I'm hoping some of you are still watching this thread. I am planning on starting a batch of soy sauce in the next few weeks, and am ordering the various necessary ingredients now, but I couldn't find any detailed info on wheat. I was planning on purchasing whole grains and roasting/cracking them myself, but am at a loss regarding what sort I should purchase. Hard/soft? Winter/spring? Red/White? I could also use barley I guess... Not sure what different strains would mean for the final flavor. Anybody have any insight? thanks!
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