232. Wheat Berry Advice I Disagree With

Starting to mill your own flour is exciting—until you're faced with the overwhelming question of which wheat berries to use. In this episode, Michelle simplifies the process by sharing the exact 3-grain starter kit she recommends for beginners.

Dive into misconceptions and incorrect common advice that often falls short, how to confidently choose ancient and heritage grains, and where each grain shines in baking.

You'll also learn the perfect gateway grain, why Rouge de Bordeaux is Michelle's favorite bread wheat, and what ancient grain is one of the most fascinating ones to experiment with.

Whether you're buying your first grain mill or simply want healthier, more flavorful bread, this episode gives you a practical roadmap for getting started.

Key Takeaways from this Episode:

* Why choosing wheat berries is often harder than choosing a grain mill.

* The common beginner advice that's wrong and too simplistic.

* A simple 3-grain "starter kit" helps new millers gain confidence without buying dozens of grains.

* Why spelt is an ideal all-purpose ancient grain for beginners and the best recipes to use it in.

* Why a heritage hard wheat like Rouge de Bordeaux makes exceptional sandwich bread.

* Why einkorn is a fun grain to experiment with, especially for people seeking ancient grains and those with gluten sensitivities.

* How using different grains increases flavor variety and nutritional diversity.