What Adding Extra Gluten Does to Fresh Milled Sourdough

🏡 DOWNLOAD YOUR FREE HEALTHY HOME BUNDLE: https://www.faithfullynourishedfamily... VISIT OUR SITE: https://www.faithfullynourishedfamily... Is your fresh milled sourdough turning out like a dense, heavy hockey puck? You bought the grain mill, sourced the wheat berries, and waited for your starter to bubble... only to pull a rock-hard loaf out of the oven. If you’ve been frustrated by flat, brick-like bread, you are not alone, and you don't have to give up on fresh milled flour! In this video, I’m sharing the counterintuitive secret that completely saved my sourdough: Vital Wheat Gluten. It sounds wrong at first—why add processed gluten back into your carefully milled whole grains? But once you understand the mechanics of the dough, you'll see why this one ingredient is the ultimate bridge between traditional nutrition and the fluffy, airy rise your family actually wants to eat. We are diving deep into the history of commercial milling, the science of the bran and germ, and slicing into the final loaf so you can see the results for yourself! 📦 PRODUCTS & TOOLS MENTIONED: Vital Wheat Gluten- https://amzn.to/4geRon1 Dutch Oven- https://amzn.to/3QALpyB Dough Whisk- https://amzn.to/4eRyuA7 Sourdough Starter Kit- https://amzn.to/3SIMbKr Kitchen Scale- https://amzn.to/4wnDH9V Quick Note: This description contains affiliate links. If you click through and make a purchase, I receive a small commission at absolutely no additional cost to you. I only recommend products I personally use and trust for our home and kitchen! Thank you for supporting this channel!