Grain Growing & Cooking Chat (Example)

These rules apply to every post and comment in this group.

1. Consent comes first. Share traditional and cultural knowledge only with the consent of the relevant Grains Custodians. Unsure? Ask an admin before posting.

2. Some knowledge stays offline. No sacred or secret knowledge, and no exact harvest locations.

3. Credit knowledge holders. Name where knowledge comes from: a person, community or publication.

4. Respect Country and community. No advertising or selling.

5. Keep it practical. This group is for growing, harvesting, processing and cooking. Cultural knowledge belongs in private groups, with Custodian consent.

Example post for the hub walkthrough. Not a real member post.

How is everyone storing cleaned seed between harvest and milling? We're using airtight jars in a cool, dark cupboard and checking for moisture every few weeks.

What containers and conditions have worked for you, and how long has your seed kept?

Example post for the hub walkthrough. Not a real member post.

Published trials made flatbreads with 25% and 50% native millet flour blended with wheat. Tasters mostly preferred wheat-only at those levels. A University of Sydney report suggests blends of at least 15% native grain flour can work without hurting texture.

Has anyone baked with a lower share? What ratio and method gave you the best result?

Example post for the hub walkthrough. Not a real member post.

We've been trying to thresh button grass seed by hand: rubbing the seed heads on a rubber mat, then winnowing in front of a fan. The seed is small and smooth, so soil grains of the same size end up mixed in, and it takes a few passes through a fine sieve to clean.

What setups have worked for you? Sieve sizes, mats or small machines all welcome.