Search Results for: Sharps of wheat
jones at the bread lab calls the terroir of the grain . instead of growing to maximize yield, farmers growing outside a commodity system are able to focus on growing varieties that produce much nuttier, sweeter, earthier flours than the all-purpose wheat flour we're used to. the full flavor of these
origin. usda's national small grains collection — the nsgc is a genebank that collects grain germplasm from around the globe and distributes seed freely to scientists. their collection includes strains of wheat, barley, oats, rice, rye, triticale, and a variety of wild relatives. additionally, historic...
https://wholegrainscouncil.org/find-whole-grains/local-grains