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?
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 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 texture to it. I have heard of adding ...
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 semolina that would help give my pasta ...