vehicles for other flavors (jam on toast, sauce on pasta), but
we’re missing out on the inherent taste that many of these
little guys have to offer. KoMo mills, distributed by Pleasant
Hill Grain, is one example of a home mill, but there are many
brands on the market. Some savvy home cooks even use a
Vitamix to grind their own flours. Because of the design of
most mills—stone grinding, without built-in screens—using a
home mill automatically turns you into a whole-grain baker.
The flavors are rich, and you avoid preservatives that indus-
trial mills often use to make their flours last longer on shelves.
Plus, when you choose whole-grain options for your home bak-
ing in this way, you’re wasting less of each bushel of wheat
grown, since so much of the good stuff won’t get separated out
at the milling stage (as with white bread).
LOOK IT UP: You can geek out on grains, from breeding
and baking to milling and fermenting, by attending
Grain School, a three-day seminar hosted by the
University of Colorado at Colorado Springs, or the
Grain Gathering, a conference hosted by the Bread
Lab at Washington State University.38 how to be a Conscious Eater