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Questions tagged [wheat]

62 questions
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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 can you suggest? One idea was a sort of…
John
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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 attributes people usually want but I prefer it. I…
Pat
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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 have raw dough evidenced by areas with lighest…
James Wilson
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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 cook bulgur wheat but at the same time keep it…
user50547
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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 recipes because our flour is so different than…
Carey Gregory
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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?
Juliano
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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?
user1190992
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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 gluten to bread to increase its elasticity, but is…
Stephen
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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 special uses), "grippiness" or size of the…
rumtscho
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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 starches (corn and potato) and gluten flour/powder.…
Ching Chong
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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 9hrs. I find that it has risen comp,etely, yet has…
Missielina
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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?
ME.
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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 after feeding over night, and smells in a pleasantly…
Greem666
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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 place (e.g.: adding bran to white…
ZioByte
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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?
Joe Jobs
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