Post #503064
2026-03-03 11:59 UTC
Interesting. I wonder if I could do the same with wheat (flour) by hydrating it, cooking it, cooling it, dehydrating, and then grinding it back down into flour again to have healthier bread and pasta.
Replies (1)
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@prole@lemmy.blahaj.zone 2026-03-03 13:14
The last step there would probably, physically, break down all of the starches.