59: Wheat and Flour Tutorial

Knowing the best type of grain to use when converting your favorite recipe from refined, white flour to freshly-milled flour can sometimes be confusing and overwhelming.

In this episode, Sue Becker reveals the 6 basic classifications of wheat. These classifications are what makes wheat either hard or soft. This also determines the character of the flour and how it will perform in a recipe. Sue also reveals the basic measurements and ingredients for turning freshly-milled flour into self-rising flour, along with the equivalent to the more popular baking mix sold in grocery stores today.

For more information on products mentioned in this episode, visit our website at breadbeckers.com.

The Essential Home-Ground Flour Book - https://bit.ly/essentialhomegroundflourbook

Varieties of Grain that we sell at Bread Beckers - https://bit.ly/grainvarieties 

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*DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.