Whole Grain Sourdough Bread Course
All Fresh Ground Whole Grains
100% Sourdough Bread
WHOLE GRAIN SOURDOUGH COURSE
ALL FRESH GROUND WHOLE GRAINS,
100% SOURDOUGH
Benefit from the ultimate nutrition that whole grains have to offer while also elevating the taste and beauty of bread. Learn principles and follow recipes to nourish your family with simple, wholesome, daily bread made at home.
$50.00
$50.00
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Looking for a way to
feed your family
healthy whole grains?
God made bread to be good and delicious, it just needs to be prepared in the way that He intended. Grinding your own grains at home and combining that with a natural leavening agent produces the best results in flavor, texture and nutrition. Home milling or caring for a starter may be a mind block to some, but this course is designed to help anyone incorporate small and simple steps into daily living to produce a nutritious daily bread, specifically one that is completely whole grain and sourdough.
CREATE
Exclusively fresh-ground sourdough (naturally leavened) recipes with NO commercial leavenings or flours and NO sifting (nothing taken away)
Loaf recipes made from modern hard and soft wheat varieties
Loaf recipes made from each variety of ancient wheat including spelt, khorasan (Kamut), durum, emmer and einkorn
Basic sandwich loaves taking less than 20 minutes of intermittent hands-on time
Specialty bread recipes such as pizza, rolls and more
Quick bake recipes that can use a cold sourdough starter from the fridge
Customizable recipe sheets that you can add to your own curated family collection
Bread from flours that are not fresh ground using the provided "Conversion Flour Chart" (for those that do not yet have a home grinder)
A variety of specialty breads from other cultures using the same principles learned in the course
A foundation for a higher quality of bread in your home
A more mature palate in yourself and your family for nourishing breads
CREATE
exclusive fresh ground sourdough (naturally leavened) recipes with NO commercial leavenings or flours and NO sifting (nothing taken away)
loaf recipes made from modern hard and soft wheat varieties
loaf recipes made from each variety of ancient wheat including spelt, khorasan (Kamut), durum, emmer and einkorn
basic sandwich loaves taking less than 20 minutes of intermittent hands-on time
"Specialty Breads" recipes such as pizza, rolls, biscuits, pasta and more
"Quick Bake" recipes that can use a cold sourdough starter from the fridge including waffles, muffins and pancakes
customizable recipe sheets that you can add to your own curated family collection
bread from flours that are not fresh ground using the provided "Conversion Flour Chart" (for those that do not yet have a home grinder)
LEARN
Bread basics
The distinct differences between the 7 varieties of wheat (einkorn, emmer, durum, khorasan/Kamut, spelt, hard white and soft white)
How to work with fresh ground whole wheat
The nutrition potential of bread
Steps to making whole grain sourdough bread
Bread calculations and methods of making quick leavened sourdough bakes
How to be the master of your kitchen with simple guides rather than detailed recipes
How to make and manage a fresh ground flour sourdough starter and answers to FAQs
What tools and materials are worth investing in
How to manage your home for baking whole grain fresh ground sourdough daily
GET ACCESS TO
Troubleshooting guides
PDF and customizable printable recipes
Helpful charts and diagrams in PDF form
Helpful links to outside resources and tools
Full access to the course as well as any additional content that is posted in the future
LEARN
basics of bread
how to work with fresh ground whole wheat
the nutrition potential of bread
steps to making whole grain sourdough bread
bread calculations and methods of making "quick" leavened sourdough breads
how to make bread recipes rather than just follow them
how to manage a sourdough starter and answers to FAQs
what tools and materials are worth investing in
how to create time and space in your home for baking whole grain fresh ground sourdough daily
GET ACCESS TO
PDF and customizable printables of recipes
Access to the Whole Grain Sourdough Community where you can share posts of your own creations or connect with other bakers
helpful charts and diagrams in PDF form
helpful links to outside resources and tools
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Tired of
Looking for
processed bread from stores that include fillers, preservatives, emulsifiers, additives, added vital wheat gluten, processed sugar etc.
dense whole grain breads that are not palatable
lack of transparency in commercial products
not being able to pronounce the ingredients label on products
feeling guilty eating bread due to the carbohydrate content
gastrointestinal sensitivity to store-bought breads
kids picking at their food
lots of work in the kitchen for little reward
unreliability in quality of commercial food products
increasing food prices
food preservation being laborsome and expensive
"healthy" food that is exotic or fad
healthy food that takes much of your time and energy
sugar and processed food cravings
whole grain sourdough bread recipes that are delicious and have a beautiful and palatable crumb (inside texture)
"quick" leavened loaf options
no-knead and hands-off recipes
exclusively whole food, unprocessed bread recipes
all naturally leavened breads, no commercial yeast or other commercial leavening agents
simple ingredients and recipes
all fermented flour, no "added flour"
ancient grain recipes
gluten sensitive-friendly recipes
increased self-reliance
ways to rotate through your buckets or #10 cans of wheat
foods that your kids can help prepare and enjoy
a bread that heals and helps your body
bread that is keto, paleo, vegan, Whole30, vegetarian, and DASH diet friendly
sprouted wheat recipes
exclusively organic recipes
guiding principles that allow you more freedom and flexibility in the kitchen
Tired of
processed bread from stores that include fillers, preservatives, emulsifiers, additives, added vital wheat gluten, processed sugar etc.
dense whole grain breads that are not palatable
lack of transparency in commercial products
not being able to pronounce the ingredients label on products
feeling guilty eating bread due to the carbohydrate content
gastrointestinal sensitivity to store bought breads
kids picking at their food
lots of work in the kitchen for little reward
unreliability in quality of commercial food products
increasing food prices
food preservation being laborsome and expensive
"healthy" food that is exotic or fad
healthy food that takes much of your time and energy
sugar and processed food cravings
Looking for
whole grain sourdough bread recipes that are delicious and have a beautiful and palatable crumb (inside texture)
"quick" leavened loaf options
no knead and hands off recipes
exclusively whole food, unprocessed bread recipes
all naturally leavened breads, no commercial yeast or other commercial leavening agents
simple ingredients and recipes
all fermented flour, no "added flour"
ancient grain recipes
gluten sensitive-friendly recipes
increased self-reliance
ways to rotate through your buckets or #10 cans of wheat
foods that your kids can help prepare and enjoy
a bread that heals and helps your body
bread that is keto, paleo, vegan, vegetarian, and DASH diet friendly
sprouted wheat recipes
exclusively organic recipes
guiding principles that allow you more freedom in the kitchen
HEALTH IS PRICELESS
Grains are the
Staff of Life.
If grains are good for us, then why so much scrutiny of wheat and gluten in our modern society?
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TESTIMONIALS
What Others are Saying
Hear from those who have tried and tested recipes from the course.
I thoroughly enjoyed taking the Whole Grain Sourdough bread course for several reasons. The course is welcoming and supportive. It is obvious that hundreds of hours have been spent to develop this course. It includes high quality recipes, text and photos throughout the material. The course has something for everyone and takes you through the course in a relaxed and approachable atmosphere. My personal quest was to find sourdough recipes that would not spike my blood sugar and using the recipes in this course met this goal. It was fun and invigorating to learn how to make and use sourdough on a regular basis. The easy-to-follow recipes produced delicious results, and the bread is a recurring source of satisfaction.
Stephanie Haws
This course is outstanding. I don't know of any other bread courses that will teach you to produce such a high level of nutritional quality in your bread. It has practical tips for a busy life, so many valuable charts and stunning pictures. Melissa is very thorough and it's obvious that she knows what she is doing. This course is worth every penny.
Rachel Tenney
This course is all encompassing… I have been making sourdough for 4 years now, but learning about fresh ground sourdough in my home is a game changer. The bread I’ve made isn’t just healthy for my body, it tastes DELICIOUS!
This course is well thought out, and you can tell Melissa wants this to be able to impact homes the way it has hers. It’s educational, spiritual, and you have all the tools you need to set you up for a successful bread-making journey.
Well worth it.
Bailey Wyatt
“It is genuinely possible to reach the point where you desire broccoli more than fries and wholemeal sourdough more than sliced white bread.”
–Bee Wilson,
First Bite: How We Learn to Eat
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SNEAK PEAK AT BREAD FROM THE COURSE
SANDWICH LOAVES
Learn simple rhythms to make a daily loaf of bread from any wheat variety: hard wheat, soft wheat, spelt, khorasan (Kamut), durum, emmer and einkorn.
Ingredients: Fresh ground white hard wheat, water, fresh ground whole wheat starter, salt
SPECIALTY BREADS
Some of the specialty breads that are in the course include pizza, focaccia, ciabatta, rolls and more.
Ingredients: Fresh ground einkorn wheat, water, fresh ground whole wheat starter, 7 seed varieties, salt
STARTER RECIPES
Some of the quick-bakes that are in the course include waffles, pancakes, muffins and more. All the recipes throughout the course are kept very simple.
Ingredients: Sourdough starter, eggs, butter and salt
VARIATIONS
Create your own variations and renditions of various breads by learning the basics and principles of bread making. This loaf is a simple no-steam bake.
Ingredients: Fresh ground hard white wheat, water, eggs, fresh ground whole wheat starter, salt
7 VARIETIES
Learn about the 7 varieties of wheat, the unique characteristics of each one, and the endless possibilities and combinations.
Ingredients: Fresh ground khorasan (top)+ spelt wheat (bottom), water, fresh ground whole wheat starter, salt
MODERN WHEAT
Learn about various baking methods to obtain your desired outcome. All the loaves above were made from the same dough.
Ingredients: Fresh ground white hard wheat, water, fresh ground whole wheat starter, salt (chia, sesame and poppyseeds on one loaf)
COLOR & SHAPE
Learn to find beauty in the variety of colors that fresh ground flour can produce and try your hand at various shaped breads.
Ingredients: Fresh ground spelt wheat, water, fresh ground whole wheat starter, salt
ANCIENT WHEAT
Learn about how different processes and how sprouting, rolling and grinding produce different outcomes even when using the same ingredients.
Ingredients used for each loaf above: einkorn berries, water, fresh ground whole wheat starter, salt
SANDWICH LOAVES
Learn simple rhythms to make a daily loaf of bread from any wheat variety: hard wheat, soft wheat, spelt, khorasan (Kamut), durum, emmer and einkorn.
Ingredients: Fresh ground white hard wheat, water, fresh ground whole wheat starter, salt
SPECIALTY BREADS
Some of the specialty breads that are in the course include pizza, focaccia, ciabatta, rolls and more.
Ingredients: Fresh ground einkorn wheat, water, fresh ground whole wheat starter, 7 seed varieties, salt
STARTER RECIPES
Some of the quick bakes that are in the course include waffles, pancakes, muffins and more. All the recipes throughout the course are kept very simple.
Ingredients: Sourdough starter, eggs, butter and salt
MAKE YOUR OWN
The course teaches you how to create your own variations and renditions of various breads by teaching you the basics and principles of bread making.
Ingredients: Fresh ground hard white wheat, water, eggs, fresh ground whole wheat starter, salt
KAMUT & SPELT
Learn about the 7 varieties of wheat, the unique characteristics of each one,
and the endless possibilities and combinations.
Ingredients: Fresh ground khorasan (top)+ spelt wheat (bottom), water, fresh ground whole wheat starter, salt
HARD WHITE
Learn about various baking methods to obtain your desired outcome. All the loaves above were made from the same dough.
Ingredients: Fresh ground white hard wheat, water, fresh ground whole wheat starter, salt (chia, sesame and poppyseeds on one loaf)
SPELT
Learn to find beauty in the variety of colors that fresh ground flour can produce and try your hand at various shaped breads.
Ingredients: Fresh ground spelt wheat, water, fresh ground whole wheat starter, salt
EINKORN
Learn about how different processes and how sprouting, rolling and grinding produce different outcomes even when using the same ingredients.
Ingredients used for each loaf above: einkorn berries, water, fresh ground whole wheat starter, salt
From the Course Creator
As the main organizer of food for my family, my intent has been to fulfill four main goals:
Nutritious
Simple
Delicious
Economical
Early on, I searched for high quality, whole food recipes, but felt as if I came up short from at least one of the 4 listed above goals every time when it came to bread. Wheat is the most common grain, yet it is the processed ingredient in commercial products despite having the title of "staff of life". I could not get my hands on bread that was truly 100% whole grain and fermented and/or leavened naturally (sourdough) unless I made it myself at home. Sue Becker was an invaluable resource when it came to learning about the practical way to have fresh ground flour at home. However, I could rarely find the combination of fresh ground and fermented in any recipe on the internet that resulted in a bread that I was satisfied with.
I started from scratch and started testing things out, little by little finding principles are recipes that worked. As others have tried the bread, many have been interested in replicating the recipes in their own homes, but it proved challenging to provide all the information to them needed in a digestible format depending on their experience and knowledge. I also did not desire to start a micro bakery out of my home as it would overwhelm our home environment and would only be giving out "fishes" instead of teaching others to "fish" themselves. Thus, the creation of this course.
The development of the simple recipes within this course have helped our family to touch those four goals above; they are what I wish I had when starting out on the venture to elevate the bread in our home. This course covers the basics in making whole grain sourdough bread at home starting with 3 simple ingredients: whole grain kernels, water and salt.
My goal with this course is to pass on the knowledge to your home and help you recognize how simple making whole grain sourdough bread at home can be. As you learn, I hope you can teach others, starting with your own family.
-Melissa Goodfellow
Change your bread,
change your life
NEEDED MATERIAL FAQs
All of the following are linked and described in the course:
Grain/wheat grinder (we use a WonderMill Grain Grinder. This is my affiliate link. Pleasant Hill Grain offers free shipping over $75 for any products.)
Your choice of wheat berries/kernels, water and salt
Whole wheat starter (available for purchase along with the course)
Kitchen supplies: kitchen scale, baking vessel (such as loaf pan), oven mitts/gloves, spatula, bowls, bowl covers
You can purchase this course before you have obtained all the materials. There is a whole section in the course that covers gathering materials, preparing your home and creating time. If you are lacking any items, the course can guide you in deciding what materials to invest in.
This course is currently ideally viewed and most user-friendly on a laptop or computer, and it is best that you have access to one of those to view the course.
Ideally, you need to plan to source a home grinder. Using fresh ground flour will have superior outcomes in contrast to using store bought/commercialized flour. Alternatively, you can source your fresh ground flour from a local mill on a regular basis that does not sift the flour. There is also a chart included in the course listing substitutions of store-bought flour to fresh ground flour that you can use until you obtain a home mill.
Visit the Start tab to sign up for the limited access course and make your own sourdough starter from scratch with fresh ground flour. You can also transition any existing starter to thrive on fresh ground flour by giving it small low ratio feedings.
Using a kitchen scale offers efficiency and ensures accuracy (no scooping, packing or leveling) when measuring ingredients, especially when it comes to fresh ground flour.
First of all, the cost will be much greater than that of a mill and this course alone. The bread will not make itself; the cost will include your daily time, energy and commitment. But yes, all the sacrifice will be worth it as you gain back time, energy and health. The fruits that you will gain will be much more than any work or sacrifice that you put into it.
COURSE DETAILS FAQs
Sandwich loaf recipes for the following wheat varieties: hard wheat, soft wheat, spelt, khorasan (Kamut), durum, emmer and einkorn
Specialty bread recipes including pizza, ciabatta, rolls and more
Quick breads including waffles, pancakes, muffins and more
More recipes will be posted when available
Recipes for leftover/stale bread recipes to ensure you never waste a crumb
Get a SNEAK PEEK at the course by visiting the Start tab!
There are no recipes in this course that use commercial yeast. Every bread recipe and photo is naturally leavened with sourdough starter. Fresh ground bread made with commercial yeast tends to produce a crumb that is dense or crumbly without using other ingredients. Combining a sourdough starter (natural leavening method) with fresh ground wheat produces the best texture and the deepest flavor that bread can offer. Maintaining a sourdough starter can also be a step towards greater self-reliance as it only takes flour and water to maintain it, in contrast to commercial leavenings that can become ineffective over time. Because of the scarcity of information on whole grain and sourdough, I choose to focus on this combination in the course. The recipes and sourdough methods included in this course are not expected to be the entirety of one's family grain/wheat consumption at first but can become so, overtime.
This course is unique in that it has recipes that are exclusively whole grain and all naturally fermented and leavened. Fresh ground flour recipes that are made with commercial yeast are commonly and easily found in many areas of the internet as well as several cookbooks. If you want to start milling your own grains and making breads leavened with commercial products such as commercial yeast, baking soda or baking powder, Sue Becker and Laurel's Kitchen cookbooks are great sources.
No. This course is dedicated to maintaining the whole wheat berry/kernel in every recipe. There is no sifting whatsoever. Keeping the bran and germ provides deeper flavor and better nutrition. The quote above by Bee Wilson illustrates the principle in her book that palates can be trained. Once you take an extended fast from your favorite fast-food restaurant, processed flour and refined sugars and add in Whole Grain Sourdough to your diet, your body will start to reject the things that do it harm, and you will not crave them anymore.
No, none of them do. Making bread from hard white wheat will create the most similar taste and texture to store-bought bread: starchy and bland. All of the recipes taste much better than anything you can purchase from stores, bakeries or restaurants. Your body starts to love what you feed it. If you have been feeding it store-bought flour, that is what it craves (much like a sourdough starter). Over time, as you increasingly include the bread from Whole Grain Sourdough into your diet, you will start to prefer it over any other bread and commercially sourced bread will appear and taste inferior.
There is more information about our personal story of transitioning in the course, including the perspective of my husband.
No, unfortunately there is no corresponding book to the Whole Grain Sourdough course. The advantage of having an online course versus a book is it that you can always have updated information instead of buying the revised or latest edition. There are helpful charts and reference guides as well as all the recipes included in the course in PDF form for printing for those wanting physical forms of the information.
The ideal grain to use for bread is wheat. Wheat is the grain that is focused on throughout the course. There are 7 main varieties of wheat that are widely available and considered throughout the course: hard white, soft white, spelt, khorasan (Kamut), durum, emmer and einkorn.
There is an ancient grain loaf recipe provided in the course, as well as principles taught in the course to help you include additional grains into your breads.
The course is self-paced and self-navigated. Once you purchase the course you will make an account with a password that will allow you to maintain full access to the course. Total reading time of the educational portion is approximately 3-6 hours depending on your experience and knowledge.
GENERAL FAQs
The combination of whole grains and sourdough is a rare combination in our world of commercialization, gluttony, and convenience. Yet, the combination of those two is the way God designed bread to be made, using whole foods and natural leavening. Consuming the whole kernel of grain gives the body fuel that it is engineered to process. Using "sourdough", a natural leavening, allows the dough to produce a wonderful taste, texture and more complex flavors as well as increased nutrition.
Working with a sourdough starter may require added patience, especially when compared to using commercial leavening agents, but having patience is easier when you have perspective and knowledge. This course gives you the knowledge that sourdough produces a superior bread. You can wrap your head around the fact that a daily bread is possible with small and simple efforts even if the bread can't be ready to eat in a couple hours after you decide to make it. A lot of trial and error has already been done, cutting down on a lot of potential frustration. You can have the confidence that the bread can be made today at the time that you've planned for. The Whole Grain Sourdough course will help you to have perspective, patience and forethought.
Visit the Learn/Start page for more information.
Several of the "Quick Breads" (discard) recipes require as much time as using a boxed mix from the store since they only require you to pull out starter from your fridge, mix in a couple ingredients and bake. These recipes are great to use for last minute meal preparations.
Many of the sandwich loaf breads can be the result of small daily habits and can require 20 minutes or less of total hands-on time throughout span of approximately 24 hours or less (including feeding your starter). The idea is that you can implement Whole Grain Sourdough recipes into your routines little by little, still using other more convenient recipes whenever needed. As you learn and practice, you will be able to make many of your leavened breads, if not all, with fresh ground flour and sourdough.
There is also no need to place this dough in the fridge to develop flavor like other recipes call for. Whole Grain Sourdough bread already has produced incredibly deep flavors without cold fermentation. However, the fridge can be used to pause or lengthen out the proofing of your dough if needed or desired.
The fridge can be very useful as you implement sourdough into your routine; you can use the fridge when you need a break or are gone on vacation. You can keep your sourdough starter in the fridge to prevent the need to feed it constantly to keep it satisfied and only take it out when you are ready to use it. Once you are ready, you can give it fresh ground flour and water, allow it to feed and double in size, use it and then place it back in the fridge until ready to use it again. Whole fresh ground wheat starter is more resilient than one that has been consistently fed store bought flour and has been known to go months in the fridge without being used and still maintain the ability to be revived. More information about this is in the course.
This course is not part of a movement or any fad diet. It is simply based on scripture and teaches how to nourish our bodies based on God's guidance. Just like anything, this bread can cause negative outcomes when eaten excessively or using extreme methods.
Other foods can cause satiation or fullness because of their fat and/or protein content or can be addicting because of their processed flour or sugar content and lack of nutrients. This bread fills, nourishes and satisfies more than any other bread because of its natural fat, protein content and nutrient profile. It is difficult to eat Whole Grain Sourdough bread in excess.
For more information, visit the Learn/Start page.
AI derives its material from what has already been created by other individuals. There are an increasing number of AI generated recipes, books and guides that are generated with AI specifically to attempt to provide information about sourdough bread made with fresh ground whole grain flour, but they do not have accurate information due to the lack of reliable published information on the subject.
This course is not created by artificial intelligence, nor any part of the website. Although some of the principles and methods within the course align with content of outside sources, much of its content is original in thought and discovered theories and principles by the creator of the Whole Grain Sourdough course.
At time of writing, we find ourselves making sprouted einkorn and khorasan sandwich loaf bread often, but it changes with different seasons. My husband and I love eating the fresh baked heels of sandwich bread with salted butter spread on top; the crust holds deep, wonderful flavors that are hard to describe. We also love ciabatta bread for that reason as well as it is a bread with a larger percentage of crust and rich flavor. We like pizza and raisin swirl bread.
All of the recipes in this course contain wheat, rye and/or barley and are not intended for those with celiac disease. If you are gluten sensitive, you can try the ancient wheat breads such as emmer and einkorn at your own risk.
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