Guardian Grains

09/26/2026

Strong farm hits it outta the park at the 2nd school this month!!!

09/26/2026

We are in Michigan today!!! Well, we arent BUT our grain is!!! Go see Ashley Waylon’s Acres as shes doing grain milling demo today

Fresh milled flour classes are today! 🌾🌾🌾

09/25/2026

Michigan friends!! An awesome event happening this weekend! at the Osceola County Fairgrounds in Evart, Michigan!

09/24/2026

We love to see how Guardian Grains is nurturing your families💚🌾💚

Guardian Grains Dakota Snow White Wheat French bread with herbed butter. (Pitner Provisions basil salt and Gardendwellers Farm & Ranch lemon thyme for seasoning.)

Cabbage roll soup with some of the last of our cabbage and onions make for a hearty supper on a chilly night.

Thankful for fellow producers to complete our meal!

09/18/2026

This. This is our WHY. We started a food company to help spread the nutrition that we grow on our farm to our communities. Thank you Strong Farm by Strengthen ND for including us in such a valuable initiative

08/29/2026

Rouge de Bordeaux harvest time!!

08/22/2026

Come with me while I harvest Dakota Snow Hard White wheat🌾

08/21/2026

Where are my Sour dough bakers?!? Our customer Sprout Bake has this AWEmazzzzing recipe for you!!! Who is gonna be first to try?!

08/15/2026

Find our products Seasons Bake and Brew in Garrison, ND😀

08/11/2026

We love when our bakers educate on the importance of whole grains & regenerative farming! We appreciate each and every share, comment and post so much💚

🌾 Not All Flour Is the Same: 4 Things You Should Know About Wheat

When we talk about sourdough, we spend a lot of time talking about starter, fermentation time, hydration and technique. But one of the biggest influences on your bread is something much more basic: the grain itself.

Here are four things I want you to know:

1. Wheat has varieties.
Just like apples have varieties—Honeycrisp, Gala, Granny Smith—wheat does too. Different varieties can have different flavors, protein levels, gluten characteristics and baking qualities. Heritage and ancient varieties can be very different from modern commodity wheat.

2. Where and how it is grown matters.
Soil, climate and farming practices all influence the grain we ultimately bake with. This is one reason I love introducing you to grains grown by farmers like Guardian Grains who are intentionally caring for their soil and using regenerative practices.

3. Whole grain behaves differently from refined flour.
Whole-grain flour contains the bran, germ and endosperm. Refined white flour is primarily the endosperm. That changes nutrition, flavor, water absorption, gluten development and ultimately how your dough feels and behaves.

4. Fermentation changes it.
Then we introduce sourdough fermentation. Wild yeast and lactic acid bacteria begin transforming the flour, producing acids and flavor compounds and changing components of the dough over time.

🌾 Wheat → Flour → Fermentation → Bread

Each step matters.

Learning sourdough isn’t only about learning how to make a loaf of bread. I want you to understand your ingredients—where they came from, how they were grown, how they’re processed and what happens to them during fermentation.

The more we understand our grain the better bakers we become. ❤️

Drop a comment if you'd be interested in an advanced class this fall or winter utilizing a variety of whole grains.