| T O P I C R E V I E W |
| MrsRooster |
Posted - Dec 02 2011 : 11:45:26 AM
Saw this today and thought I would share.
http://www.guardian.co.uk/commentisfree/2006/sep/17/comment.food
www.mrsrooster.blogspot.com
www.morganicinstitute.blogspot.com
Farmgirl #1259
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| 6 L A T E S T R E P L I E S (Newest First) |
| Annab |
Posted - Dec 11 2011 : 3:30:27 PM
I have a bread machine, and with as much bread as we go through (correction- MY HUSBAND ) goes through, we OUGHT to be making our own.
we have land to grow wheat, barley, buckwheat...whatever grain our heart's desire, but here, for me I don't have the time and would much rather pay someone else to do it.
sure do wish we had a neighbor nearby I could swap eggs for bread.
I personally do not eat it. Don't much care for the taste or smell of the store bought stuff. I do like Panera or Harvest Bread Co. or any home made that has all kinds of bird-seedy type things in it....
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| acairnsmom |
Posted - Dec 10 2011 : 10:41:24 PM
I read the other day that our wheat has been genetically modified. Was actually one of the first to be done. We holler and rant about GM corn but I've never heard a peep about GM wheat. Anybody else know about this?
I've been thinking of growing my own wheat next year. Sounds like it's not all that hard to do, just need some land. Looked up doing so online today and found an article that said you should be able to harvest 50 pounds of wheat from a 50' x 20' plot. Was wondering how many loaves of bread that would make? This article also said you can grind your wheat in a coffee grinder, no need to go out and get an expensive mill. All very interesting.
Audrey
.jpg) Good boy Hobbs! I love and miss you. |
| sherrye |
Posted - Dec 08 2011 : 07:21:22 AM
thank you for the post. i agree too that the bread is awful. transglutaminase sp.? is a derivitive of the blood from butchering livestock. it is used in many foods. it is called meat glue. there is an older post on it. it seems very disgusting to me. thats just this old girls opinion. our whole food system is a mess for sure.
the learn as we go silk purse farm
farm girl #1014
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| Gloria Bonde |
Posted - Dec 02 2011 : 5:38:14 PM
I've made all our 100% whole wheat bread for over 2 years. Most of the time with my sourdough starter. But a couple of months ago I was tested for IgG food sensitivities and I reacted to wheat. For some time I had noticed that my whole wheat flour was producing a bread that was tall and beautiful and lacked the heaviness of a stone ground bread. Too milled? I wonder. Anyway in about a month I will be able to try wheat again and I plan to only used stone ground. I did a blog post on IgG allergies - www.dakotagarden.com
www.DakotaGarden.com |
| mountain mama |
Posted - Dec 02 2011 : 3:02:39 PM
This was a great article. I have not bought bread for about 25 yrs. And I have a grain mill so my whole wheat is always fresh. A loaf of bread is half eaten before it even cools off so it must be good. The smell of fresh bread is the greatest aroma especially on a cold snowy day. And I know what is in it.
Marilyn
Farmgirl #408
Stress relief: go fishing, play in the dirt. go on a road trip, talk to a farmgirl. |
| natesgirl |
Posted - Dec 02 2011 : 12:09:54 PM
I've felt that way for years!!!
I'm investing in a grain mill this year for my Christmas present. Hubby said I could have anything I want, so that's what I want!
Now...Where to put my little wheat field? I guess I'll have to get creative and maybe use some property at my aunt's place. Maybe the neighbors wouldn't notice if I planted in their side yard where they rarely ever go? LOL! I'll find somewhere for it!
Farmgirl Sister #1438
God - Gardening - Family - Is anything else important? |
