Howdy,
Bev C delurking (again) to mention an experiment with fresh ground
grains. This past fall we were remodeling one of our outbuildings. As a
result my grain bin (a 55-gallon barrel) was buried under piles of
construction materials. I was out of home-ground flour (which I store in
the freezer) couldn't get to the wheat berries AND we were out of bread!
So - for the first time in probably 10 years, I purchased some ww flour and
made bread. It was bread ok. But it had none of the fresh, nutty taste of
the homeground flour. What a difference grinding your own makes.
I notice that with cornmeal as well. I frequently serve cornbread to
guests because they rave about it so much - and I'm convinced it gets its
sweet corny taste from the fresh-ground corn.
Back to semi lurk <G>
Bev