Fresh-Milled Flour Sourdough Bible 7 in 1

The Complete Diagnostic System for Perfect Bread with Mill Settings, Rescue Protocols, and Fail-Proof Formulas for Any Grain, Season, or Skill Level

De: Maggie Kneadwell

Narrado por: Virtual Voice

If your fresh-milled sourdough keeps turning out gummy, flat, or dense—despite following all the right steps—then keep reading.

You’re not imagining it: baking with fresh-milled flour is harder. Your dough ferments faster. Your starter doesn’t act like others.

And every “foolproof” recipe online seems to fail the minute fresh flour enters the mix. Sound familiar?
**You’re not alone—**and the problem isn’t your skill, your starter, or your grain.
It’s the guesswork.

In a world of influencer videos and confusing sourdough jargon, most bakers are left overwhelmed, frustrated, and wasting precious grains on loaves that look nothing like the photos.


That’s exactly why this book exists. Built specifically for home bakers using fresh-milled flour, this isn’t just a recipe book—it’s a complete diagnostic system to help you troubleshoot, fix, and finally master every loaf you bake.

You will learn:

✅ The exact signs your dough is over or under-proofed—and what to do the moment you see them

✅ How to calibrate hydration and fermentation to match your mill, your grain, and your kitchen climate

✅ Why your starter is struggling with whole grains—and how to turn it into a fermentation powerhouse

✅ The one scoring technique that transforms your oven spring instantly

✅ A formulaic process for converting any sourdough recipe into a fresh-flour-friendly version

✅How to recover failed loaves with rescue techniques that save your effort (and your flour)

… and much more!


Even if you’ve tried every recipe, switched starters, or changed flours a dozen times, you’ll finally understand what’s going wrong—and exactly how to fix it.

This method doesn’t rely on vague instincts or artisan-level intuition.

It gives you visual cues, clear formulas, and a step-by-step baking path—whether you bake once a week or every day.

Backed by mill-specific hydration charts, fail-proof formulas, and bonus video tutorials, this book will give you the confidence and consistency you’ve been missing—all in just 30 days.

Scroll to the top and click “Buy Now” to transform your sourdough from dense disaster to beautiful, reliable, bakery-worthy loaves—every time.