Wheat and Preps
 

I bought a bunch of food today!

Storing wheat in 5 gallon buckets...ready for 0xygen absorber and lids...!!!
You are looking at about 300# of wheat.
http://i3.photobucket.com/albums/y94...g?t=1232236778
Got to love the feeling of something REAL that will sustain you!

We have a wheat grinder and use the flower in breads and just about all other baking goods.

Before you go 100% wheat flour, work your way into it, starting at a 25% wheat flour to white flour mixture, and work your way up. Otherwise, the dense, nutritious wheat flour will overwhelm your system. We have now converted over to using 100% wheat flour in almost everything.

WHEAT FOR MAN!

Now if I just get some bullets!

Regards,
CPY911

Re: Wheat and Preps
 

The buckets are permeable to oxygen so the O2 absorbers will only last for a short time.

The most common plastic that raises suitability questions is
High Density PolyEthylene (HDPE). It�s used in a wide

array of packaging and is the material from which most plastic
five and six gallon buckets are made. It has a moderate rigidity,
a good resistance to fats, oils, moisture and impacts, a fair
resistance to acids, but is a relatively poor barrier to oxygen.

http://www.google.com/url?sa=t&sourc...prnTfQGLH7xymA

You need some mylar bags in those buckets, lots of stuff already on the site about packing, the link has lots of info also.

Re: Wheat and Preps
 

Yes, HDPE are permeable to O2. I will save those 02 absorbers for later. I will use the dry ice method instead. This will push out all the O2 before sealing up the buckets.

Thanks.

Re: Wheat and Preps
 

This was taken from page 86 of the manual.
http://www.green-trust.org/freebooks/Preparedness.pdf


MYLAR BAGS
The word “Mylar” is a trademark of the DuPont (Illuminati Comapny)
corporation for a special type of polyester film. Typically
made in thin sheets, it has a high tensile strength and is
used in a wide variety of industrial settings.
In food storage, particularly for the long term, it is
commonly found as a laminate with Mylar as the top layer,
a very thin aluminum foil ( Aluminum in our food, NICE!) in the middle and one or more
other types of plastic films on the bottom acting as sealant
plies. This laminate combination possesses a high
resistance to the passage of oxygen, carbon dioxide,
nitrogen, other gasses, water vapor, and light which is what
makes it valuable for our purposes. Unfortunately, it has a
poor puncture resistance so must be used as an interior liner
for more puncture resistant containers rather than as a stand-
alone package.
Food grade aluminized the sound of that makes me shiver!)Mylar complies with US FDA (brought to you by the same FDA that has approved Aspartame, Vaccinations, fluoride and so many other deadly life altering "safe" products.
requirements and is safe to be in contact with all food types
except alcoholic.
For food use, Mylar is most commonly available as pre-made
bags of various sizes. Flat sheets or rolls of the material might
also be found from which bags could be fashioned as well.
When Mylar bags are used by the storage food industry they
are generally for products sealed in plastic buckets. The reason
for doing this is the High Density PolyEthylene (HDPE) from
which the pails are made is somewhat porous to gasses. This
means that small molecules, such as oxygen (O
2), can slowly
pass through the plastic and come into contact with the food
inside. The problem is further compounded if oxygen
absorbers are used, as the result of their absorbing action is
to lower the air pressure inside the container unless it has first
been carefully flushed with an inert gas such as nitrogen. How
fast this migration activity will occur is a function of the specific
plastic formulation, its wall thickness and the air pressure inside
the container. In order to gain the maximum possible shelf life
a second gas barrier, the Mylar Alzheimer's bag, is used inside the pail.
Whether the use of these bags is necessary for your home
packaged storage foods depends on how oxygen sensitive
the food item is and how long you want it to stay at its best. If
the container is made of a gas impervious material such as
metal or glass then a second gas barrier inside is not needed.
If it is HDPE or a plastic with similar properties and you want
to get the longest possible storage life (say 10+ yrs for grain)
then Mylar is a good idea. If you’re going to use the grain in
four to five years or less then it is not needed. How long do you really think we will be on this earth? Provided the
oxygen has been purged from the container in the first place,
either with a proper flushing technique, or by absorption, there
will not have been sufficient O
2 infiltration to seriously impact
the food. Particularly oxygen sensitive foods such as dry milk
powders that are to be kept in plastic containers for more
than two years would benefit from the use of Mylar. Naturally,
storage temperature and moisture content is going to play a
major role as well.
There is also the question of the seal integrity of the outer
container. If you are using thin walled plastic buckets in
conjunction with oxygen absorbers the resulting drop in air
pressure inside the pail may cause the walls to buckle. If this
should occur, there would be a risk of losing seal integrity,

So the question is...... how big is your food storage and how many years are you storing it for?

Re: Wheat and Preps
 

It looks like they have a food grade sealant layer over the foil.
After Tuesday we might look forward to developing oldtimers disease! :452:

CPY911 Where did you get your wheat if I might ask?

Re: Wheat and Preps
 

QWAK,I bought a 50 LB. bag of winter wheat at the local co/op farm supply store for $14.00 ground some and made bread --- HUGE difference from store bought BREAD FLOUR!:yes:

Just ordered 5 -- 45 lb. SUPER PAILS of hard winter wheat so I can compare the diference.:yes:

IS there realy a diference?:questionm:dontknow:

The super pails are $48.00 each from "Emergency Essentials"

Made 1 loaf of all home ground -- texture was very coarse and dry -- made another loaf of 50/50 and it was better at least it did not turn in to a paving stone in two days!:wink:

I never cared much for wheat bread -- always have eaten "WONDER BREAD" but now am WONDERING if it was actuly bread or just a bread substitute?:thinkey::questionm:dontknow:

Is it just what one becomes acustomed to eating? Perhaps I just need to adjust my preferences?:questionm:dontknow:

Are there any tricks or ways to have my home ground flour/bread be more like what I am acustomed to eating?:questionm:questionm:questionm

the DUCK

Re: Wheat and Preps
 

Like the op said, it's easier to start off with low amounts of wheat flower (he recommended 25% wheat to start)

Re: Wheat and Preps
 

For one thing it is better to grind your own wheat because the germ in freshly ground wheat is susceptible to rancidity if left for more than just a little while, as in a few weeks. Real whole grain bread is the staff of life. They say a body could actually live on it indefinitely whereas white bread has no nutrient content as the husk and the germ have both been removed, so yes, white bread is bread substitute, or rather neutered bread. Although I always use some white flour in a loaf as a substitute for sugar, which I don't like in bread.

Re: Wheat and Preps
 

QWAK,My home made bread is great to eat BUT it does not keep more than a couple days befor it starts molding.:favorites21: Don't realy like MOLDY BREAD!:yes:

I bought a special "VACCUME" bread box that said it was the BEST for bread:questionm Don't seem to help much but looks real COOL!:confused_ma:I bought 100s of special plastic bags from the place that sold me the bread maker and grain grinder BUT have heard the bags just make the bread MOLD faster!:questionm:dontknow:

I would like to send some friends some "DUCK BREAD" :wink: any sugestions on how to either preserve the bread longer or perhaps a type of bread that just naturly lasts longer with out molding?:questionm:questionm:15_1_70v:

BTW: IS there actualy a apreciable diference between the hard winter wheat I can get CHEEP at the feed store and the wheat in the super pails?

the DUCK

Re: Wheat and Preps
 

Duck, make sure your bread has cooled for hours on a wire rack before you pack it or slice it. It will not last as long as store bought bread because it does not have preservatives in it!

Re: Wheat and Preps
 

We have both, from what I have read.....

white wheat is better for breads, it makes a lighter bread and has a lighter sweeter taste to it.

Red wheat (or hard winter wheat) is heavier in breads and has a stronger 'wheaty' taste to it. Many people use the red wheat for soups, and such, and use the white for bread.

I have also heard some people use a mix of white and red for bread.

Re: Wheat and Preps
 

QWAK,I use a rack from my convection oven for cooling the bread.

First fiew loafs I wanted a taist so bad I tried to cut a slice with a big kitchen knife -- did not work so good:wink: mostly shreded the warm bread.:yes:

After cooled a fiew hours it cuts much better but still not so good.:452:

Got a special BREAD KNIFE with serated edge -- WOW what a DIFERENCE!:yes:

Just checked that 50 LB. bag of wheat -- it is stamped and it says: "WHEAT -- VARIETY not STATED" :questionm:dontknow: I asked for "HARD WINTER WHEAT" preferably WHITE winter Wheat.

the DUCK

Re: Wheat and Preps
 

Slice and freeze it, except for what you plan to eat that day and the next. Most recipes I see make 2 loaves. Leave both loaves out to firm up the day you make them. That evening slice and put them away in the freezer. It is important to slice them first.

Re: Wheat and Preps
 

You should be able to tell the difference by looking at it... it is pretty noticeable.

Re: Wheat and Preps
 

QWAK,TechGuy,I guess then it will be obvious THEN when the super pailes arive and I compare.:s1:

Thanks

the DUCK

Re: Wheat and Preps
 

QWAK,RaccoonRiverRadical, Good to know THAT:s1: any special way to wrap the bread for freezing?:questionm The bread bags and a twist tie don't seem good enough.

I realy would like to mail out some bread but if it arives MOLDEY in 4 days it will not be the kind of "NOTHING DAY" gift I want to give!:hahaha::36_1_30::shine: Not likely they will want to recieve IT either!:111::4_1_72::shine::15_1_70v:

the DUCK

Re: Wheat and Preps
 

The problem is that you probably don't want to open those super pails until you are ready to use them. If you have loose grains, I would use those first.

Those superpails are set to last a VERY VERY long time unopened.

Re: Wheat and Preps
 

I double-bag frozen bread and works just fine, but I don't freeze longer than a week when I make more. So far as sending it out in the mail, you could next day service it, but other than that you are right 4 days it's going to get a little stale.

Re: Wheat and Preps
 

QWAK,TechGuy,Years ago wile scrounging I picked up a sealing iron. It has a small teflon coated foot and a dile to adjust the temp.

I figure I can open one and check it then put an O2 absorber in and reseal it.

I bought a fiew dozen mylar bags for the big ammo boxes and will -- IF the grain is the same, buy the cheeper stuff and vaccume pack with the absorbers, a couple 100 pounds!:yes::shine:

BTW:This thread has been very helpfull!:yes::36_3_13::shine:

the DUCK

Re: Wheat and Preps
 

I have found putting the wheat through the grinder at least twice is apt to make fluffier breat. Make that flour as powderized as possible. regards, :565:

Re: Wheat and Preps
 

QWAK,George M, I got to figure that you must be talking a hand grinder? The HIGH SPEED grinder I bought runs like a TURBO ENGEN JET:yes: I over filled the grain hopper just a little :wink: and had flour blowing out like smoke --- every thing went WHITE LOL:hahaha: my life did NOT pass befor me -- I guess because I hate RERUNS!:shine:

Any way made a big mess!:yes::36_1_25:

Thing has a BLOWER and a heavy fly wheel and a sponge filter that keeps the flour in the flour hopper --- but onces it's FULL -- It's katie BAR the DOOR couse somthing BAD is hapening --- FAST!:yes::hahaha::shine:

the DUCK

Re: Wheat and Preps
 

OK, that's funny DUCK. I'm guessing a well ventilated room is in order.

Re: Wheat and Preps
 

Got the White wheat at my local Church of Jesus Christ of Latter-day Saints (Mormon) cannery for about $7/25lbs ---too cheap to pass up.
Also found instructions on using dry ice to remove O2 from the buckets and replace with CO2--a proven method...so I will be doing this.

Wheat for man!

Regards,
cpy911

Re: Wheat and Preps
 

My sister grinds her own wheat and bakes bread.

She buys wheat at her local organic store or health food store, she says it is higher in gluten than standard wheat from the co-op.

Her high powered electric grinder grinds the wheat very fine in one pass.

She told me she grinds the wheat in the garage due to the noise of the grinder.

Re: Wheat and Preps
 

Duck,
I have been grinding my own flour and making bread for a few months. I'm no expert but I do use a few tweaks to make the bread lighter and still use no white flour.
For every two cups of fresh-ground flour, I use 1/4 cup of wheat gluten and 1/4 cup of dark rye flour. The rye seems to help retain moisture, and the extra gluten seems to allow the loaf to 'hold on' to the co2 better when rising.
I proof the yeast by sprinkling on some warm water with honey in it for 20 mins, then add 1/3 cup or so of yogurt, then let it sit for another 15 minutes or so. I'm not sure how this helps, but trial and error tell me it makes a softer loaf.
If you add fat to the dough, I'd try adding it after it has been kneaded a little.
If you use a bread machine, pause it during the rise cycle, it seems that whole wheat breads take a bit longer to rise.

I do produce bricks sometimes even with these methods, I think bread responds favorably to intention also, after all it is an organism making the dough rise.

As for preserving, I have toyed with the idea of substituting potassium iodide for the salt in the dough recipe.
one has to be mindful of the iodide dosage, but iodine was used for many years in bread. You could maybe give the surface a spritz of colloidal silver to avoid molding. I've not tried these so do them at your own peril.
Funny thing is that the bread I make will not mold for weeks, maybe it has to do with the grain quality, or that I do use 100% whole grain (the rye is pre-ground tho)

Re: Wheat and Preps
 

QWAK,jaybone,Thanks!:s1: That is very helpfull -- looks like I will be doing some EXPERIMENTING!:yes:

the DUCK

Re: Wheat and Preps
 

:111::111::111: LMAO thanks Duck! I have had a few of my own domestic disasters...mile high coconut cream pie or ceiling high anyway. I also learned how to make butter out of heavy whipping cream by accident =(...white out with mixer on high and confectioners sugar to name a few!!!! Learning curve gets real short when you have to clean up :111::111::111:

Re: Wheat and Preps
 

QWAK,diversified2,:111::4_1_72: I would also sugest (not dealing with BREAD) but IF you have a HOT TUB with pump,filter and AIR INJECTION for BUBBLES -- never EVER add bubble bath or dish washing liquid!!!:452::452::452:

IF you DO at least set up a CAM CORDER so you can SHARE the EXPERIENCE with OTHERS!:yes::111::4_1_72::shine::15_1_70v:

MILE high BUBBLES or at least to the RAFTORS and they go EVERY WARE so FAST one CAN :yes: get lost in IT! :wink:

BTW: Them bubbles are SLIPERY too!:yes::36_1_25::4_1_72:

the DUCK

Re: Wheat and Preps
 

Damn!!! I did that too....at a hotel in my younger days...Had to use my cooler to scoop up the bubbles and filled the shower up with the door closed...Isn't life wonderful!!!:shine::111:

Re: Wheat and Preps
 

QWAK,diversified2,Don't know about YOU but for ME the older I get when ever I have one of thoes "EVENTS" I find I am doing way more LAUGHING then CUSSING -- like I did when I was YOUNGER:yes::shine:

It has become sort of an INSTENT real life COMMIDY rather than a TRADGITY :shine:as I almost constently am LAUGHING at MY SELF and the silly mistakes I make!:yes::111::4_1_72::shine:

Have heard it said that GOD feels that way about the "DUCK BILLED PLATAPUS" and probably about ME TOO!:yes::shine:

the DUCK

Re: Wheat and Preps
 

Duck :15_1_70v:,

What is it that you mean exactly when referring to "God?"

Do you subscribe to any particular religion which believes in a God-like figure, or does it have some more abstract meaning?

And would you please let me in on a description of "All is one"?

Thanks,
Your student :biggrin:

Re: Wheat and Preps
 

Good to know more folks are storing and using wheat berrys.
Sprout it/ grind it / steam it/ whatever...it is a versatile/durable long term storage food source.

If you are making any homemade bread try some vita C in the dough mix
to prevent mold... we use 1 500mg crushed tablet and then refrigerate baked loaf.

I'm still working on a recipe for sprouted wheat/ then ground with a sausage grinder, formed then slow baked on a low heat source for a cracker/flatbread.
The first few batches the dog liked.

Re: Wheat and Preps
 

QWAK,dosman, "E=Mc2' is the KEY to physical reality :yes: It is "ALL" just ENERGY:yes: IT is ALL the SAME STUFF every ware -- always has BEEN always WILL be -- because ALL the ENERGY that EXISTS is what GOD actualy IS and IF you exist THEN you are just a TINEY fraction of the ALL!:yes::shine:

It is NOT a RELIGON :452: it's a CONCLUSION:yes:I came to on MY OWN!:thinkey::yes:

Share It or REJECT it as you WISH :shine: Just THINKING about IT opens DOORS in your MIND:wink: ware YOU may wish to ENTER and EXPLORE. Some rooms are DARK but IF you chose to open them, then YOU bring LIGHT in to them.:yes::shine:

Some doors open to BRILENCE that radiates what ever you can IMAGIN!:yes:

IF you accept the concept that "ALL is ONE" it tends to have profound effects -- just as REJECTING does!:yes::shine:

The ULTIMIT FREE WILL CHOICE is HOW YOU chose to SEE things!:yes:

One can see SELF as EITHER -- a PART OF ALL or -- APART FROM ALL!

It may just sound like SEMANTICS but I believe it is the RAZOR EDGE that seperates REALITY from ILUSION -- the EDGE of the STAGE so to speak:wink:a point ware TRANSITION just sort of HAPPENS!:shine::15_1_70v:

Any way -- thats the "ALL is ONE" story and I'm sticking to IT!:yes::shine::111::4_1_72::15_1_70v:

LOVE ALL -- you don't have to LIKE ALL -- but you DO have to DEAL with IT ALL!:yes::shine:

the DUCK

Re: Wheat and Preps
 

http://ecx.images-amazon.com/images/...U01_AA115_.jpg

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
16.77 at
I just got this book. I have not made bread yet, but my friend says its a great book.
I have read a little of it, and you make the bread dough wet and put it in the fridge. Every time you want bread you tear off a hunk and let it rise for 20 minutes then cook it. The dough stays good in the fridge for about 10 days. I will let you know how my first loaf turns out.

Re: Wheat and Preps
 

Well said, Gold Duck, in that last post.

Re: Wheat and Preps
 

nice thread; good bread, religion [or not] & all.

btw yeast frozen seems to keep indefinitely; i've never had a problem, since i only keep a month or 2's worth in frig; rest in freezer..

also any idea of how long grains in buckets-foodgrade- dry ice method without mylar liners; as opposed to with liners? i have some i put up from before i knew about liners. thanks.