S17: E10: Freshly Milled Flour: Myths vs. Facts

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!Podcast Episode HighlightsMike's current adventures with fresh-milled floursHow Mike has changed his mind on sifting, hydration, and moreA closer look at oxidation and the process of improving breadDifferent wheat berry compare/contrast (bracket competition)Heritage, ancient, and modern wheatsThoughts on having the best of both worldsBest practices with freshly-milled flourResources Mentioned in This Podcast Episode:Learn more about Mike and Rosehill Sourdough (and get 10% off!) through this link: https://rosehillsourdough.com/cp/JillFind your nearest mill for wheat berries here: https://amyhalloran.net/mills/Listen to Mike's first episode on the podcast here: Season 15: Episode 7: A More Efficient Way to SourdoughLearn more about Air Doctor here: airdoctorpro.comUse code HOMESTEAD to save up to $300 on your air doctor systemOTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD:Sign up for weekly musings from my homestead: https://jillwinger.substack.com/Get my free homesteading tutorials & recipes here: www.theprairiehomestead.comJill on Instagram: @jill.wingerJill on Facebook: http://facebook.com/theprairiehomesteadApply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-applicationDid you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!