How to process wheat right from the elevator?

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Originally Posted by HBARleatherneck

It is whole wheat bread. I think it tastes great. I dont like chunks of grain in my bread like they sell at the stores. I have played with the mill to get it to where it is the texture I like. Its more like white bread when I make it.

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Would there be a way to refine it at home further to make all purpose or bread flour?

so It looks like I would need to mix two kinds of wheat to make all purpose. I only have canned hard red wheat because it lasts longer (storage wise)

I just took this from the internet. I dont know the truth to it.

All-purpose flour is: "A combination of hard and soft wheat is milled to produce all-purpose flour. The resulting medium protein content (between 9% and 12%) offers just the right balance of strength and tenderness for the everyday baker to make chewy breads, delicate tarts and everything in between."


Cake Flour: "Cake flour has a 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture."


Pastry flour: "Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry. "
Where as bread flour is typically at 11-13% protein.


White bread is bread made from white flour. which is bread made from flour that has had the bran and wheat germ removed.

http://3.bp.blogspot.com/-bit8x-Lipt...wheat+Germ.jpg

That's pretty cool thanks for posting hbar

We go through about 50# a month of flour out here so the idea of canning for the whole year is super appealing

We are going to can what we have, and then switch to 5 gallon buckets with oxygen absorbers. We may do mylar inside of that, Im not sure its necessary in our climate.

Buckets may save you money and if you are using them now they should be a good way to go. Get some food grade buckets, and seal lids on. Or get food grade buckets and pick up some decent priced gamma lids.



point taken

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Originally Posted by Wulf202

5gallon buckets are still perMeable like any plastic container. Mylar is nearly as good as steel

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Quote:

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Originally Posted by HBARleatherneck

We are going to can what we have, and then switch to 5 gallon buckets with oxygen absorbers. We may do mylar inside of that, Im not sure its necessary in our climate.

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I know u are prepping long term but we use the 5 gal with vita seal lids I've had flour in it for over a year with no problems they hold 25# of flour each

5gallon buckets are still perMeable like any plastic container. Mylar is nearly as good as steel