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Durum wheat is only about 5% of the total wheat harvest around the world. For those of us who like our pasta, that’s a very important 5%. Different gluten proteins make a durum dough stretchy rather than elastic — perfect for pasta. The kernels are very hard and need dedicated milling machinery, which produces small granules — semolina — rather than flour. That, however, may be about to change.
Photo of Soft Svevo from USDA, Pullman, WA.
@baker_jamin Yes. You need to look for Eat This Podcast, which is the name of the overall show. Let me know if you have any trouble.
@grandcentralbakery Is it the new Soft Svevo?
Can you download your podcast on the Apple podcast app?
We love our durum flour from @camascountrybakery mill! We use it in our Corn Loaf & others.