The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Cliff Johnston's picture

Whole Grain Storage

February 23, 2007 - 1:58pm -- Cliff Johnston
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For those of us who prefer to grind grain at home and make our own flour for baking storage of the whole grain can be a problem. Often we have to buy our grain in bulk, 25# & 50# minimums. That adds up to a fair amount of space in a freezer if one wants to grind several types of flour, ie: hard wheat flour, soft wheat flour, rye flour, kamut, spelt, etc.. How are you going to store it all? I've come up with a reasonably inexpensive solution, less than $80 for me.

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