Frequently Asked Questions
Below is a list of some of the most commonly asked questions from customers.
Are there other names for Einkorn?
Yes, because of it’s ancient origins, einkorn is known by many names across the world: Triticum monococcum (Latin, scientific name), einkorn (German), small spelt (Italian), farro piccolo (Italian), engrain (French), Le petit épautre (French), tiphe (Greek), siyez (Turkish), and sifon (Hebrew). Learn more about the other names for einkorn here.
Where can I learn more about the nutritional benefits of einkorn?
We’ve summarized some important facts about Einkorn nutrition here.
Do you sell einkorn flour?
Yes, we offer two types of einkorn flour:
- Organic 100% Whole Grain Einkorn Flour (Freshly milled in our stone mill)
- Organic All-Purpose Einkorn Flour
Our Einkorn All-Purpose Flour is comparable to a “white einkorn flour”, only most white flours have additives (such as bleach and other chemicals). Our flour does not.
Our 100% whole grain einkorn flour is freshly milled in our stone mill. It ships the same day it is milled.
Both flours are available for purchase at our online store, here.
Even though we offer flour, we actually prefer and recommend that you grind your einkorn flour at home.
Here’s an article about why and how.
In short:
- It’s more affordable (in the long run) to mill your flour at home because einkorn berries are less expensive than flour.
- Properly stored, einkorn berries (unmilled) last for years, making it more affordable to stock up.
- Flour oxidizes and loses its nutrients over time.
- If not kept properly, flour will go rancid.
- Milling einkorn flour at home is easier than ever, thanks to modern electric countertop mills.
What is the best grain mill for making einkorn flour at home?
Einkorn berries can be ground into flour with almost any counter top mill. We recommend using the Mockmill countertop stone mill to produce the best flour.
We wrote a post about it. In the post, you’ll find some helpful tips for selecting a mill and discount coupons to use if you’re serious about getting your own mill. Click here to read it.
Flour Sifter – 8 cup capacity. Sturdy stainless steel.
Can I use these einkorn berries for seed?
Einkorn Wheat Kernels in the Hull
Einkorn grows natively in a hull that does not separate from the kernel during harvest. To prepare einkorn for food, we use a dehulling process to remove the hull from the kernel. The result is einkorn berries ready to be ground into flour and used for baking.
This makes einkorn very unique among varieties of wheat. Experts say the hull protects the kernel from disease and rot. As a result of this dehulling process, however, some of the berries do not sprout as well as they would if they had been left in the hull.
If you plan to use the einkorn you purchase from our website as seed, you should first test a small amount to verify that it does sprout according to your expectations.
At some point in the future, we hope to offer einkorn seeds for sale. For now, they are so rare that it’s impractical to offer them for sale.
Where is this einkorn grown and is it organic?
Our einkorn is grown in Idaho, USA and is certified Organic. We are 6th generation farmers dedicated to restoring ancient einkorn, using organic and regenerative farming practices.
Our acres of einkorn change from year to year because we rotate our crops, and this affects how many acres we can grow. We also have a few farmers in our area who grow for us when we don’t have enough acres.
How many cups of flour does 1 cup of einkorn berries make?
One cup of einkorn wheat berries will make about 1.5 cups of flour, depending on how finely you grind your flour.
Do you offer pricing for wholesale or bulk orders?
Yes, we are seeking wholesale partners who can offer einkorn in their local areas. Please complete the bulk and wholesale application, and we’ll get back with you with pricing and wholesale requirements.
Hi,
is there any difference between spelt flour and einkorn flour? Thank you.
Rachel, there is quite a bit of difference. For one, they are different grains. Spelt is an early form of wheat, but it is a hybridized wheat. Einkorn is the only wheat that has never been hybridized, making it the earliest form of wheat. It is higher than spelt in protein and most micronutrients, but they are both better than modern wheat. Based on gluten content, they might also behave a little differently in recipes, so you would just want to watch consistency.
Hi, do you sell the whole wheat sprouted einkorn flour?
Julie, we don’t offer that yet. We may in the future, but for now, we recommend “To Your Health Sprouted Flour Company” for that.
Is the Einkorn stored in silos for long periods of time? Also, does anyone know if you can make natural leavened bread that is still “sweet,” and not necessarily “sour?” (all while using Einkorn flour?)
Anne, Einkorn is not stored in silos for long periods of time. The sourness of naturally leavened bread can be lessened depending on the condition of your start. If the start is in good condition, the breads will rise faster. The faster they rise, the less sour they are. So, try to catch your start at the right point (Look for that rootbeer float texture) and that will usually help with the sourness.
I just started reading about Einkorn wheat/flour and I purchased a small bag at Whole Foods. Now…I read about the whole wheat variety and the all purpose type. Can you tell me difference? Or is is simply the same as regular whole wheat vs regular all purpose?
Becca,
Thanks for the question. The difference between the whole grain einkorn flour vs. einkorn all-purpose is a similar concept as regular whole wheat vs all-purpose. The bran and the germ have been removed from the all-purpose. As far as einkorn goes, the all-purpose has lost much of the nutrients. However, it still retains the properties that make it easier on people sensitive to gluten and has not been bleached like regular wheat all-purpose flour. We recommend that, for the greatest health benefit, people buy einkorn berries and grind their own flour, but for those who can’t, the all-purpose flour is a good option.
Hello, do I need to sprout the Einkorn berries? Also do I need to soak the flour before cooking it? Thanks
I want to place a large order of einkorn. Is it possible to know when the berries I purchase were harvested? Thank you!
Yes, please go to the contact us page to reach out to us for that information.
So, I know einkorn starter is more sensitive, and I have had a lot of people recommend what to do. I made my starter using the cookbook Jovial came out with. Here is what I would like to know if you can give me clear and straight answers if possible:
1. Also, I have a dilemma. Jovial’s cookbook helps you keep the minimum amount of sourdough, so you won’t have to use so much einkorn flour just to feed it once a week. However, my problem is the feeding process. Some people feed it as a whole and use a 100% process (which I don’t know anything about), but I would like to try the minimum route, which is my problem, because I think I would have to refresh or feed my sourdough twice. Say for example that I have 83 grams of sourdough.Basically, I would have to keep 10 or 20 grams of sourdough to refresh with ( I use whole grain einkorn and I would feed 10 grams of starter with 30 grams of warm water and 48 grams of flour per Jovial), but then I have 63-73 grams leftover. Either, I would have discard or use it by refreshing for a recipe or make a sourdough levian per Jovial for some of their breads. I was just wondering if this sounded accurate or if you had a better suggestion for how to do it?
2. If I have any sourdough that won’t be going back in the fridge, after I refresh a portion I need to continue my sourdough, and hasn’t been refreshed or prefermented to make something specific, could the sourdough be used in anything that won’t require it to be refreshed?
3. Can some “discards” from the feeding ( extras not refreshed) be saved in a jar to refresh during the week for a levain or refresh for some other things? How long would they be able to keep?
4.So, during the week, before it’s time to feed my starter, can I pinch off pieces of my stArter to make levain (jovial uses parts of the starter to make levian but never states if the dough needs to be refreshed or not)? A levian does not require me refreshing the starter ahead of time? I saw someone’s recipe where they said to only make a preferment with “active sourdough”, meaning they fed it and let it sit out of the fridge for 6-12 hours instead of using straight out of the fridge.
I also heard from someone, who has an Einkorn starter, who says this “Right now I keep one starter – rye – I keep it in the fridge, and also use it for recipes straight from the fridge, but I don’t do the same with einkorn or spelt, I don’t think it works the same as rye. So, if I pinch pieces off during the week before my next feeding, should I refresh that piece of dough first to make it “active?” Apparently, einkorn does not work as accurately when it’s cold?
Please let me know in clear terms because I have had suggestions before, but I am still mediocre at this, so I don’t always understand.
Thanks so much for any help you can give me.
This is exciting! Einkorn is a more complex starter than a normal wheat or rye starter, and everyone is helping me learn so much. Thanks again!
Absolutely…. I do it all the time.
Can I grind the wheat berries in my vitamix dry grinding container?
I have a dry grinding container for my vitamix so can I use it to grind the w he a t berries?
Hello, its nice to find out someone is growing Einkorn, but when I saw in the US. I am thinking HOW? with out it being contaminated by the 100% other hybrid, genetically altered wheat fields…with the wind and water run off. The seeds would then cross pollinate right? Plus the soil in the US is so depleted by the years of chemical fertilizers and chemicals. Do you do crop rotation? If so with what?
How do know and ensure that the crops stay pure and true Einkorn (traditional wheat)?
Thank you,
Michelle
Because einkorn is a completely different genetic makeup compared with modern wheat, it is most unlikely that they will cross pollinate. We take great care to ensure that the einkorn is not mixed with other types of wheat.
Awesome product! My concern is whether the einkorn is susceptible to mold contamination like most wheat is today. You stated in your previous comment that the einkorn is harvested after it has laid in the field a few days. Can you elaborate on the mold/fungus vulnerability of the einkorn before harvest?
We test it for mold and have never found even a trace of it.
Hi, do you ship to UK? Thanks
Yes, we do ship to the UK but it requires a special quote. Please visit our contact us page and send us a message with your request.
Do you guys check for bug contamination of insects such as weevils in your Einkorn?
Yes, we inspect every bag prior to sealing and shipping it.
Does einkorn have enough sugars to be used as a main ingredient for beer? This question from curiosity. This question is from a farming standpoint. I farm around 1000 acres in central texas. Close to San antonio. I am interested in diversifying the crops that the farm produces. Currently we have farmed corn, milo, wheat, oats, sesame, popcorn, cotton, and cucumbers. Who could I talk to about growing einkorn commercially?
Does Einkorn wheat contain Gliadin protein? If it does, do you know how it compares with the amount of gliadin protein found in regular wheat?
Thank you!
I’m just beginning to learn more…are einkorn berries (when ground) a 1:1 substitute for modern wheat flour? Does it have similar properties that modern wheat does in terms of a similar final product? I guess I mainly want to know if I order einkorn berries and grind my own flour, can I just use in place of modern flour in all of my favorite recepies, or do additional modifications need to be made to the recepies? Thank you!!!
Mehgan, you will find our tips for baking with einkorn to be helpful. But generally, yes, you can substitute einkorn for modern wheat 1:1, however, you do need reduce the amount of liquid you use.
Thanks!
Mehgan, yes, you can replace it 1:1 but you will need to reduce the amount of water (liquid) that you use.
I would like to try using Einkorn flour, but would like to avoid a $180 investment into a mill to find out if it is going to work for our family. Would it be possible to use a good blender/processor like a Ninja to grind the berries into flour?
I’ve heard of people using their high speed blender to make flour. I’m sure its not as good as having a real home flour mill but is probably a good idea for a test. You just have to make sure you grind it very finely and try not to get it too hot.
I have used a Vitamix blender for years to grind flour…. works great. The only thing you need to watch out for i that it will heat up the flour if you get carried away trying to get it super fine, thus leading to some nutrient loss.
Hi,
How many cups of berries would you estimate I could get from 10 pounds?
I know that almost all wheat in the U.S. Is now sprayed with roundup at the time of harvest, even organic, in order to cause a more uniform ripening. Do your farmers follow this practice?
I also would like to know if the practice of using roundup, or glyphosate, is used by the farmers who provide your einkorn wheat. Either at the time of harvest or an any point during the growing season.
I bought some Einkorn from another company and they, too, remove the husk and I can’t get the berries to sprout. If you don’t remove the husks, then you can’t sprout them like other organic wheat berries cuz they have to be removed for human consumption? So Pharaoh had to have sold some kind of gadget so the people could dehull the berries when he sold it to them, or are you saying that the Pharaoh dehulled them before selling them to the people? It can’t be that they could just eat it, if you say you must sell them dehulled. Please clarify.
Yes, if you like the taste of sawdust, you can eat it with the hulls on. We can only tolerate it with the hull removed. Whether the ancients ate it with the hull removed or not is unclear. I’m guessing they had some method for removing the hull.
I’m really digging deep into my rusty mental archives here, but my feeble li’l brain says that I used to know something about the ‘ancients’ sprouting most of their grains/seeds before use, then drying them before grinding (malting); this is getting popular again, btw. IF (and it’s a big one) I remember correctly, shortly after putting them in water the hulls come away with some light agitation. I do not remember any other steps, but if this is right the rest should be self-evident. Without access to unhulled seeds, I can’t verify personally, but maybe someone who does, can. Again: this is just from my rusty old brain (from a dusty old library book, most likely). I check here often so if someone can come up with more info it’s appreciated.
So……. Are you saying that this is a spring seeded crop??????????????????? Thanks!!
We have both spring and winter. Please email me for details.
Is Einkorn wheat an irrigated wheat or dry farm wheat?
Thanks,
Brett
Both. We have farmers who grow it on dry land and others who grow it on irrigated land.
Einkorn with Colorado Ragu’
Otzi the Iceman had einkorn in his pockets. Einkorn has almost no gluten. 5,000 years ago there was no wheat. Wheat is an invention of modern agricultural selective breeding. Buffalo meat is much lower in cholesterol than beef. Dr Alessandro Testori, MD PhD developed these recipes. If you eat this just once, your gut will not allow you to eat any other pasta. Your gut knows best.
Serves four people
Ingredients:
2 tbsp olive oil
6 rashers of streaky ‘pancetta’ or bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
2 carrots, chopped
Stick of celery
1kg (2¼lb) lean ground bison meat
2 large glasses of red wine
2x400g cans chopped tomatoes
2 fresh or dried bay leaves
salt and freshly ground black pepper
800g-1kg/1¾-2¼lb dried Einkorn tagliatelle (from jovial foods, available at Whole Foods Market-note that einkorn pasta is made in Italy, where it is known as “Enkir”)
freshly grated parmesan cheese, to serve
1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced bison beef. Fry it until it has browned. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes and celery.
2. Cover with a lid and simmer over a gentle heat for 1-1½ hours until it’s rich and thickened, stirring occasionally. When ready it should look rather dry and not watery or liquidy (like true Bolognese ragu’ should be).
3. Cook the tagliatelle in plenty of boiling salted water. Einkorn will cook to be “al dente” in about 13 minutes. Drain and divide between plates. Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of cheese and a twist of black pepper.
If you do not know how to make bolognese ragu’ watch this and learn
http://www.youtube.com/watch?v=wwyCUOijLeE
http://www.youtube.com/watch?v=QEuMtD0Skdw
and remeber RAGU’ HAS TO BE DRY!!!!
RECIPE: Einkorn with Aspen Ragu’
Colorado has many ranches who raise yak. Visit the National Stock Show in Denver and you can buy the meat from the ranchers.
Serves four people
Ingredients:
2 tbsp olive oil
6 rashers of streaky ‘pancetta’ or bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
2 carrots, chopped
Stick of celery
1kg/2¼lb lean ground yak meat
2 large glasses of red wine
2x400g cans chopped tomatoes
2 fresh or dried bay leaves
salt and freshly ground black pepper
800g-1kg/1¾-2¼lb dried Einkorn tagliatelle (from jovial foods available at Whole Foods Market)
freshly grated parmesan cheese, to serve
1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes and celery.
2. Cover with a lid and simmer over a gentle heat for 1-1½ hours until it’s rich and thickened, stirring occasionally. When ready it should look rather dry and not watery or liquidy.
3. Cook the tagliatelle in plenty of boiling salted water. Einkorn will cook to be “al dente” in about 13 minutes. Drain and divide between plates. Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of cheese and a twist of black pepper.
EINKORN WITH CLAMS
3 tablespoons kosher or coarse sea salt
1 pound Einkorn Spaghetti or Einkorn linguine (from Jovial foods available at Whole Foods Market)
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
1 tablespoon plus 1 teaspoon red pepper flakes
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped
prepar
In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm-einkorn pasta takes about 13 minutes to cook).
Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
I want to use Einkorn and other sprouted grain flours for baking in an alkaline diet. By adding yeast to make bread will this make it acid forming. I cannot find this info anywhere.
What does Einkorn wheat taste like? In other words, some wheats are described as “nutty”, etc. and I’m just wondering what Einkorn’s taste would be described as before I buy.
Thank you.
Nutty is a common description of the flavor of einkorn. The flavor is unique and delicious.
very informative and very interesting learning about this wheat from that must be what spoke of as wheat staff of life, wheat is for humans as He told what each animal should be eating. Last Days wheat will be as Gold. (smile) This costs so much and it is so very awesome that people will stock up to barter this awesome wheat for other things, My opinion, just a thought.
I have grown a small plot of Einkorn wheat. I am having difficulty dehulling it.
Is there a machine, like a small oat dehulling machine that I can use . How do you dehull your Einkorn wheat?
Sooo, what would it cost to plant 30 acres? 7197750522
I have 10 einkorn plants in southern Cal (I live in a condo) and I was wondering about harvesting them. Any info would be greatly appreciated. Thank you
I am thinking of growing my own Einkorn from your berries (I am aware of the lower germination rate), and I was wondering if you could recomened one or more specific machines I could use to dehull the Einkorn. A machine that I could use to dehull Barley and Einkorn on a small scale (a few acres combined between the two crops in the future) would make financially sense for me.
I am also wanting to know if Einkorn is considered hard of soft wheat.
Hi Cyndi,
Einkorn is probably the softest wheat I have ever encountered so I’m quite sure it would be classified as a soft wheat.
Having said that, as a family, we use it for baking all of our breads, cookies, and cakes.
I hope that helps answer your question.
I would like to try to grow my own einkorn wheat. What process do you use to “hull” the einkorn?
I want to buy some Einkorn berries but I live in Australia. Can I buy some from you please? Also is your Einkorn wheat the same as the wheat from Italy? Thank you
Hi Ruth, Australia will not allow you to import the einkorn berries. I do not know why but this has been our experience.
will I lose weight if I use this berry to make bread and pasta to supplement conventional flour.
Hi Theo, Einkorn does not cause weight loss, although some say it does not accelerate your appetite like common wheat. If you want to lose weight, you will need to do more than to simply add einkorn to your diet.
Is it possible for GMO wheat to cross pollinate with Einkorn?
Einkorn cannot cross pollinate with the GMO wheat that was found in Oregon, nor with the common wheat of today. The reason is because einkorn is a diploid wheat (14 chromosomes), entirely different than the common wheat and the GMO wheat, which are hexaploid wheats (42 chromosomes). Hexaploid and diploid wheats cannot cross pollinate.
I have also been concerned about GMO cross pollination and appreciate your response but wondered if you would also respond to alleged cross pollination between different species which apparently happened bring law suits against Monsanto. I’m asking because I’m considering planting einkorn but in our area there are many farmers who plant GMO corn and soybeans.
In what type of climate will einkorn wheat grow best ?
Einkorn originated in cool climates so that is where it naturally grows best but it seems to be doing well in hot areas as well.
Does Einkorn have the Kosher Tax mark on their packaging?
There can be between 400 and 600 Kosher marks, here a a few of the more common ones: the “U”, “K”, Parve, “KAS”, the Star with the K, CRC, HK, COR, or the V mark!
This is very important to me as I am a non-Jew that refuses to pay this tax to the Union of Orthodox Jewish Congregations.
To learn more about this tax, that 95% of the non-Jew population pays without knowing, go to Youtube and do a search for, “Jewish Kosher Tax”
Thank you ;0)
@Holli: The “Kosher tax” (or “Jewish tax”) is a canard or urban legend spread by antisemitic, white supremacist and other extremist organizations. http://en.wikipedia.org/wiki/Kosher_tax_(antisemitic_canard)
I am wondering where your farming partners obtained their original starting seed for their crop?
Will you be selling wheat germ.
Yes, I to need to know if this is considered hard or soft wheat. Thank you
Carri
Einkorn is probably the softest wheat I have ever encountered so I’m quite sure it would be classified as a soft wheat.
Having said that, as a family, we use it for baking all of our breads, cookies, and cakes.
I hope that helps answer your question.
Is Einkorn hard or soft wheat? In other words, better for yeast breads or pastries?
See below…in answer to Carri’s question.
planting…
we’d like to sacrifice some of our previous purchase to the soil gods.
is there anything special we need to know about sowing einkorn berries in northern california in november? or is it just as simple as “scatter and cover”?
thanks!
You will want to plant 0.5-1 inch deep. I’ve never tried the scatter and cover method but I would imaging it could work if you make sure the seeds are covered and have moisture. Warm temperatures will dry the soil (hence the need for adequate soil moisture) but will stimulate sprouting and establish the plant faster so you need to be careful when you plant.
Not knowing the weather climate, I am hesitant to recommend planting before spring. Also, make sure you read the FAQ (RE: germination rate) before using the berries for seed.
Dear admin
I’m student. i need information about condition growth einkorn wheat such as; temperature condition, rainfall…..
Einkorn is speculated to have been first grow in the southeast mountains of Turkey, however, it seems to be growing well in the areas where wheat typically grows. Some farmers are even growing it on dry farms.
I have just finished reading the book, “wheat belly” and in the book it stipulates that einkorn wheat does not create the belly syndrome. Please keep me in mind once you start to manufacture your own flour. Very informative site, thank you
Can einkorn flour be frozen or does it need to be left out in a glass container and what is the shelf life?
Thank you:)
We recommend grinding the flour as you need it because the sooner you bake after making the flour, the faster the antioxidants in the flour will last. Having said that, yes you can freeze it and that will preserve it for a very long time. The best way to store einkorn (berries and flour) is in a cool, dry place protected from weavil/bugs. For pharoah, this method preserved them for thousands of years. I don’t know how long flour would last but for the reasons I just mentioned, I wouldn’t plan to store einkorn in the flour form.
Do you measure radiation contamination for your products since you grow them on the West Coast of the US? UC Berkely Nuclear lab reports Fukushima contamination for West Coast produce growers.
Have or are you testing your products to report such radiation? Usually Radioactive Cesium shows up. Would be interested in the quantity showing up in your organic wheat.
We will test it and get back to you.
We did the radiation test on the einkorn berries. We saw nothing over background radiation that was discernible so there is no reason for concern on this issue.
This is the type of meter we used: http://www.davis.com/Product/Radiation_Alert_Analog_Radiation_Detector_Energy_Compensated_0_to_50_mRad_hr_0_to_50_000_cpm/WO-08989-00?referred_id=3388&gclid=CJr-_MzB_7ECFWXhQgodsC0AuA
Why is Einkorn wheat so much more expensive in Canada (than in the US)?
The prices for US and Canada include the shipping cost. The only reason Canada is more expensive is because of the cost of shipping to Canada from the US.
On your website you say it is grown in western Canada and the US. Is this true? If so is it first shipped to the US and then back to Canada again?
It depends where it was originally grown – we have farmers across the northwest.
I’m looking for the phytic acid content in einkorn wheat and can’t find anything. Do you have any information on that?? Thanks!
Hi Dalas, I have not seen studies about the phytic acid content in einkorn. I would be glad to hear any information you come across. I will share it with you if I hear of anything.
Hello what is the shelf life of the wheat berries, are they freezable or storable if we don’t grind them all at once or shortly after buying? Thank you,
Daryl
Hi Daryl, yes freezing your berries will help improve the shelf life. This is a preferable way to store if you have resources to do so. Although it wasn’t freezing temperatures, cold storage worked great for pharaoh!
you didn’t state the shelf life ….
Shelf life is decades if you store it in a cool (32 degrees), dry, dark place. If you store in an oxygen absent environment, you can store it in a dry dark place and with the same results.
Wheat berries will last, very literally, for years with a little care. Vacuum sealed bags or jars, or food buckets with O2 absorbers and/or gamma lids will provide safe storage for your wheat berries for upwards of 30 years. After you grind your wheat berries, keep the flour refrigerated for up to 2-3 months, or in the freezer 9-12 months.
thx Lisa
Will using o2 absorbers decrease the sprouting rate?