Fig Tree Sourdough

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✨ making sourdough make sense
🌾 all organic / whole grains / freshly milled / stone ground
🌿 plastic-free baking / microbakery
👩🏻‍🍳 FREE sourdough guides & recipes

08/05/2026

Some things that can make your big bakery days a little less stressful:
👉🏼 plan to do everything earlier than normal, because your starter + dough will move (ferment) faster. This is especially true for shaping early, it’s one of the most crucial things I do on dough day.
👉🏼 get to know the different temperatures in the different areas in your fridge, because it greatly affects fermentation levels after cold proofing. Learn how to shuffle if needed.
👉🏼 know how to recognize “fully proofed” loaves in their shaped form, and learn how to allow them to proof longer at room temp AFTER cold proofing, right before baking. This easily saves underproofed loaves.
👉🏼 learn how to maintain your starter for optimal consistency and strength, because a wonky starter isn’t a huge deal for a single loaf, but it’s a huge bummer if it messes up a huge batch of dough in your bakery.
🧁 more information, tips, things to pay attention to and hacks-> comment BAKERY and I’ll send you a link to my complete guide to bulk baking to make everything make more sense on dough and bake days!

08/03/2026

When I first started my milling journey, I thought that was the ONLY way for truly healthy bread. Because flour becomes devoid of nutrients just a few hours after milling, right? Actually, not really.
But there’s nuance to it, and I’ll try to break it down here.
First- flour doesn’t die within hours of milling. This claim has been blown up on social media and is not scientifically backed. Properly milled and stored flour can retain most nutrients for weeks or more. This is why when I recommend trying flour from a local mill, I truly mean local: one that mills days before selling it to you: NOT commodity flour at grocery stores.
Second, it’s important to know that not all milling is equal. Milling methods, the environment you mill in, the environment your grains are kept in, the maintenance of the milling surface, the size of your mill, the skill of the miller, all affect and will give different flour quality.
When I say quality, I mean how well the flour performs and how much damage is done to the nutrients and structure of components in it.
Examples:
A countertop mill is small, and will never be able to mill flour as fine as a big mill can.
Humidity and temp control that professional mills have affect the texture and the nutritional content of the flour.
Correct maintenance on the mill will affect the end result.
The skill of the miller of how to calibrate and set the mill stones/surface, how to choose a grain feeding speed, etc, all have a big effect.
All of this is to ask: if your flour doesn’t die immediately after milling, and you have access to a local stone mill, do you HAVE to mill your own flour? If the whole grain flour you get from the mill will perform better and could also be as nutritious, if not more, do you need to “compromise” on performance?
One last note: I do still mill a good amount of my own flour at home in my mill, but I also combine professionally milled flour with it. There are many benefits to milling your own flour at home and I am not discounting them, I’m only explaining that there is more to know about nutrition and milling than we are told in the context of “freshly milled flour”.

08/01/2026

I’m so happy I’ve found a solution!
Before this, I’ve always dreaded mixing up inclusions because I cringe at having one piece of dough with tons of inclusions, and another almost empty. I tried adding the inclusions in the mixer, but my dough always ended up weakening as a result.
If you struggle too, try this out!!

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Wilmington, IL
60481

Telephone

+13472441476

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