4 thoughts on “(English) PAXIMADIA: barley biscuits’ past, present, and future…

  1. Hi – this was a very interesting article – thank you. I’ve been researching barley breads and was curious about something – I haven’t made anything with my barley flour yet, but I’ve read that many of the breads turn out paler than wheat flour breads. Do you know why the paximadia would be dark? Thanks!

  2. Often toasted barley or wheat is added for taste, hence the color. Some people also add other grains, like rye or red, sweet wine, as I do. Then color of the dough deepens and the flavor becomes more complex.

    1. Later in the day I will try to translate via google this excerpt of the Spanish language quote from an article or book that sounds fascinating.

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