S11 E14: My Long Road Back to Whole Wheat Flours

<p>Today I&apos;m geeking out over wheat berries. Yeah, it&apos;s no wonder I don&apos;t have a lot of non-homesteading friends, I guess I seem kinda weird to some... <br/><br/>But fresh flour is something worth geeking out over! Join me today to find out why.<br/><br/>Book resources on fresh flour: <br/>What Your Food Ate by David Montgomery and Anne Bikle, <br/>Flour Lab by Adam Leonti, <br/>Sourdough by Science by Karyn Lynn Newman, <br/>Bittman Bread by Mark Bittman and Kerri Conan, <br/>Artisan Sourdough Made Simple by Emilie Raffa<br/><br/>Find all my favorite books on my bookshelf here: <a href='https://bookshop.org/shop/theprairiehomestead'>https://bookshop.org/shop/theprairiehomestead</a><br/><br/>Subscribe here for more thoughts on this and more:<br/><a href='http://theprairiehomestead.com/letter'>http://theprairiehomestead.com/letter</a><br/><br/>Be sure to check out Toups &amp; Co, a small homestead family that makes amazing skin products from natural ingredients. Go to ThePrairieHomestead.com/makeup and save 15% with code HOMESTEAD.<br/><br/><b>Weekly musings from my homestead: </b><a href='http://theprairiehomestead.com/letter'><b>http://theprairiehomestead.com/letter</b></a></p><p><b>My essays on an old-fashioned life: </b><a href='http://www.prairiephilosophy.com/'><b>www.prairiephilosophy.com</b></a><b><br/>My homesteading tutorials &amp; recipes: </b><a href='http://www.theprairiehomestead.com/'><b>www.theprairiehomestead.com</b></a><b>Our Wyoming-raised, grass-finished beef: http://genuinebeefco.com</b></p><p><br/></p><p><b>Twitter: </b><a href='http://twitter.com/homesteader'><b>http://twitter.com/homesteader</b></a><b><br/>Instagram: @jill.winger<br/>Facebook: http://facebook.com/theprairiehomestead </b></p>