Beyond Traditional Sourdough: My Journey Into Heritage Grains

If you’ve been following Flour & Rise on social media lately, you’ve probably noticed I’ve been experimenting with something a little different.

Heritage grains, ancient grains, and locally milled flour.

And what started as a little curiosity has quickly turned into one of my favorite things to explore in the bakery.

I’ve always loved sourdough. There’s something incredibly satisfying about taking a few simple ingredients—flour, water, salt, and starter—and turning them into a beautiful loaf of bread.

But lately, I’ve been learning that there’s so much more to bread than the ingredients we typically reach for.

Sometimes, the biggest difference comes down to the flour itself.

So, what exactly are heritage grains?

When most of us think about flour, we probably picture the bags of all-purpose or bread flour sitting on grocery store shelves.

But wheat has a much bigger story.

Heritage grains generally refer to older varieties of wheat that have been preserved or brought back into cultivation. Ancient grains, like Einkorn and Spelt, have histories stretching back thousands of years.

These grains can have different flavors, textures, and baking characteristics compared to the modern wheat varieties we’re most familiar with.

And that’s what makes them so interesting to me.

It’s not necessarily about making a better loaf of bread. It’s about discovering what makes each grain unique.

Getting to know the grains

Over the last several weeks, I’ve been experimenting with different flours and creating loaves that highlight their individual characteristics.

Golden Einkorn Sourdough

Einkorn was one of the first grains I wanted to explore. It’s an ancient wheat with a naturally golden color and a delicate, slightly nutty flavor.

Working with Einkorn has been a learning experience because its gluten behaves differently from the bread flour I’m used to.

But that’s part of the fun—learning how to work with the grain rather than expecting it to behave like something else.

Honey Spelt Sourdough

Spelt has quickly become another favorite.

It has a lovely, slightly sweet and nutty flavor, and I decided to complement those characteristics with a little honey.

The result is a loaf that feels familiar while offering something different from traditional sourdough.

Fresh-Milled Whole Wheat Sourdough

There’s something special about working with freshly milled flour.

Whole wheat flour contains the bran, germ, and endosperm of the grain, bringing more of the wheat’s natural character into the finished loaf.

Fresh milling has given me another opportunity to learn about how flour affects everything from fermentation to flavor.

And I’m still learning with every batch.

Why locally milled flour matters to me

One of the most exciting parts of this journey has been incorporating flour from Camas Country Mill, located right here in Oregon.

I’ve been using their sifted bread flour as the foundation for many of my sourdough loaves, pairing it with different heritage and whole-grain flours.

Choosing locally milled flour isn’t just about trying something new.

It’s about knowing a little more about where my ingredients come from and supporting the people who grow and produce them.

Growing up on a farm and being involved in 4-H gave me an appreciation for agriculture that has stayed with me.

And as Flour & Rise continues to evolve, I want that appreciation to be reflected in the ingredients I choose.

My goal isn’t to source every ingredient locally overnight. It’s to make thoughtful choices whenever I can.

A little creativity along the way

Of course, I couldn’t explore all these different flours without getting a little creative.

My Heritage Grain Series has become a way for me to experiment, learn, and share that process with you.

From traditional grain-focused loaves to more adventurous combinations like my Golden Curry Sourdough, I’ve been having so much fun discovering how different ingredients work together.

And not every experiment turns out exactly as planned.

Some doughs behave differently than I expect. Some flavors need adjusting. Sometimes I learn more from a loaf that doesn’t turn out quite right than one that does.

But I think that’s one of the things I love most about baking.

There’s always something new to learn.

What this means for Flour & Rise

As I continue experimenting, you’ll probably see more heritage grains, locally milled flour, and seasonal ingredients making their way onto the Flour & Rise menu.

That doesn’t mean traditional sourdough is going anywhere!

I still love a classic loaf, and I know many of you do too.

But I also want to offer breads that introduce you to something you may not have tried before.

Something with a different flavor, an interesting story, or a connection to the farms and mills here in Oregon.

For me, that’s what makes this journey so exciting.

There’s still so much to discover

I certainly don’t consider myself an expert in heritage grains. I’m a baker who’s curious, willing to experiment, and excited to keep learning.

And I’m grateful that so many of you have been interested in following along.

Whether you’ve tried one of my heritage-grain loaves, watched an episode of the series, or simply cheered me on from afar, thank you for being part of this little adventure.

I can’t wait to see what comes out of the oven next.