flgator, thanks for that link, I may have to play around with that!
mrbrooks, my comment about enjoying flatbreads and sourdoughs was because the yeast won't stay good forever. 2 years is about the shelf life. Personally I'd be fine just making tortillas all the time, in my opinion it's a better use of resources and flour which will also eventually run out....but when you've got a hankering for some fresh baked bread you've just gotta have it!
For whole wheat we use a manual grinder (Country Living Grain Mill) attached to a bicycle. We used hand power for a while and I'm too lazy to keep that up, it was hard work! LOL I get a grind I'm happy with, I like mine pretty fine, you don't want big chunks of wheat that can crack a tooth after it's baked into the bread. When making whole wheat bread nothing makes a better bread than fresh home ground wheat. Once it's ground I believe the quality goes down and the oils in the ground wheat will go rancid if stored too long, so we usually just grind what we're about to use and if there's excess store it in the fridge until it's needed.
If you're wanting to try homemade whole wheat bread I highly recommend this recipe, it's the only one I was ever happy with. It says to use a mixer but you can do this by hand, it's just more labor intensive. I couldn't get mine to knead properly in my Kitchen Aid so I ended up kneading for a solid 15 minutes...you can't skimp on kneading whole wheat bread or you won't get a nice light, smooth textured loaf. This is a copycat of Dave's Killer Bread.
DAVE'S KILLER BREAD RECIPE
3 1/3 cups whole wheat flour
1/2 cup sugar
1 tbsp plus 1/2 tsp instant yeast
2 1/4 cups water
1 1/2 tbsp molasses
1 tbsp oil
3 1/3 cups whole wheat flour
1/4 cup vital wheat gluten
2 tsp salt
1. Sponge In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined. Add the water, molasses and oil to the flour, mixing until incorporated. Beat dough for 5 minutes on low. Cover bowl and set aside for one hour.
2. Dough: Add the remaining flour, gluten, salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes. You should have a nice, smooth dough.
3. Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes. Roll dough into a smooth log, making sure to get the air out. Repeat with remaining dough. Place shaped dough into greased pans and let proof until it begins to peak over the pan. Preheat oven to 350°F while bread is rising.
4. Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top. Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190°F.
We have normality. I repeat, we have normality. Anything you still can't cope with is therefore your own problem.