Questions tagged [wheat]
The wheat tag has no usage guidance.
48
questions
15
votes
1answer
2k views
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 ...
11
votes
2answers
10k views
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 ...
10
votes
4answers
2k views
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)...
9
votes
1answer
13k views
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 ...
6
votes
6answers
13k views
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.
6
votes
3answers
11k views
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 ...
6
votes
3answers
2k views
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 ...
6
votes
2answers
536 views
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 ...
6
votes
2answers
158 views
Flat cookies when baking with milled grains
I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Author's whole wheat flour and they come out great. http://food52.com/blog/9497-kim-boyce-s-whole-wheat-...
6
votes
1answer
490 views
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 ...
4
votes
6answers
3k views
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 ...
4
votes
2answers
14k views
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 ...
4
votes
1answer
3k views
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 ...
4
votes
1answer
183 views
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?
4
votes
2answers
2k views
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 ...
4
votes
3answers
1k views
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 ...
3
votes
8answers
12k views
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 ...
3
votes
3answers
990 views
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 ...
3
votes
4answers
971 views
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?
3
votes
4answers
6k views
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, ...
3
votes
2answers
7k views
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 ...
3
votes
2answers
238 views
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-...
3
votes
2answers
476 views
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 ...
3
votes
1answer
2k views
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 ...
3
votes
2answers
6k views
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 ...
3
votes
2answers
812 views
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?
3
votes
2answers
1k views
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 ...
2
votes
2answers
11k views
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?
2
votes
3answers
2k views
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 ...
2
votes
1answer
8k views
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 ...
2
votes
2answers
7k views
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 ...
2
votes
2answers
560 views
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 ...
2
votes
1answer
543 views
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?
2
votes
1answer
1k views
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 ...
1
vote
1answer
4k views
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, ...
1
vote
3answers
74 views
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 ...
1
vote
1answer
77 views
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?
1
vote
1answer
218 views
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?
1
vote
1answer
417 views
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.)
1
vote
1answer
750 views
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 ?
1
vote
0answers
62 views
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 ...
1
vote
0answers
74 views
Wheat sourdough starter - “swamp” smell
Some time ago I have grown my own sourdough starter fed with 50/50 wholemeal rye & all-purpose wheat flour (with 100% hydration). It turned out great, it normally grows a bit over 2x in volume ...
1
vote
0answers
155 views
Refination processes for “whole” wheat and sugar in Italy
I heard several times that so called "whole" products (flour and cane sugar) are actually often (not always) built from refined ones "adding back" refined versions of what was taken out in the first ...
1
vote
0answers
88 views
Remedy a sourdough which used milled red winter wheat
I followed a sourdough recipe that said to use bread flour, I thought a hard red winter wheat ran through our grain mill would suffice if I sifted out the bran... Apparently not. Is there any way to ...
0
votes
3answers
533 views
How to eat wheat as a staple?
I'm wanting to stop having rice as my staple and try something else. I was thinking to try wheat however I never heard that people eat pure wheat daily like they eat pure rice daily like in the far ...
0
votes
1answer
67 views
Which product for white chapatis?
I want to make some chapatis with water and wheat flour only. there should preferably be no mineral fortification or added ingredients and it has to be white as I want it to be easier for digestion.
...
-1
votes
2answers
105 views
What is the simplest way to cook wheat flour with salt distributed through the wheat?
I only want to use 3 ingredients wheat flour, salt and water and I want to ensure the salt is distributed throughout the wheat and not just the surface. I also want to cook the simplest method.
...
-2
votes
1answer
115 views
are irradiation food still being sold [closed]
I've heard online that some irradiated food is still being sold and I want some to confirm it with a yes or no and some evidence to prove it
