Fine flour ground from barley grain, earthy and pale, used for baking flatbreads and thickening pottage. A miller produces barley flour as a seasonal product; a baker blends it with wheat or rye for hearty loaves. A cook reaches for barley flour when wheat grows scarce, knowing it produces denser crumb but feeds a household equally well.
Flour, Barley
Earthy pale flour; bakes flatbreads and thickens pottage when wheat scarce.