It’s been a while since I’ve breadposted because I’ve been lazy and not baking anything particularly exciting. But this week I pulled out the grain mill and channeled my inner Poilane. The fresh milled component is a mix of wheat, spelt, and khorasan, and the balance is Sequoia AP. I converted my liquid starter to a stiff one, then did one feeding with the fresh milled flour. After the starter doubled, I mixed the loaf and gave it an overnight proof in the fridge.

The forums said cutting the traditional three-day starter build down to one day doesn’t make much of a difference, but I can’t say the end product tasted substantially different from a decent whole wheat flour. Sprouting makes a much bigger difference but that’s also a process.

I think I’m going to have to just go the whole hog and try all the extra steps to see if it’s worth it.