If you’ve ever considered making your own fresh flour or wondered about the benefits of using a grain mill, this episode is packed with insights! We dive into the world of grain milling, whole-grain nutrition, and bread-making with industry expert Gary Leavitt, president of Nutrimill.
Gary shares his extensive knowledge from over 45 years in the kitchen appliance industry, discussing the importance of fresh-milled flour, choosing the right grains, and how milling at home can revolutionize your baking. We’ll also explore Nutrimill’s grain mills, their features, and why they’ve become a staple for home bakers.
Episode Highlights:
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Why mill your own flour? The hidden nutrient loss in white flour & how fresh flour transforms your baking.
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What grain berries to buy and everything you need to know to easily get started milling your own flour.
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The difference between Nutrimill’s stone mill and classic mill.
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Where to find organic grains for the best flour.
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How long you can store fresh flour in the freezer without losing nutrients.
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Where to purchase fresh flour if you don’t want to mill your own.
Resources & Links:
- Shop Nutrimill's Grain Mills & Accessories
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Exclusive Discount Code: Use code MIXITUP for $20 off any non-sale item!
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Nutrimill Blog & Recipes (Try the Carrot Cake Recipe!)
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Where to Buy High-Quality Grains: Azure Standard | Teeton | Palouse Grains
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Follow Nutrimill on Instagram, Facebook, and YouTube
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Jamie’s Sourdough Bread recipe
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Jamie’s Potato Flake Sourdough recipe
Liked this Episode? Check these Out!
Grains, Mills, and Bread Tips with Nutrimill’s President Gary Leavitt
Jamie’s Newest Obsession: Making Sourdough Bread
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Listen on Apple Podcasts
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Watch on YouTube
Where to Listen?
Find this episode on Apple Podcasts, Spotify, and YouTube. Don’t forget to subscribe, leave a review, and follow along for more episodes, friends!