Episode 79: Grain Revival: Fresh Milling, Grain Mills and the Unsifted Mission with Sarah and Keira
The Modern Ancestral Mamas Podcast
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From Store to Mill: The Sourdough Journey
This chapter explores the transition from regular bread flour to freshly milled flour in sourdough baking, driven by a personal quest for healthier options in response to gluten sensitivity. It discusses the nutritional advantages of whole grains, the challenges of baking with fresh flour, and the importance of informed flour choices for better health and digestion, particularly for children.
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