Today I baked burned a batch of bread. Three of the four loaves were salvageable, but the last loaf is just a bag of bread nuggets pulled from the center of the blackened crusts and labeled “bread lumps for stuffing” in my freezer. I should really do another batch but I’m out of whole wheat flour. The reason I’m out of whole wheat flour? I can’t find anywhere in the entire West Central Georgia region where I can purchase a bag of whole wheat flour larger than five pounds. I buy the 25 pound bag of bread flour at Sam’s Club which lasts six to eight weeks but I can’t find whole wheat in large quantities.
All of the people I know who bake with whole wheat on a regular basis grind their own from wheat berries they purchase through a local co-op. I don’t have (and can’t currently afford to purchase) a wheat grinder because I didn’t see the need, so now I’m wondering: do all the people I know grind their own wheat flour because flour is hard to buy in bulk, or is whole wheat flour difficult to buy in bulk because all the people who use it grind their own?
So I have two questions for you, my faithful few readers:
1. Am I seriously missing a mother lode of whole wheaty goodness somewhere? Can I buy 85 pound bags of ground whole wheat at some obscure little store here in our corner of Georgia and I’m just too new to this cooking my own food thing to know about it? If so, PLEASE enlighten me!
2. Where do you fall on grinding your own flour? If you’re for it, please try to convince me, and if you’re against, please present your arguments on that side. Is it worth my time and money? Are the health benefits really as good as everyone says? Do I *really* want to add “grind my own flour” to my list of out of the mainstream things I do? Is the price of a grinder really worth it?
So come, post, make your voice heard.