I appreciated seeing the article on wheat in the July/August issue. It had some helpful information on preparing fresh wheat for storage.
I am glad the editors made comment on using trash bags in buckets. They are not recommended and are unnecessary when a clean food grade bucket is used, which is the only kind that should be used when storing wheat in buckets.
The “bulgur” described in the article is not actually bulgur. It is steamed or cooked wheat and can be made in several ways in addition to the one described. Bulgur is steamed wheat that has been dried and cracked. It is an “instant” form of cracked wheat. Bulgur is commonly used in Tabbouleh and similar salads as well as in bulgur pilafs. Steamed or cooked wheat is normally used in different ways than bulgur.
There are far more grain mills available than are indicated in the article. One can purchase simple inexpensive hand mills, moderately priced and expensive hand mills that can also be motorized and moderate to expensive electric mills. One can purchase steel burrs, stone burrs or an impact mill which pulverizes the grain. I’m sure readers would have appreciated reference links for more information.
The author also indicated that flour loses most of its food value within a month. Since flour is primarily the macronutrients protein, fat and carbohydrate and flour is not a good source of the most labile vitamins found in grain, that statement cannot be true. Flour is quite stable but it is better to store whole grains and make your own flour especially if you find yourself living entirely on your stored food.
Thank you for providing a variety of articles in your magazine. There is always something I am interested in even though I live in the suburbs.