Many of us have heard that freshly-milled flour is healthier for us, but we have questions about incorporating it into our kitchens and diets. Kristin has been baking with freshly-milled whole grains for over a decade, and she now shares techniques and recipes with other bakers who want to make the switch to freshly-milled flour. We talk about the history of grain milling and how all-purpose flour came to be so popular. Kristin shares why freshly-milled whole grains are so much more nutrient dense than white flours, and she demystifies the process of incorporating them into your everyday baking. Join us as we answer your questions about why and how to switch to freshly-milled flour.