About Grains

See below for our 7 part video series about grains. Katie Kopsick of Bolivar Bread and Sandy Lerner explain grains, how they’re used, and their relationship to our mill.

Part 1 - The Grain Wheel and Grain Identification
Part 2 - Cooking with Whole Grains
Part 3 - Fermentation and Malting
Part 4 - Sprouted Grains
Part 5 - Kamut & Millet
Part 6 - Locke's Mill
Part 7 - Grains, Grasses and PsEUdo Grains Q&A

Part 1 - The Grain Wheel and Grain Identification

Part 2 - Cooking with Whole Grains

Part 3 - Fermentation and Malting

Part 4 - Sprouted Grains

Part 5 - Kamut & Millet

Part 6 - Locke's Mill

Part 7 - Grains, Grasses and Pseudo Grains Q&A

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