What happens when you treat every ingredient like it matters?

In this episode of Saving Bread, I sit down with Alexandra Allen of Wildwoman Bakery to explore how freshly milled grains can completely transform sourdough baking—from cookies and pastries to naturally leavened breads.

We dive into how Alex thinks about flour selection, butter, vanilla, levain behavior, and ingredient quality to build flavor from the ground up. Whether you're curious about baking with fresh-milled flour or looking for new ways to bring creativity into your sourdough baking, this conversation is full of practical ideas and inspiration.

In this episode we discuss:

Baking sourdough cookies with freshly milled grains
Choosing butter for flavor and texture
Making homemade vanilla extract
Understanding levain behavior
Developing recipes with whole grains
Building flavor through thoughtful ingredient choices
Finding your own creative voice as a baker

Alex's approach reminds us that great bread—and great baking—isn't just about following a formula. It's about understanding your ingredients and letting curiosity guide the process.

You can find Alexandra on Instagram @wildwomanbakery, and if you're in Arkansas, you can find her sourdough pastries and baked goods at the Fayetteville Farmers Market.

Topics: sourdough starter, sourdough fermentation, feeding a sourdough starter, sourdough hydration, starter temperature, artisan bread, naturally leavened bread, whole grain baking, bread science, sourdough cookies