The home miller’s companion
From berry
to loaf.
An atlas of retail whole grains, honest protein and gluten numbers, and a mill desk that tells you exactly how much grain you need — then bakes the bread to match.
1. Know the berry
History, flavor, retail bins, and the protein/gluten of every flour you can mill from it.
2. Mill the flour
Want 800 g of bolted hard white at 13% protein? Quern does the grain, bran, and gluten math.
3. Bake the loaf
Fifteen classic breads, hydration you can slide, timers for rest and proof, your photos and ratings.
Start with a grain
All 26 →Hard White Wheat
12.6% protein · 10.6% gluten
Honeyed, mild, clean — the least 'health-food' of the hard wheats.
Spelt
13.5% protein · 9% gluten
Walnut, honey, a little cider.
Einkorn
16% protein · 6.5% gluten
Rich, eggy, almost like fresh corn and honey.
Khorasan (Kamut®)
15.2% protein · 10% gluten
Butter, mango, sweet corn — the crowd-pleaser ancient grain.
Rye
10.5% protein · 3.5% gluten
Earth, caraway-adjacent even without seeds, cocoa, forest floor.
Oat Groats
13.5% protein · 0% gluten
Cookie dough, cream, brown sugar.
