To continue on the grain theme from yesterday ... I've been grinding my own flour again, now that it's cool and I'm doing a lot of baking again. I don't bake 100% whole grain bread, for the record, because my family isn't fond of it. Over time I'm raising the percentage of whole grains, but that's going to be a LONG LONG slog.
But since I am grinding and sifting and making corn meal mush and frying polenta and all, I ended up with a jar of ... well, *I* called the stuff corn grits, but in reality it was mostly husks. Being
The answer was ... not exactly. Too many flakes of husk. But ATSHTF, I'm sure we'd eat them happily. They weren't AWFUL. But we're not going to eat them until then.
Unless....
Okay, I'll probably try them mixed into a loaf of white bread and see what happens next. Shhhh. Don't tell my family. Let's keep it a secret.
Frondly, Fern
Which grain grinder/mill do you use?
ReplyDeleteI use the Lehman's Best flour mill. Pricy, but makes lovely flour. AND builds upper body strength!
ReplyDeleteI read a review by someone who said she had to regrind the batch of flour to get a fine flour. What do you think?
ReplyDeleteI usually do two grinds, one very coarse then a fine one. But even the fine one doesn't get ALL the corn (or wheat) fine enough to get thru' a sifter. It's become clear to me that the milling companies must sift the flour before packing it, and that I'm just going to have sift it before using it as well.
ReplyDeleteOkay, thanks for the info. I'm making notes on different ones.;)
ReplyDelete