Fresh Milled Flour Comparison: 4 Sourdough Banana Breads Tested!

Welcome to the ultimate fresh milled flour comparison! 🍌🍞 In this video, I tested 4 different freshly milled flours to see which one makes the best sourdough banana bread. From texture to flavor, I’m comparing the results to find out which flour reigns supreme. Whether you're a sourdough lover or just curious about using freshly milled flour in your baking, this taste test will help you choose the perfect one for your next batch of banana bread. Which flour will come out on top? Watch to find out! Don't forget to like, subscribe, and hit the bell for more baking experiments! #sourdough #freshmilledflour #sourdoughbananabread ❇️Sourdough Banana Bread Recipe (1 Loaf) Ingredients: 3 large ripe bananas 1 cup cane sugar or less (or substitute with honey or maple syrup) 2 large eggs, at room temperature 1/2 cup sourdough starter (can be unfed) – My starter was thick (heavy) and fed 10 hours prior, using 90% unbleached all-purpose flour and 10% freshly milled rye flour. 2 1/2 tbsp coconut oil, melted 1 cup freshly milled flour (your choice of variety) 1 tsp baking soda 1/4 tsp salt 1/2 tsp ground cinnamon 1 tsp vanilla extract Instructions: 1. Preheat the oven to 350°F (175°C) and grease a loaf pan. 2. In a large bowl, mash the bananas until they reach the consistency of chunky applesauce. 3. Add the sugar, eggs, sourdough starter, coconut oil, and vanilla extract to the mashed bananas. Mix well. 4. In a separate bowl, whisk together the freshly milled flour, baking soda, salt, and cinnamon. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 6. Pour the batter into the prepared loaf pan. 7. Bake at 350°F for 55-60 minutes, or until a toothpick inserted into the center comes out clean. 8. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.    • 🎬 All videos      • ✨ Simple Kitchen Moments      • 👩‍🍳 Kitchen Items      • 🍞 Sourdough: Start to Finish