Why Store Wheat – Wheat 101 for Newbies



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Why You Should Store Wheat for Survival | Backdoor Survival

Why You Should Store Wheat for Survival





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Updated Dec 11, 2015
Published Jun 6, 2011

9 Responses to “Why Store Wheat – Wheat 101 for Newbies”

  1. Gaye, I did a review of John Hill’s wheat book and I was amazed at how many things you can do with wheat. I talked to John and he has several other survival related books too. He wrote one on colloidal silver and its medicinal uses and also a book on how to prepare for a disaster beyond 72 hours. He is a great guy and really knows his stuff.

  2. I feel like a bit of an idiot here, but what are “wheat spouts”? I thought at first maybe you meant “sprouts”, but then several more references to “spouts” occur, and I’m left confused.

    • Oh my gosh. You know I check and double check my posts for spelling and grammar errors but this one got by me. You are correct when you say I meant “sprout”. My spell checker had changed all instances to spout. Jeesh.

      Thanks so much for letting me know. I now have egg on my face.

      – Gaye

  3. Wanted: grains, dead or alive?
    I thought I scored big time when I bought someone’s old Y2K stash of wheat berries. These were from Walton Feed in Idaho (an excellent source of grains for grinding and sprouting), in their ‘super pails’ (6 gallon buckets, mylar bagged and nitrogen purged). Someone was concerned about TEOTWAWKI, and bought accordingly. 10 years later, they died of natural causes, and their pantry was sold. The pails had been stored in a cool, dark place, and unopened. But, more than 10 years after they were purchased, and who knows how long after they were packaged, are these grains ‘dead’? If so, what are the current nutritive values? They probably won’t sprout, but will they make good bread, or one of the other myriad recipes out there?

    Thanks for your blogging!

    • Given your description of the age and method of storage I would say that your wheat is edible, especially for bread, but will have lost some food value. When you make bread include other grains such as cooked amaranth, millet and flax to bring the food value up. Try sprouting a couple of tablespoons of the wheat. If you want to be scientific count out 100 kernals then count how many sprout. Fresh wheat kernels will have sprouting rates in the high ninety percent range. If your wheat sprouts, you can eat it that way; dry and grind it for your bread; feed it to poultry (and get fresh eggs from the converted wheat); or grow a small plot of the wheat. Worst case, if none of it sprouts, trade it to someone with chickens and ask for eggs in return.

  4. Be sure to get a sourdough starter and make your bread that way. The U.S. term is misleading, because a sourdough starter is simply natural yeast and does not have to be sour in taste. Once you have a starter and use it weekly, you never have to buy yeast again. But, the best thing is the flavor and digestibility. Many people with gluten intolerance can eat sourdough bread because during the long slow rise (I let mine work overnight) the yeast consumes or changes the gluten while developing wonderful flavor.

  5. Gaye,
    You’re killing me – buying canned meat? OY and Vey! 🙂
    I started rotating my supplies at the start of June; pints of meat that I canned in 2008; Tuna, beef, chicken and pork. So for the last few weeks I have been eating a variety and I have to say I am very pleased with the quality and taste. The meats, especially the Tuna, are still firm and I believe could be stored for a lot longer. One thing for your followers; I store all my home canned stuff in plastic buckets and can get 14 pints of meat as well as ‘something’ else. In this case I have 150 packets of Top Ramen that was stored in 2008 and there is no way I would eat all that. I was considering finding a pig farmer but on a whim I called the local food bank and they said they would take it gladly. They evidently have some discretion in what they accept. Point is, if you are rotating supplies that you won’t eat, please call your food bank instead or tossing. Also, I invested in the Red Feather canned cheese (and butter) but am now thinking I will try the wax method to store wheels of cheese – I am thinking if I drill some small (1/16”) holes in a plastic bucket it should let the cheese breath – any thoughts on this anyone?

    • Mike,

      Since writing the article on wheat, I have pretty much gone to a 90% plant based diet. Looking back over the last month, I have consumed a couple of cans of canned chicken but that is about it.

      I recently did a bit of research on the hot wax methodpreservingving cheese. No if I could only remember what I did with this.

      Thanks for your comment and feedback.

      — Gaye

    • Have you been able to find the time to put together an article on preserving cheese in wax? I’d like to hear your take on it because your articles make such sense. Thanks in advance!

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