Tip #1 - Part Two

If you previously read Part One of this tip, you may still need more resolution for those curious as to why you're even thinking of or currently milling grains at home.

The succeeding tip to answering the questions of why you bother to mill at home is the advantages of cost and storage. Yeah, we can purchase 'whole wheat bread' at the store. Yeah, 'dead bagged flour' lasts for a good spell. Are these reasons to dismiss home milling all together? No way! In fact, look closer and you can see why milling at home is better.

Putting all health reasons aside, with milling at home storage and cost come up on the convenience end of it. The cost of a loaf of 'whole wheat' bread from the store is generally $2.29. A home milled, fresh WHOLE GRAIN flour, loaf of bread costs me generally $.75 to make and that is using all organic (a bit pricier) grains and sugar. I also know for certain what is in that loaf!

Storage, however, is a completely different thing. Of course, in our house the bread doesn't last long because we can't resist slicing into a warm loaf when we smell it so we don't have to worry about self life. However, the grains last for years! The husk was created as the most excellent protection for the grain. Grains have been found in pyramids that were over 4000 years old and when planted, they grew just as intended. I don't think you'll be needing those grains in 4000 years, but store the grains in a durable container and from getting moist and you can store them for years.

I hope you founds this tip helpful! :) Come back and see us, I've got more tips coming up!

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