Comments on: Choosing the right wheat berries: a guide

By: Patty

Patty — Fri, 10 Apr 2026 14:46:36 +0000

In reply to Trishia. I sure wish someone would explain this as well, I've been asking the same thing and no one answers it. Best wishes!

By: Trishia

Trishia — Sat, 04 Apr 2026 17:15:48 +0000

I have been seeing labels that indicate “glyphosate residue free” on wheat berries. What is your take on this issue? I normally buy organic products, but it seems like they’re trying to make it sound like “glyphosate residue free” is better than organic. To me it sounds like it’s a product that had glyphosate sprayed on it and washed off so there is no residue… it’s confusing. I just know that I don’t want glyphosate in my food!

By: Michelle

Michelle — Fri, 13 Mar 2026 13:48:59 +0000

In reply to Terri. Bread flour is generally just flour with either starch and/or vital wheat gluten added. If you're looking to make "bread flour" at home with wheat berries, I'd suggest using either hard white/hard red wheat berries or an ancient grain but add 1 tablespoon of vital wheat gluten per cup of fresh milled flour. This will give your bread that extra "umph" it would get from commercial bread flour.

By: Terri

Terri — Thu, 12 Mar 2026 22:16:20 +0000

I was under the impression that “Bread flour ” was a flour in and of itself. I bought sourdough bread from a bakery and ingredients said “sourdough and bread flour. So I’m confused. Should I be using bread flour along with hard red or what?

By: Michelle

Michelle — Sun, 18 Jan 2026 17:49:41 +0000

In reply to Annie.

Great question! I’ve shared some thoughts on this in an instagram highlight and will have a whole chapter devoted to it in my new fresh flour book & cookbook, due out Fall 2026. But I should share an article here as well… I’ll start pulling that together (be watching for it 🙂 ) but my short answer is I personally don’t sprout my wheat berries or purchase sprouted berries. I HAVE done so and have decided it’s a very labor-intensive process (that can easily harm your grain mill if you’re not extra careful) or expensive prospect if you’re purchasing sprouted wheat that simply is NOT worth the effort. I’ll try to share an article about this soon!

By: Annie

Annie — Fri, 16 Jan 2026 23:44:55 +0000

Thank you for all this as I’m starting my fresh milled journey! Wondering if it’s better or not to purchase sprouted and/or organic berries? Looking on Azure market for all the berries. Not sure if the sprouted berries will have less nutrition since the process has begun, though I’m reading that sprouted has better nutrition.

By: Amy

Amy — Thu, 04 Dec 2025 15:26:38 +0000

I heard your broadcast on relatable talking about wheat. I haven’t been able to eat wheat for almost 15 years. Wheat had not come up as a problem any 3 food allergy/sensitivity tests. I tried using a organic sprouted spelt and have not had any issues. I’ve tried einkorn in the past, but it’s been years and I’m trying it again. I’m not sure using white or red wheat is in my future, do you have any tips for using soelt or einkorn in sourdough?

By: Michelle

Michelle — Sat, 22 Nov 2025 17:10:21 +0000

In reply to Samantha. This is a topic that's been on my radar to share about... stay tuned!

By: Samantha

Samantha — Wed, 19 Nov 2025 20:32:26 +0000

Thank you for all this information, this is so helpful! We make our own bread with a Zojirushi bread machine. Do you have any tips or recipes for using fresh milled flour in a bread machine?

By: Michelle

Michelle — Sun, 31 Aug 2025 12:42:11 +0000

In reply to Amber.

I’m so glad you’re here, Amber!! And I’m glad you get my weekly emails too, for anyone else looking to get all the good stuff in their inbox: https://graceful-base-213.myflodesk.com/4e5b01de-a4a4-4354-99d2-5c986e43a5b0