Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › WW vs. White Flour
New Posts  All Forums:Forum Nav:

WW vs. White Flour - Page 2  

post #21 of 24
4/6/07 at 1:21pm
Quote:
Originally Posted by ani'smommy View Post
gardenmommy, how could I tell if I am getting all the grain? What would the package say?
It'll stay fresh longer in the freezer, but I think I remember reading somewhere it should still be used within a month. There is a brand of ww flour (King Arthur, I think) that says on the package it contains the whole wheat kernal...but it's not refrigerated so it's probably rancid by the time you buy it. If your HFS sells bulk WW flour that is refrigerated, you could ask them if it contains all the parts or not.
post #22 of 24
4/6/07 at 10:45pm
Wow...I had no idea there was so much to know about flour! Makes me think of three questions:

1. Where online could I find an affordable grain mill so I can grind my own fresh flour (any sort!)

2. Where online can I find good Organic bulk wheat berries (?) to grind into flour?

3. How would I "sprout" my wheat and therefore grind my own "sprouted flour?"

:
post #23 of 24
4/7/07 at 2:29pm
Thread Starter 
Yep, I'm thinking I'm going to have to get my own grinder, too. I'm not really looking forward to having another kitchen appliance, but I hope I'll get some use out of it. If I can find one.
post #24 of 24
4/7/07 at 3:31pm
:
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Traditional Foods
This thread is locked  
Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › WW vs. White Flour