← Back to context Comment by Filligree 11 hours ago Did older grains have more gluten? I might try to search them out just for that reason. 1 comment Filligree Reply rebuilder 9 hours ago Probably less gluten, I believe high protein content is one of the things modern varieties have been bred for. It improves baking qualities.
rebuilder 9 hours ago Probably less gluten, I believe high protein content is one of the things modern varieties have been bred for. It improves baking qualities.
Probably less gluten, I believe high protein content is one of the things modern varieties have been bred for. It improves baking qualities.