We already mentioned that the season was very difficult especially around harvest time with the high humidity and very short drying periods in between showers. Suddenly, very late in March, we had a small window with some sunshine and a light puff of drying norwester so we harvested what Dinkel was still on the stems at an alarming moisture. Normally grain needs to be 14% moisture or less for it to be stable in storage – ours was a critical 17+%. We had no choice, this or nothing. We moved it repeatedly from silo to truck and back to try and improve it, and at least keep it from going mouldy until it could be sown again. The germination test showed grain damage, but it survived well enough, and by the end of April the sowing was all completed – we had it back in the ground!
The grain that we didn’t need for sowing is stable. There isn’t much of it, but it is available!
We can offer Dinkel flakes and kibbled Dinkel anyway and are doing flour trials now (we will let you know if it will bake – but you can use the flour for pancakes, pizza bases, cakes, crackers and cookies anyway –the taste is even improved due to some malt production in the partial germination).
