"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!" If you're a bread-maker, this episode's for you. We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour. During this episode you'll hear Elly's wisdom on: Sourcing grains and flour for bread Grinding grains into flour at home, including why you would want to do it and how Elly grinds hers The vital difference between the two ways flours are produced: stone-grinding and roller milling Why and how Elly freezes her grains and what you must remember when defrosting How to get the best possible flour even when you can't afford a home-mill And Elly talks us through her whole grain process - from choosing and buying through to mixing the dough.
Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom! Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
The Run Down: 6:20 Where Elly sources her grains 11.20 Why Elly grinds grains at home for sourdough and what the benefits are "When you freshly grind, you really can tell the difference!" 17.40 Elly's home stone mill and how it works 19.50 The differences between Alison's and Elly's mills 21.50 The difference between roller-milled and stone-ground flour 27.30 The grains (and legumes) Elly uses 33.40 Elly's whole process, start to finish "I freezer-treat all my grains" 38.00 Alison's weevil attack and how someone with a small freezer could freeze grains. 45.45 Freezing flour (listen here to hear the way to defrost too) 49.30 How long to do grains last and how does that differ from flour 53.10 Using freshly-milled flour for a sourdough starter 57.00 How to get the best possible flour when you're on a budget 55.30 What Elly's up to now on her YouTube channel "It's the detail that overwhelms people...I explain the things that matter; that really make a difference and the gloss over the rest." If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
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Resources: If you're thinking of purchasing a mill, Elly has discounts available! https://www.ellyseveryday.com/home-milling-mockmill-links (Check her page here for worldwide deals on Mockmills, Komo and bakeware.) https://m.youtube.com/c/EllysEverydayWholegrainSourdough (Elly's Everyday Wholegrain Sourdough YouTube channel) http://ellyseveryday.com (Elly's website) https://www.ellyseveryday.com/storing-whole-grains-for-bread-making (Elly's post about grain storage and weevils etc. ) https://youtu.be/MnGL6UTW7fs (Elly's video about grain storage at home) https://youtu.be/t_CJdLp1NHY (Elly's latest 'Mockmill update' video ) https://ancestralkitchen.com/2021/07/06/10-elly-from-ellys-everday-sourdough-baking-soap-making/ (Our previous episode with Elly #10) https://www.instagram.com/burrumbiodynamics/ (Burrum Biodynamics (where Elly buys the majority of her grains and pulses) on Instagram) "I feel like I'm more