Posted on 11/16/2013 6:32:36 PM PST by dynachrome
You have your 1,000 pounds of wheat. Your 500 gallons of water and enough ammo to make Chuck Norris jealous but the question remains, are you truly prepared? Just because you’ve been prepping for twenty years doesn’t mean you haven’t made some mistakes along the way. It’s not enough to just have your emergency food storage, you have to be able to store it, eat it and even move it if things really get crazy.
(Excerpt) Read more at shtfplan.com ...
you certainly love your sardines. LOL. They were my favorite childhood snack, on crackers.
plastic grocery bags???
Especially with the Corona grain mill, the effort required to produce bread for one day will take you about an hour of hard work, and the quality of the flour will not be anything close to what you buy in bags.
That means any loaf you make from it will be a very heavy, dense bread that most people in the US are unfamiliar with.
You should practice and experiment with the setup to at least become familiar with the effort involved and the product that you can make.
/johnny
I don’t know about hand mills. I never tried one.
For one loaf of bread, which i make three or four times a week, I need three cups of flour. I was looking at a mill in Lehman’s which is hand cranked. I understand I’d need to pass the grain through a few times. You’re saying I shouldn’t do this?
There are electric mills out there that do a good job.
Just having a Corona mill and wheat berries is the equivalent to having some open pollinated seeds stored and thinking you can grow a garden if you've never gardened before. It's not going to happen.
/johnny
Add a cup of hot tea with milk, and leave the sardines whole on the cracker and that would be perfect!
Now that’s just gross!
The flour that you get will be unlike the flour that you buy and will behave differently when you make your bread. That is mainly because of particle size and ability to form gluten.
It's important to experiment before you need it, and know what you are going to have to put out in effort and what you will get.
/johnny
/johnny
/johnny
Well since you are indulging me here—my favorite flour is White Lily Bread Flour. Maybe I should forget about trying to mill my own. But I hear it is very tasty.
I do grind my own wheat when I make bread, but for every 750 grams of commercial flour, I only use about 80 grams of my flour, because here at home, I just can't get the particle size small enough. But the flavor is amazing.
I make all of my own baked goods here.
If required, I can make bread with 100% of my own ground flour, but I won't be expecting the same loaf I get from my standard 'daily bread' recipe.
The heavy, dense bread IS really good with soups, etc... in the middle of winter. Not so much for PB&J sammiches, though.
/johnny
You give them too much credit. It’s more like 20 seconds rather than 10 minutes before they get bored learning about tomatoes. Besides, it’s not like old people know anything because, well, you know, they’re old. Their little worlds revolve around tweets. If tomato growing isn’t from one of their friends’ tweets, it’s not worth their time. That said, lil missy b, with her head in her iphone and who has the stupidest parents on earth, moved out to the country last semester and started .... wait for it.... are you sitting down.... a garden and kept it alive to get some squash and cucumbers.
Pioneer Mills acquired Whilte Lily! Interesting. Did you know that?
I’m not a senior - on my way at 47... but I hear what you’re saying.
Ocean shore fishermen here think they will fish from shore as usual. I think they will catch the fish...maybe build the driftwood fire...maybe plank and cook the fish...and maybe eat it. At what point in the cycle will someone just take it from them?
I’m not counting on the food from there!
I have made lots of bread in many ways, lately I like my bread machine a lot for the convenience and the pleasure of my my family. I wouldn’t make it very often at all without the machine. A good loaf, with inexpensive White Lily puts me back about 65 cents a loaf if I get the flour on sale. I tried bulk flour from Sam’s, all the other brands, including the King Arthur bread flours, and none made as light and fair a loaf as White Lily. Also, their All Purpose flour is very close to a light pastry flour for its lack of gluten. The mill is out of Knoxville.
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