http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/ Ten simple babysteps to food storage success! Mon, 15 Mar 2010 14:54:12 -0700 http://wordpress.org/?v=2.8.4 hourly 1 http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/comment-page-1/#comment-9940 Jodi -- Food Storage Made Easy Wed, 20 May 2009 03:22:21 +0000 http://foodstoragemadeeasy.net/?p=347#comment-9940 Susie, It is good for about 3 years once opened. But hopefully you will be using it enough that you won't have to worry about it! Susie, It is good for about 3 years once opened. But hopefully you will be using it enough that you won’t have to worry about it!

]]> http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/comment-page-1/#comment-9837 Susie Mon, 18 May 2009 18:49:28 +0000 http://foodstoragemadeeasy.net/?p=347#comment-9837 Once a bucket of wheat has been opened what is its shelf life?or do I need to be concerned? Once a bucket of wheat has been opened what is its shelf life?or do I need to be concerned?

]]> http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/comment-page-1/#comment-9640 Ami Fri, 15 May 2009 15:10:47 +0000 http://foodstoragemadeeasy.net/?p=347#comment-9640 Thank you for this clarification! It is just what this non-LDS, non-Utah LTS-newbie needed! Thank you for this clarification! It is just what this non-LDS, non-Utah LTS-newbie needed!

]]> http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/comment-page-1/#comment-9547 HW Thu, 14 May 2009 14:06:11 +0000 http://foodstoragemadeeasy.net/?p=347#comment-9547 Another thing I've heard is that you need hard wheat for any baking that has yeast in it, but soft wheat is sometimes preferred for baking that has baking powder or soda but no yeast. Personally, I just have hard red (because I can get it for free since my inlaws have way more than they need now their children have all left home) and hard white (because I like it better). If you have a lot of hard red wheat in your storage but like the white better, when you grind your wheat use half red and half white together (just grind at the same time) or two-thirds red to one-third white. This will lighten the flavor and texture of the hard red wheat. Another thing I’ve heard is that you need hard wheat for any baking that has yeast in it, but soft wheat is sometimes preferred for baking that has baking powder or soda but no yeast. Personally, I just have hard red (because I can get it for free since my inlaws have way more than they need now their children have all left home) and hard white (because I like it better). If you have a lot of hard red wheat in your storage but like the white better, when you grind your wheat use half red and half white together (just grind at the same time) or two-thirds red to one-third white. This will lighten the flavor and texture of the hard red wheat.

]]> http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/comment-page-1/#comment-9542 gaby Thu, 14 May 2009 12:11:24 +0000 http://foodstoragemadeeasy.net/?p=347#comment-9542 great information thanks!!!! great information thanks!!!!

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