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Very curious to know why this is in particular about barley. Reason for question is that I'm having a chemistry geek moment about...
Hi everyone! Don’t know whether here is the right place to ask, I am a foreigner and not familiar with the flour suppliers in...
Bacchus Marsh baker, Jordan Walls, and Trentham baker, John Reid, are working with neighbouring farmers and changing the way we...
Been using King Arthur Flour for years and now judge all flours by its standards in terms of % protein and consistency. As I look...
In his book, "Tartine Bread," Chad Robertson says freshly milled flour is much better tasting. So, I went to Amazon. After...
Just got first batch of Einkorn wheat (from einkorn.com). I grind my own flour and do not remove any bran, particulates, saw dust...
I have been making 100% barley bread lately using flour I grind in Blendtech blender. Seed culture is rye then I make a levain...
Not sure what to make of this. Yesterday searching forums for threads on "barley" I found several right off that said it behaved...
Does anyone know the Australian equivalent of the French T55 flour? I have been using the Simply No Knead untreated flour but...
