Okay, friends, we are talking about a topic that we actually have talked about before here on the show.

And I have personally done a lot of experimenting and reading and research on it.

But even so, I'm still very intrigued by this topic and very

curious about it because, although I've had success around it, there's still a lot of unknowns

for me and there's still a lot of questions I have and things I'm trying to figure out. And the topic

is fresh, milled flour. It could be tricky. And I think one of the biggest surprises that people have when they start making their own bread is they assume, you know, they get some success with all-purpose flour, maybe all-purpose sourdough. And they're like, cool, I'm going to go even further back to the basics and get a grain mill and grind it myself. It's obviously going to be easier. It's obviously going to be better.

And that's not always the case.

Sometimes there's some really big surprises and it actually can be quite the shock.

I remember the first few times I tried that for my family.

My husband was like, what is this?

And it was not edible.

It was brick like.

It was dry.

It would choke you on the way down.

It just wasn't great.

So it's a

rude awakening. And there are some things you need to know about fresh-mealed flour. So back in

season 15, episode seven, I had the pleasure of having Mike Viona on the podcast. He is the founder

of Rose Hill Sourdough. You've likely seen his products taking the internet by storm. He has the coolest silicone bread mats.

He has these amazing, I'm trying to remember that the material, but it's like a press.

Woodpull.

Wood pulp, wood pulp.

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