purchasing whole wheat

[wareagle69]

i have stocked a few pounds of flour in the freezer but would like to buy a food mill(hand not electric) and but wheat hole but where to buy what kind and am i calling it proper?

[crashdive123]

Here’s some info on purchasing. http://www.ehow.com/how_2085913_buy-...e-milling.html

This isn’t for grinding into flour, but you may be interested.

Quote: “First, look up your local feed and seed store, even in a city, and call them. Ask if they have, or can order, 50 to 60 pounds of hard red winter wheat, untreated (treated seed is strictly for planting). There is no reason they should not be able to provide it.”

Found it on this site - http://www.kurtsaxon.com/foods002.htm

It has some interesting info.

[Sourdough]

Wareagle, for Oats and Barley. I pay about $17.50 to $20.00 per 100 Pounds for bulk.

One idea is to plow-up an acre or two, and hand cast oats, barley, wheat. It should self seed if not harvested.

My plan is to buy 500# every fall, and hand cast 300# every spring. I keep it in a unheated connex over the winter.

[Ridge Wolf]

i have stocked a few pounds of flour in the freezer but would like to buy a food mill(hand not electric) and but wheat hole but where to buy what kind and am i calling it proper?

Try this site: http://azurestandard.com it is in Dufur, Oregon. They ship out to you. I have no affiliation with them. Type in 'whole wheat' in the search bar. It comes up with finished products as well as bulk raw materials.

[canid]

it can self seed even if harvested as long as you aren't using a combine. i should mention though that even while hand harvesting [6 row barley, wheat] in washington state, the seed heads never dried out and didn't shatter out at any point and in that kind of dampness, it was hard to get them off the head even while threshing. many actually sprouted on the head. luckily no ergot to speak of, though it was rampant in the local grasses.

[wareagle69]

uh that sounds like work dude, i was hopeing to buy some wheat store it and mill it when i need it kind of skipping the hard back breaking work, like evryone else

[canid]

oh yeah. sorry; i lost thread of your original topic.

i can't advise you reliably on the hand powered mills, as the only couple i've tried where hard, back-breaking work, and sometimes only result in course flour. most of them seem to be ill suited for producing good, fine baking flour. reading the reviews would be a good way to judge this quality. my advice would be to get the largest and most durable model you can justify. you can always modify it later, right? an old bicicle for example could power it more easily than an arm, and tire slower at the same time.

[Sourdough]

Wareagle, Did you know that there is a.....War Eagle Mill that sells what your looking for.

Google: Wareagle

[wareagle69]

my wife laughs when i google myself

[Sam Reeves]

I'm considering one of these:

http://www.frugalsquirrels.com/store...s/clgmill.html

[Chris]

What you'd want to look for is "wheat berries" thats what the unprocessed whole kernels are.

[Rick]

Thanks, Chris. I had never heard the term "wheat berries" before.

From Wikipedia:

"Classes used in the United States are

* Durum — Very hard, translucent, light colored grain used to make semolina flour for pasta.
* Hard Red Spring — Hard, brownish, high protein wheat used for bread and hard baked goods. Bread Flour and high gluten flours are commonly made from hard red spring wheat. It is primarily traded at the Minneapolis Grain Exchange.
* Hard Red Winter — Hard, brownish, mellow high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone. It is primarily traded by the Kansas City Board of Trade. One variety is known as "turkey red wheat", and was brought to Kansas by Mennonite immigrants from Russia.
* Soft Red Winter — Soft, low protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added for example, are made from soft red winter wheat. It is primarily traded by the Chicago Board of Trade.
* Hard White — Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing.
* Soft White — Soft, light colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.

Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market.

Raw wheat berries can be powdered into flour, germinated and dried creating malt, crushed and de-branned into cracked wheat, parboiled (or steamed), dried, crushed and de-branned into bulgur, or processed into semolina, pasta, or roux. They are a major ingredient in such foods as bread, breakfast cereals (e.g. Wheatena, Cream of Wheat, Shredded Wheat), porridge, crackers, biscuits, pancakes, cakes, gravy and boza (a fermented beverage)."

Source: http://en.wikipedia.org/wiki/Wheat

[Rick]

Here's a comparison of hand grinders.

http://kodiakhealth.com/catalog/default.php/cPath/25_36

[BraggSurvivor]

What you'd want to look for is "wheat berries" thats what the unprocessed whole kernels are.

Just try and find it.

About the only place you can find it around here is from a seed cleaning facility before it gets shipped over seas. Goes for $7.00 a bushel clean.

[Rick]

http://store.honeyvillegrain.com/bro...eat-50-LB.html

http://www.wheatmontana.com/store/index.php

http://www.bobsredmill.com/catalog/i...t_ID=410%C2%A0

[BraggSurvivor]

Pretty expensive. $68.00 for a 5 gallon bucket full plus shipping.

I'm in the wrong business.

[Rick]

Cheaper than not finding it. Right?

[Sourdough]

O.K. .....I have a question, I have assumed that if I was hungry enough, That I could just that a bunch of Oats or Barley and pound it with a big hammer and throw it boiling water and have Oatmeal, or Barley meal. Is there a flaw in this plan....???

[Chris]

I also hear that wheat berries are great for long term storage, measured in years, even a decade.

Yes Hopeak, and technically you wouldn't even have to smash them (just cook them much much longer, soak them overnight even, in a crockpot if you got electricity).

[BraggSurvivor]

O.K. .....I have a question, I have assumed that if I was hungry enough, That I could just that a bunch of Oats or Barley and pound it with a big hammer and throw it boiling water and have Oatmeal, or Barley meal. Is there a flaw in this plan....???

No. I buy all my feed grains whole (corn, barley and oats) and roll myself with the tractor attachment and store in a grain bin. We have added our cracked corn and barley to soup stocks and you wouldn't know the difference.