This is The Homemaking Foundation's podcast with Jamie Belmay, episode number 124.

Welcome to the Homemaking Foundation's podcast, where we give you the tools, inspiration, and

encouragement you need to craft a gospel-centered home. And now your host from youngwifesguide.com,

Jamie Belmay. Hey, ladies, welcome back to the podcast. We have got one of my very favorite topics.

We're going to be talking about using freshly ground grains in your baking and cooking routine.

And we have been talking about this a little bit on and off in the podcast. Back in episode 119, I went through kind of my routine. And we have been talking about this a little bit on and off in the podcast. Back in

episode 119, I went through kind of my routine and how I've started coming to using

freshly ground grains. So I have a grain mill and I grind my own wheat and my own grains for

baking and all that good stuff. And so if you missed episode 119, I want to

encourage you to go back when you're done and go listen to that because I kind of give a really

good overview. And then in that podcast, I said, you know, if you guys have any more questions about

these things, leave comments and let me know. And maybe I'll do a follow up that is kind of like a

Q&A.

And I had so many questions from it that I thought, okay, yes, I need to do a follow-up.

But you can definitely jump in and just listen to this episode if you have not listened to episode 119 yet.

But I encourage you to go back and do that when you have a little bit of time.

And so, especially in that episode,

I talk about the fact that, yes, this sounds archaic. Yes, this sounds really crazy. Like, I go get my wheat and then I grind it myself. And it sounds like it's going to take a ton of time. It's actually

super quick. I have a grain mill. So I literally just dump the grain in. It grinds it in about 60 seconds. And then I just have the flour that I use and you can just use it in all your baked goods. And so it's actually extremely simple and easy. And it has made one of the biggest, like, impacts on my kitchen as far as eating healthy eating non-processed we make all of our

bread products so we do tortillas and bagels and i do two at least two sandwich loaves a week so it's

it's replaced everything and it's so much healthier and it's so tastes so much better. So anyway, I'm covering now the stuff

I covered in episode 119 just because I get excited. So go back and listen to episode 119. And then today

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