{"podcast":{"title":"Ancestral Kitchen","slug":"ancestral-kitchen-2045138","podcast_index_feed_id":2045138,"rss_url":"https://feeds.captivate.fm/ancestralkitchen/","website_url":"Https://www.ancestralkitchenpodcast.com","image_url":"https://artwork.captivate.fm/7df8cddd-70d8-4e81-bf7a-a33c0474934e/AKP-Logo-Image-3.png","author":"Alison Kay & Andrea Huehnerhoff","episode_count":142,"summary":"The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a family farm in northwest Washington state. Pull up a chair at the table and join us as we talk about eating, cooking and living with ancient ancestral food wisdom in a modern-world kitchen. Find us here: http://ancestralkitchenpodcast.com Podcast theme and audio production by Robert Michael Kay, find him at www.robertmichaelkay.com","last_synced_at":null,"page_url":"https://stenobird.com/podcast/ancestral-kitchen-2045138"},"episode":{"title":"#133 - Home Milling Q & A","slug":"133-home-milling-q-a","published_at":"2026-06-01T22:15:00+00:00","page_url":"https://stenobird.com/podcast/ancestral-kitchen-2045138/133-home-milling-q-a","show_page_url":"https://stenobird.com/podcast/ancestral-kitchen-2045138","url":"https://ancestralkitchenpodcast.com/2026/06/133-home-milling-q-a/","audio_url":"https://episodes.captivate.fm/episode/dd545917-c48e-4189-bc1b-c7b67c31263d.mp3","summary":"We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A. This episode is packed with information: We start with troubleshooting bread made with freshly milled flour, including: why your bread might not be rising as much why you might have experienced your bread pancaking and why freshly milled flour breads need more water and how best to transition to that We then go on to talk about sifting, how to do it, and the nutritional effects. We talk about storing grain, whether we're personally concerned with the heat that grinding grains at home produces, and then how we store excess flour. We cover freshly milling gluten-free grains, including a deep dive into oats. And we talk about all the other things you can use your home mill for, and there are lots of them. Whether you have a mill or whether you're just thinking about getting a mill, this episode will bring you something new. * * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here. Get a free 30-page guide to Baking with Ancient Grains Read our Guide to Milling Your Own Flour Get all three of the podcast cookbooks Wear our beautiful, sustainable merchandise Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course Visit our (non-Amazon!) bookshop: US here and UK here . * * * * * * * * * * * * * * * * * * * * * * * * * * Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * If you love the…","meta_description":"We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A.…","key_points":[],"chapters":[],"topics":[],"duration_seconds":4981,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/ancestral-kitchen-2045138/episodes/133-home-milling-q-a/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/ancestral-kitchen-2045138/133-home-milling-q-a.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}