Re; wheat protein

[Guest guest]

Oops, hard red SPRING wheat is clearly superior.

 

The NV is about to get back into freshly milling flours. My assigment

for next week is to bring the hand mill in and make fresh flour

chapaties during the meeting. I will mill some before, and then we'll

compare the flavor of old flour (older than 24 hour) and fresh. There

is a great deal of oxidization that occurs immediately after milling.

 

In the old times, we used to mill flour then use it the same day. In

the chaos of the Bhaktipada transitional period, this was lost, but

steps are being taken to reinstitute it. Automatically, this will

buffer the commujnity from any Y2K disruptions, but even more

importantly, will increase quality of flour. We already have a grain

cleaner and a big grinder. Just need to dust them off and reestablish

the operation.

 

Next step - growing organic grains.