Grain Milling & Other Qs

[MFortie]

Decided to start a new thread dovetailing with this one:

http://www.calguns.net/calgunforum/showthread.php?t=1649604

Didn't want to stray to far from the OPs original thread...

Anyway, I'm jumping into milling my own grain and storage for long term purposes.

I've ordered a Mockmill grain mill and am planning to order wheat berries and I have some questions on storage.

Reading on the Pleasant Hill website, I see that wheat berries will last a bunch of years unopened with the O2 absorption packets they use.

What does one do after you open the 40 lb pails? How do you keep it after that?

Do you break it down into smaller Mylar bags with the O2 absorption packets? And can Myler bags be sealed with a chamber vacuum sealer?

Also, if you grind a batch, how long does it stay 'fresh'? I presume an airtight, opaque container would be best for storage? With O2 absorption?

And how much typically should one be grinding at a time? (Pretty sure it depends on WHAT one plans to do with it, but generally...)

Can you use ground hard wheat for other purposes? Thickening stews, for example...

Anything else I need to know as a 'rookie'?

TIA

[KevinB]

It will keep for a year or so after you open it. Reseal it good and you won't have a problem. Learn to make Italian hearty bread, Its the best.

[CWL]

If you open a bucket, you should separate the grain into usable amounts of 1-5 lb mylar bags with O2 absorber packs and vacuum sealer as you've said.

How much per bag is up to you as well as what you want to make with it.

Start now and practice by baking breads including camp bread. Yes, flour can be used as a thickener and for gravy.

[luckylogger6]

Reading on the Pleasant Hill website, I see that wheat berries will last a bunch of years unopened with the O2 absorption packets they use.

What does one do after you open the 40 lb pails? How do you keep it after that?
We keep our everyday flour in 5 gal pails with gamma lids, so that is our plan.

Do you break it down into smaller Mylar bags with the O2 absorption packets? And can Myler bags be sealed with a chamber vacuum sealer?
I sealed mine in mylar. No need for vacuum sealer. Just push as much air out as you can and the O2 absorber will take care of the rest.


Also, if you grind a batch, how long does it stay 'fresh'? I presume an airtight, opaque container would be best for storage? With O2 absorption?
Its just flour, how long does that last on your counter?


And how much typically should one be grinding at a time? (Pretty sure it depends on WHAT one plans to do with it, but generally...)
I think most people grind as needed

Can you use ground hard wheat for other purposes? Thickening stews, for example...
yes, grind as course or fine as you want. Its nothing special, just four.

Anything else I need to know as a 'rookie'?