And why Millys might just be your new best friend in the kitchen

Why Bake Your Own Bread?

Let’s be honest — store-bought bread just isn’t what it used to be.
It’s packed with preservatives, made to last weeks (not days), and often lacks flavor and nutrients that come from real fermentation.

According to Statista, nearly 70% of Americans eat bread daily — but more and more are turning to homemade bread to avoid additives & chemicals, boost gut health, and rediscover that wholesome taste from grandma’s kitchen.

Baking bread at home means:

·       Fewer ingredients (you know what’s in it!)

·       Better flavor & taste

·       Healthier for your gut (especially if it’s sourdough!)

·       Surprisingly therapeutic

But for beginners… it can feel intimidating.

The Reality of Traditional Sourdough: A Love-Hate Relationship

You’ve seen the gorgeous loaves all over Instagram. Crusty, golden, artisan-style sourdough. You want it. But here’s what most beginner bakers don’t realize:

·       You need a starter — a living culture that needs daily feeding like a pet

·       It takes 5–7 days to get the starter ready

·       The process takes 2–3 days per loaf (yes, really!)

·       Stretch & folds every 30 min, multiple times

·       The dough is sticky. Like, really sticky.

·       Timing is EVERYTHING — miss a rise and it’s game over

·       Many first loaves end up dense, flat, or overbaked 😩

That’s why many beginners quit — before they even finish their first bake.

What’s a Sourdough Starter (and Why It’s So Much Work)?

A sourdough starter is a wild yeast culture made from just flour and water — but don’t let the simplicity fool you. Here’s how it works:

 

Step 1: Starting Your Starter Step-by-Step Guideline

You mix equal parts flour and water in a jar (usually ½ cup each).
Then, you let it sit uncovered at room temperature to attract wild yeast and bacteria from the air. Day after day, you discard half the mixture and “feed” it with more fresh flour and water. This keeps the wild microbes alive and growing. Here´s the Sourdough Starter process

Day 1 – Create your base

·       60 g whole wheat flour (or rye flour)

·       60 g lukewarm filtered water
Mix in the jar until no dry flour remains. Cover loosely and leave at room temperature (21–25 °C / 70–77 °F).

Why whole wheat? It ferments faster due to more wild yeast and nutrients in the bran.

 

Day 2 – Check & wait

·       Look for small bubbles or a tangy smell.

·       You likely won’t feed yet unless it’s very active.

If there's no activity yet, don’t worry. Fermentation can take 48+ hours to really kick in.

 

Day 3 – First feeding

·       Discard half of the mixture (approx. 60 g)

·       Add:
– 60 g all-purpose or bread flour
– 60 g water
Mix well. Cover and leave at room temperature.

From now on, you’ll feed daily. You’re building yeast strength.

 

Day 4–6 – Daily feedings

Each day:

·       Discard all but 60 g of the starter.

·       Add:
– 60 g flour
– 60 g water
Stir, cover, and ferment.

Signs of progress:
– It doubles in size within 4–6 hours
– Smells tangy, slightly sweet
– Bubbly and airy texture

 

Day 7 – Ready?

Your starter is likely active when:

·       It doubles in size within 4–6 hours after feeding

·       Passes the float test: a spoonful floats in water

·       Smells pleasantly sour, not rotten or overly alcoholic

Congratulations! You now have a living sourdough culture.

Summary Cheat Sheet:

Day	Action	Ingredients	Goal
1	Mix	60 g whole wheat + 60 g water	Start fermentation
2	Wait	—	Look for bubbles
3–6	Feed daily	60 g starter + 60 g flour + 60 g water	Build strength
7	Test	—	Ready to bake?

 

 

 

The process usually takes:

·       5–7 days (sometimes more)

·       2x daily feedings

·       Careful watching for bubbling and sour smell

 

 

Step 2: Maintaining It… Forever

Once it’s active (bubbly, rising, smells tangy), it’s alive and needs regular feeding — like a tamagotchi....

·       Room temp (if baking daily): Feed every 12–24 hours

·       In the fridge (if baking weekly): Feed once per week, let sit 1 hour at room temp, then refrigerate

·       Miss a feeding? It gets smelly, separates (hoooch), or dies

 

Step 3: Baking with It

When you want to bake, you “activate” your starter by feeding it and waiting several hours until it’s at peak rise. Then you use a portion of it in your dough. The rest? Back in the jar, ready to feed again. Every. Single. Time.

 

Are you ready for a starter-baby crying for food daily?

A traditional sourdough starter is magical…
But also: messy, slow, unpredictable, and high maintenance — especially for busy beginners.

That’s why Millys skips the starter and uses a slow-fermented sourdough mix with built-in sourdough culture & starter.
So you get all the benefits — none of the stress.

 

 

Bake with Millys – Sourdough for Real Life (and those who don´t another pet)

Millys is here to make bread baking beginner-friendly, foolproof, and totally stress-free.

Instead of juggling sticky dough and fermentation timers, we did the work for you — using premium European flour, natural slow-fermented German sourdough and clean ingredients. All you need is water.

With Millys, you get:

·       No starter, no drama.

·       100% real sourdough taste & health benefits

·       Ready in 4 easy steps

·       Bake anytime, anywhere you want

·       Bake even at busy days

·       Works even if you’ve never touched flour in your life (beginners friendly)

How It Works — Just Add Water

Seriously.  That’s it.
Each Millys pack includes:  Pre-measured artisan flour blend (from Italy & Germany), Sourdough, a bit of yeast and salt

You simply:

1.     Mix & knead Millys with 1.5 cups water

2.     Let rest up to your preference: For 2h and bake right away OR refrigerate 3-18h to bake same day or next day

3.     Shape

4.     Bake

Enjoy a crusty loaf with a soft, airy crumb!   No starter. No stress. Just delicious results.

 

Why It’s Perfect for Beginners

Most baking fails come from:

·       Lack of experience with starter

·       Starter development failures

·       Too little time (cannot supervise for 4-6h)

·       Lack of experience with dough and knead techniques

·       Measuring errors

·       Overworking or under-kneading

·       Rushing the fermentation

 

We fixed all that.
Millys is like bread baking with training wheels — but your end result is Top-bakery-level sourdough.

Healthier, Too

Sourdough isn’t just trendy — it’s better for you. Slow fermentation helps:

·       Break down gluten

·       Lower the glycemic index

·       Improve nutrient absorption

·       Reduce phytic acid and FODMAPs (hello happy gut!)

Final Thoughts: Start Your Bread Journey the Easy Way

 

If you’ve ever said:

·       “I want to bake bread but don’t know where to start.”

·       “Sourdough sounds cool but too complicated.”

·       “I don’t have time for a 48-hour project.”

 

Then Millys is made for you.

✔️ Beginner-approved
✔️ Gut-friendly
✔️ Add-water-and-bake simple
✔️ Available in gluten-free, high protein and low-carb versions, soon!

  

Ready to Start?

Shop Millys now and join the home baking movement