153. Switching to Ancient Grains + Milling at Home: How to Increase Nutrients in Your Baking | Laura Tuttle - a podcast by Lisa Bass

I have been using ancient grains in my kitchen for many years now, but there is a learning curve when you are making the switch from modern white flours to heartier ancient grains like einkorn, kamut, spelt, and more.  Laura of @lauralivesthegoodlife is such a wealth of knowledge when it comes to baking sourdough bread, using different types of flours, and milling your own grains.  If you have questions about the differences between these flours and how to use them, this is the episode for you!  We share tons of tips on incorporating ancient grains into your everyday recipes while still enjoying delicious and nutrient-dense baked goods.

In this episode, we cover:

• A historical overview of how today’s flour became lacking in nutrients


• Why making the switch to ancient grains is beneficial to your health


• How ancient grains behave differently in baking and how to adjust your method


• A gradual approach to switching from modern wheat to ancient grains


• How to choose which type of ancient grains to use


• Tips for achieving delicious, beautiful loaves without using light and fluffy modern flour


• Ways to utilize bread that doesn’t turn out how you had planned

Watch this episode on YouTube + view full show notes and transcript on the blog.

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