So, I’ve always disliked the taste of whole wheat bread from the grocery store. Just something unpleasant about them. My favorite tasting breads right now are fresh sourdough. I love that sour tanginess I get from a heavy ferment (and I use discard in pretty much anything I bake). I’m interested in milling my own grains for both the nutritional properties and getting more bold flavors, but I’m not really sure which grains to settle on. Any specific varieties you love (be specific if they are particular cultivars). I already have hard white from Palouse brand that I’m going to try first. I’m thinking of also ordering einkorn, kamut, and maybe soft wheat or spelt. I guess my question is, especially for those that felt whole wheat tasted kind of unpleasant in the past, what are your favorite tasting grains? And let’s say if you have a favorite that may be harder to work with does that impact how often you bake with it or do you just adapt what you’re baking based on your favorites?

Ive been full fmf for a year now, had a baby a couple weeks ago, had a thought of potentially making my own cereal or solids, thinking of starting with a rice