Questions tagged [wheat]

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What is the shelf life of soaked wheat? [duplicate]

I have recently found out that wheat can be soaked in water to make it suitable for eating and that cooking with fire is not necessary, albeit it can accelerate the process. I have looked up the shelf ...
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9 votes
2 answers
1k views

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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1 vote
1 answer
168 views

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?
1 vote
1 answer
109 views

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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6 votes
1 answer
3k views

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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0 votes
1 answer
55 views

What can I do with whole wheat pastry dough? [closed]

I used soft whole wheat flour to make pasta dough, following the recommendation here that soft wheat flour is a traditional pasta ingredient. However, it's crumbling apart when I try to roll it thin ...
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1 vote
3 answers
2k views

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 ...
  • 113
2 votes
0 answers
147 views

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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0 votes
1 answer
237 views

How to remove husk from grain?

I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
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1 vote
4 answers
578 views

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 ...
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1 vote
1 answer
353 views

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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3 votes
1 answer
1k views

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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15 votes
1 answer
3k 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 ...
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1 vote
0 answers
203 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 votes
2 answers
433 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. ...
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2 votes
3 answers
2k 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 ...
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0 votes
1 answer
207 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. ...
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1 vote
1 answer
581 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?
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0 votes
3 answers
2k 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 ...
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1 vote
0 answers
100 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 ...
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1 vote
0 answers
231 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 ...
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1 vote
1 answer
119 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?
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4 votes
3 answers
2k 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 ...
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2 votes
2 answers
1k 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 ...
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6 votes
1 answer
884 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 ...
6 votes
2 answers
689 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 Arthur Flour's whole wheat flour and they come out great. http://food52.com/blog/9497-kim-boyce-s-whole-wheat-...
3 votes
3 answers
1k 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
2 answers
2k 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 ...
1 vote
0 answers
113 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 ...
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9 votes
1 answer
16k 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 ...
3 votes
2 answers
340 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-...
4 votes
1 answer
197 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?
6 votes
3 answers
17k 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 ...
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1 vote
1 answer
5k 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, ...
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6 votes
3 answers
1k 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 ...
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-2 votes
1 answer
124 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
4 votes
6 answers
5k 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 ...
3 votes
1 answer
16k 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 ...
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2 votes
3 answers
3k 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 ...
4 votes
2 answers
3k 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 ...
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3 votes
4 answers
10k 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, ...
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4 votes
1 answer
8k 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 ...
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2 votes
1 answer
562 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?
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2 votes
2 answers
19k 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
2 answers
8k 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 ...
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11 votes
2 answers
17k 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 ...
3 votes
2 answers
8k 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 ...
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6 votes
6 answers
19k 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.
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3 votes
2 answers
9k 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
2 answers
559 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 ...