Plenty more requests came in over the weekend to add still more entries to the “Flour Basics” content area, especially some having to do with less traditional types of grains and flours. Like what? Well, a partial list could include wheats like spelt, kamut, emmer and einkorn to non-wheats like millet, amaranth, buckwheat, cassava, barley, quinoa, oats, sorghum, teff, rices and triticale. Discussions of corn starch and potato starch, it’s been pointed out, were also left out. All I can say is, I’m just one baker. A know-it-all, perhaps, but still just one man. Plus there are a lot of folks out there who are anxious for me to get back to actually making things. I promise to add those items to the list when (and if) they come up.