Hi - GG - thanks for the wheat primer.
I do have 2 questions:
1) if I only have a hard wheat and a soft wheat, which one would you make pasta out of?
2) do bay leaves need to be freshly dried to work (ie., I have some old ones that no longer have a fragrance). I assume I’ll have to toss ‘em, but I hate to throw things away without checking first...
thx,
CB
>>if I only have a hard wheat and a soft wheat, which one would you make pasta out of?<<
Hard - higher protein & higher gluten.
>>>do bay leaves need to be freshly dried to work (ie., I have some old ones that no longer have a fragrance). I assume I’ll have to toss ‘em, but I hate to throw things away without checking first..<<<
The aromatic part is where the action is...
They are cheap... I bought a butter tub - about 1 pound size (but not 1 pound of bay leaves LOL) for $1.98 at our Amish bulk food store. That should last easily for a year and maybe more.