"Why bother?" Part Two

Tip #1 - Part Two - "Why bother?"

If you already read Part One of this tip, then you may or may not have peaked the curiosity of former nay-sayers. You may still need more details for why you are thinking of or currently milling at home. After all, wondering minds want to know.

Another tip to answering the questions of why you bother to mill at home is the advantages of cost and storage. Sure, we can buy 'whole wheat bread' at the supermarket. Sure, 'dead bagged flour' lasts for a pretty 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.

The cost of a loaf of bread is about $2.29. A loaf I've made at home with my freshly milled whole grains, costs me about $.75 and that is even with the organic grains and sugar, which those are usually a bit pricier. Another benefit, is that I know for certain what is in that loaf of bread!

Storage, however, is a completely different thing. Of course, in our house the bread doesn't last long because we can't refrain from cutting 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 a perfect protection for the grain. Grains have been found in pyramids that were over 4000 years old and when planted, they grew just as they were meant to. I don't think you'll be needing those grains in 4000 years, but hold the grains in a solid container and from getting wet and you can store them for years.

There you have it. Part two. I hope you found it helpful. :)
I've got lots of tips on this subject so keep checking back periodically, you never know what you could miss. ;)

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