Guest guest Posted September 12, 2002 Report Share Posted September 12, 2002 I am going to purchase a grain mill soon (Fidibus). I don't bake often but would like fresh-ground grains when i do. How should i store the grains? Also, after all this reading on glutens, i'm wondering if i should substitute something else for my spelt. I'll read up, but in the meantime, what is a good grain for making pastry dough, pancakes, bread and other stuff like that. Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2002 Report Share Posted September 12, 2002 At 08:14 AM 9/12/2002 +0800, you wrote: >Also, after all this reading on glutens, i'm wondering if i should >substitute something else for my spelt. I'll read up, but in the meantime, >what is a good grain for making pastry dough, pancakes, bread and other >stuff like that. > >Elaine If you can get white sorghum, it tastes great! And I've heard of no problems with it. I can't say as it makes great bread though (I use it for everything else, usually with a little Xanthan gum, but that's optional). Everyone here likes the taste better than wheat too. Whole grain stores anywhere, as long as it is nice and dry. If it is ground, it should be frozen or in the fridge. Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2002 Report Share Posted September 12, 2002 Wow, i would have never thought to soak and then dry them. What a great idea! Sounds much easier on the digestion. I'm going to experiment. Yes, Switz. is wonderful in so many ways. I am fortunate to have been living here when i discovered weston price and NT philosophies. Sw. is ideal in that sense. I get raw milk for a $1 a liter at my corner market, and raw cream and butter are also easy to get. Pasturef-fed beef is a given practically. I suppose it will be tougher in the states, but the challenge will be fun. I'm looking forward to joining the raw milk underground . Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2002 Report Share Posted September 12, 2002 Hi Elaine, I don't know how involved you want to get in your grains, but for a while (when I was eating grains) I really had fun with them. 1> Soak grains for 12 hours. 2> Put in a cloth bag and sprout for 3 days, rinsing 2 times per day. 3> Dehydrate sprouted grains 4> Grind as needed. I stored the sprouted, dehydrated grains in an air tight, 1 gallon glass jar. The nutrition goes way up, the flavor is wonderful, and it is always fresh! PS I am jealous, it sounds like you live in such a clean and wonderful corner of our planet! Kat http://www.katking.com ----- Original Message ----- From: " Elaine " <emarshall@...> < > Sent: Wednesday, September 11, 2002 5:14 PM Subject: Re: storing grains > I am going to purchase a grain mill soon (Fidibus). I don't bake often but > would like fresh-ground grains when i do. > > How should i store the grains? > > Also, after all this reading on glutens, i'm wondering if i should > substitute something else for my spelt. I'll read up, but in the meantime, > what is a good grain for making pastry dough, pancakes, bread and other > stuff like that. > > Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2002 Report Share Posted September 12, 2002 Elaine, what is a Fidibus grain mill? ine in SC >> I am going to purchase a grain mill soon (Fidibus). I don't bake often but >> would like fresh-ground grains when i do. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 It's a mill made in Germany, just a brand name. They are nice wood mills. I can get one here for 110 V at less than i would pay in the states. Since we're moving back, i'm going to buy one to take home. Here the health food stores grind your grains for you so i didn't need one. Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 Hah, well, we'll see how my attitude is once i'm there and surrounded by chain supermarkets. We're moving to Portland, OR, which i'm assuming will be a little more progressive than most places. There is a chapter head there and i plan on calling her. We may even decide to live in a certain part based on availability of good food. Living here has made me very spoiled in terms of food quality. Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 Hmmm, well now there's an idea for a reframe-- " I suppose it will be tougher in the states, but the challenge will be fun. " I just thought it was a big pain in the butt having to hunt for good food, but I can see that would be a definite advantage to see it as a fun challenge. I'll work on the proper attitude adjustment. Thanks Elaine. -- Yeah the raw milk underground is a kick, all this sneaking around right under the noses of the health department ;-) -----Original Message----- From: Elaine [mailto:emarshall@...] Sent: Thursday, September 12, 2002 4:07 AM Subject: Re: storing grains Wow, i would have never thought to soak and then dry them. What a great idea! Sounds much easier on the digestion. I'm going to experiment. Yes, Switz. is wonderful in so many ways. I am fortunate to have been living here when i discovered weston price and NT philosophies. Sw. is ideal in that sense. I get raw milk for a $1 a liter at my corner market, and raw cream and butter are also easy to get. Pasturef-fed beef is a given practically. I suppose it will be tougher in the states, but the challenge will be fun. I'm looking forward to joining the raw milk underground . Elaine Quote Link to comment Share on other sites More sharing options...
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