http://theprovidenthomemaker.com/1/category/year%20supply/1.html
Also, here are some good resources listing canneries that are still fully operational after the Church was forced to comply with some arbitrary rule the Feds imposed. I suspect that many of these areas are near future gathering places?
http://prepared-housewives.com/starting-today-12-the101-lds-cannery-locations-will-fully-operating/
I have a blog buddy whom I have lost contact with who saw the areas in Texas hit by nukes and people gathering and then heading to Utah to escape the aftermath. This could be as early as the end of this year..... Texas has a gathering spot.
So the first link talks about making coarse whole wheat flour with a food processor or blender. This is certainly good if you can't afford an electric wheat grinder, but it doesn't save a huge amount of time and it certainly wouldn't be helpful if the electricity is out. If you have wheat in your food storage (and you should) you need to be practical about how you plan to use it.
ReplyDelete1. Learn to make sourdough bread. Instant yeast goes bad after being out in the heat/humidity for awhile, and sourdough is way better for you anyway.
2. Get a decent hand crank grinder, preferably with a wheel that can accommodate a v-belt. Try out your grinder. Using my Country Living grain mill, it took me over an hour to grind a small hopper full. Granted, I'm sure practice would make that time go down. But if you don't have that mill fixed at the right height, you are going to KILL your back. And if more than one person is using the mill, SOMEbody is going to have a sore back all the time. If you have the time, try something like this: (http://countrylivinggrainmills.com/grainmill1.html) . I hooked my mill up to an old mountain bike that was propped up on a training stand and I can easily grind a hopper of wheat in 15 minutes (I am limited by the maximum recommended grinding speed of my mill). In any case, with no electricity, this is the greatest time saver I can imagine for bread making.
-TL
The first link does not talk about making coarse whole wheat flour with the blender; you're grinding it with water to make a slurry. However, your point about electricity is right on.
DeleteSome hand crank grinders only produce coarse flour; in that case, the recipe method will work wonders for you. Normally coarse flour = coarse, crumbly bread, but the soaking method used in my recipe will counteract that. In addition, the soak time helps break down the phytic acid in the dough, which is one reason sourdough breads- with their long rise times- tend to be better for you.
You can apply the same soaking principle to bread made with sourdough starter.