I always assumed that grain was stored in pits in the ground that were
lined with clay? Can someone please enlighten me?
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>> On 20 Mar 2009, at 09:09, Merryn Dineley wrote:
>>> At the start of this thread I got the impression that Mike wants to
>>> re-create ancient grain grinding and bread making techniques.
>> In his bread-maker :)
>What I don't understand is:
>1. Growing wheat (which I assume is pretty much like growing anything
>else like carrots)
>2. Storing wheat
>Storing wheat really does bother me because I can't see where I'd store
>that much grain in good condition. And the first step to understanding
>storage of grain is to start buying it in "bulk" and using grains in
>And I suppose the first unforeseen conclusion is that we have stopped
>storing (brown) flour because we are just milling the grain as an when
>we need it. Which means we need access to some grain once even perhaps
>twice a day (if we mostly ate grain) and that requires some intermediate
>storage between a pit and the quern which I presume is a vermin/hen
>proof clay pot or some such????
>Now I presume that a (damp) grain pit works because the moisture ingress
>into the pit causes the grain to start rotting and that process removes
>oxygen from the pit so preserving the rest of the grain.
>So I assume that a grain pit isn't opened until it has to be opened, and
>then I assume the grain is quickly removed from the pit as I assume it
>will all be pretty moist and would all quickly start rotting if there is
>So I can see how it is possible to store large amounts of grain, but I
>can't see how it can be used in the relatively small scale everyday use
>unless there is something between the storage "pit" and the kitchen.
>Because each and every time you open up a bit to access it, you risk
>contaminating the grain and opening it up to further rot.