#133 - Home Milling Q & A – Ancestral Kitchen

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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Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
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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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The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Poddgruvan

#133 - Home Milling Q & A

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#134 - Freezer Meals: Ancestral Foods for busy days, post-partum, and make-ahead food prepping

#132 - A Week of Ancestral Meals: what we really ate

#131 - Behind the Scenes (The Parts You Don't Hear!)

#130 - Are We Ancestral Enough Yet? A Conversation with Jaycie of Hazy River Homestead & Ranch

#129 - The Science Behind Properly Prepared Beans (and how to do it at home!)

#128 - Unprocessed Foods: The Ancestral Pantry

#127 - How to Render Fat at Home (with Q&A)

#126 - Living Like a Human with Tara Couture of Slowdown Farmstead

#125 - Just Right: The Story of Porridge (& The Best Ways To Cook It)