simple sourdough Dutch baby recipe using milled flour

Happy 2025! Although many people use this turn of the calendar to make resolutions, I think of it more as a time to realign back with consistent goals. For example, food habits are often something to take stock of after the onslaught of cheese and chocolate over the holidays. My consistent food goals are to buy less from the grocery store and continue to make food as delicious and nutrient-dense as possible. One way I have been working on this is by converting all my flour-using recipes over to freshly milled flour recipes. First on the list: breakfast foods. And so the morning of New Year’s Eve I served my family this yummy and simple sourdough Dutch baby recipe using milled flour.

Technically, I started this recipe the night before NYE, because I wanted my grains to ferment. I have learned the hard way (ugh, the stomach ache!) that my body has a hard time digesting freshly milled grains that have not been soaked or fermented. For this recipe, I chose to both soak the grains in milk and ferment the grains with sourdough overnight.

simple + filling

In the morning, just add the fermented mixture with a few more simple ingredients, blend, pour, bake- and you have breakfast! The results are not only delicious, but also the whole grains are filling and will keep your family going until the next meal. Usually my family will devour an entire skillet of Dutch babies no problem, but we actually had leftovers from this one!

If you want to double the recipe, you may want to use two skillets. A doubled recipe in one skillet will result in a very thick Dutch baby that won’t seem to have as much butter per surface area- a travesty!

continuing with the freshly milled grains

I look forward to continuing experimentation with freshly milled grains in 2025 and sharing them with you! Please let me know if there are any particular recipes you would like to see using fresh milled grains.

And Happy New Year!

(PS I use this mill for fresh grinding my flour.)