208. Why Freshly Milled Flour is Better | Kristin Nobles of Generation Acres Farm

Many of us have heard that freshly milled flour is healthier for us, but we have questions about incorporating it into our kitchens and diets.  Kristin has been baking with freshly milled whole grains for over a decade, and she now shares techniques and recipes with other bakers who want to make the switch to freshly milled flour.  We talk about the history of grain milling and how all-purpose flour came to be so popular.  Kristin shares why freshly milled whole grains are so much more nutrient dense than white flours, and she demystifies the process of incorporating them into your everyday baking.  Join us as we answer your questions about why and how to switch to freshly milled flour.

In this episode, we cover:

A historical overview of the process of milling grains and how we got to where we are today

Is it possible to get light, fluffy bread while using freshly milled whole grains?

Answering your questions about grain mills and all-purpose to whole wheat conversions

How different types of flours perform in various recipes

Sourcing and storing whole grains

Creating all-purpose flour from whole grains

Are whole grains healthy and easily digested?

Where to get started if you want to bake with freshly milled wheat

View full show notes on the blog + watch this episode on YouTube.

Thank you to our sponsors!

Simple Sourdough | Visit bit.ly/farmhousesourdoughcourse to enroll today!

Toups and Co Organics | Use code FARMHOUSE at ToupsandCo.com

RESOURCES

Kristin's free resource list for milling grains and baking bread at home

Enroll in Kristin’s Freshly Milled Bread course using the code FARMHOUSE

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