Questions tagged [wheat]
The wheat tag has no usage guidance.
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What does the ash content of broken wheat really mean?
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 someone would deliberately mix ash into ...
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Why does commercial brown (whole wheat) bread taste bitter?
I use this flour for making parathas: Pillsbury Chakki Fresh Atta (whole wheat flour)
This is whole wheat flour. The parathas never tasted bitter.
Is the commercial whole wheat bread made of this ...
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Are there substantial benefits to grinding your own flour?
I've read that most of the nutrients of wheat are stripped for the sake of shelf life. Is this marketing propaganda or is there truth behind it? It was my impression that white flour (even fortified)...
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Identifying bulgur from cracked wheat
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 cracked wheat.
Cracked wheat is "raw&...
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What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?
There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms ...
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What is the effect of adding alkaline or acidic substances to wheat flour?
What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic substances.
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Why does boiling water make dough taste sweet?
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 water, often 20 to 30 degree Celsius .
...
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Working with sticky dough for pizza making
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 ...
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Flat cookies when baking with milled grains
I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Arthur Flour's whole wheat flour and they come out great. http://food52.com/blog/9497-kim-boyce-s-whole-wheat-...
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Can an all wheat flour be high in protein, yet low in gluten?
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 ...
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How can I make my seitan a bit firmer?
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 ...
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How long is wheat good for after harvest?
I'm not sure if I am asking this in the right place.
I am wondering, if winter wheat is harvested from mid-May to mid-July, and spring wheat is harvested from mid-August to mid-September, then how ...
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What is the best way to store the whole wheat flour for daily usage?
https://cooking.stackexchange.com/a/33892/6168
For longer storage, keep white flours in the refrigerator in an airtight container. All-purpose and bread flour will keep up to two years at 40 F in ...
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What is the difference between cracked wheat and wheatgerm?
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 ...
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What is the white swirl in my bread and is it safe?
I just bought a loaf of wheat bread and in an attempt to use it I noticed that there are thick white "swirls" throughout the whole loaf.
I thought it might be that it was not mixed properly but I ...
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Kutya- Ukranian Christmas recipe
It calls for wheat. is wheat germ the same? If I can use wheat germ - the recipe says to soak the wheat in cold water overnight, would this be necessary with wheat germ?
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Substitutions for Wheat Flour in Pie Crust
I am trying not to use wheat flour in my pie crust but nothing seems to come close to the flaky crust I get with wheat. I tried all oat and cashew flour and the crust was more like a crumbly crust if ...
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What is French couscous?
In the US some supermarkets carry several varieties of couscous in their bulk sections, one of which is labeled French couscous. How does it differ from the other varieties of bulk grains called ...
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What can I do with shredded wheat shreds?
At the bottom of the box of shredded wheat squares, there's quite a bit of 'loose' shredded wheat; it used to be in cereal form and is now just loose.
What interesting recipes or dish modifications ...
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Bread substitute for wheat allergic
What types of bread and bread substitutes are there for people who are allergic to wheat (and also soy), as a part of breakfast fare (sandwiches etc)?
Unfortunately most of store-bought bread here in ...
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Where can I get local grains in bulk?
Farmers markets and CSA's are great, but there doesn't seem to be a local market for grains.
Where could a person go to purchase grains (for human consumption) besides the supermarket and online?
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How can I make whole wheat bread and biscuits with out the bitter taste?
When I use the command recipe to make biscuits using an organic whole wheat flour it has that bitter brown wheat flavor. how can I change it, or what can I add tot he recipe to make it taste better, ...
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Napoletana Pizza dough not elastic and breaking
I made a Napoletana Pizza dough with the following amounts:
4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon of sugar
After kneading, I left it rise ...
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Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
Paratha: http://en.wikipedia.org/wiki/Paratha
Flour:
Wheat flour
Dough ingredients:
Water
Salt
Wheat flour
I am planning to make this dough in the evening and keep it in the fridge for 8 hours to ...
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Making pita more chewy/ rubbery
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 chewy and rubbery. I know those are not ...
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Whole Wheat Breads Dough Conditioner
I do a lot of cooking with 100% freshly ground whole wheat, and have noticed that it often is not very well conditioned. For example: My whole wheat tortillas are never flexible, even when I under-...
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How do you know if stone-ground flour is truly milled with stones?
I ran across this article that originally appeared in USA Today in 2006. The author makes the claim that the label is unregulated and that manufacturers can simply say "100% stone ground" even if it's ...
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Why Buckwheat Pancakes?
I'm interested in buckwheat. What is it, what are the common uses, and why are there so many recipies (relatively speaking) for buckwheat pancakes? What does the buckwheat do to a pancake that makes ...
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Semolina substitute
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 ...
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Is there such thing as white wheat berries?
I have been told that you cannot home grind white flour for white bread. Is this true, or is it just harder to find white wheat berries to grind?
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How does the Croatian system of flour categorization correspond to the systems of Western Europe and USA?
1) In my country we have following types of wheat flour - T-400/T-450 and these 2 are white, T-500/T-550 (also white), T-850 (brown) and T-1100/T-1600 (black), however when I googled this I didn't ...
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Wheat Flour Vs. wheat gluten
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?
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Does microwaving fully cook chapatis?
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 them and not fully inflating means you ...
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Is US flour significantly different than it used to be, or than flour outside of the US?
I encountered this statement elsewhere:
The wheat in the US has been genetically modified to be much higher in
gluten. People who live in other countries and then come here cannot
use their old ...
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How do you make whole-wheat bread less crumbly? -- (Without adding gluten)
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 ...
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How to make dry bulgur wheat?
I am fond of bulgur wheat and often cook it with lots of veggies and season it with fresh herbs. What turns me off is the stickiness. It turns out to be too sticky when completely cooked. I want to ...
user50547
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1
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Are Farro (Triticum dicoccum) and Spelta (Triticum spelta) interchangeable?
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?
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How to adapt recipes to hard wheat flour
Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are "type", which concerns the proportion of bran contained, and, (for ...
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Reconstitute all purpose wheat flour from starch and gluten
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 shelves are still stocked well with ...
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Common term for "roughly-grind Semolina" (as used to make couscous)
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 salt;
Very often, a vegetable based stew is ...
user79730
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Substitutes for wheat flour and their challenges in baking
What are the flours that can be substituted for wheat flour in baking, specifically for breads, pastries and cakes?
I found a few here: Top 10 alternatives to wheat
What sort of challenges have you, ...
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Is the sprouted wheat used in any traditional recipes?
The healthy food movements uses sprouted/germinated wheat in many ways. They even make sprouted wheat grains bread. But is the sprouted wheat used in any traditional cuisines?
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What is fine semolina? (For baghrir recipe)
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 for a few minutes, in the end it should ...
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How to (cheaply) grind wheat berries for home bread making?
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 worried I would harm the blender. I use ...
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Why does homemade pasta using wholemeal flour break easily as compared to all purpose flour?
Why does wholemeal pasta break more easily than pasta that is made from all-purpose flour?
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Are sprouting wheat berries safe?
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?
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Can I substitute...whole wheat for all-purpose flour for baked goods?
If we do any kind substitution in between whole wheat and all purpose flour, then what will be the effects on baked goods?
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Culinary Uses for Wheat Grass Sprouts
Typically the only way I've found people consuming wheat grass sprouts is through juicing. Can this item be used in cooking, preferably as a main ingredient?
(Please keep in mind that I'm vegan.)
user4293
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Why are we not generally using egg in Buckwheat crêpe (or galette) but only in Wheat Flour crêpe?
I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for it or it is just a simple question of recipe ?
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No Knead Bread comes out a tad gummy only in the center
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 water.
I let it rise overnight or at least ...
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