The Softest Fresh‑Milled Sourdough Bread (Small‑Space Homestead Friendly)

Why Fresh‑Milled Sourdough Hits Different

There’s something almost mischievous about fresh‑milled flour. It refuses to behave like store‑bought flour — in the best way. It’s fragrant, warm, alive with oils and nutrients that haven’t had time to fade. When you pair that with a bubbly sourdough starter, you get a loaf that’s soft, tender, and deeply flavorful… the kind of bread that makes your kitchen smell like a story your grandmother forgot to tell you.

And yes — even in a small-space homestead kitchen where counter space is a myth and the chickens are tapping on the back door like unpaid interns — you can make a loaf that feels downright luxurious.

Why Sourdough Discard + Fresh‑Milled Flour Is Pure Magic

Most people think discard is “waste,” but here in the Cozy Crumb Cottage kitchen, discard is a treasure jar — full of flavor, softness, and the kind of tang that makes a loaf taste like it’s been loved for generations.

Pair that with fresh‑milled flour, still warm from the mill and rich with oils and nutrients, and you get a loaf that’s:

• Soft and pillowy

• Mildly tangy

• Deeply flavorful

• Perfect for sandwiches, toast, and skillet‑fried grilled cheese

And yes — even in a tiny Appalachian kitchen where counter space is a rumor and wondering if I had chickens in town would they be plotting a coup— this loaf comes together beautifully.

Fresh‑Milled Sourdough Discard Bread

A soft, golden everyday loaf made with fresh‑ground flour, honey, and a touch of Appalachian kitchen magic.

Ingredients

• 2 ½ cups bread flour or all‑purpose flour

• 1 cup fresh‑milled or whole wheat flour

• 2 ¼ teaspoons instant yeast

• 1 ½ teaspoons salt

• ¾ cup warm water

• 1 cup sourdough discard (room temperature)

• ¼ cup honey

• ¼ cup olive oil or melted butter

Instructions

1. Mix the dry ingredients:  

2. To the bowl of a stand mixer, add the bread flour, whole wheat flour, instant yeast, and salt. Stir to combine.

3. Add the wet ingredients:  

4. Pour in the warm water, sourdough discard, honey, and olive oil (or butter).

5. Knead the dough:  

6. Using the dough hook, mix on medium speed for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky.

7. First rise:  

8. Transfer the dough to a lightly oiled bowl, cover, and let rise for 1–1½ hours, or until doubled in size.

9. Shape the loaf:  

10. Turn the dough onto a lightly floured surface, shape into a tight loaf, and place in a greased loaf pan.

11. Second rise:  

12. Cover and let rise again for 30–45 minutes, until the dough crowns over the pan.

13. Bake:  

14. Preheat the oven to 350°F. Bake for 30–35 minutes, or until the top is golden and the loaf sounds hollow when tapped. Don’t forget to brush with melted butter. Remove from the pan and cool completely on a wire rack before slicing.

    
    🍯 Tips for the Softest Possible Loaf

    • Hard white wheat = softest crumb

    • Add 1 extra tablespoon honey for pillowy texture

    • Don’t over‑flour — fresh‑milled dough loves hydration

    • A loaf pan gives the softest structure

    • Buttering the top keeps it tender for days

    🧺 Cozy Cottage Serving Ideas

    • Thick slices with salted butter

    • Avocado toast and egg (Which is what will be for breakfast)

    • Toast with cinnamon honey

    • Sandwiches all week

    • Skillet‑fried grilled cheese

    • Shared with neighbors because bread is meant to travel