When these types of flour are mixed with water, the gluten creates a stretchy network that helps bread rise and form air ...

Starting the night before baking, in a bowl mix the wheat, rye, and barley flour along with the yeast, salt, and enough water to form a supple yet firm dough. After mixing, work over the dough ...

The wheat is then ground using a roller mill or stone grinder to create a coarse flour. The flour is then sifted to remove ...

Tritordeum—a cross between wild barley and durum wheat—is generating a buzz in baking, brewing, and distilling, says Vivagran ...

The moderate gluten content of barley flour makes it less suitable for achieving a light, airy texture in bread but can be combined with wheat flour for a blend that retains both nutritional ...