Welcome back to the simple farmhouse life podcast. I'm in my impromptu studio. I'm always moving all over the place with this podcast.

You never know where I'm going to be going to try to make this more of a permanent home for the podcast, which means that putty to take down a few of the craft supplies and science projects that my kids have going on in the background here.

We've really got new internet and now it actually works out here in the cottage, which means that it's quiet, at least when I don't have theater, which I have right now.

But normally, and all through this interview upcoming, I have this space to myself during nap time. And so this will hopefully be the new home today. I'm bringing on Laura from at Laura lives the good life over on Instagram.

We are going to talk about flower. So I get a lot of questions asking me, when do you use iron corn, when do you use commute, when do you use whole grain, when do you use all purpose. How do they behave different in recipes? How do you get a fluffy loaf of whole grain bread? Why would you want to?

So that's what we're going to talk about. She has so much scientific information to share. So sometimes in my kitchen, I know that things work that I don't exactly know why it's nice to hear why things work the way they do.

All right. Well, I promise you that for the interview, feel is not with me. It's a nice calm interview. Let's dive in.

My name is Lisa mother of seven and creator of the blog and YouTube channel farmhouse on Boone. Join me as I share with you my love for creating a handmade home from scratch cooking and a little mom and entrepreneur life along the way.

Hey, Laura. Hi. Thank you so much for agreeing to be on the podcast. I'm really excited to have you on.

First, let's start by introducing you and what you talk about on your Instagram or wherever else you want to point to and then we can talk about like what we're going to actually be diving into today.

Sure. So I am on Instagram. That is my main platform. I live in Utah. I'm a mom of four kids and I'm super passionate about all things gut health, real food,

getting back to how we used to live and just supporting our bodies through good nutrition and raising kids and getting them in the kitchen and doing fun things with them and making our home life.

This bubble of just love and goodness and somewhere where my kids can come. That's a safe landing spot. You know, as I prepare them to go out in the world. So cool.

Yeah, sounds like a really great thing to follow along with on your Instagram. I noticed that you talk a lot about flowers and baking and sourdough and all that kind of stuff. So I thought we could dive into that.

There is a specific question that I actually got from a listener that I'm basing this episode on. So I'm going to go ahead and read that and then we can dive into it. That sounds good to you.

Sure. Okay. So here's the question. I'm wondering if you could do a podcast episode on grinding different wheat berries.

I'm purchasing my first grain mill and only want to use ancient grains. I've been using all-purpose iron corn for a while now. And I'm going to be purchasing iron corn berries as well as commute.

I've heard you mentioned using commute on your YouTube channel. It was wondering your thoughts. Is it similar to iron corn as far as how it behaves with baking? Well, using freshly milled iron corn be a little different than using all-purpose iron corn.

So basically any info you have on grinding fresh ancient grains would be wonderful. So I thought that we would dive into that, which this is a thing that I've experimented with a lot.

I'm hoping to get some of your opinions on it as well. And yeah, people have a lot of questions about these grains because there's so much healthier for for your good. So you talk about good health.

Do you first want to talk a little bit about why ancient grains are good?

Yeah. So if we start from the very beginning, go way back. I mean, wheat is called the staff of life. For a reason, it's sustaining, it's nutritious.

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