Date: November 24, 1997 01:06 PM
Author: Moriah (moriah@rocketmail.com)
Subject: Flour yield from pound of wheat?

I'm very new to food storage and have run into a small snag in calculating our yearly needs. How many cups of flour can I expect grind from a pound of hard red wheat? I know it depends somewhat on how fine your grinder grinds, but can anyone give me a ballpark figure?

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6221)

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Date: November 24, 1997 07:16 PM
Author: Lynn (hope1@breeze.net)
Subject: flour yield


i just ground some today for bread. I poured about 7 1/2 cups of wheat into my grain mill, and it didnt look like enough for a batch of bread (4 loaves) so I measured out and found I had exactly 13 c of flour. Enough for my bread,just. I think I would figure on 2 c flour from every pound of wheat. I also have put in some white flour in my storage, since I have been using my storage this past month, I have found that white flour a real blessing in the changeover for my family.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6240)

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Date: November 25, 1997 10:04 AM
Author: Moriah (moriah@rocketmail.com)
Subject: Basic Grain Question


Lynn, thanks for the response. I'm hoping to get a grain mill soon and begin grinding my own grain on a regular basis. I already bake our own bread (5 parts wheat flour, 1 part wheat bran, 2 parts white bread flour), hasn't been a slice of true white bread in our house for almost a year. My two year old loves my chewy wheat bread. Your idea about storing white flour as well as grains is a good one!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6267)

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Date: November 27, 1997 10:33 PM
Author: Kyla Jones
Subject: Flour Yield


Hi - My 3 pound bag of whole wheat bread flour says it has 13 and 1/3 cups of flour which is a little more than 4 cups of flour per pound.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6435)

Date: January 20, 1998 03:06 PM
Author: Dayvid T. (sjt@foto.infi.net)
Subject: Whats the Difference?

Can anybody explain what "hard red wheat" is specifically? Is it better than "hard white wheat" and what advantages are these varieties as opposed to the winter wheat that is grown here in N.C. How about it Al are you listening and could you elaborate. Thanks in advance as food storage is my ONLY weakness. Be quiet and you can hear my wife laughing in the kitchen.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=10960)

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Date: January 20, 1998 04:59 PM
Author: lynn lowrie (hope1@breeze.net)
Subject: Wheat Types


I hope Al does post here in answer to your question. but I want to put in my 2 cents worth. I find that my HARD RED winter wheat is darker than the lighter variety, this it makes a darker loaf of bread. I don't see that as important in any way. What is important is the protein content of the wheat you want to store. If it is not high enough it will NOT make good bread. the other concern is moisture, it must be LOW enough to store properly. YOu can email AL directly if you click on one of his address headers in one of his messages, just in case he doesn't see your question soon.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=10979)

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Date: January 20, 1998 10:44 PM
Author: Joe W. Stout (joewstout@iswt.com)
Subject: Wheat Questions


Most of these questions have been answered back in old posts. Realizing that many of you are fairly new to the forums it is really hard to go back and read the old posts as there are so many posts now it's hard to just keep up with the new ones. May be more simple to find them at the archived forums at:

http://www.u36.com/~fredw/garynorth/index.htm

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11030)

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Date: January 21, 1998 10:52 AM
Author: Ann Gersdorf (anng@dmv.com)
Subject: White Wheat


I looked in the archives as suggested and didn't find anything about white wheat or Golden 86 so I thought I would address this. I have been grinding and cooking with wheat for about 20 years. When Walton came out with the Golden 86 I asked questions about it. They said it was higher in protein than Red and the moisture content was about the same so it stores well. I love it. It has a milder flavor than red and makes very nice loaves of bread, pancakes, sprouts, everything. I will never buy anything else if this is available!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11081)

Date: January 21, 1998 10:32 AM
Author: Mike (mgibbons@valdosta.edu)
Subject: Sources of Wheat in the Southeast

I live in South Georgia and am looking for a source of wheat in the Southeast. My biggest concern is the expense of shipping wheat across country; shipping to my local is very expensive from out west and I'm trying to find a source closer. Any help would be much appreciated.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11076)

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Date: January 22, 1998 08:04 AM
Author: Joe W. Stout (joewstout@iswt.com)
Subject: Southeast Wheat


Mike, Soft Winter Wheat is grown in our area. NW TN near the KY border. I'm sure there is wheat grown all across TN as the climate is similar all over.

Here wheat is grown as a second crop every other year. Planted following the harvesting of corn.

Joe Stout

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11198)

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Date: January 22, 1998 10:25 PM
Author: lynn lowrie (hope1@breeze.net)
Subject: wheat where?


I always understood southern wheat didn't get a high enough protein content to make good bread, not enough cold. I suggest you find one of Al Durtchies (sp?) posts, probably in the food forum somewhere and email him, ask him if southern wheat is okay for bread. He does represent Waltons, but you can trust him to give you a straight answer.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11233)

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Date: January 23, 1998 07:20 AM
Author: Joe W. Stout (joewstout@iswt.com)
Subject: Al's answer


Lynn,

Al answered this question for me quite some time ago. He said you could mix some of the hard red wheat with the soft and it would be OK. Also said that you could mix some of your stored flour with your own milled soft and that would be OK too.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11268)

Date: January 23, 1998 11:25 AM
Author: julienne (bootman@value.net)
Subject: winter versus southern wheat

I found this in a Martha Stewart magazine: winter wheat with it's higher protein makes better yeast bread and noodles, southern wheat makes better shortbreads and cakes, now the cuisine of our regions begins to make more sense, aren't southern women famed for their bisquits and cakes, Martha says that when southern women move north their same recipies produce disappointing results because of this, she said if you are using northern area produced all purpose flour to add a little cake four to any non-yeast baking, it will make it lighter, I would have thought that the national flour producers-General Mills, etc would have standardized this you know like McDonalds hamburgers, but Martha said no, the difference is slight and your food will be ok using flours interchangably but the quality will be different, julienne

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11287)