Hi. This is Claudia.
I listened to a very informative podcast today where Emily Salkeld and Chris Duffy from Small World Bakery in Australia discussed their journey from farming to milling, to bread baking with diverse and heritage grains adapted for their environment.
A lot of their experiences and challenges I think will resonate with many of you who are in this process. I think it also gives some great information, tips, and encouragement of going all in for a different way of farming, sourcing grains, and processing the grain into flour and bread.
Here is a link to their story on the podcast: https://anchor.fm/deepwinter2019/episodes/Local-Grain-Economies-and-How-to-Get-There-eht262