"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!"

If you're a bread-maker, this episode's for you.

We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour.

During this episode you'll hear Elly's wisdom on:

• Sourcing grains and flour for bread
• Grinding grains into flour at home, including why you would want to do it and how Elly grinds hers
• The vital difference between the two ways flours are produced: stone-grinding and roller milling
• Why and how Elly freezes her grains and what you must remember when defrosting
• How to get the best possible flour even when you can't afford a home-mill
• And Elly talks us through her whole grain process - from choosing and buying through to mixing the dough.

Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom!

* * * * * * * * * * * * * * * * * * * * * * * * * *

Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.

For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!

Get our two podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Our podcast is supported by a community of ancestral cooks around the world!

Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.

To read more about becoming a supporter and explore the various levels, click here!

* * * * * * * * * * * * * * * * * * * * * * * * * *

The Run Down:

6:20 Where Elly sources her grains

11.20 Why Elly grinds grains at home for sourdough and what the benefits are

"When you freshly grind, you really can tell the difference!"

17.40 Elly's home stone mill and how it works

19.50 The differences between Alison's and Elly's mills

21.50 The difference between roller-milled and stone-ground flour

27.30 The grains (and legumes) Elly uses

33.40 Elly's whole process, start to finish

"I freezer-treat all my grains"

38.00 Alison's weevil attack and how someone with a small freezer could freeze grains.

45.45 Freezing flour (listen here to hear *the* way to defrost too)

49.30 How long to do grains last and how does that differ from flour

53.10 Using freshly-milled flour for a sourdough starter

57.00 How to get the best possible flour when you're on a budget

55.30 What Elly's up to now on her YouTube channel

"It's the detail that overwhelms people...I explain the things that matter; that really make a difference and the gloss over the rest."

* * * * * * * * * * * * * * * * * * * * * * * * * *

5* reviews on Apple Podcasts, mean the world to us!

Here's how you can leave one:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', give us 5*s and then tell us why you love listening in the box below

* * * * * * * * * * * * * * * * * * * * * * * * * *

Resources:

If you're thinking of purchasing a mill, Elly has discounts available! Check her page here for worldwide deals on Mockmills, Komo and bakeware.

Elly's Everyday Wholegrain Sourdough YouTube channel

Elly's website

Elly's post about grain storage and weevils etc.

Elly's video about grain storage at home

Elly's latest 'Mockmill update' video

Our previous episode with Elly #10

Burrum Biodynamics (where Elly buys the majority of her grains and pulses) on Instagram

"I feel like I'm more connected to what's happening on the farm...it's more satisfying."

Marie Tink's Sourdough Baking in Australia facebook group

Paul Lebeau Germany on IG

Patrons can find the video of Elly grinding whole grains and mixing a dough on the private podcast feed & in the Treasure Trove. If you'd like to watch it and get loads more extra goodies, you can join us on Patreon at our companionship level here.

Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.

Thank you for listening - we'd love to connect more:

The podcast has a website here!

Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen

The podcast is on Instagram at Ancestral Kitchen Podcast

The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay