Some time ago I have grown my own sourdough starter fed with 50/50 wholemeal rye & all-purpose wheat flour (with 100% hydration). It turned out great, it no
I'm wanting to stop having rice as my staple and try something else. I was thinking to try wheat however I never heard that people eat pure wheat daily like th
If we do any kind substitution in between whole wheat and all purpose flour, then what will be the effects on baked goods?
I want to make some chapatis with water and wheat flour only. there should preferably be no mineral fortification or added ingredients and it has to be white a
I saw a video on how to make chapatis and someone made a comment saying you must allow chapatis to fully inflate because it is the steam inside them that cooks
I only want to use 3 ingredients wheat flour, salt and water and I want to ensure the salt is distributed throughout the wheat and not just the surface. I also
I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap w
I purchased some broken durum wheat (also called lapsi or daliya in India) to make upma and was shocked to find that it contained ash. It seemed silly that
I make 100% whole wheat pita bread often. I use whole wheat flour, yeast, salt water and a touch of honey to feed the yeast. I would like my pita to be more che
Why does wholemeal pasta break more easily than pasta that is made from all-purpose flour?
A course common in all North-African coast cuisines is Couscous, which is made of "roughly-grind Semolina" lightly cooked or steamed with a bit of water and sal
I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the s
Background: I would like to cook baghrir. There are many recipes, all very similar: put fine semolina, warm water, yeast, sugar, salt in a blender and blend it
I used soft whole wheat flour to make pasta dough, following the recommendation here that soft wheat flour is a traditional pasta ingredient.
I was experimenting on dough for chapathi, which is basically wheat tortilla. This is how I normally prepare it, Mix whole wheat flour and salt with room tap wa
I've never made wheat flour before, though I bake bread regularly. I'm considering using my KitchenAid blender to grind my hard white wheat berries, but am worr
I soaked some wheat berries for a bit more than 24 hours and now some white stuff comes out of it. Is it safe if I boil and eat it as I usually do?
In an excess of zeal to remain tidy (or to get tidy, rather), I discarded the bag and can no longer recall whether it was bulgur (bulgar, bulghur, ..) or cracke