First sourdough rye made from rye grains ground moments before in my new Mockmill. . My decision to buy an electric mill has been years in the making. Finally, the research I’ve been doing (on oats for my planned book) convinced me that I had to take the leap. And, thanks to @ellys.everyday showing me her Mockmill, there was virtually no question as to what mill I would get. . This 100% wholegrain rye tastes *amazing* and I feel so much more whole myself, having ground the flour in my kitchen. . I chatted to @farmandhearth about the research that prompted my decision and why I chose the 100 model on the @ancestralkitchenpodcast patreon-exclusive episode that’ll come out at the weekend. . Check out my story today for two clips from my course Rye Sourdough Bread: Mastering the Basics that give advice on mixing dough and share some fascinating information on bakers’ hand flora!