Organic or bulk/modern farmed, having a variety like white, red, soft, hard wheat varieties, kamut, oats, rye, different types of rice, beans, etc. For us grin

Organic or bulk/modern farmed, having a variety like white, red, soft, hard wheat varieties, kamut, oats, rye, different types of rice, beans, etc. For us grinding them directly then baking so that they have not been bleached and had nutrients added back (basically for shelf life). The "bread becker thing", without getting into religion, boils down to a philosophy that commercial flour (without even thinking about adding additional gluten) has many micro nutrients removed during the process of stabilizing for shelf life that it loses a significant portion of its nutritional value. By storing whole grains (shelf stable) and grinding it right before cooking/preparation preserves the most nutrients possible. They have hard to find (in the US) mixers, grain grinders, etc. Most regions in Georgia will have a co-op that will take monthly orders and bring them back from Woodstock so that you don't have to drive there. We live about 2 hours away and found out about it through friends and our local farmers market. They have a full kitchen there where they do cooking demonstrations and record for youtube.