bulgur flour, was Re: Yorkshire Pudding and NT-izing recipes

[Guest guest]

>

> > It sounds like a great option! I don't have a mill,

> > but may buy one

> > just for this. I could also use bulgar flour for

> > making roux's

>

> I like to keep some in the freezer for making quick

> things like biscuits, when I want to make a recipe

> using flour and haven't planned ahead enough to have

> soaked some, and it's great for recipes where soaking

> just doesn't give good results. I've used it for

> roux, muffins, pancakes, cookies, etc., and it's

> always worked fine. It also has a nice malty flavor.

> Soft white wheat and hard red wheat will have

> different properties when used for bulgur flour

I braved the grain section of my local HFS today. They had only 'hard

winter wheat berries'. Is that kind ok? I bought some and started

them sprouting. Also with work and squash after work, I'll have to go

almost 12 hours in between water changes. Is that ok?

I couldn't believe how cheap it was $0.50 a pound! It must be a big

culture shock for the vegans who went WAP! The food bill must go up

by an order of magnitude!