SC - Lefse/hleifr

[Decker, Terry D.]

> Bear, if I reading this right, the treading of the flour with clean bare
> feet would be removing the chaff and the germ? Thus leaving a very hard
> clean grain, similar to wheat?
> 
> Phlip
> 
I tacked a few comments and questions onto another post.

The grain should be clean and softened some by the treading and the water.
If allowed to dry out, it would form hard clean kernals.  However, soft
kernals are more difficult to mill than hard kernals and I suspect from the
comments about the milling that the grain was recently harvested and cleaned
and delivered to the miller as soft kernals.

The simple description of water processing grain adds to knowledge of period
processing techniques, but it also raises some questions.  How long was the
grain soaked?  How was the grain separated from the residue?  How was the
grain dried--or was it?

Bear 
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