The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wheat - differences and storage

  • Pin It
catfuzz's picture
catfuzz

Wheat - differences and storage

Hello, I am totally new to wheat and milling.  I have a mill that was given to me last year as a gift...one of the nicer hand crank types.


Today I purchased 2- 25lb bags of Wheat Montana (so excited to see at Walmart!!)...I got one bag of Bronze Chief and one Prairie Gold.  I want to go back and get the Red Spring wheat...I regret not picking up one of each.


Anyway, how should I store this stuff?  How long is it good for unopened, and once I open a bag, do I need to transfer to big containers, or vaccuum seal (buy deep freeze, seal and store)...or maybe just vaccuum seal and store with my other bulk stuff?  Is it going to break out with a bunch of weaves any second?


Like I said, I am totally new to this, but enjoy food, thus all food must be from scratch. 


Also, which of the Wheat Montana is the best? There are several to pick from....and which is best for what?


 


Thanks,


Stephanie

Caltrain's picture
Caltrain

There's no need to worry about fancy storage; any sealed bucket (5 gallon or so) should do the trick. Just keep your wheat in a cool area, away from moisture and sunlight, and they  should easily last for a decade or two.

beeman1's picture
beeman1

I store my wheat in 5 and 6 gallon buckets with Gamma Lids. I put a small amount of dry ice in the bottom of the bucket. The CO2 that is generated keeps the bugs out. Wheat Montana is high quality wheat. The different wheat has different flavors. Which on you like the best is up to you. 

Crider's picture
Crider

That's a good idea. I had been thinking of getting some of those oxygen absorbers but maybe that going a bit too far.

catfuzz's picture
catfuzz

I have bought/ used long term storage food, and it has those little packets in it when you open the container, but it says to remove when the container is unsealed.  I am thinking they are only good when they are vaccuum sealed as part of the canning process....but they may make other types.

MichaelH's picture
MichaelH

Those little oxygen packets have a very limited one-time ability to absorb the oxygen in the container in which they are placed, thus preventing the food from oxydizing. Once the container is opened the oxygen absorbing packet is exposed to a new source of oxygen (air) which it is unable to absorb because it is already spent. Thus, you might as well throw it away.


Michael

catfuzz's picture
catfuzz

Do you just do this with what you are storing long term?? Not what you may be opening weekly, right?


I am guessing I should pour both the long term and current stuff into sealed containers.  Where do you get the food grade ones with lids?


 


 

beeman1's picture
beeman1

I got my buckets and Gamma Lids from Pleasant Hill Grain. There are many places that have them. My grain has been in the buckets since 2008 and no bugs so far.

catfuzz's picture
catfuzz

Are these containers being open/closed regularly for baking or are these just for long term storage?  I want to be able to get into the containers weekly for baking :)

swtgran's picture
swtgran

I put mine in the buckets with the gamma lids and throw some bay leaves in the bottom.

barryvabeach's picture
barryvabeach

Stephanie,  I am just starting at this as well, but have bought some mylar bags for storage.  I keep the bulk in the garage in a container, since it is cool there, and keep what I am using on a regular basis in quart sized mason jars in a pantry closet.  From what I have read, the cooler the better for long term storage.    

wholegrain's picture
wholegrain

Hi


I also buy and mill my own wheat. I don't do anything fancy, I store them in the large plastic storage containers you get at Walmart. I have heavy duty shelves in my utility room and I keep four types of grain (50 lbs each) in plastic storage containers with a label on it. I have never had a problem and have been doing this for 5 years.


Once you mill the grain it will go rancid in 6 weeks at room temperature. What I do is mill about twice a month and freeze the flour. That way we have what we need to bake with. We only eat whole grain so we use it.


The grain you bought is great, for bread but if you want to make cakes, or pie crusts you will need to get a variety of grains.


Hard Red or Hard White ....Bread Flour


Soft White....Pastry flour


Rye.....Bread but must be mixed with a bread flour


Groats....Great in bread, cakes, cookies


I do have a suggestion that you should look into to save money on grain is to buy it from a co-op. It has cut our costs in half.


The 7 Day Advents Church usually have a co-op that you can join free.


Tamara


 

catfuzz's picture
catfuzz

Thank you for all of the suggestions...I am going to call of the 7th day avents and ask about a co-op,  I would love to get the whole variety for less :)


I can't wait to try it all out...as I keep reading more, it seems like the electric mills are the way to go and the komo is looking pretty good!


thanks again!


steph