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.
* Resources for sourcing quality wheat berries and even purchasing freshly milled flour from farmers if you don't yet own a grain mill.
This episode's sponsors:
https://soulyrested.com/trueleaf
https://soulyrested.dashery.com/
https://soulyrested.com/coffee
Grab my Pantry Checklist (loaded with discounts on my favorite ingredients) for free right here: https://soulyrested.com/pantry/
Go here to get special offers for podcast listeners in your inbox: https://soulyrested.com/podcast/
FREE resources:
Learn how to use fresh milled flour: https://graceful-base-213.myflodesk.com/k36hnsvbh7
Learn about kombucha (and grab some of my favorite recipes): https://graceful-base-213.myflodesk.com/b91bdd18-3581-414f-b145-8acd2e508a52
Learn about dehydrating food: https://graceful-base-213.myflodesk.com/fl36xcgpvq
Learn about baking with maple syrup: https://view.flodesk.com/pages/62116313e0eda1a0d870b747
Learn about making your own maple syrup: https://graceful-base-213.myflodesk.com/q5ecjrundz
Looking for more free resources? Choose from even more FREE e-courses here: https://soulyrested.com/howto/
All my favorite ingredients: https://soulyrested.com/the-best-ingredients-in-my-kitchen/
About Michelle Visser
Hi, so nice to meet you! I’m Michelle, a former processed food junkie turned real-food enthusiast.
My husband and I live on a small New England farm and sugarbush with a lot of gardens. But I’m passionate about helping folks have more real food in their lives, no matter where they live. No farm or garden required.
👋Find me in all the places:
My book: https://amzn.to/45Pt8Pu
My website: https://soulyrested.com/
Instagram: https://www.instagram.com/souly.rested/
Facebook: https://www.facebook.com/soulyrested
Pinterest: https://www.pinterest.com/soulyrested/
youtube: https://www.youtube.com/@MichelleVisser
CONTACT: michelle@soulyrested(dot)com
