Mocksoup Graves

No, really... It's awesome.

We grind just enough to bake our own bread or make our own cookies. Whole wheat flour doesn't have the shelf life of AP flour, but the wheat berries last for 30+ years if stored properly

The grinder that we have is a Back to Basics hand grinder. The kids even help and it doesn't take that much time. Eventually we are going to get a Wondermill, but not until we save up for it.

Wheat berries can also be used as a substitution for rice, as a cereal in the morning (cooked overnight in a crockpot), as well as a filler for meat based meals. It stretches your meat budget much like TVP.

Wheat berries are also higher in nutrients than regular 'enriched' flour. So much is stripped away from the wheat that they have to 'add' it back in.

A best way to get wheat is locally (try the bulk bins at the HFS, Grocer, or Local Amish/Mennonite Store. I have found that when buying in bulk the shipping is what gets you, but it is still cheaper than the flour equivalent. Honeyville Farms has one low price for shipping, and also has powdered eggs/dairy and other baking essentials you can buy along with. PleasantHill has the best price for me for superpails (long term storage) and you could use a gamma lid to keep the superpails air tight, yet still accessible.

I get soft white wheat for things like crusts, cakes, brownies or anything that doesn't need gluten. I use hard white wheat for my breads or general use. Hard Red Wheat has a bit of a bitter flavor, so I don't even bother buying it.

I store my wheat that isn't packed for long term in the freezer. It prevents any sort of bug infestation (imagine how many bugs are in your ground up wheat from the store, blech) and is more convienent for me (mobility challenged)

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Ramonna Villota

Amen:


The taste and everything is better. I have a grinder but must admit I buy bags of flour. However buckwheat and others are hard to come by anymore. My daughter and I roll noddles every so often.

Wonderful links.. TY TY

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Redhead

OOOO, I've been thinking about doing this for the longest time. I just might have to break down and give it a go.

I have a bread machine that I use all the time which I love. Might have to add a grain grinder to it.

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Mocksoup Graves

I add in AP flour occasionally. For things like bread, adding some dough enhancers like milk powder, potato flakes (instant mashed potatoes) or vinegar really makes a lighter loaf that we are more accustomed to.

Gigs

I have the family grain mill as I have previously mentioned.

I finally got the adapter to let me use it with the kitchenaid. Works pretty well.

I haven't made much bread lately since I started back working at a normal job full time, but I do want to start doing the artisan in 5 minutes thing soon.

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Gabriele Graves

Humans were never meant to eat wheat in the quantities we find it in our foods today. Wheat in bread is fairly recent thing (a couple of hundred years old only), bread before that was mainly Rye and Barley based.
Many people worldwide are now finding that they have problems digesting Wheat and particularly Gluten.
More than one stomach is needed to digest wheat properly.
Intolerance to Wheat and Gluten is rising with the amounts found in various foods where it is being used to bulk the foods in question.

Mocksoup Graves

I like it alot, still.

I think as originally being hunters/gatherers, our bodies didn't evolve to handle eating wheat/rice and other grains as much as we do. I think our bodies are probably more equipped to eat bugs, and berries. I read a while back that our teeth are designed more for us to be omnivorous with little meat in our diet..That doesn't stop me from enjoying a nice steak once in a while. And I won't touch a roasted cricket, I don't care how much it tastes like popcorn.

Of course if anyone has wheat sensitivity (which I have, ironically) they should be careful with what they consume. Compared to the normal SAD (standard american diet) whole wheat is soooooooo much better for you than the processed to death alternatives.

Rose Alba Karuna

I clicked the link and I have to ask, what kind of site is this Mocksoup?

Dry foods, both dehydrated and freeze dried.

OK - I'm done laughing now.

In all seriousness, do you have any good recipes?

This is something that I would like to try. (The bread, not the dehydrated squirrel).

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Khamon

All grainy products are riddled with bug eggs. There's no way to avoid it. Freezing and vacuum sealing don't prevent the infestation; they merely prompt dormancy of the incubation.

Dear me, this is not polite dinner conversation is it.

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Ingrid N

Secret protein

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Mocksoup Graves

but if it's clean at least it isn't ground up bugs! My mom worked at a processing plant and she told me how much bugs parts per amount they were allowed to have in processing. Needless to say I don't really have the stomach for Heinz Ketchup anymore.

Sansarya

I keep a bay leaf taped inside the lid of my flour canister because I've heard it prevents bugs in the flour.

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Redhead

I do like wheat bread, but I also love rye and barley so for me it's all good.

Ramonna Villota

Need I say more