Nutrient-Dense Baking: Why Fresh Flour Makes all the Difference

If you've ever considered making your own fresh flour or wondered about the benefits of using a grain mill, this episode is packed with insights! We dive into the world of grain milling, whole-grain nutrition, and bread-making with industry expert Gary Leavitt, president of Nutrimill. Gary shares his extensive knowledge from over 45 years in the kitchen appliance industry, discussing the importance of fresh-milled flour, choosing the right grains, and how milling at home can revolutionize your baking. We'll also explore Nutrimill's grain mills, their features, and why they've become a staple for home bakers.   Episode Highlights: Why mill your own flour? The hidden nutrient loss in white flour & how fresh flour transforms your baking.  What grain berries to buy and everything you need to know to easily get started milling your own flour. The difference between Nutrimill's stone mill and classic mill. Where to find organic grains for the best flour. How long you can store fresh flour in the freezer without losing nutrients. Where to purchase fresh flour if you don't want to mill your own.   Resources & Links: Shop Nutrimill's Grain Mills & Accessories Exclusive Discount Code: Use code MIXITUP for $20 off any non-sale item! Nutrimill Blog & Recipes (Try the Carrot Cake Recipe!) Where to Buy High-Quality Grains: Azure Standard | Teeton | Palouse Grains Follow Nutrimill on Instagram, Facebook, and YouTube Jamie's Sourdough Bread recipe Jamie's Potato Flake Sourdough recipe   Liked this Episode? Check these Out! Grains, Mills, and Bread Tips with Nutrimill's President Gary Leavitt Listen on Apple Podcasts or Spotify Watch on YouTube Jamie's Newest Obsession: Making Sourdough Bread Listen on Apple Podcasts Watch on YouTube   Where to Listen? Find this episode on Apple Podcasts, Spotify, and YouTube. Don't forget to subscribe, leave a review, and follow along for more episodes, friends!