I like this product because it stores well. Reserved bags I keep in plastic airtight ziploc bags in a drawer inside of the dining room china cabinet. The bags that I do open I tend to pour into large pint size ball canning jars. I store them in my china cabinet in my dining room but kept away from the light. I think I have seen only one or two tiny little stones in about 10 pounds of grain and only one split pea. Overall a very clean product.

I've been buying Garbanzo beans from Palouse for quite a while now because they are good quality and very consistent. I chose Palouse again when I needed wheat berries and they did not disappoint. I appreciate the Non-GMO effort and love the quality and consistency of the product. Whether I germinate them for wheat grass to juice or grind them to flour this product/company has not let me down. I'll keep buying from them as long as they keep the standards high. Not the cheapest but worth every penny.

Love it and trust it! I'm new to grinding my own wheat for bread, my parents did it back in the 60's, but It's only now that their lessons finally took hold. :) Have to say the flavor, texture and nutrition cannot be beat. Things are so much different today than they were when my hippy parents were all natural. Today we have far worse things than the chemicals,like today's GMO nightmares. It is so nice to find this product that I trust to give me the real food, the way the good lord intended it to be. :) I'm hooked.

These white wheat berries are outstanding. I use them for bread-making as part of my vegan diet. I decided to change the way I eat after a health crisis and now eat very intentionally, following a modified vegan diet (with fish) to keep my heart working well. These wheat berries are my favorite (even better than the excellent red wheat berries sold by the same company). It's great to be able to make my own bread by controlling the ingredients I am consuming. I'll be reordering from this company for years to come.

Just received my first 3 lb bag. Well, that went quickly. Half of that created the first 2 loaves of WW bread. Here is my truism.Bread recipes that require eggs, milk or butter just doesn't do the bread any justice. Too dense and heavy in the outcome. I will focus on the simple flour yeast salt and water concept and hope for an airy light outcome. Also, set the kernels at 12 noon position on the Nutrimill, maybe need a finer setting. And one thing that is very correct. Bran and germ in the kernel is more satisfying. It eliminates our American need to eat more and more and never are satisfied. I found the cure.
However, it is taking a village of study and youtubes and online research on HOW to work with whole grains with bread. There is a bakers % regarding water since whole wheat absorbs a lot of water ( thus dense bread). I am going to try artisan bread with my new 25 lb bag that just arrived. If chef Dan Barber can do it, we all should be able to. Artisan in its true sense allows for cooking in the cast iron Dutch pot after a long fermentation. This is the goal of every bread maker. It will take close to 20 hours to ferment correctly and hopefully at some point without yeast which is 1000% better for the microbiome.