In this heartfelt and practical episode, Wendi shares what she wishes she knew before grinding her own wheat—along with a few flour-covered mistakes she made along the way. From growing up in a home where her mom ground wheat with a stone grinder to learning (and relearning) how to make her own nourishing bread, Wendi walks you through the most common beginner questions, myths, and mindset shifts around using whole wheat. She even touches on why soaking flour or grain matters and how to get started without feeling overwhelmed. This episode will encourage you, make you laugh, and maybe give you the nudge you need to open that big bucket of wheat in your pantry.
In this episode, Wendi reflects on her own wheat journey—from her mom’s beautiful stone-ground loaves to her own slightly tragic first attempts at homemade bread. With humor and warmth, she shares:
The dreamy idea of grinding your own flour… and the real-life learning curve
A few simple wheat basics (hard vs. soft wheat, flour freshness, and storage)
The importance of soaking grains and flour for digestion and texture
Common beginner mistakes and how to avoid them
Why learning this skill is less about perfection and more about love
This episode is the perfect intro for anyone curious (or intimidated) about grinding their own wheat—and a lovely reminder that preparedness can be joyful, messy, and deeply nourishing.
👉 The Joyful Grain Method guide book
👉 Join the Joyfully Prepared Facebook group