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It’s a Hard Grain Our Daily Bread 29

29 August 2018

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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.

Filed under: Our Daily Bread, Podcasts

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Eat This Podcast has been going since March 2013. That’s a long time in podcast world. In that time, it has twice been nominated for a James Beard Award, although it remains a labour of love rather than a search for glory.

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Our Daily Bread

Our Daily Bread was a series of micro-episodes on the history of wheat and bread, with an episode every day through the month of August 2018.

Posts are in correct chronological order, so you need to scroll to the bottom to find the latest.