Whole Grain Wheat Flour.

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Durgan
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Whole Grain Wheat Flour.

Post: #265145 Durgan
Wed Aug 08, 2012 12:32 pm

Most of the commercial whole wheat flour you buy has already gone rancid by the time you use it. After wheat has been ground, natural wheat-germ oil becomes rancid at about the same rate that milk becomes sour. So if the flour hasn't been refrigerated after being milled, the real shelf life is only a few days after it has been ground. But, as few people have access to freshly milled wheat anymore, most people don't know what it can taste like. Some of the artisinal bakers get regular shipments of whole wheat flour right after it has been milled and they use it right away. A few bakers have their own mills.

Solution. Grind your own wheat kernels. http://www.durgan.org/URL/?QKUHY Wonder Mill Electric Grain Mill

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Helsbells
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Re: Whole Grain Wheat Flour.

Post: #266159 Helsbells
Wed Sep 05, 2012 9:39 pm

I have ground some of my own wheat kernels, but it didn't taste much different from normal flour (although I did mix it with normal flour so that could be why) I just ground them in my blending!

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marshlander
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Re: Whole Grain Wheat Flour.

Post: #266168 marshlander
Thu Sep 06, 2012 12:48 am

I don't agree that it's already rancid Durgan; it would smell oily or moldy! Also surely the whole wheat grain can go rancid if kept in poor conditions?

I like Shipton Mill Organic Flour http://www.shipton-mill.com/flour-direc ... eal-flours

I've found this;- http://wholegrainscouncil.org/recipes/s ... ole-grains which has helpful storage info.

btw Natural wheat-germ oil keeps for months kept cool in an airtight container and is added to home made creams and ointments to improve their keeping qualilities.
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grahamhobbs
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Re: Whole Grain Wheat Flour.

Post: #266184 grahamhobbs
Thu Sep 06, 2012 10:08 am

I also disagree, flour doesn't go 'rancid' within days, it will last several months. Bakers often keep freshly milled flour back for a couple of months because it is slightly easier to use and performs better, without any affect on taste..

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Jandra
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Re: Whole Grain Wheat Flour.

Post: #266186 Jandra
Thu Sep 06, 2012 11:26 am

Mmmm... I think that Durgan is onto something. As fas as I know ( but I haven't looked into it for this post) so-called whole Wheat has its germ removed to improve shelf life.

Arguably it is no longer 'whole', but nevertheless the product you buy from the shelf most probably has the germ removed.

Due to the high oil content of wheat germ the simple product you get by milling whole grain really doesn't keep very long.

Like I said, I am not entirely sure, but this is what I remember from earlier investigations.

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Re: Whole Grain Wheat Flour.

Post: #266208 diggernotdreamer
Thu Sep 06, 2012 6:14 pm

I think the Durgster is right too Jandra, the wheat germ oil degrades very quickly, the whole grains however are fine, it is only when you mill the flour complete with the wheat germ that the problems arises, just off now to make myself a delicious potato smoothie

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Re: Whole Grain Wheat Flour.

Post: #266209 GeorgeSalt
Thu Sep 06, 2012 9:19 pm

Don't do that.. I almost choked.. :D
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