The Palouse Heritage Blog
Home Grain Mill Performance & Flour Extraction: A Practical Comparison for Home Bakers
Freshly milled heritage grain flour is one of the biggest upgrades a home baker can make, but not all home grain mills perform the same. In this detailed comparison, a friend of Palouse Heritage, a trained chemist and experienced home baker, tested several popular home mills to evaluate flour fineness, extraction rates, sifting performance, and overall usability. The results reveal how mills like the Mockmill 200, Nutrimill Classic, and Mockmill KitchenAid attachment compare in real-world baking applications, while also highlighting why heritage grains and fresh milling consistently produce superior flavor, nutrition, and baking performance compared to modern store-bought flour.
Turkey Red Wheat: The Grain That Built American Bread
Some grains are more than just ingredients. They are stories. They are history. They are identity. Few grains embody that more than our Turkey Red wheat.
At Palouse Heritage Mercantile, Turkey Red is more than just one of our flagship varieties. It is a living connection to history, heritage, and the foundation of American baking as we know it today. Enjoy this blog post as we explore the story behind this remarkable grain.
Heritage Landrace Grains: The “Sweet Spot” Between Ancient Grains and Modern Wheat
When people start exploring alternatives to modern wheat, they often hear about ancient grains like einkorn, emmer, and spelt. Others stick with conventional modern wheat because it’s familiar and predictable to bake with. At Palouse Heritage, we focus on a better approach that sits right between those two extremes: heritage landrace grains.
