This is a transitional sourdough loaf. Families that are used to sourdough made with unbleached, enriched flour may find freshly milled whole wheat too different.
I fiddled around with my mill, Noah, and created a blended flour, added a little honey after my son said the bread was “too heavy.” After some trials he finally took a bite and smiled — my toughest critic approved.
This loaf is ~51% whole grain Einkorn flour and ~49% Spelt wheat flour.
Whole wheat (whole grain) keeps the bran and germ, so it’s rich in nutrients and good for your gut. Regular wheat flour is sifted, removing 80–95% of the bran and germ, which cuts out most nutrients and insoluble fiber. That makes a light, airy loaf with little nutrition — the kind many Americans expect.
I use 51% whole wheat & 49% regular wheat flour here as a compromise. It’s a healthier step toward my goal of helping the community eat the most nutritious bread.
Pink Moon Sourdough loaves will be a heavier, denser loaf than you may be accustomed to; this change reflects a healthier lifestyle choice. Choosing nutrient-dense, freshly milled grains is necessary if you want daily bread that supports well-being and helps avoid chronic inflammation, unwanted weight gain, and the risk of becoming pre-diabetic.
I used 100% pure Organic Avocado oil for all the iron cast bread loaf pans and lathering my hands when working with the sourdough.
You won’t find this sourdough anywhere else. We mill our organic grain in-house into whole wheat flour for the freshest loaf — no bagged flour.
Ingredients: *Freshly Stone Milled (FSM) organic einkorn whole wheat flour, FSM organic spelt wheat flour, filtered water, active einkorn Levain, honey, and sea salt.
Each whole loaf is ~ 3 lbs post bake
Aug 31 - Sept 5 World Master's Jiu Jitsu Tourn in Las Vegas
Oct 26 - Oct 31: My 50th birthday
Nov 23 - Nov 28. Thanksgiving
Dec 21 - 26 Christmas
This is a transitional sourdough loaf. Families that are used to sourdough made with unbleached, enriched flour may find freshly milled whole wheat too different.
I fiddled around with my mill, Noah, and created a blended flour, added a little honey after my son said the bread was “too heavy.” After some trials he finally took a bite and smiled — my toughest critic approved.
This loaf is ~51% whole grain Einkorn flour and ~49% Spelt wheat flour.
Whole wheat (whole grain) keeps the bran and germ, so it’s rich in nutrients and good for your gut. Regular wheat flour is sifted, removing 80–95% of the bran and germ, which cuts out most nutrients and insoluble fiber. That makes a light, airy loaf with little nutrition — the kind many Americans expect.
I use 51% whole wheat & 49% regular wheat flour here as a compromise. It’s a healthier step toward my goal of helping the community eat the most nutritious bread.
Pink Moon Sourdough loaves will be a heavier, denser loaf than you may be accustomed to; this change reflects a healthier lifestyle choice. Choosing nutrient-dense, freshly milled grains is necessary if you want daily bread that supports well-being and helps avoid chronic inflammation, unwanted weight gain, and the risk of becoming pre-diabetic.
I used 100% pure Organic Avocado oil for all the iron cast bread loaf pans and lathering my hands when working with the sourdough.
You won’t find this sourdough anywhere else. We mill our organic grain in-house into whole wheat flour for the freshest loaf — no bagged flour.
Ingredients: *Freshly Stone Milled (FSM) organic einkorn whole wheat flour, FSM organic spelt wheat flour, filtered water, active einkorn Levain, honey, and sea salt.
Each whole loaf is ~ 3 lbs post bake
Aug 31 - Sept 5 World Master's Jiu Jitsu Tourn in Las Vegas
Oct 26 - Oct 31: My 50th birthday
Nov 23 - Nov 28. Thanksgiving
Dec 21 - 26 Christmas
