[JRandomFreeper]

People with Corona grain mills and a bunch of wheat will have a suprise coming if they actually try to make bread with that setup.

Bread was one of my specialties at culinary school. 4.0 GPA for baking.

/johnny

[posterchild]

I would think that malted barley, hops, and yeast would be important also.

[latina4dubya]

Bread was one of my specialties at culinary school. 4.0 GPA for baking.

nice!

[Marcella]

I have a “Family Grain Mill”. I think that is a good one but you would know better than I do. I bought it new, years ago. But my flour is already flour and hermetically sealed without oxygen by Walton Feed. I don’t remember how much I got but it’s on the bill I have plus on a spread sheet I printed of all that food I bought. There should be enough for a year as that was the criteria when I put that list together of what to get.

I tried storing flour on my own and it was a miserable failure so I went to professional flour sealing.

[greeneyes]

So why don’t you elaborate and tell us how to make great bread from the wheat we grow or have stored?

[Mamzelle]

So I’m thinking of mills and wheat. What is the bad surprise in store for me?