day 1, shutesbury, ma

i saw flax wheat, spelt, rye, oat and barley today. learned about the wheat varieties, from white wheat vs. red wheat to soft wheat vs. hard wheat.

putting out the seedlings and making yogurt tomorrow. pretty much moved in with lots of space to spare. so excited to get lamb in june! i will be making cheese again. apparently, sheep's milk gets the highest yield of cheese than to any cow or goat- about a pound for every liter!

last night watched the witches of eastwick with a sleepy rose and another great islander.
________

red wheat is associated as a landrace crop and w heritage grains
white wheat is part of the pure line crop variety, a more modern development (e.g. the japanese have developed wheats crops that yield to a certain height to avoid falling down from the weight of crop)

soft wheat, less gluten, better for cake flours, more starch content
hard wheat, more gluten, better for bread flours, more protein content

two important things that make up gluten:
glutenin - responsible for the elasticity, allows for leavening
gliadin - help rise, and give fixed shape
--> both properties makes up 80% of protein in wheat seed