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Stella Culinary School

Jul 12, 2018

In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates &

A few of the topics we touch on include:

  • How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten structures require a specific approach.
  • Using fresh milled "herb flour."
  • Using foraged grains to give your bread a special sense of time and place, as well as unique flavors.
  • The difference between white and red wheat, and what to look for when buying whole grain berries.

Question or Comment?

Send them to, or leave us a voicemail at 775-204-8389. You can also join the discussion over on the Stella Culinary forum, or the the SCFB Group.

Interested in Getting Your Own Grain Mill?

For a limited time, Mockmill is offering $80 work of savings and free shipping for Stella Culinary fans who buy through this link.

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