Baking I'm slowly getting a handle on this business of making bread from wheat berries. The general process I've settled into is: soak the berries the night before in an equal amount of water by weight. The next morning, take the berries out of the water, crack 'em in the blender/spice grinder, and put 'em back in the water. Let soak another hour. Then put berries and water in a food processor. Add yeast and salt, process until dough forms. I have no idea which steps in this process do what, but if I leave any of them out, things end poorly. The sourdough starter I've been making with rye berries turns a week old tomorrow night. Should be ready for prime time. It smells amazing, and is rising really well considering it's in more of a rye porridge than a dough. I tossed out my old starter a while back. It tasted ok (to me), but was always a bit astringent smelling.