From flour - 130 cooking recipes

For a long time, our distant ancestors ate cereals raw. Gradually they learned to grind them between stones and make bread that looked more like thin porridge. The grain processing process is constantly being improved. Today on our shelves you can find not only wheat, but rye or rice flour. Pea, flax and soy are becoming popular. Traditionally, bakery products are baked from it. Modern housewives come up with flour recipes from corn, barley or coconut powder. The originality of taste is achieved by mixing different varieties. By the way, nutritionists consider this activity useful and advise preparing baked goods by mixing more than two types of cereals. At home, special attention should be paid to storing this irreplaceable product. It is important to observe the temperature regime (not higher than 18 0 C) and humidity (no more than 70%). Remember also about the correct “neighborhood” of ingredients and their compatibility. Any ground grains absorb odors perfectly, but they can “suffocate” in a plastic bag. To make the dough more fluffy, the flour should be sifted before use, filling it with oxygen and further loosening it. And when kneading, you need to pour the liquid into the dry mixture, and not vice versa.