“Hope you don’t mind my jumping in here,”
Not at all. Is bulgar wheat different from hard and soft wheat? I noticed there were recipes a while back using bulgar. (or is it not wheat?)
“Sounds like an excellent situation to me!”
My parents thought we moved to Iowa when we moved west from the city about 20 years ago, but the developments have just kept spreading. So now I guess we worry about the townsfolk around us. We were “in the country” when we moved here. Everything has built up around us.
>>Is bulgar wheat different from hard and soft wheat?<<
Bulgar wheat is usually a hard wheat that has been parboiled and then dried it is then run through a coarse grinder.
It is not a different type of wheat but it is the preparation - the pre-cooking that makes it different from regular cracked wheat.
Now, bulgar wheat is out of my realm of experience. (For now)! DW? granny? miss? TAC?
And perhaps one of you could also explain why my red hard wheat looks an awful lot like my white hard wheat? Perhaps it’s just the flavor that is different (I do think the white flour tastes a bit less wheaty)
I guess that’s what cities do - invade the country and suburbs. ;( My mom is experiencing the same thing in a small town about an hour north of San Antonio. They moved there to be away from all the big city problems, yet the problems are moving in.
Iowa sounds pretty. And like a great place to grow crops! And you said you also had woods?