For a long time our distant ancestors ate grains raw. Little by little they learned to grind them between stones and make bread that looked more like a thin porridge. Grain processing keeps improving to this day. Now our shelves hold not only wheat but also rye and rice flour, while pea, flaxseed and soy flours are gaining popularity. Traditionally, bread and rolls are baked from flour. Modern cooks come up with flour recipes using corn, barley or coconut powder. Unique flavors are achieved by blending different varieties. By the way, nutritionists consider this a good idea and recommend baking with more than two kinds of grain. At home, pay special attention to storing this indispensable product. It's important to keep the right temperature (no higher than 18 °C) and humidity (no more than 70%). Remember the correct "pairing" of ingredients and their compatibility. Any ground grain absorbs odors readily, yet it can also "suffocate" in a plastic bag. To make the dough rise better, sift the flour before use, filling it with oxygen and loosening it further. And when mixing, always pour the liquid into the dry mix, not the other way around.
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