Lesson 4
Building Your First Grain Pantry
You do not need to buy every grain at once. One of the biggest misconceptions about fresh-milled baking is that you need a pantry full of different grains before you can begin. You do not.
Start with a few versatile grains, become comfortable baking with them, and gradually expand your collection. Each grain has its own flavor, texture, and baking characteristics. Learning one grain at a time helps you understand what it contributes to your bread.
My Recommended Starter Grains
#1
Turkey Red
Heritage · hard · red · winter wheat
My favorite wheat to bake with. It has a rich, robust wheat flavor, excellent baking strength, and makes beautiful sandwich bread, sourdough, dinner rolls, and pizza dough. If I could keep only one bread wheat in my pantry, it would be Turkey Red.
Best uses
- Sandwich bread
- Sourdough
- Dinner rolls
- Pizza dough
- Artisan loaves
#2
Spelt
Ancient grain
Spelt has a mild, nutty flavor and creates an incredibly tender crumb. I love adding it to bread recipes for softness, and it also works beautifully in cookies, muffins, pancakes, and quick breads. Because spelt develops gluten differently from modern wheat, it benefits from gentle handling and adequate hydration.
Best uses
- Sandwich bread blends
- Cookies
- Muffins
- Pancakes
- Quick breads
#3
Khorasan
Ancient · hard · amber wheat
Khorasan is an ancient grain known for its large golden kernels and rich, buttery, nutty flavor. It produces a soft, tender crumb and generally has good baking strength, though it benefits from gentler mixing than modern bread wheats. It adds flavor to yeast breads and sourdough.
Best uses
- Bread
- Pizza dough
- Pancakes and waffles
- Cookies
- Fresh pasta
#4
White Sonora
Heritage · soft · white · spring wheat
White Sonora is one of the oldest wheat varieties grown in North America. As a soft wheat, it makes exceptionally tender baked goods with a delicate, slightly sweet flavor.
Best uses
- Cakes
- Cookies
- Muffins
- Biscuits
- Pancakes and pastries
#5
Hard White Wheat
Modern · hard · white wheat
Hard white wheat has a mild flavor similar to the whole-wheat flour many people know from grocery stores. It is an excellent everyday bread wheat and a comfortable starting point when transitioning to whole grains.
Best uses
- Sandwich bread
- Dinner rolls
- Hamburger buns
- Everyday baking
Grains to Explore Later
Once you are comfortable with your starter grains, experiment with one new grain at a time. Each offers its own flavor, texture, and nutritional profile.
- Emmer (farro) — An ancient grain with a hearty, earthy flavor that adds depth to rustic breads. Browse my grain picks ↗
- Rye — Adds complexity, moisture, and excellent sourdough flavor. Browse my grain picks ↗
- Barley — A mild, slightly sweet grain that works well blended into bread recipes. Browse my grain picks ↗
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