What milling grinder do you use and how would you rate it? Where did you purchase? Pros and Cons. Why do you mill? What grains do you mill? Anything else I should know? Thank you.

Ask your questions here about sourdough starter, sourdough dough, any of the course breads, things that you want to learn more about. Then join us in the BBW Coaching Call Wednesdays 11 AM central live on zoom (link is in the calendar for premium members). Replays will be available so if you’re not able to attend, we will answer your question in the call. . And if you are new here and have a lot of questions, go to the classroom > go to “Your First Loaf” course> start here.

Today is Day 2 of Take 2 on my starter. I believe I killed my 1st starter. It didn't do anything for a week. I fed and discarded daily. It looked weird and I was not sure about the smell. May it rest in peace. ☠️ Day 2 on starter 2! It is looking so much better then the 1st starter at this point. Has a nice smell to it. 🤞 that this one's a keeper!

I made pizza yesterday. Of course I forgot to take a picture! But the crust wasn't as light and fluffy as the fresh-milled yeast crust that I make that wows us every time. I let the dough rest and rise for eight hours before baking, as the recipe suggested, and it hit the lid I put over the bowl around hour seven. I guess I'll use plastic wrap next time! Sourdough seems to rise way better than yeast bread, but that may be because I'm giving it more time. I did add a smidge of yeast along with the starter again. I prefer hard white wheat for pizza but all we have right now is red. Could that be a reason for the difference? How do I get my sourdough crust to be more light and fluffy? Should I just play around with different recipes until one produces the results I'm looking for?

Today's ball of dough consists of 240g water (28°C), and 90g starter mixed together. I then added 375g flour, and mixed until the flour was damp before adding 7.5g salt. I mixed slow in a stand mixer to build up some gluten. The temperature of the dough was 26.4°C at 11AM when I covered it and put it into my warm cabinet. Then I fed my leftover 10g of starter with 45g flour and 45g water, and placed it into the same cabinet. The starter more than doubled in 7 hours. The water is all the same filtered water. The flour is all from the same container. There's a higher ratio of starter to flour/water in the ball of dough than in the jar of starter, yet the dough shows no action, or rise. Here's a photo (fork for scale) of the dough after 11 hours. There was no rise in the bowl. I turned it out onto the counter just this once. It has decent gluten (stretches to see-through), but no bubbles. I stretched it out just this once, then folded and rolled it, just to get a good look. It's now back in to the warm cabinet, which has been between 26.8°C and 27.2°C all day. Does anyone have any thoughts on what's going on here? I'm happy to leave it there all day tomorrow if needed. I don't want to put it into the fridge until it's actually doing something that looks like growth.