Understanding Flour Quality and Ancient Grains for Better Sourdough Baking

Learn how flour quality fundamentally impacts sourdough fermentation, flavor, and consistency through an in-depth conversation with Jade, a second-generation farmer and miller specializing in ancient grains in Idaho's Teton Valley. Discover the three critical factors that predict flour performance, identify two essential numbers to check on every flour bag, and develop a practical buyer's checklist for evaluating flour quality at any store or online. Explore how ancient grains like einkorn, emmer, spelt, and khorasan behave differently from modern wheat in sourdough applications, and master proper storage techniques for both flour and whole grain berries. Understand the agricultural side of flour production, from regenerative farming practices and crop rotation to how growing conditions affect grain quality year to year. Gain insights into the "falling number" metric that determines baking performance, learn why single-source flours vary seasonally, and discover how to adapt your baking techniques to work with variable flour characteristics. Explore the benefits of home milling, including tips for measuring grain cups and milling fresh, plus proper storage methods for whole grains. Whether you purchase commercial bread flour or mill your own grains, develop a deeper understanding of how farming practices, growing conditions, and grain processing affect your most fundamental baking ingredient.