Part 2 - Milling Grains
Tip #1 - Part Two - "Why do you do that? Why bother?"
Part One of this tip may have helped you realize a few health reasons why it is good to mill your own grains, but that may still not be enough to convince your friends and family.
The second tip to answering the questions of why you bother to mill at home is the advantages of cost and storage. Of course, we can purchase 'whole wheat bread' at the store. Of course, 'dead bagged flour' lasts for a good period of time. Are these reasons to pass up home milling all together? Hardly! In fact, look closer and you can see why milling at home is better.
Putting all health reasons aside, with milling at home storage and cost come up on the convenience end of it. The cost of a loaf of 'whole wheat' bread from the store is generally $2.29. A home milled, fresh WHOLE GRAIN flour, loaf of bread costs me generally $.75 to make and that is using all organic (a bit pricier) grains and sugar. I also know totally what is in that loaf!
The shelf-life and storage for whole grains is amazing. They last for years! There have been grains found in pyramids that were over 4000 years old and when planted, they grew just as they were setup to. Talk about storage! Either mites, weevils or simply staleness can cause 'dead bagged flour' to be no good in only a few months. Just hold your whole grains in a sound container and from getting damp and you can store them for many years to come. You probably won't need them in the next 4000 years though.
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Donna Miller is a wife, mother and stay-at-home working parent. After years of study in the areas of nutrition, homemaking and back-to-basics living, Donna is delighted to share her trials and triumphs of learning to mill and cook with whole grains. The Millers own and operate Millers Grain House, an online Organic and Chemical-free Whole Grain store. Visit their whole grain blog at http://wholewheatsgrains.blogspot.com
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