S17: E10: Freshly Milled Flour: Myths vs. Facts
Автор: Jill Winger - Old Fashioned on Purpose
Загружено: 2025-03-17
Просмотров: 11362
In this episode, I welcome back Mike Vaona, the engineer-turned-baker behind Rosehill Sourdough, to chat about his recent deep dive into fresh-milled flours. We cover a range of topics, from tweaking hydration levels and the surprising effects of oxidation to the differences between ancient, heritage, and modern wheats.
Mike also shares his thoughts on nutrient loss over time, his favorite gluten-free flour, and best practices for baking with fresh-milled flour. This is one deep dive you won't want to miss!
Learn more about Mike and Rosehill Sourdough (and get 10% off!) through this link: https://rosehillsourdough.com/cp/Jill
Find your nearest mill for wheat berries here: https://amyhalloran.net/mills/
Listen to Mike's first episode on the podcast here: https://www.theprairiehomestead.com/t...
Learn more about Air Doctor here: airdoctorpro.com
Use code HOMESTEAD to save up to $300 on your air doctor system
Get weekly musings from my homestead: http://theprairiehomestead.com/letter
My homesteading tutorials & recipes: www.theprairiehomestead.com
Jill on Instagram: @jill.winger
Jill on Facebook: / theprairiehomestead
Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/p...
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