Barley Bread & Pizza: Grinding Your Own Grain at Home

Abstract

Episode summary: This episode answers a listener's practical questions about cooking with 100% barley flour—from grinding your own grain at home to making pizza and bread that actually work. We cover the three tiers of home grain mills (manual, electric impact, and stand mixer attachments), why coarse biblical texture is more forgiving than fine flour, and the specific technique adjustments needed for barley pizza dough: higher hydration, no-knead handling, lower oven temperature, and pre-baking the crust. If you've been frustrated by expensive commercial barley flour or recipes that sneak in wheat, this episode gives you the equipment strategy and baking science to go all-in on barley. Show Notes Barley was the grain that dominated before wheat took over, and this episode tackles a listen