A chicken will always remember the egg
Premium Feather Member
It should work fine-- you do need 50% Wheat flour to make enough gluten for the bread to riseOk Super! I would like to know if I can make a Sourdough bread from the by-product that I have left over from the whole grains that I mill to ferment for feed for our Poultry?
I don't like to ferment whole grains so I run them through a cheap hand mill grinder to just crack the whole grain kernels, by doing this I generate a small amount of fine flour that I can not use. If I mix all fine flour from the multiple grains into my ferment, the majority of the sour milky juice runs down the drain when I press most the liquid from the fermented grain.
My thought is this, since I have the sour fermented juice from the naturel yeast from the different grains already active, could I mix this with the fine flour to make a sourdough bread ball that can be baked?