.com/THE_ROSE_HOMESTEAD) and check out their grain mills. They have stone mills as well as impact mills.

For impact mills, enjoy $20 off with my coupon rose20!

If you love baking with fresh milled flour but don't always have time for an overnight sourdough recipe, this one is for...
08/11/2026

If you love baking with fresh milled flour but don't always have time for an overnight sourdough recipe, this one is for you!

This Same Day Fresh Milled Sourdough Sandwich Bread is soft, fluffy, and perfect for everyday sandwiches and toast—and you can make it all in one day.

I love recipes like this because you get the goodness and flavor of freshly milled whole grains without having to plan your bread a day ahead.

👉 Get the full recipe link in the comments!

Have you tried making sourdough with fresh milled flour? I'd love to know what you're baking!

The flour you feed your starter actually matters more than you think!Here's what each flour type does:🔸 All Purpose Flou...
08/09/2026

The flour you feed your starter actually matters more than you think!

Here's what each flour type does:

🔸 All Purpose Flour
Safe for beginners but zero nutritional value. Light, airy starter with slow fermentation.

🔸 Store-Bought Whole Wheat
Sifted and nutrients removed. Bitter flavor from rancid re-added germ.

🔸 Fresh Milled Flour
Highest nutrition. More wild yeast. Creates the most active starter. My #1 choice.

🔸 Rye Flour
High fiber and nutrients. Different protein structure. Makes starters explode with activity. Perfect for sluggish starters.

🔸 Ancient Wheat (Einkorn, Spelt, Kamut, Emmer)
Super high nutrients. Unique flavors (nutty, buttery, earthy). Great for feeding but tricky to bake with.

You can switch flours anytime or mix them (half all purpose + half rye works great).

Pro tip: If your starter gets sluggish, just change the flour. Usually fixes it immediately. Which flour are you currently feeding your starter?

Read my full blog post by following the link in the comments!

Most sourdough recipes call for 3-4 stretch and folds.Fresh milled flour? You need 5-6.Here's why nobody talks about thi...
08/08/2026

Most sourdough recipes call for 3-4 stretch and folds.

Fresh milled flour? You need 5-6.

Here's why nobody talks about this:

Fresh milled whole wheat has ALL the bran and germ still in it. Store-bought flour has been sifted clean.

That means:
→ More fiber interfering with gluten
→ Heavier structure to support
→ Less developed gluten network naturally

So when you're working with fresh milled flour, you can't follow regular sourdough timelines.

The dough NEEDS those extra stretch and fold sessions to build enough structure, or you'll end up with a dense, flat loaf.

Do them 15-30 minutes apart.
Keep your hands wet so the dough doesn't stick.
By set 5, you'll actually feel the difference in tension.

This is the technique shift that changed everything for me when I started milling my own flour. This is just one adjustment you need when baking with fresh milled flour. I break down all the timing, shaping, and baking differences in the full recipe.

Find this recipe link in the comments!

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