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Old 10-14-2009, 12:20 AM
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I noticed everyone prefers storing wheat over flour. Why not store the finished product and save yourself buying a grinder? Of course if you grow your own wheat you would need a grinder, but if you are only storing it for a rainy day?

What's the advantages of wheat over flour?
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Old 10-14-2009, 12:22 AM
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I think flour goes rancid quickly. That's what i've heard from the people on the board anyways.
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Old 10-14-2009, 01:00 AM
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I think flour goes rancid quickly. That's what i've heard from the people on the board anyways.
Yeah. Unless it's white flour which keeps longer but has little food value. Wheat Berries are their own vacuum storage system.
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Old 10-14-2009, 01:22 AM
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So why varieties of wheat do you store? Can someone give me examples?
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Old 10-14-2009, 02:39 AM
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So why varieties of wheat do you store? Can someone give me examples?
I keep hard red wheat berries, to make whole wheat bread flour. White flour can be made from any type of wheat, white is what's left after milling and screening. If you've heard of "fair to middlin" refers to the degree that wheat has been milled. Middlin flour still has the bran and hull in it, whole wheat. Fair flour, the bran and hull is screened away and what's left is milled again into fine flour. Basically white flour is pure starch, that's what any wheat is if you mill it enough. Different types of wheat berries give different flour. For example durham wheat yields seminola flour which makes the best pasta.

Prices here are not as expensive as some but higher than doing it yourself.

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Old 10-14-2009, 06:28 AM
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If you aren't used to whole wheat, you might want to store Hard White wheat. That's what i do. It rises up a bit better.
You store wheat instead of flour because the minute it is prosessed, wheat begins to break down. Careful storage of flour will allow for storage for about 2-3 years (although some say 5 and some say 1 yr). Whole wheat doesn't break down and properly stored, it should last 20 years or more.
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Old 10-14-2009, 09:00 AM
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We store hard red and hard white for yeast breads. We also store a soft white berry for quick breads that are not yeast breads like muffins, banana bread and cookies. Hard wheat doesn't do as well for quick breads.
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Old 10-14-2009, 09:54 AM
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Don't forget that wheat can be sprouted for as greens for a diet if necessary.
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Old 10-14-2009, 01:21 PM
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Not only does whole wheat store far better than flour, and maintain it's nutritional value longer, it's also more versatile. It can always be ground into flour, but it can also be sprouted as eeyore mentioned, or cooked sprouted or unsprouted as a hot cereal. It can be steamed, dried and cracked to make bulgar, which rehydrates quickly in water. Bulgar is a very versatile cooking ingredient and one of my personal favorites. Of course if it can be sprouted, it can also be planted.
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Old 10-14-2009, 02:10 PM
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We store all three: hard red, hard white and white flour. Plan to use the flour first and also to mix it with the ground wheat for a better texture of bread until it is gone.
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Old 10-14-2009, 07:18 PM
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Originally Posted by BJJ_Grappler View Post
I noticed everyone prefers storing wheat over flour. Why not store the finished product and save yourself buying a grinder? Of course if you grow your own wheat you would need a grinder, but if you are only storing it for a rainy day?

What's the advantages of wheat over flour?
Wheat stores WAY longer than flour does...Stored wheat will last for years (even decades), while flour generally has a 5-6 month shelf life (longer, if you vacuum seal it, but still not nearly as long as wheat). If you plan on long-term storage wheat is the way to go.
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Old 10-14-2009, 07:34 PM
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So why varieties of wheat do you store? Can someone give me examples?
At present, I have bulgar wheat, hard red winter wheat, golden wheat, soft white wheat, and buckwheat groats. Different varieties for different purposes. The majority is the golden wheat, followed by soft white and then hard red winter wheat. The golden and soft white wheats can be combined and ground for a nice bread. I like the hard red and bulgar wheats better for cooking and sprouting.
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Old 10-15-2009, 07:01 AM
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You can get flour weavils if your not lucky. They are like little larva/maggots. This is especially so in bread flour.

My mum spent hours making a dough for two or three loaves and had to chuck the lot due to these little monsters.
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Old 10-15-2009, 11:58 AM
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My father just harvested 17 metric tonnes of wheat, however it is in a different country. He was not allowed to bring back a pound of wheat through customs. Grr.
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Old 10-15-2009, 12:58 PM
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Originally Posted by cranky1950 View Post
I If you've heard of "fair to middlin" refers to the degree that wheat has been milled. Middlin flour still has the bran and hull in it, whole wheat. Fair flour, the bran and hull is screened away and what's left is milled again into fine flour.
Hah! I really enjoy finding the original source of old phrases like that.
I use "fair to middlin" fairly often to describe something I judge to be
average, middle of the road, nothing special.

Never thought about where the phrase might have originated though.
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Old 10-16-2009, 12:09 AM
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have read that stored wheat goes rancid after a year or so. no matter how you store it.
how do you store it long term (in detail!!)
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Old 10-16-2009, 12:34 AM
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Oxygen absorbers and mylar bags. Then put a label on it from your printer.
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Old 10-16-2009, 12:41 AM
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Flour is cheap and, in my experience, lasts far longer than it is given credit for. Everyone should store some of it. Like others, I also store both wheat and flour. Flour being for short term emergencies and wheat for a long term crisis.
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Old 10-16-2009, 09:40 PM
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Flour is cheap and, in my experience, lasts far longer than it is given credit for. Everyone should store some of it. Like others, I also store both wheat and flour. Flour being for short term emergencies and wheat for a long term crisis.
Why store something that doesn't store all that well, when you need a grinder for the wheat anyway? I used to store flour myself until I took a critical look at it and giggled. Here I was, grinding wheat into flour, yet storing flour that was getting stale.
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Old 10-16-2009, 10:02 PM
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I keep a garbage pail full of white flour, first put in freezer for a few days to kill critters, then wrapped in newspaper, then a plastic bag and taped closed. 4 fit in a layer, then offset and add 4 more. I have bag of dried lentils and beans tossed in the gaps. O2 absorbers on top and bottom, then closed.

I've kept white flour like this for a year. It keeps 100% free of bugs and usable. I also store wheat, but this flour is in rotation and will be used as needed, and replaced. We make a lot of bread here, so it goes.
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