I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of kneading, I let it rise for around 2 ...
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. These are the steps I followed (based ...
I know that wheat protein isn't all gliadin and glutenin (the proteins that give dough its stickiness and elasticity and together create gluten), but high protein wheat flours are also generally ...
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 ...