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
Jamie’s Newest Obsession: Making Sourdough Bread
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!