Hard Red Spring Wheat Sourdough

Published on February 17, 2026

<p> Hard Red Spring Wheat Sourdough is naturally leavened and made with freshly stone-milled flour from Butte Creek Mills, using a blend of 80% hard red spring wheat and 20% rye to balance strength, flavor, and fermentation. The hard red spring wheat provides structure and a hearty crumb, while the rye contributes natural sugars that support fermentation and add moisture and depth. </p> <p> We mix this dough at a moderate hydration designed specifically for fresh-milled flour, allowing the bran to fully absorb water and develop gluten without creating a dense texture. A slow fermentation brings out the grain’s natural character, resulting in a loaf with a crisp crust, tender crumb, and a rich, wheaty flavor that reflects the quality of locally milled grain. </p> <blockquote> <p> For example, don’t forget your autolyse stage — it’s important to allow at least 40 minutes so your flour fully hydrates. You can add your starter after this. Avoid over-stretching or kneading; gentle folding is all you need, as overworking can create a dense loaf. </p> </blockquote>

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