Barley Bread & Pizza: Grinding Your Own Grain at Home

Logosofia no Dia a Dia · May 20, 2026 · 28m

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…