Particle Size

Wheat and other cereal grains can be milled into many different forms, from very fine flour to cracked or whole kernels (Figure 5.4). Small, fine particles absorb water quickly. Large particles such as whole and cracked kernels and coarse meals and flakes often require overnight soaking or gentle heating in liquid before use to allow for proper water absorption and softening. Such a mix of softened grains swollen with water is typically referred to by bread bakers as a soaker.