S11 E14: My Long Road Back to Whole Wheat Flours

Today I'm geeking out over wheat berries. Yeah, it's no wonder I don't have a lot of non-homesteading friends, I guess I seem kinda weird to some... But fresh flour is something worth geeking out over! Join me today to find out why.Book resources on fresh flour: What Your Food Ate by David Montgomery and Anne Bikle, Flour Lab by Adam Leonti, Sourdough by Science by Karyn Lynn Newman, Bittman Bread by Mark Bittman and Kerri Conan, Artisan Sourdough Made Simple by Emilie RaffaFind all my favorite books on my bookshelf here: https://bookshop.org/shop/theprairiehomesteadSubscribe here for more thoughts on this and more:http://theprairiehomestead.com/letterBe sure to check out Toups & Co, a small homestead family that makes amazing skin products from natural ingredients. Go to ThePrairieHomestead.com/makeup and save 15% with code HOMESTEAD.Weekly musings from my homestead: http://theprairiehomestead.com/letterMy essays on an old-fashioned life: www.prairiephilosophy.comMy homesteading tutorials & recipes: www.theprairiehomestead.comOur Wyoming-raised, grass-finished beef: http://genuinebeefco.comTwitter: http://twitter.com/homesteaderInstagram: @jill.wingerFacebook: http://facebook.com/theprairiehomestead OTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD:Sign up for weekly musings from my homestead: https://jillwinger.substack.com/Get my free homesteading tutorials & recipes here: www.theprairiehomestead.comJill on Instagram: @jill.wingerJill on Facebook: http://facebook.com/theprairiehomesteadApply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-applicationDid you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!