http://foodstoragemadeeasy.disqus.com/NoneenWed, 01 Feb 2017 14:41:14 -0000http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/#comment-3132645167<p>It takes 10 pounds.</p>Eric SWed, 01 Feb 2017 14:41:14 -0000http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/#comment-1242059752<p>3 months or less is the shelf life for flour. For wheat berries that<br> are not ground, and properly stored, the shelf life is at least 3 <br>years.</p>Jessica StittWed, 12 Feb 2014 20:07:53 -0000http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/#comment-1108329460<p>Actually the shelf life should be only 3 months. It DOES go bad, 3 years is way too long! Also make sure to sift the four before using it because if a recipe calls 16 ounces of flour and its not sifted you're probably going to get too much flour in the recipe because you didn't let it aerate.</p>BrittanyMon, 04 Nov 2013 10:17:42 -0000http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/#comment-67410313<p>How much wheat does it take to make 10# of flour, using red wheat??</p>Linwid59Mon, 09 Aug 2010 14:30:05 -0000http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/#comment-10509559<p>Susie, It is good for about 3 years once opened. But hopefully you will be using it enough that you won't have to worry about it!</p>Jodi -- Food Storage Made EasyTue, 19 May 2009 23:22:21 -0000http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/#comment-10509558<p>Once a bucket of wheat has been opened what is its shelf life?or do I need to be concerned?</p>SusieMon, 18 May 2009 14:49:28 -0000http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/#comment-10509557<p>Thank you for this clarification! It is just what this non-LDS, non-Utah LTS-newbie needed!</p>AmiFri, 15 May 2009 11:10:47 -0000http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/#comment-10509556<p>Another thing I've heard is that you need hard wheat for any baking that has yeast in it, but soft wheat is sometimes preferred for baking that has baking powder or soda but no yeast. Personally, I just have hard red (because I can get it for free since my inlaws have way more than they need now their children have all left home) and hard white (because I like it better). If you have a lot of hard red wheat in your storage but like the white better, when you grind your wheat use half red and half white together (just grind at the same time) or two-thirds red to one-third white. This will lighten the flavor and texture of the hard red wheat.</p>HWThu, 14 May 2009 10:06:11 -0000http://foodstoragemadeeasy.net/2009/05/13/types-of-wheat/#comment-10509555<p>great information thanks!!!!</p>gabyThu, 14 May 2009 08:11:24 -0000