The plain flour suggested by Stoke DJ and "oatcake obsessive" Terry Bossons will work, but the high-gluten bread variety preferred by Elizabeth David in her English Bread and Yeast Cookery, Mary-Anne Boermans and Marwood Yeatman will give your oatcakes a more elastic strength useful for wrapping them around a filling.
Bagel dough is stiffer than the average bread variety, because it contains less water; Harold McGee writes in McGee on Food and Cooking that "a standard bread dough has 65 parts water to 100 parts flour; bagel dough has only 45 or 50".
My mother's cooking, which had been of the hearty stew with home-baked bread variety, ceased to be a presence.
Beyond that, it's hoping to branch out into even more flat-bread varieties, which is, incidentally, how Flatev (Flatbread Evolution) got its pithy name.
Using these primers, PCR amplified fragments from genomic DNA were cloned and sequenced from bread wheat varieties Chinese Spring and Express and the durum variety Kronos.
Six hexaploid cultivated bread wheat varieties Calingiri, Ducula, Krichauff, Westonia, SARC-1 and a tetraploid variety (T. turgidum L).
Three bread wheat varieties were grown in different environments to create variation in the grain shape and sizes to cover the range of variations encountered in reality.
However, considering that genetic diversity showed a slight but continuous decrease over the recent period, this could suggest an increase in genetic similarity among bread wheat varieties chosen by farmers.
As an example, in the north of France, varietal richness and spatial varietal diversity showed a substantial increase, suggesting the adoption of an increasing number of bread wheat varieties by farmers in this region.
As part of the project, the researchers also roughly sequenced several other bread wheat varieties and pinpointed the differences in their genes.
