We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A.

This episode is packed with information:

We start with troubleshooting bread made with freshly milled flour, including:

• why your bread might not be rising as much
• why you might have experienced your bread pancaking
• and why freshly milled flour breads need more water and how best to transition to that

We then go on to talk about sifting, how to do it, and the nutritional effects.

We talk about storing grain, whether we're personally concerned with the heat that grinding grains at home produces, and then how we store excess flour.

We cover freshly milling gluten-free grains, including a deep dive into oats.

And we talk about all the other things you can use your home mill for, and there are lots of them.

Whether you have a mill or whether you're just thinking about getting a mill, this episode will bring you something new.

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Resources:

Ancestral Kitchen Podcast Guide to Home Milling

The Grain Flavour Wheel Project

Alison’s article on making stone-ground oatmeal in the mockmill

Mockmill Milling Guide

Bread Lasagna

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