Choosing, Handling and Storing Wheat Before SHTF
When it comes to wheat, there's more than meets the eye. You see, there are various types of cultivated wheat, each with its unique characteristics. From hard red spring and hard red winter to soft red winter and soft white spring, the color, texture, and gluten content vary. Red and white wheats are common in the U.S. Hard wheats are tough, strong, and great for bread making, while soft wheats have a more delicate texture and are perfect for pastries and breakfast foods.
Selecting the Right Wheat
Choosing the right wheat is crucial. For hearty bread flour, hard red wheat is the gold standard, while soft red wheat is better suited for cakes, biscuits, and pastries. If you're looking for milder flavors and softer textures, consider white wheat varieties.
Quality Matters: Kernel Description and Protein Content
When it comes to wheat quality, it's all about the kernel. Plump, well-developed kernels are your best bet. Hard red wheats with a protein content of around 12 percent or more are ideal. You might come across some wheat with chalky yellow kernels, but don't worry, that's usually harmless. Remember, we're aiming for quality here, not just quantity.
Handling Contaminants: A Clean Start
Contaminants are a homesteader's enemy. Smut balls, ergot bodies, chaff, weed seeds, dirt, rocks, insect parts – they can all find their way into your grain. That's why proper cleaning is essential. You can fan the wheat to remove lighter contaminants, sieve it, or hand-pick the unwanted bits. And don't even think about washing the wheat before storing it. That's a no-go.
Moisture and Temperature Control
Storing grain is like a science experiment. Moisture and temperature play a crucial role. Grain with 12 percent moisture or less, along with pulses like beans and lentils with 10 percent moisture or less, can be stored for a long time – as long as you keep them dry and safe from pests. Aim for a storage temperature of 40-60°F, but remember, freezing won't harm your grain either.
Preparing for Storage: Keeping It Clean
Whether you're using commercially cleaned wheat or doing it yourself, cleanliness is key. Double-bag your grain in food-safe containers to keep pests at bay. Metal or plastic containers work well, but watch out for those plastic bags with an odor – they could taint your grain. And if you suspect insect infestation, a little dry ice can work wonders.
Taking on Pests: Weevil Woes and Solutions
Weevils are sneaky varmints that can ruin your stored grain. They often hitch a ride during harvesting or storage. Combat them with dry ice fumigation or regular inspections. And remember, treating your stored grain with care is the best prevention.
FAQs: Navigating Wheat Storage
Let's clear up some common questions. No, bay leaves, mint gum, or nails won't magically protect your grain from pests. And yes, you can store flour, but keep in mind it has a shorter shelf life than whole wheat. Treated seed wheat? Nope, that's a no-go. And if you're wondering about washing wheat before storage, just wait until milling.
So there you have it, a brief homesteader's guide to wheat. Remember, it's not just simply about hoarding grain, it's about quality, care, and planning for the long haul. Stay vigilant, and your well-stored wheat will be a valuable asset when SHTF.