#133 - Home Milling Q & A

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&amp;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 muchwhy you might have experienced your bread pancakingand why freshly milled flour breads need more water and how best to transition to thatWe 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.* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Ancestral Kitchen Podcast Guide to Home MillingThe Grain Flavour Wheel ProjectAlison’s article on making stone-ground oatmeal in the mockmillMockmill Milling GuideBread LasagnaDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral Kitchen<a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer" tar