Unsifted: The Fresh Milled Flour Revolution (everything you need to know!) | Ep. 242

Kindled Podcast | Truth and Grace, Boldly

Haley Williams

Christianity, Religion & Spirituality

4.5 • 627 Ratings

🗓️ 7 May 2025

⏱️ 73 minutes

🔗️ Recording | iTunes | RSS

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Summary

Have you been hearing about fresh milled flour and wondering what the big deal is? Why is seemingly everyone hopping on the train and milling their own flour? Is it really better? Is it just a trend?

All your questions answered here with the girls from Unsifted - a company helping regular people get started baking with flour they mill in their own homes.

Join us while we discuss the history of milling, why our bread has gotten so bad (hint: it's not the gluten's fault!) and what we can do about it to provide our families with better more nutritious options!

You'll love this episode!

Transcript

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0:00.0	Well, hello and welcome back to Kindled. Today I have a conversation for you with the girls from
0:24.4	Unsifted. If you follow me on Instagram, you've seen me mention Unsifted. And it is a company that
0:30.0	helps you start making your own fresh, healthy, good for you, bread and baked products for you and your family.
0:39.4	And they do this a really unique way with fresh milled flour.
0:44.2	So if you guys have heard of it, I'm sure a lot of you have, it's kind of a hot topic right now,
0:49.9	fresh milled flour, because a lot of us are realizing that our food is not very nutritious,
0:56.1	that it's not good for us. It's not making us feel good. You will hear my testimony of how
1:00.0	fresh milk flour has actually really improved my health and enabled me to enjoy eating bread
1:05.8	products again instead of having a ton of negative symptoms and heartburn and all kinds of
1:10.0	things.
1:14.6	So anyways, I'm just very excited to actually share this with you because the products have helped me. I am a believer. I was kind of lurking and watching this account for a while because
1:20.9	I saw I followed some people that shared that they got the fresh old flour. It seemed very
1:24.9	intimidating to me. I was a little overwhelmed. I've never
1:27.7	really been like excellent at baking and never really even used yeast to make any sort of like
1:33.2	rising products like bread or doughs or anything. And so for me, it was just like that seems very
1:40.5	next level. It feels very intense to be like making your own flower. That's why would you do
1:45.8	that? Well, you're about to find out why some of us have chosen to do that. And you're going to
1:50.8	find out that it's actually not as hard as you think. It is way easier than you think is literally
1:55.5	a push a button. And more importantly, you're going to learn about the history of why flour
2:00.4	is made the way it is. This is actually the part that I've nerded out on the most. And if you talk to me now, you will probably, I mean, in real life, if you have a conversation with me, you're probably going to get to hear about the history of flour now because I go around telling everyone. And it's gotten a little awkward. It's not a party trick. I need to stop doing that
2:18.3	because people glaze over as I am talking about the history of milling. And I don't know,
2:25.0	I don't want to become a bread apologist, but I feel like a little bit, a little bit I am.
	...

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