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Your flour might be the problem
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Classroom Contents
Understanding Flour Quality and Ancient Grains for Better Sourdough Baking
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- 1 Your flour might be the problem
- 2 What's the wildest thing on your farm?
- 3 Farming conditions in Idaho's Teton Valley
- 4 Origin story — from family farm to online marketing
- 5 How a friend's research led to einkorn
- 6 First American einkorn — scaling from 2 bags of seed
- 7 Spring vs winter vs facultative wheat varieties
- 8 Einkorn vs modern wheat — flexibility, yield, drought
- 9 Regenerative farming and companion cropping
- 10 Can einkorn grow on damaged soils?
- 11 Einkorn's natural hull — mold and moisture resistance
- 12 Does location change einkorn quality?
- 13 What makes a good or bad growing season
- 14 Surviving hailstorms — the fear every farmer lives with
- 15 How crop rotation drives grain quality
- 16 Short growing seasons and maximizing soil fertility
- 17 Could you grow "super einkorn" with unlimited resources?
- 18 Farming experiments Jade is still running
- 19 The number one tip for other farmers
- 20 Why single-source flour changes year to year
- 21 Falling number explained — the key baking metric
- 22 How growing conditions affect each ancient grain
- 23 Adapting your baking to variable flour
- 24 Flour buyer's checklist — what to look for
- 25 Why home milling beats buying flour
- 26 How to evaluate grain quality as a buyer
- 27 The dream machine — a drone that reads every plant
- 28 Home milling tips — measure in grain cups, mill fresh
- 29 How to store whole grains at home
