July 20, 2016 - 10:47am
Grain Storage
I am interested in buying grain in bulk and obviously want to store it properly. I have read about bucket storage systems, Mylar bags, and oxygen extractors.
Other than keeping grain dry and away from insects and pests, how much do I need to worry about Mylar bags and oxygen extractors? They seem like overkill unless I plan to store for years.
I have heard than grain found in 2500 year old Egyptian tombs was ground into usable flour.
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It really all comes down to how quickly you plan to use the grain . . . if you're going to use it all within a few months, then a plastic bucket system will be just fine to protect against spoilage and most critters. Even for long-term storage, I doubt you need much more than a bucket and the occasional aeration (accomplished by stirring with your hand). So long as rats and mice can't make their way in, the grain ain't going anywhere and as long as you don't leave it in a super warm environment all the time, it shouldn't spoil (however, depending on your supplier, that can be a variable).
Although some might contend that one needs a ton of fancy equipment to protect one's grain, and I don't doubt that they can furnish us with proof of the equipment's efficacy, it's completely unnecessary for domestic purposes. I am currently working with an artisan miller in the south of France, and his grain (which is stored for up to a year) sits in a silo for the most part with occasional aeration. Nothing too fancy, just a giant metal building with some fans. And it works ! (Of course, there are the occasional insects in summertime, but stirring the grain usually scares them off).
I wouldn't worry too much about storing whole grain. A bucket is probably fine. If you're worried about it 'breathing' then cut out the centre of the plastic lid and insert a fine steel mesh panel. Stir the grain every now and then if you like.
If you're going to mill it as you need it and not store whole meal flour for a long time, then you should be good to go. Milled flour with all the bran still in it will tend to go 'bad' far more quickly than whole grain will.