SC - Butter - yet again

[Roy Wessel]

I would have opted for a cake flour rather than whole wheat, to try to match
the properties of Emmer flour, but that's me.  

I see no reason why they can't be baked.  I would expect a commercial baker
to use their oven.  The griddle is probably because most homes didn't have
an oven.

I've got some things on barley flour, but I'll have to dig them out and type
them in.

Bear

> The last time I read a reference to it, it was described as having been
> made with spelt, so as my other choice would be standard modern whole
> wheat flour, I will opt for the roman spelt first, and if it doesnt turn
> out well Ill revert to modern wheat. I was wondering why the
> griddlecake/scone treatment? Couldn't I just bake them? i am working
> on[well, to be exact I am having Rob do the labor] a roman beehive oven in
> the back yard as part of the BBQ setup...and it does strike me as the sort
> of baked good you would buy from a commercial baker. 
> 
> Must strikes me as being a flavoring rather than a levening, as it doesnt
> come out and say to let them rise, but as we all understand, they left
> things out figuring you would know about the step...I think I will give it
> a try this week and see what happens. 
> 
> Now, any recipes for barley flour? 
> 
> margali 
>   
> 
> 
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