I have a recipe for making Ogi - soured mixed millet, that calls for soaking whole millet grains, then blending them, then souring them with whey for three days. I'm wondering why is there the first ...
I love both barley (which I eat savory) and wheat (which I eat as sweet power snack). While the two grains look and ultimately feel and taste alike, the cooking processes are quite different. I ...