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

 

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Grains, Mills, and Bread Tips with Nutrimill’s President Gary Leavitt

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