Flour milling is much more than grinding wheat into powder. Part 2 of our Flour Fundamentals series follows the grain through cleaning, conditioning, roller and stone milling, sifting, extraction and flour streams to show how millers shape the flour in the bag.

Flour is both grown and made. Part 1 of our Flour Fundamentals series explores how wheat variety, place, season and milling decisions combine to shape the flour in the bag.

Discover the history, baking qualities and unique characteristics of rye, and learn why this resilient grain has been valued for centuries.

Wheat is often viewed as a static ingredient, but its history in Australia is a story of constant and deliberate change. This article explores how selective breeding transformed a struggling colonial crop into a resilient staple.

Spelt is often grouped with ancient grains, yet its story is more complex than a simple return to older wheat. Belonging to the same hexaploid wheat family as modern bread wheat, spelt developed through later natural crossings within early agriculture and persisted in traditional European farming systems for centuries. Understanding where spelt fits in wheat history helps explain its flavour, baking behaviour, and why it continues to interest farmers, millers, and bakers today.

Emmer wheat is an ancient hulled wheat that sits at the foundation of modern wheat. With its rich flavour, distinct baking behaviour, and deep agricultural history, emmer helps explain how wheat was domesticated and why diversity and place still matter in today’s food system.

Khorasan wheat developed in a very different agricultural context to modern wheat varieties, shaped by local environments, seasonal pressures, and the practical needs of the people who grew it. As interest has returned to traditional grains and less intensively bred wheats, khorasan has re-emerged in modern kitchens and bakeries. This article explores what khorasan grain is, how it differs from modern wheat, how it behaves in milling and baking, and why understanding grains like khorasan helps explain why diversity and place still matter in our food system.

Gluten isn’t just a buzzword—it’s a complex, functional protein that plays a starring role in baking. But not all gluten is created equal. This deep dive unpacks what gluten really is, why it affects people differently, and how grain variety, farming methods, and fermentation can make all the difference to how your bread feels in your belly.

The terms given to the various farming practices and standards used to grow our food can be confusing. Some of the terms we commonly refer to are clearly defined, while others are not. This post aims to provide clarity and help you to make informed choices about your food.

Buying organic whole grains? A bit of pantry care goes a long way. Here’s how to store food the right way to keep it fresh, pest-free, and ready to use.

  While not as sexy as a lot of other ingredients, salt is an important part of our cooking and it has changed the way we prepare and store food. It preserves, enhances flavour, and even changes the texture ...

This is a simple 100% whole grain sourdough bread recipe made with some of the finest organic, biodynamic and sustainably grown whole wheat grains available in Australia. In this recipe we used a combination of one third each of Yecora hard red and Scout hard white wheats from Burrum Biodynamics in north-east Victoria, along with one third Khorasan wheat from Bio-Oz in Parkes, New South Wales.

A simple and easy oat and chia seed breakfast recipe that can be prepared in advance for breakfast on the go or anytime you need a quick meal.

Traditional Australian whole wheat scones recipe made with biodynamically grown Purple Straw wheat flour.

This is an easy and delicious recipe for home made soy milk made with whole soy beans grown by Slater Farms in the Northern Rivers region of New South Wales.

Sunflower Tahini   Want to stick to locally produced, but miss tahini? Unfortunately, we haven’t been able to find a sesame producer in Australia, but we can help you with a great tahini alternative. We were...

A friend has kindly gifted you some sourdough starter, hooray! Or you bought some online, or you came home with a jar from my sourdough workshop. But now what do you do?? Let me take you through some starter...

I was thinking about what recipe to post and as it just got a bit cooler here in Brisbane, I started to feel like soup. And what is the most important aspect of soup? The bread, of course.  I fell in love wi...

This is the Sovereign Foods origin story: Where we came from, why we're here and where we look to for the future.