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 make a Farro dish using Spelta?
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 muesli - but would like to know what the ...