I've mentioned a time or two my effort to eschew processed foods from my family's diet/my kitchen. It's a hard thing to do. I've taken the first few steps, I'm looking around trying to figure out what the next one is.
Since we all start out differently in this food dance I thought I'd share what my first step was in case someone else has paused on the dance floor, keeping time while surveying the other dancers trying to figure out what to do next.
I wanted to start cooking with whole wheat. Specifically freshly ground whole wheat. I tried in the past to make the switch using whole wheat flour from the store and that was a dismal failure. Everything I made came out awful and brick-like.
I had since acquired a wheat grinder and I knew freshly ground flour would make all the difference but it was such a lot of work.
I'd have to get out the grinder, dig out the wheat from whatever dark hidey hole I had it stored in, grind the wheat, put it back in it's hidey hole, do my baking (hopefully I'd ground enough or I'd have to get that wheat out again) empty any left over flour out of the grinder, decide where to store that flour and then clean, pack up and put away the grinder.
As you might imagine, I ended up using white flour most of the time. The whole grinding ordeal was just too much. Until...
I had one of those mad strokes of genius one day. "Why am I keeping all this white flour on the counter in this easily accessible jar if I don't even want to use it?"I asked myself, "And why is my wheat packed away for long-term storage if the goal is to make it a part of my everyday baking?"
These were the thoughts that led me reform the contents of my counter top storage jars.
Before I had white flour, sugar and white rice in the jars. Now I have Wheat, rolled oats(need a refill on that one) and brown rice.
After making that storage change I find that when occasionally I decide to use some white flour I end up talking myself out of it because getting it out of long term storage is such a lot of work. Meanwhile, I grind my wheat cup for cup as needed when making cookies, crackers, biscuits, muffins, pancakes and so on and so forth. I substitute freshly ground whole wheat flour into all my old standby white flour recipes without a problem.