Simple Wild Yeast Sourdough Bread Recipe with Fresh-Milled Flour
There’s something deeply calming about baking bread — hands working slowly, the rhythm of kneading, flour scattered across the counter, and the quiet lesson of patience that God keeps teaching me. If you want to make soft, fluffy homemade sourdough bread with wild yeast and fresh-milled flour, this simple recipe will walk you through it step-by-step.
This is for you if you:
- are tired of inconsistent loaves
- want sourdough without complicated techniques
- use fresh-milled wheat
- prefer simple homestead-style bread baking
You don’t need perfection — just patience and practice.
Please read our Disclaimer and Terms & Conditions
My Sourdough Journey (and the big lessons I learned)
I wanted to perfect my bread making because I was getting frustrated. Some loaves were beautiful. Some were… bricks. So, I went straight down the sourdough rabbit hole.
And I discovered two big things:
- I wasn’t kneading enough
- I wasn’t letting my dough rise long enough
My old arch enemy showed up again:
patience.
Once I stopped watching the clock and started watching the dough, my bread finally became consistent, fluffy, and delicious.
How I Know My Dough Is Kneaded Enough
I no longer listen to any recipe that says:
Knead 10 minutes
or
Let rise 1 hour
Every kitchen is different. Everyone is at a different elevation. Wild yeast lives at its own pace. Instead, I use the window-pane test.
The window-pane method
Take the edge of the dough and gently stretch it.
If you can stretch it very thin — almost see-through — without tearing, the gluten is developed and the kneading is done.
If it tears easily?
Keep kneading a bit longer.
How I Know My Dough Has Risen Enough
Instead of setting a timer, I watch for these signs:
- the dough is soft and airy
- it visibly expands
Sometimes this happens in 4 hours or 8 hours. Sometimes overnight in the fridge and then more time on the counter the next day.
Wild yeast doesn’t rush — and honestly, neither should we.
Stop Adding Extra Flour (use wet hands instead)
One of the biggest mistakes I made early on was this:
- adding more and more flour while kneading because the dough was sticky
But too much flour = dense bread.
Now I simply:
- wet my hands
- wet my countertop if needed
Sticky dough is normal — and usually means soft bread later.
Fresh-Milled Flour Needs More Water
When I started using fresh-milled wheat, I noticed the dough was thirstier.
So now I:
- mix flour & water first
- let it rest 30 minutes
- THEN add starter and salt
This lets the grain soak up moisture. It’s often called an autolyse, but I just think of it as: letting the wheat have a good long drink.
How I Get Crispy Sourdough Crust in a Loaf Pan
I love rustic sourdough crust, but I also love loaf pan bread for sandwiches and toast.
What finally worked:
- place a pan of water on the bottom rack as the oven preheats
- bake with that steam inside the oven
Halfway through baking, I cover the top loosely with foil so it doesn’t burn while the inside finishes.
It gives the perfect balance:
soft inside, beautiful golden crust outside.
Simple Wild Yeast Sourdough Bread Recipe
Ingredients
- 4 cups fresh-milled flour
(I use half hard red wheat and half hard white wheat) - 1 1/2 – 2 cups water (This will depend on your elevation and grain you are using)
- 1 cup wild yeast sourdough starter
- ½ tablespoon salt
Step-by-Step Instructions
Pro Tip: Make sure you feed your start the night before.
1. Hydrate the flour
Mix flour and water together.
Let rest 30 minutes so the fresh-milled wheat can absorb water.
2. Add starter and salt
Stir until fully combined.
3. Knead the dough
Knead by hand or mixer.
Tip: wet your hands so dough doesn’t stick.
Knead until dough passes the window-pane test.
4. Rest & stretch-and-fold
Place dough in bowl and cover with a damp cloth.
- Rest 30 minutes
- Stretch edges up and fold over like closing a book
- Do this 3–4 times around the bowl
Repeat this cycle 3–4 times, resting 30 minutes between sets.
Then let dough rise until about double in size.
5. Shape and second rise
Grease your loaf pan (I use butter).
Shape dough and place in pan. Cover with a damp cloth.
Let rise until:
- it is above the top of the pan
- it feels soft and airy
You may refrigerate overnight — mine still usually needs extra rising the next day.
6. Bake your bread
Preheat oven to 425°F.
Place a pan of water on the bottom rack.
Score top of loaf, then bake:
- 20 minutes uncovered
- cover with foil
- 20 more minutes
Remove loaf from pan and cool on a rack before slicing.
Now you have a delicious homemade fresh-milled sourdough loaf — simple, nourishing, and made with patience.
Final Homestead Thoughts
Bread has a way of bringing everyone to the table. It reminds us to slow down, to be patient, and to be grateful for simple daily blessings — grain God grew, hands He gave us, and families we get to nourish.
I hope you enjoy! Let me know how yours went.
Simple Wild Yeast Sourdough Bread
Delicious, fluffy sourdough bread at home using wild yeast and fresh-milled flour.
Ingredients
- 4 cups fresh-milled flour
- (I use half hard red wheat and half hard white wheat)
- 1 1/2 - 2 cups water (Depends on elevation and grain you use)
- 1 cup wild yeast sourdough starter
- ½ tablespoon salt
Instructions
Pro Tip: Feed your start the night before
1. Mix flour and water together. Start with 1 1/2 cups
Let rest 30 minutes so the fresh-milled wheat can absorb water.
2. Add starter and salt. Stir until fully combined. If it seems to dry add the 1/2 cup slowly.
3. Knead the dough. Knead by hand or mixer.
Tip: wet your hands so dough doesn’t stick.
Knead until dough passes the window-pane test.
4. Rest & stretch-and-fold
Place dough in bowl and cover with a damp cloth.
Rest 30 minutes
Stretch edges up and fold over like closing a book
Do this 3–4 times around the bowl
Repeat this cycle 3–4 times, resting 30 minutes between sets. Then let dough rise until about double in size.
5. Shape and second rise. Grease your loaf pan (I use butter). Shape dough gently and place in pan. Cover with a damp cloth.
Let rise until: it is above the top of the pan & it feels soft and airy
You may refrigerate overnight — mine still usually needs extra rising the next day.
6. Bake your bread. Preheat oven to 425°F. Place a pan of water on the bottom rack. Score top of loaf, then bake:
20 minutes uncovered, cover with foil for 20 more minutes
Remove loaf from pan and cool on a rack before slicing.
Now you have a delicious homemade fresh-milled sourdough loaf — simple, nourishing, and made with patience.
