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 Highlights

Mike's current adventures with fresh-milled flours
How Mike has changed his mind on sifting, hydration, and more
A closer look at oxidation and the process of improving bread
Different wheat berry compare/contrast (bracket competition)
Heritage, ancient, and modern wheats
Thoughts on having the best of both worlds
Best practices with freshly-milled flour

Resources Mentioned in This Podcast Episode:

Learn more about Mike and Rosehill Sourdough (and get 10% off!) through this link: https://rosehillsourdough.com/cp/Jill

Find 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 Sourdough

Learn more about Air Doctor here: airdoctorpro.com

Use code HOMESTEAD to save up to $300 on your air doctor system

OTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD:

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