EXAMPLE POST: Native millet flatbread blends
Example post for the hub walkthrough. Not a real member post.
Published trials made flatbreads with 25% and 50% native millet flour blended with wheat. Tasters mostly preferred wheat-only at those levels. A University of Sydney report suggests blends of at least 15% native grain flour can work without hurting texture.
Has anyone baked with a lower share? What ratio and method gave you the best result?
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