What is the difference between cracked wheat and wheatgerm? I have used both items in completely different contexts - cracked wheat in salad and wheatgerm in m
Farmers markets and CSA's are great, but there doesn't seem to be a local market for grains. Where could a person go to purchase grains (for human consumptio
I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be.
At the bottom of the box of shredded wheat squares, there's quite a bit of 'loose' shredded wheat; it used to be in cereal form and is now just loose. What int
I'm interested in buckwheat. What is it, what are the common uses, and why are there so many recipies (relatively speaking) for buckwheat pancakes? What does th
I have been told that you cannot home grind white flour for white bread. Is this true, or is it just harder to find white wheat berries to grind?
I've read that most of the nutrients of wheat are stripped for the sake of shelf life. Is this marketing propaganda or is there truth behind it? It was my imp
Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are "type", which concerns the
I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for
Typically the only way I've found people consuming wheat grass sprouts is through juicing. Can this item be used in cooking, preferably as a main ingredient? (
I ran across this article that originally appeared in USA Today in 2006. The author makes the claim that the label is unregulated and that manufacturers can sim
Paratha: http://en.wikipedia.org/wiki/Paratha Flour:Wheat flour Dough ingredients:WaterSaltWheat flour I am planning to make this dough in the evening and
What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic subs
I live in Okinawa, Japan, and I've had a hard time finding semolina flour. I enjoy making home made pasta, and was wondering if there was a good substitute for
I use this flour for making parathas: Pillsbury Chakki Fresh Atta (whole wheat flour) This is whole wheat flour. The parathas never tasted bitter. Is the com
I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic te
Is it okay to use whole wheat flour instead of vital wheat gluten for a recipe?. Would there be any noticeable flavor and texture changes?
I can't find Farro (Triticum dicoccum) where I live and Spelta (Triticum spelta) is relatively common. How interchangeable are they? What should I expect if I
I just bought a loaf of wheat bread and in an attempt to use it I noticed that there are thick white "swirls" throughout the whole loaf. I thought it might b
When I use the command recipe to make biscuits using an organic whole wheat flour it has that bitter brown wheat flavor. how can I change it, or what can I add