SC - spelt was Tip o' the Day

[Marisa Herzog]

>Seriously tho', could the references in Apicius to pre-cooked spelt when
>making dumplings be referring to puff pastry dough? Tried it in Vehlings
>BookII, Number 46, and incorporated the scallops , pepper and eggs into the
>dough. Dropped it by tblspns into hot fat (olive oil). It turned out
>great....what do you think?
>
>Lord Ras

Spelt (Triticum spelta) is a hard wheat still cultivated in Italy and (I
believe) Germany.  It was replaced in common use by softer wheats which
made better flour.  While I have no practical experience with it, my
notes say that it mills to a coarse flour and is used in polenta,
porridge and bread. 

Boiling spelt flour would soften the meal and might improve the texture
for use in pastry dough.

Bear   
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