There are so many reasons why I now want to freshly mill my own flour.
They are nuanced, complicated and oddly specific for me, which is something social media never translates well. What we did before wasn’t wrong. We try to do the best we can where we are.
I have the head space for this now that I didn’t have in my thirties with four kids under ten.
I’ve seen a huge shift to ultra processed foods over the past two decades.
I read a lot of food history literature and right around 1910 we went sideways with grains. I try to learn from history.
Processing strips grains of 30 nutrients and only puts 5 back in. Even whole grains are stripped, lose nutrient value, and oxidize.
When I know better I have to do better.
Enrichment confuses our brains and how we metabolize food.
I believe we demonize gluten, when really it’s the processing of grains we need to peel back.
We are eating dairy, meat, vegetables and fruit, mostly all grown here and at its’ basic level, so grains had to be looked at next.
My husband and son have psoriasis and it’s being triggered by a nutrient deficiency.
I’m perimenapausal.
Grains are a gift from God and I need to treat them as such.
I want to connect with my bread making on a deeper level.
My grandsons love homemade bread and I want it pack a punch.
I hate complicated-I just want to prepare and enjoy simple, whole, delicious foods for my family.
I’m starting how I hope to carry on: passionate, educated and committed.
love Jenn xx