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from TFA: But to make it work, you must navigate a far-reaching system of milling, processing, fermenting, and baking. as a baker, I wonder how/if this grain c
by nimbius 9y ago
from TFA: But to make it work, you must navigate a far-reaching system of milling, processing, fermenting, and baking.
as a baker, I wonder how/if this grain could perform in place of actual wheat. fermentation is a major step in almost every bread recipe.
- kevinmchugh 9y agofrom what i've read it has more protein but less gluten than flour, so most bakers use a mix of kernza and wheat flours, though it seems you should be able to add pure gluten