It's been almost a year since I revolutionized my kitchen and started grinding my own grains. I know it sounds crazy that I grind all my own grains. I originally had the idea that grinding my own grains would be hard, complicated, and more importantly take way too much time. 
I was shocked to find out that it's actually very easy and takes very little time, and yet, this one simple changed has completely revolutionized my kitchen and helped me fall back in love with cooking! 
We have three ways for you to follow along with this discussion today: Read the brief note below, listen to the audio from the podcast, or watch the full video (my personal favorite option) on YouTube. Find all the options below! 
Listen to the Podcast:
We also recorded this blog post as an audio podcast. If you want to listen in instead of reading, click play below or do a combination of both 
And don’t forget to subscribe to the podcast in iTunes. 
Right click here and save-as to download this episode to your computer.
Check out my new show: Baking with Jami! 
I have a brand new show on YouTube called Baking with Jami and this is my first episode - sharing how I grind fresh grains in my house. Watch my video below to get the most out of this talk! I'll take you in my kitchen to show what I do. Don’t forget to subscribe to my YouTube channel so you never miss an episode! And watch my newest episode all about how to pick the best grain mill for you here. 
Why Grind Your Own Grains? 
The very first thing I get asked is “WHY would you want to grind your own wheat?” I know it sounds like something out of prairie days – but honestly it’s very easy and doable wth an electric grain mill. 
We grind our own wheat because its: 
Much healthier (Listen to the FREE audio here called “The Truth About Wheat“
Tastes AMAZING compared to store bought wheat
Much cheaper per pound (after you pay off the grain mill)
Where you can learn more about grinding your own wheat: 
Bread Beckers FREE video classes (these are AMAZING) – Start with Bread Making 101
The Essential Home Ground Flour Cookbook (An excellent cookbook with over 100 recipes AND tons of information about the health of using fresh grains and the different types!)
Traditional Cooking School – Wardee is a WEALTH of information (and she is a Christian and ties all of our healthy eating back to bringing glory to God). You can search for blog or find classes and videos on bread making, grinding wheat, and so much more! 
Is this even practical?
So you might be convinced that this is healthier, tastes better, and might even be more economical…but is it even practical?? I thought there was no way that we could fit this into our already full schedule. But it seriously takes just 60-90 seconds to grind the wheat – so simple, fast, and easy! It doesn’t add hardly any time to my baking routine. 
Watch the video above to see how easy it is to make a full sandwich loaf in about 5 minutes! I make 2-3 of these a week and it replaces all of our bread! Simple, easy, and delicious. 
Where to Buy Grain
There are dozens (hundreds) of different grains to choose from. This part can be a little difficult to know what kinds to buy. Sue Becker’s book does a GREAT job of explaining the main kinds of grains we use and what recipes to use them in. 
The three main types of wheat that I use (I order 50lb bags at once) are: Hard red, Hard white, and Soft white. If your budget is tight or you don’t have room to store all of that, Hard white will serve almost all of your needs.
I’ve also been using spelt a lot more recently and I keep small amounts of millet, buckwheat, and pearled barley on hand as well. I have also started looking into Einkorn grain and want to find an affordable source for it. Wardee has some great information on this ancient grain.