Guides

Useful reads on flour, grain and home baking

• What is emmer? The ancient grain on our tableWhat emmer is, how it differs from common wheat, and how to use it in the kitchen. The nutritional value and uses of emmer grain.
• Whole-grain flour: how it differs from ordinary flourHow whole-grain flour differs from ordinary flour: composition, benefits and baking tips for beginners.
• Flour grades: which flour to choose for your bakingThe difference between flour grades in plain language: premium, first, second grade and whole-grain. Which flour suits bread, pastry and cakes.
• How to bake homemade bread with whole-grain flourA simple homemade bread recipe with whole-grain flour: ingredients, step-by-step instructions and tips for beginner bakers.
• How to bake rye bread at homeA same-day rye bread recipe with yeast: ingredients, step-by-step instructions, why rye dough is sticky, and a sourdough version. Tips for beginners.
• Dzavar: one of the cornerstones of Armenian cookingWhat dzavar is and what to cook with it: pilaf, soups, porridge and traditional Armenian dishes. A guide to using cracked wheat.