Hi guys,
Not sure if this is the correct subreddit but I’m looking for people with knowledge on grains.
In my village we identity grains by how finely they’ve been processed, and we make specific dishes with each.
I would like to replicate those dishes, but I’m unable to find what that has been cracked to the same sizes.
I’ve attached pictures below: I’m looking for stages between “wheat berries” and “flour”.
I think “cracked wheat” is the closest for the first stage, and then “coarse wheat” is the closest for the last stage… as for the middle one? The closest is bulgur but in my village we don’t parboil the wheat.
Anyone with deep grain knowledge could help?
by tsunamishungry
1 Comment
Where I am (smallish town in California), I am only able to get cracked or bulgur wheat at the local “natural” foods store, where they buy dried goods in bulk. I used to be able to pick it up at the standard grocery store, but not any more.