I have never really understood what torrified wheat is. I have some and have used it in some recipes.
I am looking at some recipes that call for “unmalted” wheat and when I stopped my a LHBS yesterday, they did not have a bin with unmalted but they told me that Torrified = unmalted.
Is this true? I also got some flaked wheat, just in case. Best way to add that to a mash? Do I have to do anything first?