Grain to Loaf with Andra

Andra at Sourdough Explained tells us her baking journey from the very beginning, her favourite flours and top-tips on milling flours at home.

"My love for bread was inspired early on by my Romanian grandmother. As a toddler, I spent many mornings on her bread shop counter, right next to the steamy loaves. I was only three years old, and to this day, the memory is as fresh as a freshly baked loaf .

My sourdough journey began about six years ago when a friend offered me some of her starter and a set of instructions. A week later, I was making my very first sourdough bread. I fell in love with the process, the smell of freshly baked bread in my kitchen, and the joy a fresh loaf brings to people. Everything about it is extraordinary.

As someone who is obsessed about having a healthy diet, making my own sourdough gave me the freedom to choose the best flours out there and tailor the flavour of my bread to my liking.

It very quickly becomes addictive, I don’t think I will ever stop making sourdough bread. My only regret is not starting sooner.

While many people think of sourdough as a tedious, three-day process, it's really not that bad. Trust me!"

My favourite flours

I'm proud to use flour from wheat grown and milled locally in the UK. By choosing these flours, I'm not only supporting local farmers and millers, but I'm also reducing the environmental impact associated with long-distance transportation. It's a small way to bake a more sustainable loaf

I always prioritise using organic and stoneground flours.

Stoneground milling is a slower, traditional process that preserves the delicate, healthy oils and nutrients in the wheat.

My favourite flours to work with are from Gilchesters. All their flours are wonderful, but their Unbleached White is truly special. It's not your average bread flour. It creates a loaf with an incredible flavour, a creamy crumb, and a beautiful dark crust.

Why Mill Your Own Flour

Using freshly milled flour elevates your baking by providing a richer, more complex flavour and superior nutritional value. Unlike commercial flours, which can sit on shelves for months, freshly milled flour retains all of its natural oils, vitamins and minerals, resulting in a healthier and more flavourful loaf.

My Tips for Baking with Freshly Milled Flour

Using freshly milled flour requires a slightly different approach. Here are a few tips to help you get the best results:

Mill in advance: For better gluten development, mill your flour at least 24 hours before you plan to bake. This allows the flour to oxidize and mellow.
Sift the bran: To improve the dough's structure, sift out the largest bran particles. This makes it easier for the gluten network to form.
Use Autolyse: Mix your freshly milled flour with water first and allow rest for 30-60min, before adding the starter and salt. This autolyse step improves dough strength, leading to better oven spring and a more open crumb.

Keep in mind that bread made with freshly milled flour often has a similar outcome to a whole grain loaf: a slightly flatter shape and a denser crumb compared to a white flour loaf.

From Andra,

Sourdough Explained

Andra offers a variety of sourdough bread courses, whether you are starting your sourdough journey or ready to explore new flours. Check out the class options:

2h Sourdough Bread for Beginners (online)

4h Sourdough Bread Masterclass (online)

In person sourdough bread workshop (in her home in London)