Native Australian flours are being touted as the next big thing in sustainable baking. But the revival of ancient grains could have a much bigger impact than making sandwiches tastier.Mastering the art of making sourdough will be remembered as one of the biggest culinary trends of the Covid-19 era. But as home cooks around the world focused on producing Instagram-worthy loaves, Australian researchers were busy testing the viability of producing ancient grains for mass consumption – an experiment that could have implications for everything from food security to reconciliation.