More Excellent Tips to Milling and Cooking with Organic Whole Grains

Warning: mysql_query() [function.mysql-query]: Access denied for user 'mainline'@'localhost' (using password: NO) in /home/mainline/public_html/wp-content/plugins/wp-notify-wizard/metabox.php on line 359

Warning: mysql_query() [function.mysql-query]: A link to the server could not be established in /home/mainline/public_html/wp-content/plugins/wp-notify-wizard/metabox.php on line 359

Warning: mysql_fetch_array() expects parameter 1 to be resource, boolean given in /home/mainline/public_html/wp-content/plugins/wp-notify-wizard/metabox.php on line 360

Here's a continuation of our previous post..

Tip #2 - You do WHAT? Why bother? - Part Two

If you already read Part One of this tip, then you may or may not have peaked the curiosity of former nay-sayers. You may still need more explanation for why you are thinking of or currently milling at home. After all, inquiring minds want to know.

The second tip to answering the questions of why you bother to mill at home is the benefits of cost and storage. Sure, we can buy whole wheat bread at the store. Sure, dead bagged flourlasts for a good while. Are these reasons to dismiss home milling all together? Hardly! In fact, look closer and you can see why milling at home is better.

Health benefits aside, which is the MOST important one in my opinion, storage and cost come up on the convenience end of considering milling at home. The whole wheatloaf of bread we can buy in the store is not only made of old, processed whole wheat, but by the government regulations only has to be at least 51% - or mostly whole wheat - to be labeled as such. I digress, this is also a health reason. The cost of said loaf is approximately $2.29. A home milled, fresh WHOLE GRAIN flour, loaf of bread costs me about $.75 to make and that is using all organic (a bit pricier) grains and sugar. Also, I know what is exactly in that loaf!

Storage is the other thought. Admittedly, my fresh baked loaf does NOT last as long , not due to shelf-life but that we eat it so fast (no one in the house can resist cutting into a warm loaf when they smell it), but the grains last for years! Dead bagged flour cant say that. Either weevils, mites or simply staleness can render a dead bag of flour useless inmere months. The Creator made a perfect protection for that grain, the husk. There have been grains found in pyramids that were over 4000 years old that when planted, they grew just as they were intended. Hows that for storage. Just keep the grains in a sturdy container and from getting wet and you can store them for years. I dont think you will be needing them in 4000 years though.