My experiences baking sourdough bread using only water, salt and 100% wholemeal flour milled at home with a Mockmill 200 grain mill

In a nut

Using freshly-milled flour as the total grain bill presented some challenges to my desire to produce a lofty loaf of bread. I will write about the ones I encountered and do my best to reference peer-reviewed writing on the subject.

More later – but not that much later hopefully

I will add some background about this passion of mine for context. Cobbling together my daily baking notes into something resembling a journal– hopefully a helpful one for those wishing to explore this– is on the top of my to-do list.