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Ingredients

1086 articles on substrates, cultures and additives.

All grains63Grains, flours and brans30Malts and malt extracts13Legumes and pulses9Nuts and oilseeds9Coffee, cocoa and tea crops1Starches1

Grains, legumes and nuts

63 ingredients

Substrates
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Dry all-purpose wheat flour with soft clumps in an ivory bowl.
Substrates

All-purpose wheat flour

A refined common-wheat flour blended for a broad range of baking; its protein and behavior vary with wheat, milling and market.

Dark roasted coffee malt kernels in a shallow ivory dish on a warm cream surface.
Substrates

Coffee malt

Roasted specialty malt named for coffee-like aroma, with the exact roast grade and colour varying by maltster; it is distinct from added coffee beans.

A small mound of tan-husked caramel malt kernels with darker fragments on a warm ivory surface.
Substrates

Caramel 60 malt

A caramel/crystal barley malt colour grade that supplies caramel-like flavour, colour and extract; producer and process refine what the 60 label means.

A low mound of very dark roasted black malt kernels on a warm ivory surface.
Substrates

Black patent malt

An intensely roasted malt used for dark colour and dry roasted flavour in beer, with a nineteenth-century patent name and distinct whole, milled and flour forms.

Pale golden jora flour, milled from germinated maize, heaped in a shallow cream stoneware bowl on a warm ivory surface
Substrates

Jora flour

Jora flour is ground malted maize, produced by germinating, drying and milling corn kernels. It provides the enzymatic starch breakdown essential for chicha de jora.

Dried golden maize kernels in a shallow cream ceramic bowl, with loose kernels on a warm ivory surface.
Substrates

Maize

Maize is the foundational grain of Andean fermentation. Its role in brewing chicha de jora depends on germination into jora, a malted form generating enzymes and sugars necessary for alcoholic fermentation.

Golden-tan whole oat groats fill a shallow speckled cream bowl, with a few kernels scattered on a warm ivory tabletop.
Substrates

Oats

A cereal grain sold as groats, cut pieces, flakes, flour and malt. Oats shape porridge, bread and brewing differently as processing changes hydration, texture, starch, beta-glucan, protein and oil.

Pale straw-gold Pilsner malt kernels heaped in a shallow speckled cream bowl with a small scatter on an ivory tabletop.
Substrates

Pilsner malt

A pale, lightly kilned barley base malt that supplies wort material and brewing enzymes, with product-specific flavour, analysis and handling requirements.

Dark roasted barley malt kernels in a shallow ivory dish on a warm cream surface.
Substrates

Carafa III

A dark roasted barley malt grade used for strong colour and coffee-to-chocolate roast character; standard Type3 differs from the husk-reduced Special line.

A small mound of whole dark-brown roasted barley kernels on a warm ivory surface.
Substrates

Roasted barley

Dark-roasted unmalted barley used for colour and a dry roasted edge in stout, with other roast grades used in grain infusions and foods.

Coarse golden yellow dry cornmeal in a plain bowl.
Substrates

Yellow cornmeal

Yellow cornmeal is ground dried maize. Its particle size and milling treatment shape its texture and keeping quality; in the cited sourdough English muffin method, it is an exterior coating rather than part of the dough.

Dry pale semolina grits in a plain ceramic bowl.
Substrates

Semolina

Semolina is a granular wheat milling product; in many markets it means durum, while some standards also use the name for other wheat. In sourdough English muffins, it is an optional surface coating, not the main flour.

Dry polished long-grain white rice in an ivory bowl with a few loose grains beside it.
Substrates

Rice

Rice contributes starch to flatbreads, steamed breads, batters and many distinct fermentations. Its species, milling and starch character shape how it cooks, binds, expands and feeds enzymes.