tag:blogger.com,1999:blog-5138459729531944998.post7393894235226814125..comments2024-03-11T02:25:25.123-05:00Comments on Living Low in the Lou: Independence Day challenge, week ending March 21SLClairehttp://www.blogger.com/profile/17307602613058790026noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5138459729531944998.post-46370806975545021192012-05-25T19:46:52.524-05:002012-05-25T19:46:52.524-05:00I purchased the flour from Buffalo Valley Grains. ...I purchased the flour from Buffalo Valley Grains. They were formerly known as Fields of Grain. Here's their website: http://www.fieldsofgrain.com/SLClairehttps://www.blogger.com/profile/17307602613058790026noreply@blogger.comtag:blogger.com,1999:blog-5138459729531944998.post-24014253104216401552012-05-14T22:52:53.956-05:002012-05-14T22:52:53.956-05:00What mill did you purchase the flour from? I'd...What mill did you purchase the flour from? I'd love to have their contact info if it's available.Samsarahttps://www.blogger.com/profile/17926294218082737569noreply@blogger.comtag:blogger.com,1999:blog-5138459729531944998.post-56528508614938612342012-03-31T23:25:49.431-05:002012-03-31T23:25:49.431-05:00Half of it, 25 pounds, is whole wheat; the other h...Half of it, 25 pounds, is whole wheat; the other half is unbleached wheat. I bake about a loaf of bread a week and occasionally bake sweet goods like brownies, plus Mike likes to make the occasional breakfast of biscuits, pancakes, or waffles. (He does most of the cooking, but I do most of the baking.) The upshot is that we'll go through 50 pounds of flour in less than six months. For that period of time, I will store both kinds of flours in plastic containers in our basement. It would probably be better to refrigerate or freeze the whole wheat flour at least, but we have a small, very energy efficient fridge without enough room to store that amount of flour (and barely enough room for things requiring refrigeration). I don't worry much about rancidity; not that it isn't occurring, but just that I don't worry about it. Nothing is perfect; part of simplicity practice, for me, is not letting the perfect be the enemy of the good.<br /><br />I have a grain mill so we keep some wheat berries to grind into flour. The problem is, it's a hand-cranked mill and I have to run the wheat through it twice to grind it fine enough for flour. Sometimes I'm willing to take the 45 minutes to grind enough flour for two loaves of half whole wheat bread (the unbleached flour makes up the remainder), but most of the time I'm not willing to do that. I admit, however, that the bread made from freshly-ground flour tastes better than that from the stored flour. More often, I'll use the mill to grind corn for cornmeal, which takes a lot less time, plus I can grind the corn I grow. I've grown wheat, but corn is much easier to thresh out, plus it gives a much higher yield per unit area.SLClairehttps://www.blogger.com/profile/17307602613058790026noreply@blogger.comtag:blogger.com,1999:blog-5138459729531944998.post-668725269705871822012-03-24T16:20:03.359-05:002012-03-24T16:20:03.359-05:00how do you store your flour? i am assuming you are...how do you store your flour? i am assuming you are speaking of whole wheat flour. as the oils go rancid fairly quick, i'l like to learn how you stare that much flour--or maybe you are planning a pancake festival???emmerhttps://www.blogger.com/profile/16623600750872822200noreply@blogger.comtag:blogger.com,1999:blog-5138459729531944998.post-50694084159566532932012-03-22T22:17:24.407-05:002012-03-22T22:17:24.407-05:00just a question. 50 lbs is a lot of flour. how wil...just a question. 50 lbs is a lot of flour. how will you store it? i keep mine in the frig to avoid the natural oils from becoming rancid. but that would be tough with 50 lbs. :-)<br />i buy several types of whole grains, as they keep so much better in that form (except rice, of course).emmerhttps://www.blogger.com/profile/16623600750872822200noreply@blogger.com