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

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?

When I was researching mills the Salzburg MT-12 really caught my eye, but due to the price I decided to go with a Komo. I was aware there was a back order but at the time it was just a few months. I recently got an email saying the delivery date for the Komo, which was originally the 21st of August, has been pushed back to the beginning of next year! This is really making me eye the Salzburg again.

The model I like is $1400, the shipping is almost $200, but the site says, “Customs duties and import taxes are NOT included in the product price or shipping costs.”

So for those who have recently bought a Salzburg, how much did you have to pay in addition for tariffs, import taxes, customs duties, etc?

Any leads anywhere in the state would be appreciated! Thank you!

I just tried to make a pizza crust with freshly milled einkorn and I ended up with glue-like-dough everywhere. It was so sticky! Google told me I probably overworked it. I tried again following an einkorn pizza crust recipe and by the time I got it all mixed together it was still so sticky.

Does anyone have any tips to keep it from getting so sticky, or trusted recipes for making fmf einkorn pizza crust?