#82 - Home-Milling Flour for the Best Bread!

Ancestral Kitchen

I know milling my own flour is better and I want to do it, but where do I start?

Home milling can be such a joy and we’re here in this episode to guide you through all the hows.

We’ll talk the multiple benefits of milling at home and fill any gaps in knowledge you might have. We’ll explain how you can grind a grain, what mills are available for your kitchen and the benefits of each one, then I’ll share how I mill at home, the organisation around it and what I make. And stay till the end as we’ll also squeeze in a chat about how home-milled flour is different to shop bought and how you can best work with this amazing food stuff in your own kitchen.

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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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Get our two podcast cookbooks:

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Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!

Alison's Sowans oat fermentation course is here, with a 10% discount applied!

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What we cover:

• Four reasons to mill your own flour - health, flavour, economy & connection
• Why home-milled flour is healthier
• How home-milled flour is more economical
• Why prehistoric women had bigger arm muscles than modern Olympic rowers!
• How to use fresh grains for bread when you don't have a mill
• Types of mills; how flour can be ground
• Roller-milling v. stone-grinding
• Milling options for the home kitchen
• Alison's mill: the Mockmill 100
• What you can grind in the Mockmill
• How to use the Mockmill
• Freshly-ground flour is for more than just bread
• How home-milled flour is different to shop bought and how to work with that

PLUS, in the patron-exclusive aftershow, we continue the conversation and talk about:

• How to adapt all purpose flour recipes to wholegrain home-milled flour
• Why the autolyse process is particularly helpful for wholegrain flour
• Sieving flour
• The economics of shop-bought flour compared with bulk-bought grains

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Resources:

See Alison’s Mockmill here plus use these links to purchase your own and support the podcast

Find Alison’s sourdough mentoring here: One-off troubleshooting session

Four-call ‘Get Going with Ancient Grain Sourdough’ package

Rat study referenced here

Prehistoric women and their strong arms

King Arthur Baking article on substituting wholewheat flour for white on all-purpose

50 Ways to Save Money Download

50 Ways to Save Money on an Ancestral Diet, episodes 66 and 67

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

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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