Wheat

As a former ward canning specialist... I have had several people ask me every question you can think of concerning food storage.

I decided that I would post tips periodically about the things I have learned in attaining my year supply. There are definitely some things I have learned the hard way, and I will try to spare you the same mistakes.

Today, we're talking about wheat!

If you're purchasing wheat from the cannery, and don't know the difference between White or Red wheat... always go White. Why you ask. Plain and simple, it just makes better bread.
The gluten (binding protein) is so much better and you will get a lighter, and less crumbly bread.

Now if you are like me, and purchased a good amount of wheat from the cannery before they offered white wheat, no worries. You can still make good bread. I just add white flour to the mix instead of using 100% whole wheat flour. It comes out wonderful.

For anyone interested that lives in Mesa, I am teaching a couple of friends how to make homemade wheat bread in August. You will need a wheat grinder, and a Bosch mixer to make the bread recipe I will be using. If you don't have these, you can still come and learn anyway!

Just let me know.

If something happens and we really have to eat this stuff, you be glad you know what the heck you are doing!