I was already deep into my bakery journey when a friend sent me this podcast. I listened, and everything thing changed. Bread (and gluten), which seemed to be a problem for so many, was not the issue! As it turns out, the way we process our flour is what is making people sick. And processed flour is in EVERYTHING. After hearing this, I geeked out on the topic learning as much as I could. And that’s when I made the decision to transition to only 100% freshly milled flour for my family and my bakery. To make bread with all the nutrients, flavor, and goodness that God intended!