Thank you so much, this is amazing!! This gives me so much more hope for my wheat berries that are stored for future generations! Oh, and I love the wallpaper they used to incorporate the wheat into their home. That is true prepper awesomest 😎
This is very interesting. Thanks for sharing. I think it would be great to see a collaboration with a few other bakers who regularly bake with home milled flour. It would be interesting to see how your 70-year-old tweet compares the wheat they're using day in and day out.
To me, the initial dough should have been mixed a bit more and possible a little more water so it is a bit more moist. Also I would proof the yeast to make sure it is good and active. Great video!
I have wondered about that. Wheat from the 1950s should be non GMO. I was wondering if my Gluten free wife would be willing to try a small sample. With all the salt I wonder if it will still germinate. Good question.
Yup, yeast was good, however, the recipe called for 1-1/4 teaspoon salt. I wondered if there was still some salt coating the wheat. Salt will regulate the ability for the yeast to rise, so I wonder if there was too much salt, and the yeast just couldn't do its job.
@@Philat4800feet That's true! Also, when yeast doesn't rise enough I have learned to WAIT LONGER. It builds on itself. I had one loaf that took nearly 2 1/2 or 3 hours because I was low on yeast and could only put in 2 tsp. It took a while, but it rose!
Try rinsing the sifted wheet in cold water and spreading it on a towel to dry before grinding, Pre start the yeast with some sugar and water, add a Tbl spoon of Baking Powder to the dry mix. Toss a few hand full into the garden and see if it sprouts and grows.
I had some 15 year wheat abd it was fine. Whole wheat bread makes great toast! I enjoyed your video!
Thank you so much, this is amazing!! This gives me so much more hope for my wheat berries that are stored for future generations!
Oh, and I love the wallpaper they used to incorporate the wheat into their home. That is true prepper awesomest 😎
The age and the salt lowered the moisture content of the wheat. A little more water in the recipe may help lighten the loaf.
This is very interesting. Thanks for sharing.
I think it would be great to see a collaboration with a few other bakers who regularly bake with home milled flour. It would be interesting to see how your 70-year-old tweet compares the wheat they're using day in and day out.
Thank you for doing this for us!
To me, the initial dough should have been mixed a bit more and possible a little more water so it is a bit more moist. Also I would proof the yeast to make sure it is good and active. Great video!
My son was just moving some sealed wheat and we were wondering how long it will really last. Good timing! We'll hold on to it. Thanks!
Save the wheat it’s not modified if it will still grow. I would love some if it would grow
I have wondered about that. Wheat from the 1950s should be non GMO. I was wondering if my Gluten free wife would be willing to try a small sample. With all the salt I wonder if it will still germinate. Good question.
Amazing. Thank you so much for sharing!
Incredible!! Thank you for sharing! Your father was ingenious, indeed!
Cool!
One amazing video. Thank you.
How did you separate the salt from the wheat?
Shifted it out. Some salt could have remained that reduced the effectiveness of the yeast.
Are you sure that your yeast was good?
Yup, yeast was good, however, the recipe called for 1-1/4 teaspoon salt. I wondered if there was still some salt coating the wheat. Salt will regulate the ability for the yeast to rise, so I wonder if there was too much salt, and the yeast just couldn't do its job.
@@Philat4800feet That's true! Also, when yeast doesn't rise enough I have learned to WAIT LONGER. It builds on itself. I had one loaf that took nearly 2 1/2 or 3 hours because I was low on yeast and could only put in 2 tsp. It took a while, but it rose!
Try rinsing the sifted wheet in cold water and spreading it on a towel to dry before grinding, Pre start the yeast with some sugar and water, add a Tbl spoon of Baking Powder to the dry mix. Toss a few hand full into the garden and see if it sprouts and grows.
I thought about washing the wheat and then freeze drying it.
That’s awesome! With the salt that was in the can, maybe use 25% more yeast as salt inhibits the yeast growth.
That may be the key
How did you get rid of the salt? Just an appropriate sieve and some agitating?
Yes, but I think there was too much salt in the recipe that slowed the rise of the yeast.
Do u think storing organic flour in a tin can with a tight lid would last for years??
Oxygen, heat, and UV light are your enemies. How about double bagging?
ua-cam.com/video/P1Qqg4j41Ms/v-deo.html
Thanks, I'll watch the video!