About this episode
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. Download the Ancestral Kitchen Podcast Guide to Milling Your Own Flour here! * * * * * * * * * * * * * * * * * * * * * * * * * * 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 * * * * * * * * * * * * * * * * * * * * * * * * * * 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! * * * * * * * * * * * * * * * * * * * * * * * * * * 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 * * * * * * * * * * * * * * * * * * * * * * * * * * 5* reviews on Apple Podcasts, mean the world to us! Here's how you can leave one: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library Scroll down to 'ratings and reviews' Click on 'write a review', give us 5*s and then tell us why you love listening in the box below * * * * * * * * * * * * * * * * * * * * * * * * * * 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 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