36 votes
Accepted

What does the ash content of broken wheat really mean?

The "Ash" is not an ingredient in the flour To be clear, the "Ash" is a measure of what you'd get left - if you burned the flour. It is not an ingredient in the bag of flour. More specifically if ...
Bilkokuya's user avatar
  • 804
14 votes
Accepted

Identifying bulgur from cracked wheat

Cook some of each. The one that's done in 20 mins or so is bulgur. [I tend towards 1:1.6 bulgur:water, 15 mins simmer, 15 mins rest.] The one that eventually needs more water adding & takes at ...
Tetsujin's user avatar
  • 29.7k
11 votes

Why does boiling water make dough taste sweet?

Flour is mostly starch, and starches are long chains of sugar molecules. When you add hot water to starches they gelatinize and burst, and these gelatinized starches soften the dough. Gelatinization ...
GdD's user avatar
  • 76.4k
9 votes

How to eat wheat as a staple?

Some forms of wheat are suitable for immediate cooking in a similar way to rice, such as Bulghur. This is traditional in much of the Middle East, and has been par-cooked prior to sale. Cracked wheat ...
Chris H's user avatar
  • 44.2k
6 votes

How to eat wheat as a staple?

I make my own bread. Flour, water, yeast, salt. Nothing else. You could most certainly eat "your daily bread." Pasta is flour and eggs. You can also put dumplings into stew and chili - these are flour,...
Kate Gregory's user avatar
  • 11.3k
6 votes
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What is the difference between whole grain wheat and whole wheat?

From this article, it appears that "whole wheat" is a more restrictive term than "whole grain": Whole wheat flour is made by milling 100 percent of the kernel into a powder. Very ...
vir's user avatar
  • 356
5 votes

Identifying bulgur from cracked wheat

Based on the appearance, that's bulgur (we eat a lot of bulgur). #3 size. The bran on cracked wheat is more opaque and sometimes more colorful. In bulgur, it's translucent as it is in your photo, and ...
FuzzyChef's user avatar
  • 64.5k
4 votes

Which product for white chapatis?

Just look for a "white" or "fine white" - many of the chapati flour companies make half a dozen types. Don't expect to find the full range at any of the "middle class" emporiums like Ocado, Sainsbury, ...
Tetsujin's user avatar
  • 29.7k
4 votes

Does microwaving fully cook chapatis?

I have made chapatis many times, although I'm not an expert by any stretch of the imagination. Most of my attempts have come out just fine. Chapatis/rotis are usually cooked on a tava (or tawa) - ...
Billy Kerr's user avatar
  • 1,809
4 votes
Accepted

Is the sprouted wheat used in any traditional recipes?

Some of the earliest uses of wheat called for germinating the seed as part of the malting process, i.e. making malt in order to make beer. There's archeological evidence shows evidence of sprouted ...
MeltedPez's user avatar
  • 2,638
4 votes

Flat cookies when baking with milled grains

TL;DR: For cookies, use soft white wheat (or try mixing in spelt). And be aware that you may need to tweak some quantities of things like oil, baking powder, and sugar when you use different flours. ...
Mike's user avatar
  • 375
4 votes

Making pita more chewy/ rubbery

The thing that makes bread chewy is gluten. The easiest way to make chewier bread would probably be to use flour with a higher gluten content. You've said you don't want to "add gluten" so ...
Juhasz's user avatar
  • 2,480
4 votes
Accepted

Common term for "roughly-grind Semolina" (as used to make couscous)

The question seems to confuse some terminology. Let's first clear some things up. Bulgur is NOT a grind size. It is a process. "Bulgur wheat" (in English anyway) refers to whole or cracked or ...
Athanasius's user avatar
  • 32.2k
4 votes
Accepted

What is the difference between durum whole wheat flour and hard amber durum wheat?

What is the difference between duram whole wheat flour and hard amber duram wheat As with any edible plant, durum wheat comes in different cultivars. "Durum whole wheat flour" is the ...
rumtscho's user avatar
  • 139k
3 votes

Common term for "roughly-grind Semolina" (as used to make couscous)

I speak European languages only, and have shopped in several European countries (although, I admit, in some of my vacation destinations, I didn't make it to the grains aisle). In these languages and ...
rumtscho's user avatar
  • 139k
3 votes
Accepted

How long is wheat good for after harvest?

I can give you the traditional aproach my local mill uses: Harvest season is just a few weeks per year. The mill will during that time buy the amount of grain they need for one year - from harvest to ...
Stephie's user avatar
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3 votes
Accepted

Wheat-based gluten-free pie crust?

“Gluten sensitivity” is actually a sensitivity to gliadin, a precursor to gluten found in wheat flour. Even when the dough has not been kneaded to form gluten, the gliadin is still a problem. It is ...
Sneftel's user avatar
  • 29.2k
2 votes

What is the effect of adding alkaline or acidic substances to wheat flour?

Another way basic substances are used in dough is giving them a bath in "caustic soda", as Germans do with their Laugengebäck (the most known ones outside Germany probably are the Brezels/Pretzels). ...
Jamie Marsh's user avatar
2 votes

Are there substantial benefits to grinding your own flour?

I would like to comment on this as well, as I grind my own flour because of cost savings. We bought our Kitchenaid Flour grinder for quite cheap, and with a wedding gift card, it only cost us $20. I ...
Erica's user avatar
  • 21
2 votes

Can an all wheat flour be high in protein, yet low in gluten?

Proteins in flour can be denatured (by heat and slowly by aging) to be no longer capable of combining into gluten strands - this is evident in preparations like hot-water shortcrust or mandarin ...
rackandboneman's user avatar
2 votes
Accepted

How to make dry bulgur wheat?

When you refer to cooking Bulgur wheat, do you boil it in a pot of water? Admittedly the only thing I have ever done with Bulgur wheat was Tabbouleh, where you just reconstitute the dry Bulgur wheat ...
Lorel C.'s user avatar
  • 7,112
2 votes

Flat cookies when baking with milled grains

The reason is because red wheat lacks the structure, and as such so too would your cookies. This in turn would lead your cookies to spread flat, and since it's so thin, become hard. If you want to ...
Hannah Song's user avatar
2 votes
Accepted

What is French couscous?

My guess is that what they call French couscous is really Lebanese couscous in marketing disguise. The Lebanese speak French, and calling it Lebanese might put people off due to their political ...
Skywanda's user avatar
2 votes

Does microwaving fully cook chapatis?

They would technically cook in a microwave, they would just look a bit uninteresting & the texture wouldn't be quite the same. Ready-made ones from the supermarket will often have microwave ...
Tetsujin's user avatar
  • 29.7k
2 votes

Does microwaving fully cook chapatis?

Generally speaking when you microwave chapattis you're just reheating them, but here it sounds like you want to try cooking them from raw dough. Microwaves are quite variable but in general there are ...
Chris H's user avatar
  • 44.2k
2 votes

What is the simplest way to cook wheat flour with salt distributed through the wheat?

You can first mix the salt into the water and and then form your dough with salted water. For cooking. I’d recommend baking as when you’re boiling the dough such as in the case of noodles and/or ...
zetaprime's user avatar
  • 4,276
2 votes

Why does homemade pasta using wholemeal flour break easily as compared to all purpose flour?

This is quite typical for anything made with wholemeal flour. It has all of the wheat berry ground in it, including the hard outer hull. These hull particles tend to cut up the gluten of the dough, ...
rumtscho's user avatar
  • 139k
2 votes

What is fine semolina? (For baghrir recipe)

I never have made baghrir, so I can't guarantee that this will work. But if your problem is indeed only particle size, I would suggest that you just buy your raw material ("semolina") from a ...
rumtscho's user avatar
  • 139k
2 votes
Accepted

How to (cheaply) grind wheat berries for home bread making?

You can get a carona mill for under $50. It looks like this: But you are likely going to work pretty hard, and have to do plenty of sifting. I have one and it is fairly inconsistent, as the plates ...
moscafj's user avatar
  • 75k
2 votes

Does bleaching or milling flour remove vitamins?

It's not the bleaching, but the milling which causes this loss of vitamins. The lack of certain vitamins in white flour led to some serious diseases. Enrichment began to counter these issues. Flour ...
ths's user avatar
  • 291

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