Your Flour Is the Problem, Not Your Starter скачать в хорошем качестве

Your Flour Is the Problem, Not Your Starter

Most bakers diagnose their starter when bread underperforms - but flour is the variable that drives fermentation, flavor, and consistency. I sat down with Jade, a second-generation farmer and miller who grows and mills ancient grains in Idaho's Teton Valley, to map out what actually matters before dough ever hits the bowl. You'll walk away with: The 3 factors that predict how any flour will ferment and taste 2 numbers to check on every bag (no lab sheet required) A practical buyer's checklist you can use at any store or online How einkorn, emmer, spelt, and khorasan behave differently from modern wheat in sourdough Storage rules for flour and whole grain berries so nothing goes stale Whether you buy commodity bread flour or mill your own, this conversation will change how you evaluate your most important ingredient. Thanks one more time Jade! You can read more and test some of Jade's flours here: https://ancientgrains.com/ Free sourdough guide: https://the-sourdough-framework.com Loafy - AI sourdough companion: https://loafy.ai Join the community (3,000+ bakers): https://breadco.de/chat 0:00 Your flour might be the problem 1:22 What's the wildest thing on your farm? 4:36 Farming conditions in Idaho's Teton Valley 6:43 Origin story — from family farm to online marketing 8:51 How a friend's research led to einkorn 11:52 First American einkorn — scaling from 2 bags of seed 15:28 Spring vs winter vs facultative wheat varieties 17:45 Einkorn vs modern wheat — flexibility, yield, drought 19:26 Regenerative farming and companion cropping 21:07 Can einkorn grow on damaged soils? 22:20 Einkorn's natural hull — mold and moisture resistance 23:23 Does location change einkorn quality? 24:27 What makes a good or bad growing season 27:23 Surviving hailstorms — the fear every farmer lives with 30:33 How crop rotation drives grain quality 33:27 Short growing seasons and maximizing soil fertility 34:12 Could you grow "super einkorn" with unlimited resources? 37:03 Farming experiments Jade is still running 39:21 The number one tip for other farmers 41:20 Why single-source flour changes year to year 44:54 Falling number explained — the key baking metric 46:22 How growing conditions affect each ancient grain 48:38 Adapting your baking to variable flour 50:43 Flour buyer's checklist — what to look for 54:07 Why home milling beats buying flour 55:02 How to evaluate grain quality as a buyer 57:02 The dream machine — a drone that reads every plant 59:49 Home milling tips — measure in grain cups, mill fresh 1:01:21 How to store whole grains at home #sourdoughflour #ancientgrains #homemilling #sourdoughbread #thebreadcode