Sourdough bread made with freshly-milled flour. It's many a homesteader's dream, but those whole wheat loaves can easily turn into a nightmare if you're not prepared. I am so excited to be joined by Mary of The Rose Homestead in today's episode. She's mastered the art of baking light, fluffy loaves with freshly-milled whole wheat flour and she's sharing her secrets with us. I learned SO much and I know you will too!Podcast Episode HighlightsMary's background and how she got passionate about whole wheat sourdoughWhy whole wheat sourdough is harderWhy bother with whole wheat if it's harder?Where do you get wheat berries and favorite typesFavorite grain mills and tips for using themAbsorption details for freshly milled flourExplaining autolyse Weighing vs. measuring flourTips for kneading the doughA closer look at the rising period for breadControlling the sourness of the breadTips for getting a good rise of whole wheat breadsTalking about einkorn and also favorite whole wheatsMaintaining a sourdough starterFinal thoughts on bakingPodcast Episode Resources and Links MentionedLearn more about Mary here: therosehomestead.comLearn more about the Modern Homestead Conference here: https://modernhomesteading.com/Get weekly musings from my homestead: http://theprairiehomestead.com/letterMy homesteading tutorials & recipes: www.theprairiehomestead.comOur Wyoming-raised, grass-finished beef: http://genuinebeefco.comJill on Instagram: @jill.wingerJill on Facebook: http://facebook.com/theprairiehomesteadApply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-applicationDid you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!