I'm not as well set up as W-M. No deep freezer and energy is unreliable.

With wheat I have a 5 gal bucket of whole Montana wheat...still need to get a hand grinder and ambition. Also 5pd Author Mills pre ground flours bagged in the Mylar bags in 5 gal bucket.

I like this site because the mix of items is different. The other sites all seem to buy from the same supplier.

It's more expensive doing it pre-made, but at my age so is my time.

Take a peek

https://www.thrivelife.com/

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: I have long bought regular old salted butter from Costco and
: placing it in the freezer as purchased in the standard
: 4-quarter paper box package. Back in 2011 I had accumulated

: 12 cartons, and foolishly, i had allowed some of them to be
: past their use by date.

: Now I love butter, and had a few cans of Yoder's put away for
: SHTF. Damn, those little cans are expensive.

: Soo I decided to make my own ghee out of the standard old
: costco butter and can it. I started with a single pound.
: There's lots more canned ghee on my shelf now. No
: refrigeration necessary.

: I tested that first batch 14 months later in 2012, and it was
: good. damned good. So good, I made and have stored 15
: pounds of butter to date since then. That's a virtual
: fortune when priced in Yoders.

: It's so easy a cave chick can do it :)

: 1) Use regular old salted butter. Place it in a non metallic
: pot and using low heat, bring it up to 250 degrees f. Then
: using a candy thermometer, hold it there at 250-260 for 10
: minutes while you spoon off all the salt and froth that
: comes to the top. It will be a lot. skim all you can, and
: discard.

: Next, get a bunch of mason jars and new lids. The really SMALL
: jars, like for jelly. 6 ounce size or so. Put them in your
: oven and heat them to 250 degrees, while you are preparing
: the butter.

: When you are done skimming, (you dont have to get it all--just
: the worst of it) Carefully pour about 4-5 ounces of the
: ghee into them, wipe the jar rims well and cap tightly with
: new bands and lids. After the jars cool, the lids will pop
: in, sealing them.

: Try making just one pound's worth. You will love it. Sometimes
: I restore the salt with a shaker when using it. Depends on
: the bread.

: Next: Bread.

: Wheat buckets are good, but wasteful and inefficient. When you
: open the bucket, you have a resealing problem. Plus their
: cost is an abomination.

: You can go to your local AG farmer's Co-op and buy a 50 pound
: sack of seed wheat. (same stuff that is in your buckets for
: 2-3 times less cost). $36.80 here.

: Save up all the (Triangle 1) water bottles you can. From 12
: ounce water bottles to 1 gallon size. Rinse well and dry
: them.
: Use a funnel and fill them with wheat. In the larger bottles I
: add an amazon oxygen absorb-er pouch, but I am not sure
: it's even necessary, provided your bottles are tightly
: capped.

: Now, one only has to pick a size that is needed for the use at
: hand from storage. No need to reseal. A pint size water
: bottle makes a good sized loaf when ground and fluffed.

: Finally... yeast. The 1 pound vacuum sealed yeast packages
: last OVER 20 years in a freezer. I promise. I know for a
: fact. But, you still have a reseal problem once you use
: some from the pack.

: But, Not necessarily. What you really have is a thinking
: problem

: When I open the package, I place it in 3 pint mason jars. Seal
: all three with new lids and bands, date them and place 2
: back in the deep freezer.

: take the third and place it in your refrigerator freezer. use
: it to bake with. Just take your frozen tablespoon of yeast
: to proof and bake with (give it 5 minutes at room temp,
: first)

: Put your jar of yeast back in the refrig freezer till next
: time.

: I'm good till SHTF with yeast, butter and bread. Mebbe then I
: will go back to sourdough, like granny did.

: Cheers